I made some smoked salmon a little while back. It was declicious! Here's the story.
I chose some Copper River Salmon, a local favorite from the Copper River in Alaska. They're flown in fresh, not frozen and they're really, *really* good. There must have been a very abundant run because the prices this year were very depressed compared to previous years. I've seen it for as high as $30/pound, but I bought two nice sized whole fish (here's one)
for $9/pound, about ten pounds of fish total.
I wanted to make salmon jerky, highly brined, and long low temperature smoke. I've seen this called salmon candy before, and it is as good as candy, so tasty.
First step, debone the fish. Very important, very tedious. I did the first ones by hand, and later used needlenose pliers. Can you see them poking out? They look like little white tips
and if you brush your fingertips along the fillet, you can feel them. Grab them
pull them.
It does kind of tear up the fillets.