Originally Posted by
bensyd
I like that it chars a bit when straight over the fire. I've cooked in foil a few times in the oven and its more like steaming. The Thais leave the scales on but cover the skin in salt so it can be lifted off after cooking. I just get the fish shop to clean it for me.
Leaving the skin on also results in a more moist fish. If going the salt method, use kosher salt. The coarse salt is much easier to lift off.