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Unread 07-23-2013, 07:21 PM   #10
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Don't agree with not to worry about IT when hot smoking fish. Fish is fish and it is done at 140 to 145 no matter how it is cooked. If grilling or in oven the exceptions would be fish like tuna or salmon which if cooked to 145 is overdone IMO. 125 is more in the range for these. This is based upon my experiences with smoking fish for a long time.
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