Smoked Salmon, Smoked Herring, and Cold-Smoked Seafood (PAH) — household safety profile
Low riskThe European Union limits benzo[a]pyrene in smoked fish to 2 µg/kg.
What is this product?
The European Union limits benzo[a]pyrene in smoked fish to 2 µg/kg. The United States has no equivalent limit.
What's in it
Click any compound name for its full safety profile, regulatory consensus, and exposure data.
Base ingredients
Who's most at risk
- Children — Developing endocrine and neurological systems, higher exposure per body weight
How to use it more safely
- Consume products from certified processors meeting food safety standards
- Store at temperatures below 4°C (40°F) to prevent bacterial growth
- Check expiration dates and consume within recommended timeframe
- Ensure proper handling to avoid cross-contamination with raw foods
Red flags — when to walk away
- Identified safety concern — Smoked salmon contains BaP 2–15 µg/kg; EU limit 2 µg/kg; no US limit; marketed as 'healthy' food (omega-3) obscuring PAH content.
Green flags — what to look for
- EPA Safer Choice certified — Meets EPA criteria for safer chemical ingredients
Safer alternatives
- Hot-smoked salmon/herring — Higher internal temperatures reduce PAH formation and pathogenic bacteria
- Fresh or frozen seafood — Eliminates smoking process and associated PAH compounds
- Canned fish in water or oil — Processed under heat, reducing PAH exposure
Frequently asked questions
What's in Smoked Salmon, Smoked Herring, and Cold-Smoked Seafood (PAH)?
This product type can contain: Benzo[a]pyrene (BaP), among others. Click any compound name above for the full safety profile.
Who should be careful with Smoked Salmon, Smoked Herring, and Cold-Smoked Seafood (PAH)?
Vulnerable populations identified for this product type: children.
How can I use Smoked Salmon, Smoked Herring, and Cold-Smoked Seafood (PAH) more safely?
Consume products from certified processors meeting food safety standards; Store at temperatures below 4°C (40°F) to prevent bacterial growth; Check expiration dates and consume within recommended timeframe
Are there safer alternatives to Smoked Salmon, Smoked Herring, and Cold-Smoked Seafood (PAH)?
Yes — consider: Hot-smoked salmon/herring; Fresh or frozen seafood; Canned fish in water or oil. See the Safer alternatives section above for details.
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Open in home View raw API dataReference data, not professional advice. Aggregates publicly available regulatory and scientific information. Why we built ALETHEIA →