Don't need to soak the chips,leave them dry.Ditch the hickory chips and when it comes to smoking fish and stick with Alder/Cherry & Apple some times.After years of smoking fish I pretty much only use alder and cherry.Alder for a more bold smokey taste and cherry for a more redish color with a milder taste.Good luck,
SZ

One of the most basic and yet favorite brines for salmon & steehead is dark brown sugar and kosher salt dry brine.
2lbs dark brown sugar / half cup of kosher salt blend well.