> wrote in message
...
| "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.
|
| Darek, I strongly urge you to get "Great Sausage Recipes and Meat Curing"
| by Rytek Kutas. He discusses safe brined or cured cold smoking and hot
| smoking for many different kinds of fish. Don't use yourself or family as
| guinea pigs!

No, I won't. That is why I cooked my last fish to 180 F. But even with my
unsophisticated taste it feld overcooked.


|
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