How about living in a leper colony? You are a nurse in a hospital (I'm assuming). You see maybe one tenth of one percent of the population. Of that two people were sickened by smoked fish?
Once again you have posted a link that refutes everything you have stated. Show me on this link where air drying fish for two hours will make everyone sick? Now I am not talking about leaving it to bake in the sun. And I rarely smoke fish during the summer. But, from your link, it looks to me that you would have to let fish bake in the sun, or I guess leave it in a heroin den, in order to cause concern.

"In summary, the table indicates that:

If the product is held at internal temperatures above 70°F (21°C) during processing, exposure time should ordinarily be limited to two hours (three hours if Staphylococcus aureus is the only pathogen of concern);

If the product is held at internal temperatures above 50°F (10°C), but not above 70°F (21°C), exposure time should ordinarily be limited to six hours (twelve hours if Staphylococcus aureus is the only pathogen of concern);

If the product is held at internal temperatures both above and below 70°F (21.1°C), exposure times above 50°F (10°C) should ordinarily be limited to 4 hours, as long as no more than 2 of those hours are above 70°F (21.1°C)."