Looks like heaven to me. Thanks for the great photos. Nice trip, great initiative.
Yes, definitely try trout next time cooked head, bones and all. You can still bread it. Just slit from the anus up to the gills, slit the back of the gill attachment, loop the gills with two fingers and pull. 95% of guts will follow. Scrape remaining guts and blood vein. Bread and cook. Once cooked the meat peels away from the bone leaving no real bones to deal with ... pure delicious meat and skin (scales are immaterial in small trout). That said, your fillet looks cooked to perfection.
Total envy on my part.