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 would scale trout and skin anything else as well as cut it up into bite sized chunks for backing.

Butter, lemon:
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Before I wrote that we always brought a few lemons so slices work for trout too with some rice in the cavity. I'm drooling again.

I try to avoid spitting out scales and bones. YMMV.