[frugalfisherman]

Cut off head (no easy task) and gutted. Split the white side like you were filleting. Brought knife down past ribbons being careful not to go through. Now we have a pocket. Rubbed in kosher salt and put dill and lemon slices coated in smoked paprika inside pocket. Smoked about 4-5 hours. Fish stuck to reynolds release foil but that's ok because the meat comes off the skin that is stuck. Bone pulls right out when you pull back white side. Turned out ok but if I do it again I would only use salt, lemon and a lot of fresh parsley. Dill and paprika didn't cut it.