Since you are going for long cooks?,I usually agree.Short cooks,ie 8-10 oz fish fillets,might be different.
That being one area where I might use mesquite and it can have a yellow ,somewhat bitter smoke to start..I was taught many years ago,to let the wood start burning clean and then add the racks of fish.
It has done well for me and I've stuck with it over the years.
Just my $0.02