How do I stop fresh fish from falling apart while cooking? We sometimes buy trout from a local breeder who'll get them fresh out of the water for us, and then cook them a few hours later. They taste great, but the flesh tends to fall apart in a way that doesn't happen with fish from the super market. It's often barely even possible to get them out of the pot without them completely coming apart. We tried leaving them in the fridge for a day so they wouldn't be quite as just-killed-an-hour-ago-fresh, but that didn't help. 

We usually prepare them by cooking them in simmering (not boiling) water.

Is there some way to prevent this?
Something like this is useful:  



Photo source

There are a lot of variations on the same theme (including oval strainers)