HBP, It's been a couple of years since I last kept whitefish (but have plans for this weekend), but as my memory goes I used the exact same brine for whitefish that I did for trout and salmon. I did make changes to the length of brining time because I was putting in whole fish and not fillets or steaks. I also had to juggle around the smoking times as not all the whitefish were the same length and also variations because of shelf location (top, middle, bottom).

Results after smoking were very satisfactory as the bones would just "zip" out.

The smoking time is key as one time I made a bunch of "whitefish darts". They were overdried in the smoker.