According to healthline Smoking is still widely used to preserve produce in this region. Since smoking imparts such a characteristic flavor to fish, many people overlook the fact that it is originally used to preserve the food and do it only for the taste.
To make smoke, wood must be burned until its three primary components—cellulose, hemicellulose, and lignin—are reduced to their simplest molecules. The temperature at which fish is smoked can range from 28 degrees to 32 degrees Celsius (or 70 to 80 degrees Fahrenheit). In this part of the world, it is normal to smoke cigarettes while still hot.
According to the Mayo Clinic, there are a few potential drawbacks of eating dried or smoked fish.
There is a risk that they will make you sick if you eat them.
Those with weakened immune systems, the elderly, or children can be particularly vulnerable to the bacteria and viruses that may be present in smoked salmon. A person may experience a high temperature, muscle pain, diarrhea, and other gastrointestinal problems as signs of illness. In addition, the bacteria that causes botulism can survive the smoking process and could be present in smoked fish.
The microorganisms they harbor are dangerous
Due to the slight risk of listeria food illness, experts have warned against eating smoked salmon.
The listeriosis-causing bacterium may be present in smoked salmon that has been prepared for human consumption.
Third, they have a lot of sodium in them.
Nevertheless nutritious it may be, the high salt level in smoked salmon makes it unhealthy to consume.
Because it adds a particular flavor and flavor to the food when used to construct a meal, smoked fish can be used to make a wide variety of foods, such as soups (like okro soup, bitterleaf soup, and ogbono soup), rice (like jollof rice and porridge yam), and stew.
Since smoked salmon is one of the six dietary categories and a protein, it can be claimed that it is a food that fortifies the body and mends broken tissues.
Cancer risk is increased by eating smoked salmon.
In 2015, a World Health Organization working group concluded that there was sufficient evidence linking smoked salmon to an increased risk of colorectal cancer. This was notable because the word "cause" is rarely used by specialists when discussing the relationship between nutrition and illness. Smoked and cured fish are focal points of the study.
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