I was at market trying to find some fish for the smoker but prices were pretty firm across the board.Bad weather? Farmed salmon from Tasmania was on sale but still running to $14 kg whole fish $23 fillet. Ouch. So I found this belly strip $10 a kg,got fin still attached but no bone not much waste.So I figure I might actually do something that I see on the forum rather than my usual left field Alpaca,Water buffalo etc. I remember eating Indian Candy in Vancouver every day at the fish shop at the seabus wharf North Van,so thats where I am headed. Brine is Yoshida's,brown sugar,salt,cbp,garlic powder ,onion powder. Water.Soak for 3 hours pretty thin pieces ,pellicle over night,then follow the lead of you guys lucky enough to have salmon as a native fish.