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No, there's plenty of meat, it's just that in addition to the usual spine, fins, and ribs, trout have several rows of pin bones. So while you can just glide a knife over the ribs of most fish and get a sizeable fillet, trout are notoriously hard to get a fillet off of without it being full of...

It's not my preference for trout, I generally corn-encrust sunfish but trout is very bony and consequently very hard to fillet without wasting most of the fish. It needs to be sauteed in order to get the flesh to fall off the bones properly, a crust makes it stick together and becomes inedible.