I'm no pro but have been smokin fish myself for over 30 years.
I also have done just one small piece of smoked like 1/4 of entire jar, then the raw fish ........ Then can it.
It spreads the flavour to the entire rest of it. Yummy.
I Always do a regular full smoke method of brine, dry, smoke ........ Then canning if that what your after. I'm sure others will chime in.
Good luck.