Summer sausage IT only 150 can i eat it

[viper125]

I've been looking for a similar chart for smoked fish, but haven't been able to find one.  Presumably the same principles apply, but it would be nice to have an authoritative list of internal temperatures and time for preparing safe smoked fish.

Fish cook so quickly it really don't matter the temp. I smoke or cook fish till they flake apart with a fork and their done as soon as the translucent flesh turns white. More problem with fish is people smoking or over cooking. I never use a thermometer on them at all.