So I could find nothing in the U.S. Code on smoked salmon (search “here”:http://uscode.house.gov/search/criteria.shtml) but I did find “this”:http://www.ars.usda.gov/is/AR/archive/oct10/safe1010.htm from the USDA:
bq. Popular fish like salmon, catfish, and tilapia are coming under the close scrutiny of Agricultural Research Service food-safety scientists Andy Hwang and Kathleen Rajkowski. They’re discovering more about how to prevent foodborne pathogens from contaminating these and other delicious, good-for-you seafood. Both scientists are based at the ARS Eastern Regional Research Center in Wyndmoor, Pennsylvania.