I have smoked the Yukon Kings and they are the oiliest in the world. And my absolute favorite part is the bellies strips. I will take those over anything else anytime. I find that I need to just cut them thinner. But on a cold trapline there is nothing better than a oil filled strip in the mouth.
I look for the ones with the golden skin.
I do a 10 min soak in a saturated salt solution. Then dip in Yoshida gourmet sauce for a touch of flavor and sweetness. Then hang. I cut my strips quite a bit thinner than most on the yukon.
Something else I have found that really enhances the final product is
1. I scale all of them well. I don't like scales and while doing this you take a large percentage of the slime off the fish.
I am also going to try the vinegar trick for removing slime on strip fish. I have tried it and does a good job.
I taught the superintendent here in St Mary's and he is now producing some of the absolute best strips on the Yukon in my opinion. He is meticulous and you can taste the difference. I helped him put away his last bellies last night and I now have my stash for trapping season. OH YA
We did this joint effort two years ago.
I smoke with Alder.