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 cooked in the process of smoking, whereas cold-smoked salmon (like Lox) is cold-smoked, with the product never exceeding 85Â° F. Hot-smoking accomplishes two ends: (1) flavoring and preserving the fish with smoke, and (2) cooking it just until the flesh is denatured, or opaque.ot-smoked salmon is cooked in the process of smoking, whereas cold-smoked salmon (like Lox) is cold-smoked, with the product never exceeding 85Â° F. Hot-smoking accomplishes two ends: (1) flavoring and preserving the fish with smoke, and (2) cooking it just until the flesh is denatured, or opaque.