As from Ken's recommendation, here is some good info I found on smoking fish safely. Not recipes, but food safety. Well worth studying for anybody who is considering trying it sometime. It should be noted that this article says fish should be cooked at 160 degrees for 30 minutes after smoking (Hot smoked fish), which is considerably more than any other source I found so far, or previously mentioned here..
http://cru.cahe.wsu.edu/cepublications/pnw238/pnw238.pdf
