Smoked salmon is salt-cured, then smoked low and slow over wood chips in a smoker. This process keeps the fish moist and savory without making it too dry. Most smoked salmon will last for several weeks in the fridge, although it degrades after that. But you can also freeze it to extend its shelf life. If you have smoked salmon stored properly, it should last at least two days in the fridge. It can survive a week if it is a specialized variety with a longer shelf life.
Smoked salmon can be stored in the fridge for a short period. But it is important to keep the temperature at a minimum as it allows harmful bacteria to thrive. Generally, a vacuum-sealed packet of smoked salmon can last up to 1 week in the fridge and three months in the freezer. On the other hand, opened packages should be stored in the refrigerator for up to 7 days and a month in the freezer.
What is Salmon?
The Atlantic and Pacific oceans are home to salmon species of fish. It is frequently eaten as food worldwide and is a good source of protein, omega-3 fatty acids, and other nutrients. There are numerous methods for preparing salmon, including grilling, baking, broiling, and smoking.
Salmon cured in salt and smoked over wood chips to add flavor is known as smoked salmon. The salmon is cooked during this preservation process, giving it a smokey flavor and a soft, flaky texture. In addition to being served on its own or in foods like salads, pasta dishes, and bagels with cream cheese, smoked salmon is frequently presented as a delicacy.
How Long does Smoked Salmon Last in the Fridge?
Salmon that has been smoked can stay in the fridge for two to three days. It must be stored carefully to maintain freshness and stop the development of dangerous microorganisms. Place the smoked salmon in an airtight container or wrap it securely in plastic or aluminum foil to store it.
Keep it away from raw meats and other potential sources of infection in the refrigerator’s coldest section, usually the bottom shelf or the back. If you’re unsure if the smoked salmon is still edible, look for spoiled food indicators like an unpleasant odor, discoloration, or sliminess. If unsure, it’s best to be safe and throw it away.
How to Freeze Smoked Salmon?
Take the following actions to freeze smoked salmon:
- The salmon can be placed in an airtight container or wrapped securely in plastic or aluminum foil.
- The date and salmon kind should be written on the package.
- Frozen salmon should be placed there. Make sure to leave some headspace if you’re using an airtight container so the salmon can expand as it freezes.
Salmon can be frozen for up to three months.
When the salmon is ready to be used, let it defrost overnight in the fridge. Use the salmon immediately after it has thawed; do not freeze it again. The salmon may turn stiff and dry if you melt it at room temperature or microwave.
How to Thaw Frozen Smoked Salmon?
Follow these instructions to defrost frozen smoked salmon:
- The salmon should be taken out of the freezer and in the refrigerator.
- Overnight, let the salmon gradually defrost in the fridge.
- The fish can be put in a tight plastic bag and submerged in cold water to defrost if necessary. Until the salmon has thawed, which should take between one and two hours, change the water every 30 minutes.
Salmon should never be thawed at room temperature or in a microwave since doing so increases the danger of bacteria growth and can make the salmon rough and dry. Use the salmon immediately after it has thawed; do not freeze it again.
How to Properly Store Salmon?
Take the following actions to store smoked salmon:
- The salmon can be placed in an airtight container or wrapped securely in plastic or aluminum foil.
- The date and salmon kind should be written on the package.
- Away from raw foods and other potential sources of infection, place the salmon in the coldest part of the refrigerator, usually the bottom shelf or the back.
Salmon that has been smoked can stay in the fridge for two to three days. If you’re unsure if the salmon is still edible, look for spoiled food indicators like an unpleasant odor, color change, or sliminess. If unsure, it’s best to be safe and throw it away. You may also freeze the smoked salmon for up to three months to increase its shelf life.
Is Smoked Salmon Good for you?
Given that it is a high source of protein and omega-3 fatty acids, smoked salmon can be a wholesome and beneficial meal choice. However, because salt is frequently used during the curing and smoking, smoked salmon can have a high sodium level.
Additionally, certain smoked salmon brands could include extra preservatives or chemicals, so it’s crucial to read the labels carefully and pick less processed foods. It is recommended to buy lower-sodium versions of smoked salmon if you manage your sodium intake or to rinse it before eating to get rid of some excess salt.
In conclusion, smoked salmon can be a wholesome complement to a balanced diet, but it should only be eaten occasionally as part of a diversified and nutrient-rich diet.
