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A dosage of 0.5 M rad was found sufficient to eliminate three species of Salmonella in smoked lake whitefish (Coregonus clupeaformis) regardless of the stage of processing at which steaks were inoculated with the bacteria. All three species survived smoking at temperatures up to 167 F. The dosages required for elimination of the bacteria when steaks were inoculated at various stages of processing were: before freezing at 0 F for 48 hr, 0.4 M rad for S. give, 0.3 for S. typhimurium, and 0.2 for S. java; before brining at 60 Salometer for 25 min, 0.4, 0.3, and 0.3; after smoking, 0.5, 0.4, and 0.35. Salmonella give was more resistant to heat than the other two species.