Trust me I know what you are talking about, my wife is a health freak earth friendly eat this eat that kind of gal. I hear it everytime I enter kitchen.
Has anyone gotten botulism or the Tijuana two steps from not rinsing? Just seems there be more tasty ingredients left by not rinsing, like all those seasonings....
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Several years back I got really into smoking fish. Before reading up on this subject, I played by the model of "Ignorance is Bliss". I simply didn't know what was out there and how to avoid it. But now that I know what's out there, and how easy it is to avoid, I personally don't see the need to risk it. Even though the cases of illness from smoked fish are probably few and far between, some of the diseases are fatal, and not something I'm willing to risk on behalf of myself, my family, or my friends.
I don't know many that would knowingly want to take that chance, particularly when there are other ways around it but yet still achieving the same desired result. For example, when I mix my dry brine, I leave some left over in a bag. Once I've rinsed the fish and dry it off, I sprinkle that over the top of the fish prior to going into the smoker. It develops a similar glaze, especially if done on low temperatures at the beginning of the smoke.
When I smoke fish, particularly when providing it to others who are trusting my cleanliness, my priorities are health/safety first, and taste of the product a close second. Don't get me wrong, I take serious pride in my smoked fish, but even more pride in being confident any smoked fish I give to to others won't make them sick.
If nothing else, read the article so you have the info from an expert in food borne illnesses. What steps you choose to take from there are your call.
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