I don’t tend to eat much fish, but in the supermarket earlier I saw some smoked salmon which didn’t need cooking, and some salmon fillets which did. They looked the same really - both ‘raw’. I decided to buy some of the fillet. It was nice, but a very different flavour from when I’ve tried smoked salmon in the past. The cooked fillet was quite chicken-y with a slight earthy/fishy taste, whereas smoked salmon has a very strong fish flavour.
Why do they taste so different? And why is smoked salmon safe to eat without cooking when other smoked fish do need cooking?
Your and my threshold for acceptable risk seems to be similar. But we’re taking a risk. If you graph that risk, it lowers predictably based on time cooked, and the rate at which it lowers increases at higher temperatures. That was my only point, and I’m not sure if you’re disagreeing or just providing anecdotes and your preferences.