Vhawk...do you actually go outside? Isn't it all too dangerous out there?
When you catch a fish do you race in to ensure it is processed and properly stored within minutes? Or does it sit in the fish box?
A display case, even refrigerated, that is repeatedly opened and closed all day long definitely doesn't meet your standards of safe.
What do you say about fish markets? Fish out in the open on ice all day long? Fish that was in a boat somewhere prior to that for who knows how long? A disaster of epic
proportions waiting to happen.

Via your link:

"Rinse and air dry all fish before smoking. This not only gives smoke a chance to deposit evenly but also helps to prevent surface spoilage during smoking. Smoke will not deposit easily on a wet surface.
If proper drying conditions are not available (cool, dry, air), try placing the fish in the smokehouse with low heat (80 to 90oF), no smoke, and doors open. With a wood heat source, use a low, clean flame."

So, is your fridge the only one on the planet that produces dry air?