Once you open your package of smoked fish, you should consume it all within 5 days. In the rare event of leftovers, store your opened packages in a zip-lock bag to maintain that second-to-none succulence.
Unopened, vacuum-packed fish, including cold-smoked, hot-smoked, and specialty items, will stay fresh and flavorful for much longer. Just check the “best by” date on the label and enjoy before then. Saving your smoked fish for a special occasion? Pop it in the freezer to extend the shelf life for up to 6 months. A thaw in the fridge (set below 40°F) is all that stands between you and a great meal with family or friends.
Lox, smoked salmon. Tomato, tomahto? Not quite. While the two names are used interchangeably, especially here in the United States, lox is different from smoked salmon. When prepared authentically, lox is cured in salt and not, in fact, smoked at all. Although this delicacy takes on a silky texture that resembles cold-smoked salmon, it stands on its own two fins thanks to its singularly salty flavor.
Smoked salmon is a rich source of protein, vitamin D, Omega-3 fatty acids, and joy. Check out our blog post to discover the myriad health benefits of moderate seafood consumption.