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I received this comment from Devfish. I have not seen anything on this site about this. Any help?
Robert Stone
The Gourmet Food Company
Fiji
You may be aware that the EU have been getting rather excited about carcinogens in smoked fish. They have banned imports from some countries, and now require mandatory testing for benzo(a)pyrene, which should not be present at levels of more than 5 microgrammes per kg in the fish muscle. Cold smoked products normally seem to be below this level, as do fish that are hot smoked whole and skinned before eating, but hot smoked fillets can be a problem. Testing is also fairly costly.
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