Up here they are called Hooligan or Candlefish. Similar to the ones you get in the lower 48 but with a higher oil content.
My smoking recipe is very difficult. Extremely difficult. So pay close attention.
6 cups water
2 cups Yoshida's Original Sauce
That is it.
Pretty hard isn't it?
Give the hooligan a 24 hour brine, then place on racks to air dry in a cool place for an hour or two to let the pellicle form.
Made these up at the same time I did some salmon. After the air dry phase they go into the smoker on the following schedule:
120 for 2-4 hours
140 for 2-4 hours
170 for 2 hours.
After a good smoke they will be nice and tasty. My kids pick them apart, but I eat the little buggers bones, fins, and all.
Store in the fridge or freeze.