Quote:
Originally Posted by DaveinGermany
You'd need to talk to your local tackle shop/fishing clubs to find out exactly which stretches are private/rented/free, but regardless a rod licence will be a prerequisite. 
As to Trout, after cleaning & gutting, top & tail them, fillet, then in a frying pan with salt, pepper, garlic & butter, jobs a good un !  |
We had a fare few out of Broad Oak Stream (River Hynburn) back in the day - we never asked for permission just roamed where we wanted no one bothered us, but we did have rod licences
. (of course it's all changed these days with all the rules and regulations)
Trout spine and bones tend to come away very easily on a properly cooked fish so you don't have to fillet - I usually grill them.