Since parasites were mentioned, I have been able to do more researching concerning it and found a lot more articles on smoking as a result of the different search criteria.
The brine has been mentioned almost always as a preparation for smoking fish....to get the fish to have a longer shelf life. Bradley's smoker website eluded to the fact that it does not have to be cured, though most folks do. Has me wondering about this part of the process.
What are the opinions of brining? If you do not brine, does the fish spoil while it is being smoked at lower temps ( below 140) over a long period of time, say 6- 8 hours? This kind of goes along with Rentlaws idea that food is often not stored at cold enough temps most of the time.
Thanks everyone for the feed back so far on this. Never tried anything like this, and I want to give it a shot somehow, someway.
