These fish pictured are farmed atlantic salmon but usually i use cohos. It helps to use the farmed fish so that everything is more consistant but they are gutted by the time i am able to get them.
Usually i take out the spine and leave the belly intact.
not quite the way the natives did it, but thes way we do it is a very old traditional way from Maritime Canada. The smoke house at our camp used to do all the fish on the river and we stole the recipie from them Its a very good way to smoke fish, and I'll take it any day over hot smoked fish.