More on topic, I've smoked previously frozen fish with no complaints. Maybe a bit mushier but still tastes great.

I don't always smoke fish, but when I do I ONLY smoke steelhead lite.
I'm the most interesting smoker in the world.

Thanks rap.
Walcat I love you too.

Missed some good stuff while fishing yesterday!
 
My bad on the 165, that is poultry.  I actually bring beef up to this when making jerky too, but probably not necessary.  Fish actually is much lower temp than many other foods, FDA recommends 145.  I assume this kills most, if not all bacteria/parasites.  I found this out during my make sushi at home to save a few bucks phase.  Kind of scared myself after reading, to do it any more.  $20 a plate, a few times a year, is much easier to pay after reading...
 
http://seafoodhealthfacts...patients/parasites.php
 
Here is a very simple and cheap vacuum pack solution.  Just make sure you use good quality zipper freezer bags (not Best Value, Giant Eagle, ect. although some might work).  Spray the zipper with a little cooking oil first.  When done packing, put in fridge over night to see if the bag kept the seal.  If not, get a new bag out.  Not as nice as many vacuum sealers, but works most of the time, and much cheaper.  Ziplock freezer bags work 95% of the time, if you use oil.  Read the reviews for some other good tips.
 
http://www.amazon.com/ThriftyVac-Food-Vacuum-Packing-System/dp/B00GX0DN7I/ref=sr_1_1?ie=UTF8&qid=1444328689&sr=8-1&keywords=thrifty+vac
 
I know my smoker MES (Masterbuilt Electric Smokehouse), has issues making smoke under 200 degrees, and a pain to keep adding chips on long smokes.  I bought one of these (12" tube), and works like a charm.  I don't even use my tray anymore, unless I'm doing a long smoke and want a smoke ring, then I crush some Humphrey's hard wood charcoal, and toss in (light with torch to get going).  Smoke ring is just for show, but looks pretty cool!  I use the Amazen smoker for smoked cheese in my MES, with it off.  Beats the heck out of my old style of capturing the exhaust with a dryer hose and running into a cardboard box...  I also use it on my grill to pre-smoke steaks before grilling.  It doesn't work very well with the grill on though, not enough oxygen to keep it smoking.  If you use in your smoker, make sure it is covered from juices.  I put an aluminum serving tray on the bottom rack to catch juices.
 
https://www.amazenproducts.com/
 
Cheap chicken...  Many grocery stores get their thighs and legs combined in 10lb bags.  They chop them down and resale at a marked up price.  Some grocers sell the bags, others you can ask the meat dept.  I had a BBQ party over the summer, 59 cents per lb.  You can make lollipops!

So fish frozen to -4 for 7 days should be parasite free. ..(did I read that right? ) my freezer claims to go to -14. I just may try steelhead rare-med rare some day.

Jim - 
I saw a video of a guy filled his smoker with a bunch of ice packs (frozen water bottles), to smoke cheese in Florida.  Was like 95 outside, and 45 or so in his smoker.  I had the blob happen, smoking cheese too close to the tube, when it was warm out.  I have a habit of smoking too much cheese at one time.  The stuff is great, but the smokey flavor gets old after a while.
 
FishinGuy - 
Not sure if that is a guarantee, but should kill the two most common parasites.  I'd invest in a freezer thermometer before you give it a try.  Also do a few more searches, that one is a seafood advocacy site.  Just first thing that I saw similar to what I read years ago.  I doubt that it is wrong, but always good to verify a few sources before eating steel head sashimi...