How to keep salted fish for a long time?

Is the storage of dried fish different from dried fish?

Before answering this question, it is worth figuring out how exactly dried fish differs from dried fish. Each variety has its own rules of preparation and storage requirements.

Differences in varieties are presented in the table.

Dried fish storage rules

Before sending a product for storage, make sure that its quality meets the criteria for freshness. An unpleasant odor or fungus on the surface will tell you that the product is not fresh.

Storage conditions:

• do not expose the product to sunlight;
• the temperature at the storage place should not exceed +10 degrees, otherwise the fish will quickly deteriorate;
• do not let the carcasses dry out, the optimum humidity is 70-80%.

In what conditions can you store dried fish

You can keep dried fish in suitable conditions from 1 week to 12 months. When doing so, observe the main storage criteria:

• keep the product in a dark place;
• Provide carcass containers with adequate ventilation;
• adjust the humidity level in the room to 60–70%;
• watch the temperature regime, ideally, if the temperature at the storage location is 3-10 degrees.

Please note that for best preservation, dried varieties are best packaged before storage.

How to increase the shelf life

You can extend the shelf life of lightly salted salmon or red fish in the refrigerator. Make sure of the freshness of the product first, it is better if the ambassador is homemade. Further, the following algorithm is followed:

• peel immediately after salting, only fillets are placed in the container;
• use cans made of high-quality materials, namely porcelain or glass (food grade plastic is not recommended);
• pour the resulting fillet with vegetable oil, add food flavorings;
• send the container to the refrigerator, the temperature in the chamber should not be higher than +6 degrees.

Using this method, you can store not only home-made salmon, but also any high-quality salted red fish: trout, salmon, tuna. There is another method that allows you to increase the shelf life by 2-3 days. It is enough to soak a clean cloth in a 1 to 1 solution of water and acetic acid and wrap the fillet with it. Place the product in an airtight container, but do not cover it with a lid. Rinse the product before use to remove the smell of vinegar essence.

Non-refrigerator storage method

In general, it is not recommended to store salted pink salmon at room temperature, and any other fish. But it all depends on the environment.

Did you know? When flocks of pink salmon move to spawn, a hump appears on the back of the males. This device allows them to move against the current on their side.

If it is not possible to put the fish in the refrigerator, then outside of it you can store salting for 2 days, providing the following conditions:

• lighting - absent;
• humidity - minimum, within 30–40%;
• temperature - + 6 ... + 10 ° С.

A place with such an environment can be a balcony (loggia), a cellar, a storage room.
Fish such as salted pink salmon can be stored for more than one day under optimal conditions. The longest time it will be possible to save products in the freezer. But if there are not too many raw materials, it is better to limit yourself to a refrigerator - there it will better preserve its taste.

Is it possible to freeze salted red fish

It is possible to freeze slightly salted salmon, but certain rules are observed to preserve the qualities of the product. Otherwise, after defrosting, the pulp will noticeably change its consistency, it will become not dense, but loose. Main recommendations:

• cut the fish into portioned pieces, therefore, after defrosting, it is unacceptable to re-freeze it;
• dry portions well on paper towels to remove traces of brine;
• wipe the pieces with coarse salt so that it covers them;
• moisten the surface of red fish fillets with a solution of acetic acid or lemon juice;
• grease with vegetable refined oil or fish oil.

Attention!

If you follow these tips, after defrosting, the fish will remain firm and will not differ from fresh, slightly salted.

In order for the freezing to be of high quality, certain conditions are needed in the freezer. It is recommended to shock freeze fresh meat, the temperature inside the device should drop to - 18 degrees, then it is permissible to lower it during storage. It is enough to activate the "Super freeze" mode on the refrigerator for only 4 hours.

Moreover, even in the freezer, salted salmon fillets will not be stored forever. The method only allows you to increase the shelf life up to 6 months in case of freezing in pieces. You can freeze salted salmon as a whole (carcass) for 1 year, but keep in mind that after defrosting it will have to be processed and consumed within 24 hours.

It is not enough to freeze salmon correctly. In order for the product to retain its taste and not change the texture, gentle defrosting is needed. Pieces of fillet or a whole carcass should be transferred to the refrigerator shelf for slow thawing a day before use and after 8 hours transferred to the heat. Do not use a microwave oven or immerse the product in warm or cold water. Radical techniques will not only change the taste, they will provoke the development of irreversible processes of reproduction of microbes in the pulp. Eating such red fish will result in serious food poisoning.

