Salted and smoked fish 

According to this excellent article  there are a number of variants on the salted and smoked fish, "the differences lie in the type, combination and duration of the processes." It lists kipper, Yarmouth bloater, buckling, red herring and whitebait. I'm not sure it would make sense to have a separate article for each, would it make more sense to have a single article called salted and smoked fish?