RR, Correct if you want cooked fish. Commercial smokers are required to meet certain temps for the health dept and liability reasons. You can cook it up any temp you want if thats what you like. The brine acts as a diuretic and reduces excess water in the meat helping the drying process called curing. It also preserves the meat and adds flavor. I make salami and cure it and smoke it at 42 degrees. Its primarily pork. So don't get hung up on the bactria or parasite fears. Ever eat Sushi?