"Darek Fisk" > wrote:
> > 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.
>
180 F sure sounds overcooked to me, too (unless you were doing brisket of
bigfish)! Once again, 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. It's
available used on Amazon for $32 and up, new $70, although I bought mine
online from the publisher, "The Sausage Maker Inc."
http://www.sausagemaker.com/ $30, also now $40 with a DVD.

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