So after a 10 plus year hiatus from trout fishing I am looking at taking it up again. This will help keep me fishing through the colder months. Most everything around is are stocked and that is what I will be targeting. Since all my fishing has been CPR for years I was wondering what the consensus is regarding trout to be kept. 
 

Do you typically kill the trout prior to putting on a stringer? If so, what method do you use? I have read about the knife to the brain, and the bonk method. Sharp objects in my hand with a wet flopping fish spells disaster in my book. 
 

Thoughts and suggestions please. 
 

Rex

Just put them on a stringer while you are fishing.  "bonk 'em"  before dressing the trout.

Be sure to remove the blood line.

4 hours ago, roadwarrior said:

Just put them on a stringer while you are fishing.  "bonk 'em"  before dressing the trout.

Be sure to remove the blood line.

That’s the way I did it years ago. Guess there is no need to change now. 

You could also just toss them into a cooler full of ice 

When I kept them I kept them on a stringer.  When I was ready to fillet them, I'd hit them on the head a couple of times with the handle of my fillet knife.
 

Prepare them just like bass

 

 

When I keep steelhead, I slice them behind the gills, and let them bleed out on a stringer. 

Bleed them out and put them on ice. Personally, I'd toss the nasty things back but they do make excellent cut bait if you like to chase big blue cats ?

4 hours ago, J Francho said:

Prepare them just like bass

 

 

When I keep steelhead, I slice them behind the gills, and let them bleed out on a stringer. 

 

8 hours ago, J Francho said:

Prepare them just like bass

 

 

When I keep steelhead, I slice them behind the gills, and let them bleed out on a stringer. 

I do believe my stomach may be to weak to use the Bass-O-Matic ?

11 hours ago, J Francho said:

Prepare them just like bass

 

 

When I keep steelhead, I slice them behind the gills, and let them bleed out on a stringer. 

I just see this caption and my first thought was "in a blender"?

If im keeping fresh stockers I throw them on ice immediately. The flavor and texture is better that way than having them slowly die on a stringer or in a bucket. Extra points if you bleed/gut them before the ice bath.