All About Smoked salmon
Your complete guide to smoked salmon - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Smoked salmon Last?
Storage times and freshness tips for smoked salmon in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Unopened (Refrigerated)Until 'use-by' or 'best-by' date on package (typically 2-4 weeks from purchase)
Signs of Spoilage
Swollen or bulging package (indicates gas production from bacteria), visible mold (rare in unopened but possible if seal is compromised), strong sour or unusually pungent fishy odor detectable even through the packaging.
How to Check
Visual inspection of the package for swelling or damage. Check the 'use-by' date carefully. While still sealed, a very strong, unpleasant odor is a red flag.
Storage Tips
Always store in the coldest part of your refrigerator, usually the back. Do not purchase if the package appears damaged or swollen. Always prioritize the manufacturer's 'use-by' date.
Opened (Refrigerated)3-5 days
Signs of Spoilage
Strong, sour, ammonia-like, or excessively fishy odor (beyond its natural smoky aroma). Dull appearance, slimy or sticky film on the surface. Discoloration (grayish, greenish, or white spots that are not part of the original curing). Visible mold.
How to Check
The smell test is paramount: if it smells off, discard it. Visually inspect for dullness, sliminess, or discoloration. Gently touch with a clean finger; if it feels slimy or overly sticky, it's likely spoiled.
Storage Tips
After opening, re-wrap tightly in plastic wrap or aluminum foil, or transfer to an airtight container to minimize air exposure. Store in the coldest part of the refrigerator. Once opened, consume as quickly as possible.
Freezer2-3 months for best quality; safe for up to 6 months
Signs of Spoilage
Excessive freezer burn (dry, discolored patches, typically grayish-brown) indicates loss of moisture and quality, though not necessarily spoilage. After thawing, if it exhibits any of the spoilage signs of 'Opened (Refrigerated)' salmon (off-smell, sliminess, mold), it was either spoiled before freezing or went bad during thawing.
How to Check
Before freezing, check for any signs of spoilage. Wrap well to prevent freezer burn. After thawing (always in the refrigerator, never at room temperature), perform the smell, visual, and touch tests as you would for opened refrigerated smoked salmon.
Storage Tips
For best results, wrap opened smoked salmon tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or airtight container, pressing out as much air as possible. Unopened packages can often be frozen as-is, but an additional freezer bag layer helps prevent freezer burn. Thaw slowly in the refrigerator overnight. Do not refreeze thawed smoked salmon.