Smoked fish is a flavorful source of protein, supporting muscle health and tissue repair. It is also rich in omega-3 fatty acids, promoting heart health by lowering cholesterol and reducing inflammation. However, smoked fish can be high in sodium, so it should be consumed in moderation to maintain heart health and blood pressure control.

Cancer researchers haven’t yet determined if smoked fish poses health risks similar to processed meat, although the American Institute for Cancer Research has concluded that it poses at least some risk. Possibly, the smoking, salting or brining involved causes chemical changes in the fish, creating carcinogenic compounds.