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.
Luxuriously textured, cold-smoked salmon, also known as lox, is still rich in a number of nutrients, although it is high in sodium. Cold-smoked salmon is produced by slowly smoking salmon between 70 and 90 degrees Fahrenheit. The whole process can take between one day to three weeks. According to the U.S. Department of Agriculture's National Nutrient Database, a 3-ounce serving contains 99 calories and 1,700 milligrams of sodium.