I aleays leave the skin on, the meat doesn't stick to the pan. If the fish is real thick I slice holes in the skin so the brine can penetrate evenly.I've also been trying to perfect the b.sugar/p.salt mix for cold smoked and may post with the mix whenperfection is reached. The recipe that I followed was pretty salty, but sliced thin on a cracker w/cream cheese and it feels like your at some 5star dining room.