Fifteen samples of smoked fish were analysed for BaP and other polycyclic aromatic hydrocarbons (PAHs). The high resolution gas chromatography–mass spectrometry (HRGC–MS) method employed was elaborated and validated for the control programme. The method complies with the criteria for official control according to Commission Regulation (EC) No 333/2007. Six samples of smoked fish had BaP levels exceeding 5.0 µg/kg, the concentrations ranging from 0, 6 to 8.4 µg/kg. These samples were produced by traditional smoking, where the food is directly exposed to hot smoke from a burning log fire. Samples of fish smoked by indirect technique, using smoke from an external smoke generator, all had BaP levels below the limit of quantification, ie, 0.3 µg/kg.