The Process of Smoking Salmon
Smoked salmon is often considered a gourmet treat, cherished for its unique flavor and longer shelf life. The age-old smoking process was originally intended to preserve fish, allowing it to last beyond its raw state. This is particularly important for fish like salmon, which can spoil within a few days when refrigerated in its untreated form. However, it is essential to note that smoked salmon has different storage needs compared to other preserved proteins, like dried sausage or cured egg yolks.
Cold-Smoked vs. Hot-Smoked Salmon
Understanding the two primary methods of smoking salmon—cold-smoking and hot-smoking—can help you determine its shelf life and culinary applications. Cold-smoked salmon, often resembling raw, sliced fish, undergoes curing and smoking at temperatures below 80 degrees Fahrenheit. As it is not cooked, this type of salmon lasts about a week past the sell-by date when unopened in the fridge, and four to seven days after opening.
Hot-smoked salmon, also known as kippered salmon, is wet-brined and then cooked at temperatures ranging from 120 to 180 degrees Fahrenheit. This method cooks the salmon through, extending its unopened shelf life in the fridge to about two weeks past the sell-by date, though it shares the same post-opening lifespan with cold-smoked salmon.
Safe Storage Tips for Smoked Salmon and Lox
For those preparing their own smoked salmon, whether or not a smoker is used, it should generally last for two weeks in the fridge. Vacuum-sealing can further extend its longevity. Freezing, however, remains the optimal method for long-term storage, allowing your smoked salmon to stay fresh for up to six months.
Lox, a similar but distinct product from smoked salmon, is dry-cured with salt, sugar, and spices without being smoked. Its flavor is briny rather than smoky. Nova lox, a variant that is both cured and smoked, balances these flavors. Lox should be refrigerated and consumed within seven to ten days of purchase, though freezing can extend its lifespan to three to six months.
Regardless of storage methods, always check for signs of spoilage such as sliminess or foul odor to ensure your smoked salmon or lox is safe to eat.
