Nice video of your technique Francis, Butch made a nice edit. I always use your method when I know I am going to smoke the fish, I divide it up into smoker sized chunks on the round and then just peel it off using the techniques above. It saves a step.

Shad, I haven't figured out the belly membrane, but I always eat the bellies seared rare. So what I do is grill hot/fast flesh down (including the membrane) then flip and peel back as much membrane as I can as it is cooking (with fingers or small straight edge tongs). Then quickly paint on melted butter and pepper and close the lid until done (couple more minutes). The butter has enough salt for me. Sort of messy, but the best way I have found. It loses the sear marks, but they were on the membrane anyway.