Cellar it!
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.