The no scale thing is something I learned from my Greek Neigbors. When you grill a whole humback porgy the skin gets blackend by the time the fish is done all the way through. The skin lifts off like a lid to reveal white, juicy succulent porgy meat. If you like to eat the charred skin, by all means scale them. But, What I found is that you loose alot less juice by leaving the scales on. Go to any restaurant in Astoria (Opa Tonys on 30th ave is good)and you won't see a scaler used on any fish grilled whole.
If you do scale the fish, then you need to use a fish basket to put it on the grill because the fish will stick. With the scales just flip with a spatula.
I have cooked porgies this way many many times guys...have faith and try it. Porgies two pounds an up are ideal.
When you are done, you serve the fish hot and lift off the skin, and pull off the top fins. The only place you will get bones is near the ribcage.
It is amazing how much more flavor you get when a fish is cooked and eaten whole....it's outstanding!! This is not a recipe for sand porgies. Two pounds and up the fish is not difficult to eat, sand porgies are frustration!
PS: My neighbors use to cook Tog the same way. You will need a 14-16" Tog for this. Pool winning white chins are best filleted and cooked using other methods.