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.
Kippered Salmon is smoked at a higher temperature than smoked salmon, around 180 F (82 C.). The hot smoke makes the salmon more flaky and taste more cooked.It's also called hot smoked salmon, referring to the temperature.It is eaten as sold, no further cooking is done.ippered Salmon is smoked at a higher temperature than smoked salmon, around 180 F (82 C.). The hot smoke makes the salmon more flaky and taste more cooked.