Are there any risks of frying previously smoked fish?

Good morning everyone,

we have some new ideas in mind but also have some doubts regarding potential health issues.

Our Idea is as follows:

-> first hot smoking of small fish-balls

-> after that a quick fry of these smoked balls 

Somebody said, that this will be a bad idea, as the frying process may lead to the contamination with health-harming substances, much more than frying of the raw fish. The person did not explain anything on this but now we are a little bit nervous.

Do you have some more input for this: The only things I can think of are the famous PAHs and HCAs, but I don't get if the combination of the two processes will bring up higher levels (if existing)?

Thank you in advance for your brainwork and kind regards

Robert

Hi Robert,

Depending on the salt content of these fish balls you could also have 3MCPD formation. But this goes for all salty fried foods.
I do not think the smoke components will degrade much further while frying.