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Reg
 
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Darek Fisk wrote:

> What is the min internal temp (temp/time combination) of smoked fish to be
> safe for eating? I have checked many sites related to fish smoking and I am
> not any closer than before to answer this question. Some people consider
> 140F as good enough for eating, others say 140 F for min 1/2 hour. Yet on
> some pages there were claims that 140 F is not safe and requires further
> oven/microwave cooking or fish should be brought to 165 F, 180 F or even 190
> F.
> I like fish cooked as little as possible but yet don't want surprises such
> as live flatworms or roundworms in my meal.


If your fish is previously frozen, as many are, your risk is minimal.

Fish are subject to parasites rather than bacteria. Freezing kills
parasites. Anything in a 0 F freezer for a week or more is rendered
just about 100% safe and can be eaten raw. Just ask any sushi chef.

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