Oil spills at sea are a potential consequence of use and transportation of oil. If marine areas are polluted by oil spills, seafood, including farmed seafood in the area is likely to be contaminated too. Oil pollution may give an off-taste in and taint of seafood, and the chemicals e.g. PAH in the oil may present a safety risk to the consumer of contaminated seafood. The risk depends on many factors described in the report like fish species, behaviour, background level of contaminants in the seafood etc.. The risk analysis process and a Nordic model for a stepwise risk analysis procedure are used as a structured approach to PAH from an imaginary oil spill at a location in the sea between Denmark, Norway and Sweden. The risk analysis starts with the risk management followed by risk assessment. In the risk assessment, data on the PAH content in seafood and intake of seafood in some of the Nordic countries are used. In the next steps of the risk management, the available management options are discussed, including the advantages and disadvantages of the available options. Quite much knowledge is available about oil spills and their effects on seafood. The report includes some of this information relevant for the project and the networks involved. Finally, the report lists proposals and recommendations for the emergency response and seafood safety and for the future research needs. Risk analysis of the effect of oil spills on seafood would in practise often be conducted under pressure, and therefore the report highlights the need for further data and for networks as part of an emergency response plan.