(With apologies to Napoleon Dynamite.)
I was curious how a fish like this would smoke up so I made some in my Mini-WSM. I used some cherry and box elder for smoking wood as those would be pretty mild. The fish itself is a pretty mild flavor. I sprinkled a little onion powder on it and put a little peanut oil on it since the fish seemed to have little fat. After starting the fire and getting it under control (Smoker temp at 270° F and dropping) I put the fish on. About 25 minutes later, the smoker temp was down to about 210° so I peaked in. The fish looked fully cooked so I took a couple pieces off for dinner. They actually fell apart when I tried to pick them up with tongs so I know the fish was fully cooked.
The fish was a very light color so I left some more in the smoker to see how a longer smoke would affect it. This fish was good, but I could not pick up any smoky flavor. The green tomatoes I smoked with it had just a trace of smoky flavor. That was another experiment. We have lots of tomatoes!
I held temp at about 210° and took the remaining fish out at about 2:20. It was noticeably drier than the 20 minute fish and had taken on a delicious golden color. Surprisingly the smoky flavor was still very subtle.
Either way, the fish came out tasting good. As a bonus it did not leave the house smelling like fish which often happens when we cook it in the kitchen.