Researchers at the University of Toronto's Quality of Life Research Unit define quality of life as The degree to which a person enjoys the important possibilities of his or her life (UofT).
The shelf life of cold-smoked salmon is very short, one to two weeks in the refrigerator and about one month in the freezer. Storage time is another critical factor in the proliferation of Listeria bacteria since it can grow at low temperatures.
Hot-Smoked Salmon. Hot-smoked salmon produces fish that is cooked entirely through. The process, which occurs between 120 and 180 degrees Fahrenheit, takes between six and 12 hours. Unlike cold-smoked salmon, hot-smoked salmon flakes and is most frequently sold in filets rather than slices or sides. A 3-ounce serving of hot-smoked salmon contains 99 calories per serving but only 571 milligrams of sodium. It contains the same amount of phosphorous and potassium as cold-smoked salmon.