Gut them, cut the heads off, put them in the pan and fry. I generally season with Lawry's seasoned salt which I carry in the pack. Most of what we have are cutthroats and dolly varden. I like whitefish too but you have to scale them. One of the best tasting meals I had was comprised of one trout, one grayling, and a spruce grouse, all fried together in butter. This was at the end of a twelve hour day carrying a heavy pack, mind you, and I probably could have cooked an old boot and been pretty happy with it. GD
