from a website on smoking:

Adequate freezing and/or cooking eliminates infection by the parasites. In commercial freezing, a temperature of -40 °F kills any parasite in 15 hours. In a home freezer, at 0° to 10°F, it can take up to five days to kill all the parasites, especially in large fish. Fish is also safe to eat when it reaches an internal temperature of 145°F for five minutes. Thus traditional cooking methods and microwaving will kill any potential parasites providing the fish temperature reaches 145°F for five minutes. Similarly, hot smoking of fish, provides an effective method of eliminating parasites provided the fish is smoked at 150° to 200°F for four to six hours.