Dress fish with scales on, removing head, tail and all fins. Do not cut through the liver, spilling bile. Meticulously remove all the surface slime scraping towards tail with a knife. Briefly scraping under hot water helps remove the slime, but keep the carcass cool using a cold water bath.
Wrap in aluminum foil, well-sealed, and bake at 325 degrees for 40 minutes. Open foil and return to oven for ten minutes, to dry skin.
Remove from oven and insert a knife under skin and peel away. Disassemble upper half of meat. lift out the skeleton, and lift remaining meat pieces off of the skin. Serve hot.
Other Notes
This recipe conserves the moisture in the meat.
The leftovers are great in a breakfast scramble, or in salads cold.
