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Refrigeration. Hot-smoked salmon has a slightly higher longevity than cold-smoked salmon. You can safely store it in the refrigerator for one to two weeks. With cold-smoked salmon, you should use it within three days.
The most recent arrival is called Skagit Indian smoked salmon. It is prepared in a centuries-old tradition-adapted to modern tastes-by members of the Upper Skagit tribe in the northern Cascade region of Washington State. The Indians of the Pacific Northwest used to cur e salmon in alderwood smo ke to preserve it.