date:Apr 15, 2022
UK partners across government to ensure that this advice is as clear as possible members of the public do not need to avoid these products, but should ensure risks are reduced as far as possible.
You can do this by keeping chilled ready-to-eat smoked fish cold (5⁰C or below), always using products by their use-by date, following the storage and usage instructions on the label, and cooking or reheating smoked fish until it is piping hot right through.
Professor Saheer Gharbia, Interim Deputy