About Smoking Fish

[Geno Machino]

I like a sugar cured flavor:
4 to 1 brown sugar to salt
Let set over night
Paparicka on top and then smoke
Skin on
Goood

[bwana]

Salt and reaching a proper internal temp are important to prevent food poisoning bacteria in your smoked fish.

There are a lot of great prior discussions on BWE and other local sites on this subject.

Here are just a couple of the many articles of fish smoking safety:

http://seafood.oregonstate.edu/.pdf%...moked-Fish.pdf

http://foodsafety.wisc.edu/assets/pd...gyourcatch.pdf

I have smoked fish for decades and have never gotten anyone sick by using brine and proper smoking temps.