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.