Salted and lightly salted salmon can be stored in the refrigerator for a short time, therefore, various methods are used to lengthen the permissible periods. Freezing is considered optimal. It allows you to increase the shelf life of taste and textural qualities several times. You can freeze fresh and salted salmon, but be sure to follow separate rules to ensure high-quality preparation of the product.

How long can smoked fish be stored

If we turn to the requirements of TU according to GOST:

- uncut, gutted, decapitated and back, packed individually in film bags without vacuum, at temperatures from 0 to minus 2 ° С - no more than 40 days;

Shelf life of hot smoked fish

Hot smoked fish is stored and sold at temperatures from minus 2 to 2 ° C for 72 hours or at temperatures from 2 to 6 ° C for 48 hours from the end of the technological process in accordance with the sanitary rules for the storage of highly perishable products approved by the state authorities. sanitary and epidemiological surveillance.

Frozen hot smoked fish is stored at a temperature not exceeding minus 18 ° C.

The shelf life of frozen fish from the date of manufacture is 30 days;

I understand perfectly well that such general information, although it is taken from a fairly authoritative publication, is not particularly interested in a simple consumer.

You always need specifics for a particular type of fish. However, technical specifications fully show how long the shelf life can be expected under certain conditions.

From my own experience, I’ll say it bluntly - I don’t deal with large volumes. I caught it, salted it and, as required for the near future, smoked it. There are no problems with this, since salted fish is always available.

Cold smoked bream had the longest shelf life - a month, and then in winter. In summer, with a foamy drink, a fresh product flies away quickly, and equipping a homemade smokehouse made from 2 200-liter barrels with a new portion is not long.

Storage conditions and tips

It is not recommended to store fillets of pink salmon or any other red fish after salting together with an uncut carcass. It contains bacteria that can negatively affect the peeled pieces, as a result of which the fillets will deteriorate. It is best to wrap the products in paper rather than in a bag, since the fillets will deteriorate faster due to steam formation. In the refrigerator, fillets are stored as follows: put some ice in a container, put pieces on it and cover with a damp cloth.

On a note!

If the fish is stored at room temperature, then its shelf life will decrease by the number of days that correspond to the hours when it was not in the refrigerator. For example, if a product has been kept for 2 hours at room temperature, then it will live in the refrigerator 2 days less.

Lightly salted or salted trout is stored frozen for the longest time. However, it must be frozen as fresh as possible. Foil or special film is suitable as packaging. In the freezer, it is recommended to adhere to -25 ° C. A completely defrosted product is used for frying, and half defrosted is also suitable for soup or casserole.

Recommendations for storing fish:

1. Before salting, all bones are removed from the product and the spine is removed, the fillet is cut into several parts.
2. The fish is coated with a mixture of salt, sugar and black pepper. Seasoning is taken in small quantities.
3. To prepare the marinade, place carrots and onions in small doses in boiling water, add allspice, bay leaf, salt, sugar and vinegar. Fillet pieces are dipped into it and cooked for 30 minutes on minimal heat.
4. After a day, the pickles are ready for use. But first it is necessary to remove the remaining salt. Where a lot of liquid has accumulated, use paper napkins.

The appearance of a white coating on salted fish indicates that it begins to deteriorate. In this case, it is necessary to minimize the contact of the product with light and air.

How much salted fish is stored depends on its type. It is difficult to say the exact date. For example, in the refrigerator, mackerel can last 5-7 days, but trout or salmon - 2 days

It is important to regularly test the product for its suitability. Keeping it salted will allow fish to stay fresh longer

It is just important to follow the rules and conditions for salting and product safety.

Freezing

The shelf life of frozen fish increases dramatically compared to chilled fish, but here there are limitations:

• Temperature. The lower it is, the longer it can be stored.
• Fat content. Fatty fish are stored for the longest: beluga, carp, catfish, pike, mullet, cod, salmon, etc.

The maximum shelf life of any frozen fish is 1 year.

1. How long can fish be stored in the freezer

GOST 32366-2013 Frozen fish. Technical conditions

Abbreviated table of shelf life of frozen fish.

1. How to properly freeze fish:

• make sure the fish is of good quality before freezing;
• gut the carcass and rinse in cold water.

