Authorial intrusion.

Oh sweet summer child.

Alcohol absolutely increases the risk of cancer. But yeah, 3-4 drinks a year is nothing.

https://www.cdc.gov/cancer/alcohol/index.htm

Yes, @MargotRobbie@lemmy.world is correct (sorry, I haven’t figured out yet how to link usernames). Hot smoked food usually doesn’t keep for more than a few days, if that, because it is cooked. AFAIK, in cold smoking, the smoke itself even has a preserving effect because it kills surface bacteria and dehydrates the outer crust, but the fish is also salted or brined. As noted in other comments, there are a wide variety of different techniques. Note: I’m not an expert, so I may be off on the details. I just used to work next door to a smokery and chatted with the owners sometimes.

This really shouldn’t be the top rated comment. Cold smoked salmon is smoked at 15-25°C for about half a day. If temperature were the key, you would achieve the same effect by just placing it on the countertop overnight.

The rule of thumb among paleontologists says that fossilization takes about 10.000 years, so that would be your youngest age. It should be noted, however, that there are many different mechanisms that lead to fossilization. The Lloyds Bank coprolite, for example, is generally described as a fossilized Viking poop despite being ‘only’ about 1200 years old.

https://en.wikipedia.org/wiki/Fossil