Yes you are right, but the fish I am using is freshly caught and my home
freezer can not deliver temp like the commercial freezer.

"Reg" > wrote in message
t...
| 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.
|
| --
| Reg email: RegForte (at) (that free MS email service) (dot) com
|