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.
Frozen fresh, smoked or cooked salmon remains good for up to 9 months. Canned salmon lasts in the pantry for up to 9 months as well. Other seafood, such as fresh crawfish and shrimp, will remain safe for consumption for a period of 1 to 2 days under refrigeration and for up to 6 months in the freezer.