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.
Our Smoked Salmon. The Copper River Salmon arrive at our smoke house within 24 to 36 hours from the time they are caught. To get the best recovery possible, the Salmon are filleted by hand, then cut into strips or left as a fillet. The Salmon is then put into our traditional centuries-old curing brine to give it the delicious taste that makes our Wild-Caught Alaska Smoked Salmon so distinctively delicious. The cured Salmon is then smoked to perfection with natural Alder wood.