In this study, we evaluated the composition of smoke released from fish frying processes. We selected 4 fish types (mackerel (M), hairtail (H), croaker (C), and japanese mackerel (J)) which are commonly served in our daily diet and collected their smoke samples. The analysis was made to cover both toxic and hazardous volatile organic compounds (VOCs) that include benzene, toluene, p-xylene, methyl ethyl ketone, methyl isobutyl ketone, butyl acetate, and isobutyl alcohol. According to our analysis, the mean concentrations (ppb) of VOCs derived from all 4 fish types were 254.5 (benzene), 34.5 (toluene), 833.0 (MEK), 29.4 (MIBK). Benzene as the class one carcinogen was detected at fairly high levels from these fish smoke samples so as to exceed indoor emission standard. Considering that roasted fish is often included as one of the common diet items, we can confirm that the smoke released from cooking should be controlled to reduce the possibility of their exposure to human.