Quick Answer
If fish smells off after smoking, check for spoilage, inspect the fish for visible signs of decay, and re-dry or re-smoke it if necessary to prevent foodborne illness.
Assessing the Situation
When fish smells off after smoking, it’s essential to take immediate action to prevent spoilage and foodborne illness. Inspect the fish for visible signs of decay, such as sliminess, mold, or a strong, unpleasant odor. Check the temperature history of the smoking process to ensure it stayed within a safe range (usually between 100°F and 200°F).
Re-Drying or Re-Smoking
If the fish is still within a safe temperature range, it may be possible to salvage it by re-drying or re-smoking it. Re-drying involves exposing the fish to a controlled environment with low humidity and high airflow to evaporate moisture and kill bacteria. For example, you can use a food dehydrator set to 135°F for 2-3 hours or hang the fish in a well-ventilated area. Re-smoking involves exposing the fish to smoke at a safe temperature (usually between 200°F and 250°F) for a sufficient amount of time (usually 30 minutes to 1 hour) to kill bacteria and deodorize the fish.
Safe Storage and Handling
If the fish cannot be salvaged, it’s crucial to handle and store it safely to prevent the spread of spoilage. Wrap the fish tightly in plastic wrap or aluminum foil and store it in the refrigerator at a temperature below 40°F. Discard the fish if it develops a slimy texture, has an off smell, or shows visible signs of mold or decay. When in doubt, err on the side of caution and discard the fish to prevent foodborne illness.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.