Simply gut the fish (leave the head on) put a skewer or stick through it's mouth and then through part of the meat at the back of the body cavity, then roast it over an open fire. The skin, scales and all will peel right off. Some of the best eating fish you'll ever have.
Gut the fish, coat with olive oil and whatever seasonings or herbs you have (wild onions are great) and wrap with aluminum foil. Position fish in a hot fire but not directly touching the coals. After 20 minutes, open the foil and peel back skin, then flake off the bones with a fork.
Never tried the above answer, but hear it's excellent as well.
