BarO:
Personally, I like having the skin off first because the bare meat is a lot easier to hold on to.
ahvatsa:
I think I'll try chilling CC down to 54 deg F and see if that's cool enough to make any difference on skinning. I always have a hose running a spray of well water while I clean fish; I might as well use the runoff to chill the CC while I do the BG first.