A Review on the Effects of Smoked Fish on the Health of Its Consumers
Ibrahim Umar Obande, Aliyu Abbas Aliyu, Ed-Idoko John O, Kareem Azeezat A, Khalil Pateh, Hammed Mudashir O
Asian Journal of Fisheries and Aquatic Research · pp. 156–160 · Published 27 Aug 2025
10.9734/ajfar/2025/v27i8986Abstract
Fish smoking is an ancient and popular way of fish preservation. Fish smoking is a combination of various processes such as salting, drying, heating, smoking, and sometimes cooking effects depending on smoking method used. Smoked fish are highly rich in protein and are palatable with longer shelf life. Smoked fish enhances growth and metabolism, foetal development among others. However, prolonged consumption of fish intoxicated with PAHs could occur as a result of incomplete combustion of wood or coal causes cancer and retarded growth. This article describes various smoking methods and the health effects of smoked fish consumption to humans.
Cited by 2
Abdullahi A. Bello, Oladipupo Azeezat Olawumi, Abdulmalik O. Abdulwasiu · Research Square · 2026
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