Done hundreds of pounds of smoked northern. Some of what I've found. First, the bigger the fish the better. Just standard fillet with skin off. Don't worry about the ribs or Y bones. After you get done smoking them if you use a fork and press down on the ribs or where the Y bones are, they will pop right up and you can pick them out real easy. Put the fillets on a cookie cooling rack in the smoker. That way the smoke will hit the whole fillet. Watch how much salt you have in your brine. Northern has a propensity to absorb LOTS of salt. When your eyes cross at the first bite, you know you used too much. Other than that, gator is real easy to smoke up. My batches rarely lasted more than 48 hours. Goes great with cold beer too. (Grin) Have Fun!!