"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!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !