How Long Does Smoked Fish Keep?

How long smoked fish can be kept depends on the storage temperature and the packaging. In the unopened, vacuumed sales packaging, it can be enjoyed unrefrigerated for two to three days. It should be protected from the sun and not put in the refrigerator afterward. If you put it directly in the refrigerator, the shelf life of smoked trout, for example, is extended to two to three weeks. It is best to note the manufacturer’s use-by date: If this is exceeded, you should no longer eat the fish. You can also recognize spoiled specimens by an unpleasant smell, slightly bloated packaging, or by the slimy skin of the fish.

You can influence how long freshly smoked fish keeps by vacuum sealing. Since the salting and smoking have already preserved the fish, it can be stored in the refrigerator for up to six weeks in the absence of oxygen. In a fresh storage container, on the other hand, it only lasts a maximum of two weeks. Incidentally, smoked fish can also be frozen well vacuum-packed, and stored in this way for at least three months.

Not only the shelf life but also the preparation

Whether smoked trout, mackerel, or smoked salmon: regardless of how long smoked fish keeps, you should generally not overheat fish that has been preserved in this way. Roasting or grilling are taboo, as harmful substances can form – nitrosamines are considered carcinogenic. However, gentle heating is possible, sometimes even recommended, as this intensifies the smoke aroma somewhat, e.g. B. to enjoy the smoked fish in a vegetable stir-fry. Wrap the smoked fish in aluminum foil and put it in the oven at 150 degrees for a few minutes. Or cover it with a plate and warm it up briefly in the microwave. In the case of thin slices, it is often enough to place them on warm food. Can you reheat the fish? Read the detailed answer on this topic in our expert knowledge.