Smoking fish is one of the most common methods of food preservation among fishing communities in Uganda. The most common species that fishing communities smoke include Nile Perch and Tilapia. However, one of the main hazards associated with traditional smoking methods is the risk of cancer due to Polycyclic Aromatic Hydrocarbons (PAHs), which are cancer causing compounds, generated in traditional fish smoking processes. The PAHs are a result of burning toxic compounds present in the firewood used for smoking fish. Consistent exposure to PAHs has been linked to increased incidences of lung, skin, and bladder cancers. In this context, the introduction of a new technology, the NARO PAH Safe Fish Smoking Kiln, comes as a boom to the at-risk population of women fish smokers.