We do steelhead that way. Cut the head off gut them. Steelhead being bigger we would cut them into steaks with the skin still on. Depending how involved you wanted to get with it you could buy or make a smoker. My dad used an old fridge ( didn't run) ran an extension cord to the inside with a hot plate a pot on it with hickory, applewood. The idea was to get the smoke for flavor remember low heat but with smoke. Sometimes we would finish drying them in the house oven low temp again. We've even used a cardboard box in the backyard to smoke in. Good luck