Aldi has issued a recall for pre-cooked salmon over fears it could cause food poisoning after a labelling error left shoppers at risk.
The warning, issued by the Food Standards Agency on April 14, affects its ‘Fishmonger Hot Smoked 2 Salmon Fillets – Honey Roasted’ in 180g packs.
Officials said the product has been incorrectly labelled with a use-by date of June 25, 2026, when the correct date is April 25, 2026, meaning it could be unsafe to eat if consumed after the earlier date.
The FSA warned the salmon may be ‘unsafe to eat’ beyond its true use-by date, as harmful bacteria can develop even if the food looks and smells normal.
A Food Standards Agency spokesman said: ‘If you have bought the product, do not consume it and return it to the store for a full refund.’
Customers with affected packs – which retail for £4.29 – do not need to produce a receipt to get their money back.
The supermarket has also removed the product from shelves and is displaying point-of-sale notices in stores explaining the recall and what customers should do.
Eating food past its use-by date can lead to food poisoning, with symptoms including diarrhoea, vomiting and fever.
The warning affects its ‘Fishmonger Hot Smoked 2 Salmon Fillets – Honey Roasted’ 180g
Young children, older people and those with weakened immune systems are most at risk.
The recall is the latest in a series of food alerts issued by the FSA to protect consumers from potentially unsafe products.
Food poisoning linked to salmon and other ready-to-eat fish products is most commonly caused by bacteria such as listeria and salmonella, which can grow if food is stored or eaten past its use-by date.
Listeria is one of the most serious risks associated with chilled ready-to-eat foods, including smoked salmon. It can cause flu-like symptoms such as fever, muscle aches and diarrhoea, and in rare cases can lead to more severe illness in vulnerable groups, including pregnant women, the elderly and those with weakened immune systems.
Salmonella infection can also cause gastrointestinal illness, including stomach cramps, diarrhoea, vomiting and fever, usually lasting several days.
In some cases, fish can also be linked to other bacterial food poisoning, which develops when food is kept at unsafe temperatures.
Food poisoning from fish can also, more rarely, be caused by scombroid poisoning (histamine fish poisoning), which occurs when fish is not stored correctly after being caught.
Unlike bacterial food poisoning, scombroid poisoning is caused by histamine that builds up in fish such as tuna, mackerel and sometimes salmon. The toxin is not destroyed by cooking.
Symptoms can appear within minutes to a few hours and may include flushing, headache, sweating, a peppery or metallic taste in the mouth, and skin rashes. It can sometimes be mistaken for an allergic reaction.
However, experts stress the main risk linked to chilled ready-to-eat salmon products is bacterial growth, particularly listeria, if they are eaten past their use-by date or stored incorrectly.
