kept a smaller laker to fill out my limit this weekend and imediatly had plans for the grill with it. kept it whole, gutted and gilled. wipe it dry with paper towels outside and in. rub inside cavity with evoo, put sea salt, CBP, butter slices, dill weed(i wish i had fresh), and some chopped onions inside. use soaked toothpicks to pin belly together and hold stuffing inside. do the evoo, s & p, dill weed to the outside as well. grill till fish flakes at thickest part. serve with lemon wedges and some sliced onions/potatos and some brocolli. both of which were also prepared on the grill. when you lift the skin off and then lift the top fillet from the fish, then take the backbone and lift it from the bottom fillet, if fish is cooked correct this what you will end up with. all bones completly intact on skeleton. thks for cking my pics!!!