I have some fresh frozen whitefish that I would like to smoke and I am wondering if I have to scale the fish first before going on the smoker. I usually leave the skin on the fish because it holds everything together while smoking, and remove it after the fish has cooled. It's no big deal really; but it could be one step I could skip (scaling the fish). The fish is filleted, not whole.
Any feedback or comments would be appreciated. Thank you