Are polycyclic aromatic hydrocarbons in smoked and grilled fish dangerous?

What's actually in it

Polycyclic aromatic hydrocarbons (PAHs) form when organic material, including fish, is exposed to high heat, smoke, or charring. Smoked fish, grilled fish, and heavily browned fish all contain PAHs. Benzo[a]pyrene, the most studied PAH, is classified as a probable human carcinogen.

What matters for health risk is not just how much PAH is in the food, but how much of it the body absorbs. "Bioaccessibility" refers to how much of the PAH in a food actually gets absorbed during digestion.

What the research says

A 2026 study in J Food Prot measured PAH content and bioaccessibility in aquatic foods cooked in different ways. They found that smoking and charring dramatically increased PAH levels, and that the bioaccessibility of those PAHs varied depending on the fish's fat content and cooking method. Fatty fish absorbed more PAH from the cooking smoke and delivered more of it to the digestive system.

Practical reductions: poaching and steaming fish instead of smoking or charring. If grilling, keep heat moderate and avoid charring the flesh. Remove darkened portions.

Store all prepared fish in glass food storage to avoid adding plastic chemical exposure on top of any cooking-derived PAHs.