I like the "melt in your mouth" feeling right out of the smoker while still warm. My family is spoiled and almost will only eat it that way any more.

I have found that after smoking, put all of the fish in a Tupperware for 24 to 48 hrs. Let the fish almost sweat in the container. I find it to calm the smoke taste and solidify the fish even more, even if there is an abundance of oil present. That's the good stuff.

I have a pretty simple recipie I have worked on over the years and now got a finished product that is so dialed, its rare to try anything else that comes close.
It's either too mushy or too smokey. I know people that don't even like fish or seafood try my stuff and end up asking for more.