Slab Hunter

No information on temperature, but for the Kudoa spp., it says the enzyme is fairly heat-stable and may continue to break-down tissue even if the meat is smoked. My read is that normal smoking temps won't stop the process.

There are a couple of references to proper preparation of fish including:

Freezing fish for at least 7 days to kill most parasites such as roundworms if you are going to eat the fish as sashimi, sushi, ceviche, etc. Freezing is not necessary if the fish is thoroughly cooked. Previously frozen fish will alleviate worries if fish is to be prepared on the rare side.

Smoking does not preserve fish and smokers that do not reach high temperatures can carry same risks as raw fish. Need to reach 140 degrees to kill parasites, 180 degrees for bacteria. You can finish lightly smoked fish in the oven at 250 degrees until the proper temp is reached.

Salting/marinating fish isn't necessarily safe unless the meat has been frozen.