According to healthline Smoking food is still widely practiced in this region. Many people forget that smoking should be done for preservation because they only want to taste the distinctive flavor of smoked fish, which takes on a variety of flavors during the smoking process.
When wood is burned, it breaks down into smoke and its three main components: cellulose, hemicellulose, and lignin. Smoking fish is typically done at either a low (28-32°C) or high (70-80°C) temperature. Hot smoking is widely accepted here.
The Mayo Clinic lists the following as potential side effects of eating dried or smoked fish:
They are a potential health hazard because:
People of advanced age, women who are pregnant, and those with compromised immune systems are particularly vulnerable to getting sick from eating smoked salmon. Muscle and joint pain, high body temperature, and digestive problems are all signs of illness. Furthermore, there is a risk of botulism contamination in smoked fish because the bacteria that causes the disease survives the smoking process.
Because they harbor potentially dangerous bacteria
Due to the slight risk of listeria food poisoning, experts have warned against eating smoked salmon.
Listeria, the bacterium that causes listeriosis, may be present in smoked salmon that has been prepared for human consumption.
Third, they have a lot of sodium in them.
Smoked salmon has a high salt content, which is bad for the body even though it provides more nutrients.
Okro soup, bitterleaf soup, ogbono soup, jollof rice, porridge yam, and stew are just some of the dishes that benefit from the unique flavor and texture that smoked fish brings to the table.
Since smoked salmon is one of the six dietary categories and a protein, it can be said that it helps the body by providing strength and repairing damaged tissues.
Cancer risk is increased by eating smoked fish.
In 2015, a World Health Organization working panel concluded that smoked salmon was a carcinogen due to sufficient evidence linking it to colorectal cancer. Given that “cause” is a word rarely used by experts when discussing diet and disease, this is noteworthy. The investigators focus heavily on cured or smoked fish in their study.
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