How long does Lox keep?

I typically buy the refrigerated lox in a plastic package from a place like Trader Joe's. Once I open the plastic package, how long does the lox keep in the refrigerator? The package I currently have doesn't give any indication, and my Googling didn't solve this either.

I just bought two pounds of smoked salmon from Calument Fisheries on Sunday, and the guy said it would keep--at most--10 days, but only because it was just out of the smoker. I would give TJs about half that, so 5 days? I also think it's a matter of taste (and smell). I often eat things that are technically past their prime. But something like lox will give itself away--if it smells funky, it is funky.

He also said freezing--to save for later use--would make the salmon mushy when thawed.

[Edit] Or, perhaps TJs lox has some other kind of preservatives that would make it last longer than Calumet's?

I kinda figure 5-7 days. But as crrrush said, spoiled animal flesh has it's own special way of letting you know it's bad. Trust your instincts.

Best,
Michael

I've had my share of bad smoked-salmon freezing experiences. However, the last time I bought a 2-lb pack from Costco, I froze half of it after wrapping the fish really thoroughly with plastic wrap and putting it in a Ziploc freezer bag. When it came time to eat it, I let it thaw in the fridge, and it was pretty OK.

somewhat embarrassed to be dredging up an old, old thread, but: this evening I purchased 1/2 pound of lox from NY Bagel in Lincolnwood. I managed to leave the still-wrapped-in-butcher paper portion on my kitchen counter for about 4 hours. I then threw it in the fridge.

Can it be still be eaten, or should it be tossed? Have tried the google machine to figure out the food safety of it all, but no satisfactory answers.

Thanks. Sigh.

Shasson wrote:somewhat embarrassed to be dredging up an old, old thread, but: this evening I purchased 1/2 pound of lox from NY Bagel in Lincolnwood. I managed to leave the still-wrapped-in-butcher paper portion on my kitchen counter for about 4 hours. I then threw it in the fridge.

Can it be still be eaten, or should it be tossed? Have tried the google machine to figure out the food safety of it all, but no satisfactory answers.

Thanks. Sigh.

Guessing it's fine. It's cured with salt and smoked, both of which will preserve it. But if it still smells fine, it probably is.

=R=

Thanks Ronnie. That was my guess -- in the end, it smelled fine, tasted fine, and so far no ill effects.