I've smoked 30+ pounds of salmon in a day in the past. Stored it in Mason jars, then put it in the pantry as opposed to the cellar.
I keep my herring in the tins as opposed to moving it into jars. Again, the pantry not the cellar. The cellar is where I store body parts and I'm scared of cross-flavoring if I keep the fish down there also.
My experience with herring was in Amsterdam when it came into legal season in the spring and was available in restaurants and on the street and we enjoyed it for more than several meals. It was fresh and light and perfection. When it's good, it's sublime.
Herring are awesome. They're about to start spawning on the west coast and you guys are getting me fired up. I'll be out there soon yarding 'em in with my throw net and filling my ice chest with grade A+ halibut, rockfish, and lingcod bait as well as keeping enough for at least a half dozen quart jars of pickled fillets. It's one of my favorite winter traditions. Here's a link to the recipe I use. https://www.monkeyfacenews.com/my-blog/2010/12/herring-herring-herring.html