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How should smoked fish be stored?


Smoked fish should be kept in the refrigerator below 36 degrees and consumed within 14 days after smoking. For longer storage, the fish may be frozen immediately after smoking. Store smoked fish in the freezer for no longer than 3 months. Some smoked fish can also be canned. Directions are in the "Complete Guide to Home Canning," Ag Information Bulletin No. 539, which can be found on the National Center for Home Food Preservation website.                 

 

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


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