In cold smoking, you are not cooking the fish, just saturating it with smoke flavor. 80F or so would probably be the maximum temp. Time depends on what flavor you want.
You will need to deal with parasites tho. Best way is to freeze it. Brine's and other methods won't work. I doubt a residential freezer will get low enough, but some might get to -10F, but may take a week at those temps. Some of these parasites are toxic to humans!
Just be careful when messing with cold smoking. I doubt you could red neck a true cold smoking system
Watch out for what you read on the internet about this.
