Fish taste better skin on skin off?

[trouter]

FOR LAKERS I THINK YOU ARE BETTER OFF WITH THE SKIN OFF. AFTER IFILLET I PUT SKIN DOWN AND CUT ALMOST TO SKIN WITH A SHARP FILLET KNIFE AND CUT THE LENGTH JUST ABOVE THE SKIN. IF YOU FILLET TOO CLOSE TO THE SKIN YOU WILL HAVE MORE BROWN ON THE MEAT WHICH HAS A SOUR TASTE ON LAKERS. GET RID OF THE FAT AND OH SO GOOD! MAKE SURE YOU TAKE OUT THE LATERAL LINE TOO.

TROUTER

[Ray4852]

I could never eat a laker with the skin on it; a lot of fat is under the skin. Try soaking those fillets in a cheap red wine. I love the smaller ones backed and the bigger ones smoked. 

[Skiff]

Trout and other salmonids I leave intact with the skin on (after scaling).  After baking the trout or salmon, the funny thing is that I'll eat the fish and it's skin and watch the others at the dinner table carefully peeling the skin off before eating.  To each their own, I guess.

[Patch]

Skin on for me! Tastes better to me and helps hold the flesh together better............Patc h

[Kodiakman]

I'll usually cook trout and salmon with the skin on.  If I bake them, I'll peel the skin back and toss it but I prefer to butterfly my trout and pan fry them in butter and garlic.  Salmon steaks the same way.  It makes the skin real crispy and tastes great.  All other fish get the skin removed.

[crappieslayer22]

the skin comes off