We have always skinned our halibut out on the water while we are out for the weekend and the meat stays beautiful. The regs changed to not mutilate the filets for identification which is fine and we started leaving a small piece of skin on each filet so you can see that I have two white and two brown filets per fish. now i guess, depending on which trooper checks you, we can't do that either. Does anyone have any tricks on getting the slime off the skin when you filet your fish? It makes big difference in quality with the skin off and not having to rinse your filets at home to get the slime off the meat. I do have a problem figuring out how taking the skin off while leaving a patch for identification is mutilating the filet? I can see if someone cuts their filets into small pieces so it would be hard to get a fish count, but two whites and two browns is pretty easy to figure out.