What is the Best Way to Eat Smoked Salmon?
The ideal manner of consuming smoked salmon depends on personal preference, but the following are some well-liked choices:
- Served with cream cheese on a bagel: A traditional pairing is toasted bagels with cream cheese and smoked salmon.
- Add thin slices of smoked salmon to a salad of greens, veggies, and dressing.
- Serve smoked salmon with a squeeze of lemon and a dollop of cream cheese or sour cream on crackers or crostini.
- Pasta meals: Pasta dishes like carbonara, pasta salad, or fettuccine can all benefit from adding smoked salmon.
- Slices of smoked salmon can be eaten as a nutritious snack.
- As a filler for sushi rolls, smoked salmon is an option.
Finding the preparation that most meets your taste preferences is the ideal method to eat smoked salmon, which may be done in various inventive ways.
Can Smoked Salmon be Consumed Raw?
Although smoked salmon can be eaten raw, it’s necessary to be aware of the possible dangers. While the salmon is preserved and the smoking process decreases the chance of contracting a foodborne illness, not all dangerous bacteria are eradicated. To guarantee that any germs or parasites that may be present are eliminated, it is advised to cook smoked salmon to an internal temperature of 145°F fully.
It is essential only to eat salmon that has been handled and stored correctly, as well as to buy it from a trustworthy supplier if you decide to eat raw smoked salmon. To lessen the chance of contracting a foodborne disease, it’s also critical to adopt safe food-handling techniques, such as washing your hands before and after handling raw salmon.
To ensure that smoked salmon is safe for consumption, it is generally advisable to err on the side of caution and fully cook it.
How to Recognize Smoked Salmon is Spoiled?
- Off-odor: Smoked salmon ought to smell mildly smokey. It might have gone bad if it smells spicy, sour, or rotten. Follow these cues to determine if smoked salmon has gone bad:
- Discoloration: Freshly smoked salmon should appear uniform and have a lively color. It could indicate that something is past its prime if it has gone brown, grey, or yellow.
- Sliminess: If the smoked salmon feels slippery or slimy to the touch, it is past its prime and needs to be thrown away.
- Mold: Smoked salmon should be thrown away if you notice mold growing.
It is recommended to err on caution and toss the smoked salmon if unsure whether it is still edible. Food poisoning and other health problems can result from eating rotten, smoked salmon.
What are the Adverse Effects of Consuming Spoiled Smoked Salmon?
Food poisoning can result from eating rotten smoked salmon and present with a variety of symptoms, including:
- Needing to puke and feeling queasy in the stomach.
- Frequent, loose, watery feces characterize diarrhea.
- Abdominal pain or discomfort is referred to as stomach cramps.
- Vomiting is forcing the stomach’s contents out of one’s mouth.
- A head or neckache is a pain or discomfort.
- Aches in the muscles: A feeling of pain or discomfort.
- Being worn out, weak, or lacking in energy.
These symptoms can be minor to severe and last between a few hours and a few days. When food poisoning is severe, it can lead to dehydration, electrolyte imbalances, and other problems, so getting medical help is critical if you think you may have eaten tainted smoked salmon.
To lower the danger of food poisoning and ensure that smoked salmon is safe for consumption, it is crucial to handle and store it correctly.
Reference: Listeria monocytogenes in the smoked salmon industry
Listeria monocytogenes is sporadically present in smoked salmon. Consumers are probably not frequently exposed to hazardous concentrations because contamination levels are typically modest. The L. monocytogenes clones detected in smoked salmon have been isolated from various sources, including patients, so they don’t appear to be salmon-specific. L. monocytogenes was proven to be destroyed by cold-smoking in challenge experiments at temperatures between 17.1 and 21.1°C, whereas the germs survived above 22.2 to 30°C.
Conclusion
The answer to the question “how long does smoked salmon last in the fridge?” depends on several factors. This includes the packaging, expiry date, storage conditions, and handling.
The most important thing is that the fish should be refrigerated to keep it safe and fresh for as long as possible. It should also be consumed within a few days after opening or before the expiry date printed on the package. Alternatively, it can be frozen in vacuum-sealed containers to extend its shelf life. This is the best way to preserve smoked salmon for longer without losing quality.
