I leave the skin on to protect the meat and to keep the meat from drying out, this meat you can squeeze the juice out of it with your fingers so thats why i have to freeze it before i vacume pack it or the machine will suck the juice right out of it.
all the meat ends up with a light smoke flavor alittle salty sweetness to it from the brine but the smoke gets through the skin and the skin is abit bitter from the smoke buildup on it.
when i get out fishing here ill have to try some glazes with the skin off to see how it comes out.
i ended up with over 20 packages
man i wouldent want to do 600 pounds of fish unless i was selling it. good price tho jim.