Guillot A. auteur aut IRD Tona R. N. auteur aut IRD Connan S. auteur aut IRD Rouget M. L. auteur aut IRD Receveur J. auteur aut IRD Le Croizier Gael auteur aut IRD Le Loc'h François auteur aut IRD Buscaglia M. auteur aut IRD Munaron Jean-Marie auteur aut IRD Aba'a N. N. auteur aut IRD Petek Sylvain auteur aut IRD Lorrain Anne auteur aut IRD Schaal G. auteur aut IRD Sardenne Fany auteur aut IRD text journalArticle eng text/pdf reformatted digital access Smoked fish is the most common form of fish consumption in many African countries. Smoking is likely to cause changes in nutritional value and in the concentration of certain toxic elements. We assessed these changes in the Bonga shad (Ethmalosa fimbriata, Bowdich 1825). Fatty acids (26), vitamin A, trace elements (14) and polycyclic aromatic hydrocarbons (PAHs, 24) were examined in E. fimbriata at different smoking durations (fresh, 24 h, 48 h and 72 h). Composition of smoked fish revealed high inter-individual variability. Smoking did not affect total fatty acid concentrations, but it led to a 4.5-fold decrease in vitamin A and a decrease in the concentrations of Ca, Mg, Mn, Pb and Sr. Meanwhile, it increased the concentrations of PAHs (by a factor of 42), Cd, Mo and Na. Despite these changes, toxic metals (As, Cd and Pb) and PAHs levels remained within safety limits, except for the B(a)P Toxic Equivalent (TEQ) in 72 h-smoked fish. High inter-individual variability in toxic metals, PAHs and nutrients concentrations is suspected to originate from the heterogeneity of the smoking process, and to natural variation in fish. Overall, our results highlight the safety of artisanal smoked fish for human consumption when processed under certain conditions. To further enhance consumer safety, dietary recommendations would advise ensuring fish skin integrity in order to reduce flesh contamination. specialized Ethmalosa fimbriata Artisanal smoking process Fatty acids Trace elements PAHs Nutritional composition Risk assessment GABON 054 180 111643 [11 p.] 2026 0956-7135 https://www.documentation.ird.fr/hor/fdi:010094939 10.1016/j.foodcont.2025.111643 0956-7135 [F B010094939] https://www.documentation.ird.fr/hor/fdi:010094939 https://horizon.documentation.ird.fr/exl-doc/pleins_textes/2025-10/010094939.pdf IRD - Base Horizon / Pleins textes 2025-10-29 2025-10-29 fdi:010094939 fre