Hickory Wood for smoking salmon and tuna

I usually use alder wood but only have a bag of hickory right now that I use for ribs.

Should I use this or will it be too overwhelming?

Thanks
Antonio

yeah, to overpowering for fish

yeah, to overpowering for fish

Unless you really like hickory flavor. 

I just got back from Lowes they didnt have alder but they had apple and pecan. The bags said they were good for fish. I hope so.

Apple works pretty good for fish, never tried pecan.  I usually use a blend of alder and apple and am happy with the results. 

Either of those would be tasty options honestly. If you're worried about over doing it, stick with the apple as its the milder of the two. Besides, you can't really ever go wrong with apple anyways for lighter meats. Pecan is pretty similar in flavor to hickory but much less potent(but a little stronger than apple). Hickory itself though would be overwhelming for fish.

Never rule out cherry wood for fish either.
Apple is a great choice too.

I almost always use hickory and people love my smoked salmon. Nobody has ever said it was too smokey although some have claimed its the best they've had.  I only smoke for 6 hours though.

Salmon, Thresher, Yellowfin and Blue Marlin smoked with a mix of apple and pecan.

If anyone wants,  in February I will have apple and peach pruning they can use. Usually nothing too large but the prunings are pesticide free, just copper and oil sprays used.

Yummy...BTW Thresher is good smoked 

I had to use almond before and was surprised on how good it was.
Apple works great as earlier mentioned.
We have a lot of fruit trees on our property and always keep a fruit wood section in our wood pile
One of my favorites is apricot.

I almost always use hickory and people love my smoked salmon. Nobody has ever said it was too smokey although some have claimed its the best they've had.  I only smoke for 6 hours though.

Are you cold smoking?  6 hours seems like a long time

I almost always use hickory and people love my smoked salmon. Nobody has ever said it was too smokey although some have claimed its the best they've had.  I only smoke for 6 hours though.

Are you cold smoking?  6 hours seems like a long time

yeah, it is cold smoked. comes out just moist enough in the center

Alder wood for me....but the fruit tree woods are also an excellent choice. When I can't find a source for smoking chips I make my own from Alder smoking planks from several retail and online sources, used for grilling salmon or other fish on the BBQ grill. Just split it down to splinters and start smokin'!

My current favorite brine is Teriyaki Lime with some brown sugar added to sweeten the deal. After the smoking is done and right before vacuum sealing and freezing the chunks, I will squirt some Hawaiian Coconut Syrup on top of the meat as a wet glaze. YUM, YUM!