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.
Smoked salmon is either cold-smoked, like Nova is, or hot-smoked a.k.a. kippered. The smoking process adds a level of complexity, and that's where you get some of the subtleties, says Lee-Allen. Cold-smoking happens over an 18-hour stretch at a temperature in the 70- to 75-degree range, yielding fish with that delicate, lox-like texture.