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.
Preheat the smoker and then smoke your fillets according to the directions of your smoker. Usually the fish will be smoked at 225 degrees until it reaches an internal temperature of 180 degrees (about 2 hours). Smoked Trout fillets are excellent served with crackers and cheese as an appetizer.