We have long winters here in Canada...one of the good sides: long cold smoking season. Starting with some sockeye salmon I had in the freezer since september . I got six filets like these: I froze them in water...there are a few spots with torn flesh from the process. I use this method a lot on waleye, perch, cod, haddock, never had this issue. I separated the bellies and the tail. Wraped in plastic for 12h with salt, brown sugar and juniper berries. The tail and belly pieces had less mixture on. After 12 hours...drying in mother nature's cold room. Plan for the first smoke tonight.