For any smoked fish with many small bones;
Clean or fillet. Brine for 24 hours. Pressure cook for 45 min using high pressure. Remove from cooker (carefully) and put on smoker racks. Smoke normally, drop temp and dry for a few hours, or to your preference.
The small bones will dissolve.
I have never eaten White Fish, so bare with me.
Pressure cooking for 45 minutes

Wouldn't that take all flavor out of the fish

I was always taught to cook fish 10 minutes per inch of thickness, in a pressure cooker that drops to about 3-4 minutes per inch.

I know some fish are not that palatable, so adding flavor in the process, gives a source of editable protein. It seems that is what is happening when you cook fish for 45 minutes in a pressure cooker.