7 DAY DRY AGING FISH - (New Zealand Kahawai - Aussie Australian Salmon lol) 

Just discovered your page and website! New to cold smoking, use a maze in my Weber Smokey Mountain, and so far have two cold smoked salmon, 24 hour plus cure, 2 hour soak to desalinate, around 12 hours smoke, absolutely delicious and no one got sick! I love smoked white fish and just trying some Pollack, brined for about 2 hours, smoked for 18 hours @ 80 F, put in fridge overnight. I'm seeing that now I have to cook the Pollack to 140 F to make it safe? Put it back on smoker but at 200F, fish seems stalled at 122 F. I'm confused why Salmon would be safe but other cold smoked fishes need to be further cooked. Would appreciate any help. Cheers!