Researchers at the University of Toronto's Quality of Life Research Unit define quality of life as The degree to which a person enjoys the important possibilities of his or her life (UofT).
The shelf life of cold-smoked salmon is very short, one to two weeks in the refrigerator and about one month in the freezer. Storage time is another critical factor in the proliferation of Listeria bacteria since it can grow at low temperatures.
I'm not a fish smoker FM, but from what I've read in the Salmon threads, unless thats one big Halibut you're looking at way to much smoke time. Vulcan seems to be pretty experienced with fish smoking and he says shoot for internals of 145 and his took about 1 1/2 hours at 225.e smoked a halibut filet, a salmon filet & a steelhead filet. The total smoking time was just under 4 hours (at a temp of about 200-215 degrees). It came out very good.