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.
For a moist salmon I bring it to an internal temp od 120 to 125 (about 25- 30 min.) and then let is rest for 15 Min before serving, it is tender moist and the salmon flavor is good and the smokey flavor is subtle but there for sure.