Smoked Salmon
Smoked salmon is a high-sodium, ready-to-eat fish product. Cold-smoked salmon is a known vehicle for Listeria monocytogenes, prompting FDA advice that pregnant and immunocompromised individuals avoid it unless heated.
What it is
Salmon (commonly Salmo salar or Pacific species) cured with salt and cold- or hot-smoked.
Protein food / ready-to-eat seafood.
Why it's flagged
- high sodium
- Listeria monocytogenes risk in cold-smoked product
- PAH exposure from smoking
- common allergen (fish)
What regulators actually say
"Pregnant women, older adults, and people with weakened immune systems should not eat refrigerated smoked seafood unless it has been cooked."
"Smoked fish, including smoked salmon, was identified as a high-risk food category for L. monocytogenes infection."
Regulatory status
United States — FDA
Regulated as a refrigerated, ready-to-eat seafood; FDA Fish & Fishery Products Hazards & Controls Guidance applies
European Union — EFSA
EFSA has issued opinions on Listeria risk in smoked fish; max levels for PAHs set under Reg. (EU) 2023/915
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app