Having extra of a food or other necessary product will enable you to be able to trade with a neighbor. In our town, many are salmon fishermen and may have smoked fish to trade. Smoked salmon, especially when smoked at a low temperature, can be lethal to someone with a compromised immune system. But there are many healthy vitamins and minerals in fish. How should you, therefore, respond while still keeping your family safe?
Salt, smoke, and heat are the three common factors in hot-smoking salmon. Fish smoked without proper salting and cooking can make people sick, besides potentially being lethal. That’s because many dangerous bacteria can, and will, grow under the conditions normally found in the preparation and storage of smoked fish. I suggest that you graciously accept it. Then, later, heat it up to 150 to 160 degrees F and eat as is or use it to make sauces or sandwiches. Guidelines for home smoker devices must be carefully studied and adhered to.
~ The Seer Almine