Consume shortly after opening
You can safely eat smoked fish shortly after removing it from its food packaging. As a precaution, it is recommended not to eat artisanal smoked fish or smoked fish that has been opened for more than 24 hours.
The main risk with smoked salmon is contamination by listeria, which can develop in long-shelf-life refrigerated products. Cold smoking does not cook the fish and does not destroy the bacterium.
To minimize risks: eat smoked salmon quickly after opening the package, check the expiration date, and store it at a temperature below 4°C (39°F). Cooked smoked salmon (in a quiche or gratin) is safe.
Salmon is also an excellent fish for pregnancy: rich in omega-3 and low in mercury. If you want to eat it regularly, prefer it cooked (baked, in parchment, pan-fried).
To learn more, read our comprehensive guide: everything you need to know about this food during pregnancy
Yes, with conditions. Vacuum-packed smoked salmon can be eaten quickly after opening. Avoid artisanal smoked salmon or salmon opened for more than 24 hours due to the risk of listeriosis.
The main risk is listeriosis. Listeria can develop in refrigerated smoked salmon, even when vacuum-packed. This risk is eliminated by consuming the product quickly after opening.
If the smoked salmon was vacuum-packed and recently opened, the risk is very low. Watch for fever or flu-like symptoms in the following weeks and consult a doctor if in doubt.
Yes, cooked salmon is perfectly safe and even recommended during pregnancy. Rich in omega-3 and low in mercury, it is one of the best fish for pregnant women.
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