Was looking at the smoker thread in view point where it is said he does not like the taste of trout unless smoked, which I agree with as they taste earthy.
But! when I visited the royal Cornwall show today there was a chap doing a fishing demonstration, and when he caught a rainbow he delivered the last rights then cut the fishes throat to bleed it. When I asked why he cut the fish he said it takes a lot of the earthiness away, as he didn't like the taste.
A new one on me but I will be trying it.

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The one I've often heard for removing the "muddy" taste that hatchery-raised fish or fish from warm and muddy ponds seem to have is to soak the fillets in a mixing bowl of salted water in the fridge overnight. I'm not sure if/how it works, but I hear it touted all the time as the "cure" for this, so it might be worth trying.

Grouse

Old wives tale.... you can't take the earthiness away overnight, or even over a few days, never mind minutes.

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Fly Clips & Stands

I always soak my fish overnight in salted water and even add lemon juice but they can still retain that "potato peelings" taste. Smoking them disguises that "flavour".

An alternative is to smother them with Coleman's Hollandaise Sauce - with mashed potatoes and sweet corn they're not so bad.

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They are what they eat or where they're are IMHO - our favourite eating sea fish eat fresh sea things and taste like The Sea. Trout live in "fresh" water, eat insects and taste like the land. Bit muddy I suppose

Gutting them as soon as they are killed will help - the digestive juices in the gut continue breaking down any food and the resulting chemicals leach into the flesh and spoil the flavour. This was an accepted fact when I was trout farming - if we left dead fish ungutted for any length of time we got into trouble!
Leaving gutted trout in the fridge overnight or freezing soon after death also improves the flavour - eat them too fresh and they don't taste great. I have to admit though - I like them smoked best! Second best is baked in the oven with garlic butter in tinfoil - yum yum!

StickMan

If you want to improve the flavour of the fish, don't use a wet brine use dry salt and pour a generous ( maybe a tablespoon depending on size ) in the inside of the cavity and in particular along the backbone leaving overnight. This is the most effective method of leeching any fluid from the flesh. You can give it a quick clean under running water and pat dry with kitchen towel or not if you want.

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