A very good point Jack. There obviously is a point where the smoking and the
cooking intermesh, and with fish that point is probably more ambiguous than
with other smoked meats. Particularly turkey and ham, where smoking occurs
at a very low temp., and after smoking the meat is cooked to a safe
temperature for consumption.
I think, however, with a fish such as salmon, when you reach 200F are
unquestionably cooking.
I apologize for digging this old subject up. My original response to Kevin's
originating post was a series of synapses from the subconscious mind.
I really don't want to start a flame war. In fact if I had read his later
post, where he referred to cold smoked salmon I would have left everything
alone.

"Jack Curry" <Jack > wrote in message
...
> This part is not for you to read Kent, so skip to the next paragraph.
> [Hoobaaaaa! The CALClone is baaaack. What fun we gonna have now. By
> popular request, I deplonked Kent and the amusement value is well worth
> it.]
>
> So....Kent? At precisely *what* temp does "smoking" become "cooking?" We
> really need a number, ole buddy, a dividing line. You know, a FailSafe. A
> Go/NoGo. So we'll know what to tell our friends and families when we
> serve
> up that salmon or whatever. Smoked? Or Cooked? Wouldn't want to mislead
> anybody.
>
> "This Salmon was smoked," we'll say. "It never went above XX degrees."
> Or
> is it XXX degrees? And suppose, just for a minute that the temp inside
> the
> cooker went *over* the XX or XXX degree temp for just a minute or two.
> Would that change the smoked/cooked definition? Truth in advertising and
> all, eh?
>
> What if the temp creeped up a little over Go/NoGo and you didn't see it
> happen? Would that count? How would we know? There must be a change, a
> test we could perform, right?
>
> Enlighten us, KentH.
>
> Jack Curry
> -Curious minds want to know-
>
>