<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Coming home from Kummok-land, we find ourselves with a plethora of halibut. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Chez, I'm sorry but if there was a couple of fish that I would never smoke it would be halibut and cod. The reason is as you already stated: "Anything else seems to cover the delicate flavor of the fish."
However, I got a feeling you are going to try anyway. So I will tell what I did for a friend who loves squid, octopus and scallops. I cold smoke them 2 hours using the T-shirt method. HOWEVER, while he will "age" them another 24 hours it is not done inside the T-shirt like I do my hams.
He then eats the squid and octopus raw in a salad and he saute' the scallops in butter etc..
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