Polycyclic aromatic hydrocarbons (PAHs) are growing as harmful contaminants in smoked and smoke-dried fish and its products. The techniques of smoking and different parameters are contributing to the PAH load in smoked fish products. The following article provides an insight into the PAHs and their sources and pathways to fish, effects on human health and future prospects in smoked fish and different smoked products available in the market. It may be concluded from the available research reports on PAH levels in smoked fish that the smoked fish and its products are not safe for human consumption according to the regulation limits provided by the European Union (EU). Therefore, it is necessary to implement proper guidelines and regulations for producing safer product to avoid the health hazards caused by these smoked products.