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.
Salmon is commonly hot smoked or cured through a brining method. Both methods preserve the fish very well and will add to its lengthy shelf life, although the varying methods produce different textures and tastes in the fish.or smoking, the fish is usually brined and then placed in a smoker for several hours. The length of time is dependent on the desired texture of the fish. Some companies will then vacuum seal the fish and cook it, much like the canning process, allowing for a shelf life of up to five years.