I found time to take care of a 12lbs coho fillet batch and two sockeye fillets (1lb each). I cut the bellies and tails of the coho. Dry brining. I use less salt for bellies/tails and sockeye. They will also spend a lot less time curing. I plan a short cold smoke then sous vide for those. The thick part of the coho goes for classic longer cold smoke (also longer cure).