The skin is left on so fisheries can easily tell what fish species it is . If your heading over for 3 or more days its better to take a cryovac machine with you and a small inverter to make it work (unless you have 12v one) . The fillets keep much better and don't get full of ice water (turning them muchy) and labeling is far easier . If your only going for a weekend I'd suggest keeping the fish whole on ice (start with a ice slurry then pull the bung out once it's all cold) they will last about 5 days like this in great condition is you just top up the ice over them 

Same as Feral. We fillet and vac seal down (via 240v inverter), and label each evening leaving the skin on then into the engel to freeze. The best way IMO as long as you've got the battery capacity. Dont forget fillets have to be min 300mm long too.

 The skin on when I cryovack my fish it actually improves the quality. Like the others have said it's defiantly easy to label after its been sealed

Totally off track but man o man crispy skin fish fillet in the frypan is my favourite. That skin just adds a flavour and texture second to none.  So leaving the skin makes me happy 

EDIt : lighlty cover skin in oil, salt, pepper, cook skin down first to a small amount of oil in pan, turn when skin is crispy and finish off. HHHHeaven haha

A couple of points

• You do not need skin on after you have landed it, could skin once catch is landed, if it suited.
• I have never labelled fish individually on Abrolhos trips and been checked both at sea and at ramp numerous times. I just put a sticker/tape on the outside of esky listing the names of the people whose licences it was caught under. I have queried this specifically as last Easter we left our esky on the jetty labelled as above and saw Fisheries heading there in the distance. A few hrs later they came past us on the water. I had expected that leaving the esky behind would be an issue, but their comments were “all good”, 3 FO,s, 2 on bow and one on their fly bridge. Of course, as per Carter case, they can go off on a tangent however being polite and helpful goes toward smoothing anything.

while it is admirable to label every fillet with date caught and who by, you need to be careful that if you make a mistake and say label 2 trout with date on for the same person, you could be explaining for a while.

Personally I think putting more info than required just makes a rod for your own back.

You need to keep the skin on your fillets (at least 300mm long) until you get home to your normal place of residence.

And also as previously stated, best not to label each fillet. You just need to have less than 20kgs of fillets in a bag labelled for each person with a valid RFBL.
If you start labelling each fillet, you then need to ensure that you can show you have never gone over your daily limits for a species, for a valid RFBL fisher, etc...

We sort out fillets prior to driving home, by grouping all processed fillets in to their species, then sharing them out equally in to large bags ... one bag per fisher and make sure the total weights are less than 20kg (for Monties) each. NB: the wings don't count as part of your 20kgs limit.

Good luck dodging the sharks.

 And baldy fillets as they can shrink heaps as they chill .the fishireies at the abrohlos recommended leaving half te tail on eac h fillet just to make sure .ive had a fillet tha was 33cm shrink to 26 cm after being on ice

If you catch anything big .....red etc sometimes it's much better to cut the filletts lenghways so you still have more than 30cm or just cut the flesh into smaller pieces stopping at the skin(so the skin still holds the fillet together) makes it easier to seperate into meals later on (rather than having a 3kg fillet in the freeser)

those massive red emperor fillets in the freezer are such a hassle :)