It is not necessary to clean the fish:

• freeze small fish whole;
• large - it is better to cut in portions;
• Dip the whole fish in saline to create a frosting that will keep the fish for longer.
• pack each fish in a plastic bag and remove the air from it;
• fillet pieces are also stored individually;
• indicate the date of freezing on each package, so you do not miss the fish that is about to go bad;
• place the fish ready to freeze in the freezer.

Compliance with the product neighborhood in the freezer will preserve the taste and smell of each product. Store fish separately from meat and dairy products.

1. How to properly defrost fish:

• In vivo. Place the wrapped fish in plastic containers on the bottom shelf of the refrigerator. Wait. This is a long process - about 6-9 hours. But this way you will preserve the taste and nutrients.
• In salt. Mix 25 g of coarse salt with 1.2 liters of clean cold water. Place the fish in the solution. The carcass will completely defrost in 1.5-2 hours.

Is it possible to freeze salted red fish - yes, you can. The salted method of defrosting is suitable for marine and oily fish varieties, since it takes all the moisture from the carcass. Photo: fishingday.org

• Running water. Place the wrapped fish in a bowl and place it under cold running water. Small fish will defrost in 1.5-2 hours, large ones will take a shower up to 3 hours.
• Microwave. The Defrost Fish function calculates the defrosting time based on the weight of the food.

When defrosting in the microwave, turn the carcass over every 3-4 minutes for an even effect.

1. Can I re-freeze fish:

The thawed fish must be cooked immediately. A new freeze will kill the taste and all the nutrients. When you defrost the fish again, it will turn into porridge.

General rules for storing herring

There are several basic requirements for how to store salted herring:

• the fish must be fresh, undamaged;
• if the herring is packed in a container with brine, you can leave it in it, the main thing is not to break the tightness;
• the temperature in the refrigerator should be from + 2 ° С to + 5 ° С;
• before storing salted herring for storage in the refrigerator, you need to cut, peel and dry, be sure to get rid of the entrails, since this is a breeding ground for bacteria;

Opened in the air, the herring is stored only for a couple of hours.

• to increase the shelf life, it is recommended to wrap the fish with plastic wrap or foil;
• It is best to store large fish in parts, placed in separate containers that are not permeable to air and water.

Without brine (in the refrigerator)

Herring, like any other fish, is a product that spoils quickly, so it must be stored in the refrigerator. Without brine, it is suitable for use only for two days. Before putting it in the refrigerator, wash the herring, remove the insides and pack it in a plastic or glass container, cover the canvas with a lid. If you ignore the last condition, it will saturate the rest of the food with its salty smell and spoil faster.

In brine

Salted herring will last the longest in brine - this is the most effective and simple way, but first you need to prepare the fish.

1. Separate the head from the mascara, pull out the insides.
2. Cut along the ridge and remove the thin skin.
3. Cut into small portions.
4. Make a marinade (it is allowed to use a store marinade): place 200 grams of salt in a liter of water, boil and cool.
5. Transfer the herring to a container such as a glass jar and fill with brine. It must cover the fish completely, otherwise it will begin to weather, acquire a yellow color and lose its taste. The most important condition is that the selected packaging must be hermetically sealed.

As an alternative to salty marinade, there is a beer filling.

One carcass will require:

• 1 bottle of beer;
• 2 bay leaves;
• 10 black peppercorns.

The cooking procedure is carried out in just four steps.

1. Pour beer into a saucepan, wait until it boils.
2. Add lavrushka, pepper, stir and let cool completely.
3. Pour the finished herring over with the prepared marinade.
4. Place in glass container and refrigerate.

Another popular way to preserve herring at home for a long time is with apple cider vinegar.

This recipe will require:

• 2 carcasses of lightly salted herring;
• 1 tbsp. a spoonful of vinegar;
• 2 tbsp. tablespoons of vegetable oil;
• 1 onion;
• 2 bay leaves;
• 1 houra spoonful of sand;
• 2 pinches of all-purpose seasoning.

The cooking process is no more complicated than the previous one.

1. Wash the herring, gut, cut into pieces no more than three centimeters wide.
2. Chop the onion into rings.
3. Put herring, onion, pepper, sugar in a glass jar, pour in vinegar, oil and a little boiled water.
4. Close the jar, shake, leave for 3-4 hours.

