I have smoked lots of perch and crappie and they are great. Easy too. I just cut off the head and gut them. Don't even bother with the top and bottom spines either. Soak overnight in a brine of 1 cup of salt to 1 cup or sugar in a gallon of water. You can play with the brine if you like. Sometimes I use brown sugar and add some spices, but the salt and sugar are necessary. Then I smoke them with hickory chips. If they are not all the same size the smaller ones will be done first and should be removed. Try it, youll like it......
