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.
Hot-smoked salmon is actually cooked at temperatures that get as high as 160Â°F in my recipe, higher in other recipes. Hot-smoked salmon has a full, smoky flavor and a firmer texture than cold-smoked salmon.