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Smoking fish
Smoked fish can carry food-safety hazards if temperature, salt, drying, packaging and storage are not adequately controlled. In particular, reduced-oxygen packaging and inadequate refrigeration can create conditions favorable for Clostridium botulinum in some products.
Hot-smoked and cold-smoked fish are not interchangeable. Cold-smoked fish may not receive a heat treatment sufficient to kill pathogens, while hot-smoked fish must be processed using a validated time-and-temperature procedure. Home smoking recipes should not be assumed to produce shelf-stable fish.
Buy smoked seafood from reputable suppliers, follow package storage directions, and keep refrigerated products cold. People at higher risk for severe foodborne illness should avoid refrigerated smoked seafood unless it is cooked in a dish to a safe temperature.
Fish and Fishery Products Hazards and Controls Guidance — FDA
FDA technical guidance on controls for pathogens, botulinum toxin and processing of fish products.
CDC information on preventing botulism, including food-related risks.
Safe Minimum Internal Temperatures — FoodSafety.gov
Federal cooking-temperature reference for fish and other foods.
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