About Smoking Fish - Kayak Fishing Adventures on Big Water’s Edge

bwana · 05-18-2016, 09:50 AM

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.

05-18-2016, 09:50 AM	#1
bwana Senior Member Join Date: Jun 2006 Location: El Toro, CA Posts: 244	Why Brine... 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.