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.
The texture of the cold smoked salmon is silky and muscular â not disintegrating like some cheaper brands â with a deep, attractive colour. The flavour is wonderful â smoky, but never to the extent that the smoke overpowers the essential flavour of the fish.I am in love.he result is a premium product which was described by my hero Nigel Slater as the best smoked salmon heâd had all year. High praise indeed! In my hamper I had: 100g of organic smoked salmon; 100g of roast smoked organic salmon; 100g of organic gravad lax, 300g of organic smoked salmon, and a tub of salmon pate. patÃ©