I've never checked the internal temp of fish I smoke, just pull at it a little with a fork & when it flakes off it's done. I smoke mine at 225. I also like to skin mine & coat with EVOO & cajun spices.I will scale, gut and remove the head so it will fit in my smoker. Don't have fish yet. When I bake this size fish I score the skin and lay bacon and lemon slices on top. I guess my question is what temperature do you smoke fish and what temperature do you want the meat? Thanks, Barry