How to Vacuum Seal Smoked Salmon and Fish for Storage and Gifting

Vacuum sealing keeps air away from smoked salmon and other fish, and it makes neat packages for storage and gifting. It does not make fish shelf-stable, and vacuum-packaged fish has food-safety risks you need to understand. This guide covers both the packaging and the safety.

Start with food safety

• Vacuum sealing does not make fish shelf-stable and does not eliminate bacteria or toxins.
• FDA treats the growth of Clostridium botulinum as a hazard in vacuum and other reduced oxygen packaged fish. Its guidance says the toxin can form before the product spoils enough for anyone to notice. See FDA's Chapter 13 guidance.
• Smoked fish has extra barriers, such as salt and smoke, but they do not stop every type of C. botulinum. For refrigerated smoked fish, FDA's guidance calls for strict refrigeration at or below 40°F (4.4°C) during storage and distribution.
• For vacuum-packed raw fish, where refrigeration is the only barrier, the guidance is stricter: keep it below 38°F (3.3°C) or frozen. See FDA's import alert on reduced oxygen packaged fish.
• FDA notes that surveys have found home refrigerators running warmer than recommended, in some cases above 50°F. Check yours with a thermometer.
• For more on how smoking controls the risk, see Oregon State's smoked fish chapter.

If you sell packaged fish, commercial packaging is regulated. Check requirements with your state or local food authority before selling. We do not make shelf-life claims.

Choose the right pouch

Use a chamber pouch, not an embossed home bag. See chamber vs FoodSaver-type bags. Measure your portion and pick a pouch with room for the seal, for example from our chamber pouch collection. Thicker 4 or 5 mil pouches suit sharp or bony pieces. See how to choose a thickness.

Portion and prepare

1. Keep the fish cold while you work.
2. Portion it to fit the pouch with room above the product.
3. Pat away excess moisture and keep the pouch opening clean.
4. Avoid sharp edges pressing on the pouch.

Seal and inspect

Seal, then check the seal line for wrinkles, gaps or trapped liquid, and reseal or repackage if you see any. Return the package to cold storage right away.

Deli boards for gifting

Our gold and silver boards are 1.4mm thick and sold in bundles of 50, with one side gold and one side silver. They are available in 7 x 19 in and 6 x 8 in sizes. See the Smoked Salmon Boards collection.

Label and store

Label each package with the product and date, and with how it must be stored, such as "Keep refrigerated" or "Keep frozen". Follow the storage guidance for your product and location.

Frequently asked questions

Can I store vacuum sealed smoked salmon at room temperature?

No. Keep it refrigerated at or below 40°F (4.4°C), or frozen.

How long does it last?

We cannot give a shelf life. It depends on the product and how it was processed and stored. Check with your local food authority or the producer's guidance.

Find the right packaging

Shop chamber pouches and deli boards, or contact us for help choosing sizes.