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.
Food preservation experts recommend that you always heat smoked fish to an internal temperature of 160 degrees F for at least thirty minutes in order to kill the bacteria which can cause botulism and other food poisoning.