Canadian Aboriginal Peoples Smoked Salmon Wet'Suwet'en Style

• 7 to 10 lb. whole sockeye
• coho salmon, head and tail on
• Salt and pepper

1. Prepare smoke house or smoker unit using cold smoke (no fire, just smoke).
2. Season salmon inside and out with salt and pepper.
3. Hang salmon in smoke house for 1 to 1 1/2 days, until skin gets hard.
4. Working from inside the fish and being careful not to cut through the skin, cut along both sides of the backbone from the head end to the tail; remove backbone and tail.
5. Open up fish and lay flat.
6. Cut thin lengthwise strips off salmon.
7. Return to smoke house for 1 1/2 days for half dried, 2 1/2 to 3 days for Beh, or full dried.
8. 8 to 10 people can be served from one salmon.
9. Feast!
10. Canadian Native Cuisine For All Seasons

whole sockeye, coho salmon, salt

Taken from www.foodgeeks.com/recipes/20735 (may not work)