Some people with CHF are also at a higher risk of sudden death from serious problems with the. rhythm of the heart. Symptoms of heart attack include chest pain (crushing, squeezing pain or tightness in the chest), difficulty breathing, shortness of breath, sweating, nausea, vomiting, and loss of consciousness.
Whatever the color, I always cook trout with the skin on; it helps hold the meat together, as well as providing flavor (most of which is in the thin fat layer just under the skin). I also like to eat the skin -- the tiny scales are entirely edible -- but some prefer to leave it behind on the plate.
I peel the skin off right after i get done cooking it.And for me that only applys to trout. Personal Preference, but if your feeling lazy leaving it on is easier, once it's cooked the meat will come of the skin really easily if you don't wanna eat it.