Seafood: Smoked
Smoking extends the life of fish like salmon and trout compared with raw seafood, but smoked seafood is not shelf stable and still needs refrigeration. Vacuum-sealed packages last longer than ones that have already been opened.
Signs seafood: smoked have gone bad
- Sour or ammonia smell replacing the usual smoky scent
- Slimy film forming on the surface
- Dull, dry edges curling up on the flesh
- Mould spots, often white or greenish
- Package that has lost its vacuum seal or looks puffy
Storage habits
Keep smoked seafood refrigerated at all times, and once opened, wrap it tightly or store it in an airtight container. Use within about a week of opening, or freeze unopened vacuum-sealed packages for longer storage. Thaw frozen smoked fish in the fridge before serving.