There are many variables here. Much has to do with how much smoke and how much salt. The salt is more important. If it is something bought commercially, I would treat it as if was not treated at all. It you are dealing with someone who knows how to cure meat, and you store it appropriately, you are probably good for 6 months....maybe longer. I have eaten 6 month old ham that had never seen a refrigrator. That said, it had been stored in a cool dry location. I have never eaten salted fish.
Good decisions come from experience. Experience comes from making bad decisions. Mark Twain