In the paper, determined was the effect of smoking process on the quality of smoked whitefish (Coregonis clupeaformis) manufactured from a frozen raw material of a decreased quality. Analyzed were four batches of frozen fish imported from Canada. The condition of raw material was determined using chemical and microbiological analyses. Only in three fish batches, the content of N TVBA was less than 35 mg/100 g. Advanced oxidation and hydrolytic changes were found, in particular, in the third batch. No rod-shaped L. monocytogenes were found in the frozen raw material. Upon the smoking process finished, the following was found: the content of protein and lipids increased, the level of primary lipid oxidation products decreased, the level of secondary lipid oxidation products increased, the amount of PUFA increased, and the content of N-LZA, N-TMA, and N-NH₃ decreased; the L. monocytogenes was found only in batch III.