I have done what is called "horsing" different fish, including northern pike.
It is simple... equal amounts of salt and brown sugar, and doesn't hurt to throw in other dry spices.
Put a layer of the "horse" mixture down in a food grade container (non reactive, plastic, glass or ?)... add one layer of fish... another layer of "horse" mixture... layer of fish and so on. at top layer I would put bricks in zip lock baggies to weigh down fish. Store in refrigerator for 24 hours, or longer.
Pull out fish, rinse thoroughly, put on smoker racks, I usually use a fan blowing on fish until I would get a nice pellicle (sp), and then smoke until i get a dry product, sorta kinda a dried fish smoked.
You would be surprised to how much "horsing" brings out the moisture in the fish. The finished product goes great with a hop induced adult beverage
Also a great additive to a salad, and soup when flaked. I have also varied the amount of sugar to salt 2 to 1... 2 being sugar. I have also used this method at times when making beef jerky.
Remember to rinse well... can be very salty.