How to Safely Store Your Smoked Fish

Yes, care is needed to preserve the delicate flavor and texture of smoked fish through refrigeration and freezing. That said, nothing extra special is required beyond what you would do to accommodate your other proteins. Something important to understand though is the difference between refrigeration and freezing, as well as the difference between various smoked fish products, such as pickled herring, smoked fish salad, cold smoked salmon, hot smoked salmon, and so on…

Cold Storage Methods:

Refrigeration

To avoid any confusion, refrigeration refers to storage within your refrigerator or fridge. Now that we’ve gotten that out of the way… Upon purchase, it's imperative to refrigerate smoked fish within three hours to maintain its freshness and quality (shorter on a hot day). Whether acquired from a local market or directly from Acme Smoked Fish at Fish Friday, storing smoked salmon using a cold storage method like refrigeration is essential. When properly refrigerated, most unopened smoked fish products can retain peak flavor for 7-10 days (unless otherwise marked). However, once opened, it's advisable to consume within 5 days for best taste and texture.

Freezing

Again, in case there is any lack of understanding, freezing happens in your freezer… So, for those seeking to prolong the shelf life of their smoked fish, freezing is a good option. By freezing smoked fish before the designated use-by date, it can be preserved for an extended period while maintaining its quality. When stored in airtight containers or freezer bags, frozen smoked fish can maintain its quality for up to six months. To ensure optimal results, it's recommended to thaw frozen smoked fish slowly in the refrigerator, allowing it to defrost gradually. Once thawed, consume the fish promptly to enjoy its full flavor and texture.

To thaw smoked fish after freezing, you should remove the desired number of packages from the freezer at least one day ahead of when you plan to use it. To thaw smoked fish safely and for the highest quality results, place the frozen packages(s) into your refrigerator. In 24 hours or less, they will be thawed under refrigeration and ready to enjoy.

Some varieties of smoked fish you may be storing…

Cold Smoked Salmon

Among Acme’s diverse selection of smoked fish offerings, cold smoked salmon stands out as a beloved choice among smoked fish enthusiasts. Characterized by a gentle smoking process at temperatures not exceeding 85 degrees Fahrenheit, cold smoked salmon undergoes a meticulous preparation that ensures its delicate texture and rich flavor profile are preserved. This method has been perfected over the course of generations at Acme Smoked Fish.

A question we field frequently from curious customers involves the nature of cold smoked salmon—is it raw? The answer lies in the preparation. While cold smoked salmon never reaches an internal temperature that could be considered fully cooked, it undergoes a preliminary step of salt-curing before the smoking process begins. This curing process renders the fish safe to consume upon the completion of smoking, resulting in a delectable and safe-to-eat delicacy.

From a grocery store or other reseller:

• Use or freeze by the date the reseller printed on the package.

Purchased from Acme’s Fish Friday:

• Unopened (Refrigerator): 7-10 days
• Opened (Refrigerator): 5 days
• Unopened/Resealed (Freezer): Up to 6 months 

Hot Smoked Salmon

Unlike its cold smoked salmon counterpart, hot smoked salmon undergoes a smoking process at approximately 145-165 degrees Fahrenheit. This higher temperature ensures a more thorough cooking of the fish, resulting in a robust smoky flavor and a flaky texture that contrasts with the silky raw quality of cold smoked salmon.

From a grocery store or other reseller:

• Use or freeze by the date the reseller printed on the package.

Purchased from Acme’s Fish Friday:

• Unopened (Refrigerator): 7-10 days
• Opened (Refrigerator): 5 days
• Unopened/Resealed (Freezer): Up to 6 months

Pickled Herring

When exploring the versatility of pickled herring, one quickly sees a world of endless possibilities beyond the mere finger food. Often referred to as "herring in wine sauce," pickled herring elevates any dish with its distinctive tangy flavor profile and tender texture. Other varieties of pickled herring include pickled herring in cream sauce, pickled herring in mustard, pickled herring in dill sauce, and many more.

All our pickled herring products come printed with a ‘Use By’ date. Store under refrigeration and use or discard by the date printed on the package. Don’t freeze this product. 

Smoked Fish Salads

In crafting all of Acme’s classic smoked fish salads, we brine, dry, and carefully hot smoke various fish species over a blend of North American hardwoods. Once the fish reaches a gorgeous golden hue and just the right touch of firmness, we flake it, blend it with mayonnaise and seasonings, and whip it light enough to scoop, spoon, and spread over just about anything. Think toasts, crackers, bagels, sharp cheeses, or stone fruit! Rich in protein and boasting a subtle yet satisfying smoky flavor, smoked fish salads are a must-try for both seasoned smoked fish enthusiasts and newcomers alike.

All our smoked fish salads come printed with a ‘Use By’ date. Store under refrigeration and use or discard by the date printed on the package. Don’t freeze this product.

Now You’re a Smoked Fish Storage Expert!

Safely preserving the freshness and flavor of smoked fish requires cold storage practices. By understanding the unique characteristics of each variety of smoked fish and using the proper storage techniques, enthusiasts can prolong the shelf life of their favorite smoked fish varieties. Whether refrigerating freshly purchased smoked salmon or freezing it for longer-term storage, following these guidelines ensures that every bite maintains its deliciousness. With Acme Smoked Fish as a trusted source for premium smoked fish products, aficionados can indulge in the rich flavor of smoked salmon with the assurance of quality and freshness.