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Darek Fisk
 
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Default Smoked fish internal temp

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.