Jim J Solo wrote on Oct 3^rd, 2013 at 5:02pm:

Question, I did the foil cooked fish in the fire this year. The question is, Does anyone leave the skin on without scaling? We had a friend along from Houston that said that's how they do salt water fish and the skin just comes off after it's cooked. No scales in the meat either. We had some smallies. I've done it with lakers, but never walleye, pike, or smallies.

I've done it. When I do a Laker and plan to consume the crispy skin, I lightly oil the fish so the foil doesn't stick when I open the packet.
For scaly fish, you don't care if the skin sticks.

I've seen videos of guys grilling whole fish on the beach in Mexico. Just gut, leave head on and roast over fire until skin is blackened then use knife to peel back skin.

Another method I want to try sometime is to coat the whole fish in a clay type of mud and bake over fire until mud is hard.

Crack open and the skin/scales stay with mud shell and intestines have just dried up.
Your left with just the meat.

Saw a guy do it with a grouse, feathers and all.
When I heard you could do it with fish, it made sense.
Apparently it's a trick the Native Peoples used.