What are the disadvantages of smoking fish?

Smoking fish can lead to several disadvantages, including the potential formation of harmful compounds like polycyclic aromatic hydrocarbons (PAHs) and nitrosamines during the smoking process, which may pose health risks. Additionally, smoked fish can have a shorter shelf life compared to fresh fish if not stored properly, as the smoking process doesn't fully preserve it. There is also the risk of contamination if the fish is not adequately cleaned or if the smoking equipment is not maintained. Lastly, the intense flavor of smoked fish may not appeal to everyone, limiting its culinary versatility.