The benefits of salted herring

Shelf life of red salted fish

Several types of red fish are suitable for salting: salmon, trout, pink salmon or sockeye salmon. Store salted pink salmon or other red fish as follows: first, remove the skin from the product. The fillets are cut into medium-sized pieces and placed tightly in a glass jar. Add bay leaf along with black pepper if desired. All this is completely poured with vegetable oil and closed with a nylon lid. The jar is placed in the refrigerator. This method allows products to be stored for 30 days.

You can also take fresh produce yourself and prepare the brine. Salted red fish is wrapped in a cloth soaked in vinegar and wrapped in cling film. In the refrigerator in this way, pickles can be stored for up to 10 days. Another possible storage in brine, which acts as a natural stabilizer and preserves the taste of the product throughout the entire shelf life.

In the case of purchasing vacuum packaging with factory salting, the shelf life is indicated on the product

In addition, it is important to consider and adhere to the basic rules:

1. If the products in the store were in refrigeration equipment, then they should not be placed in the freezer at home. Since in this case there is a temperature drop, the quality of the meat becomes worse.
2. If the fillet cannot be used the first time, then it is wrapped in cling film and hidden in the refrigerator. In this form, it can lie for another couple of days.

If the storage conditions have been violated or there are doubts about the quality of the product, then it is best to throw it away. It is not recommended to give spoiled pickles to animals, as it is dangerous not only for people.

Are you freezing fish correctly?

There are several simple requirements on how to freeze fish so that it retains all its qualities:

• clean, gut and rinse it under running water;
• get rid of excess moisture, the less it is, the longer the fish will last;
• store in the coolest place before freezing;
• it is best to freeze fresh fish, this affects its shelf life;
• the lower the temperature in the freezer, the longer the product will last;

Salt does not extend the shelf life, so you do not need to salt raw fish before going to the freezer, this will only spoil its taste after defrosting.

• if you have purchased frozen fish in the store, then it is enough to spray it with a small amount of water and put it in the freezer;
• it is better not to freeze the fillet, as this threatens the loss of muscle juice, there are no such problems with minced meat;
• a large specimen, before putting it into the freezer, is best cut into steaks, greased with vegetable oil and wrapped in plastic.

It is best to freeze in chunks, especially for large specimens. They not only take up a lot of space in the freezer, but they also freeze more slowly, which is why ice crystals form in the muscle tissue, which break it, disrupting the structure and subsequently preventing the preparation of a neat fish steak.

Freezing fish is a simple process, but its shelf life is strongly influenced by the initial freshness.

Therefore, during a trip to the store, pay attention to the smell, as paradoxically fresh fish almost does not smell

A spoiled product is also given out: a swollen belly, sunken cloudy eyes, dull scales that are easily separated, mucus clumps into unpleasant clots, and the tail is bent up or completely dry. Any of these signs is a reason to refuse a purchase.

It is also important to be able to properly defrost the fish: before you put it on the table and start cooking, you need to let it thaw a little on the bottom shelf of the refrigerator. Never try to speed up the defrosting process with hot water or microwave

Fatty fish at + 30 ° C begins to deteriorate and loses its nutritional value.

Read on:

Freezing meat - expert advice

Rules for keeping fresh fish in the refrigerator

Rules and terms of storage of smoked fish at home

Delicious recipes and rules for freezing apricots for the winter

How long can fish be stored in freezers and how to defrost it properly?

How to keep salted fish for a long time at home?

Previous
Food and mealsFreezing rules for meat - expert advice
Next
Food and Dishes Do you store salted salmon correctly?

Storing smoked fish?

Cold-processed smoked fish retains its qualities for 10 days if wrapped in parchment paper before placing it in the cold. A hot smoked product can be kept in the refrigerator for no more than three days. In this case, it is imperative to take into account how many days or hours the product has already lain on the counter in the store.

Not everyone knows that it is allowed to freeze smoked fish, then the shelf life is extended to three months. There is another unusual approach - they prepare salt water, soak a clean cloth in it and wrap the product in it. In this case, it will lie on the middle shelf in the refrigerator for at least a month. A fish fillet balik is allowed to be stored for no more than a week. After cutting it into pieces, the period is reduced to three days.

Regardless of how you decide to store fish, you need to regularly inspect the products for discoloration, mold, and deterioration of odor.

How to keep smoked fish on the road without a refrigerator

The situation is quite common, but the approach to transporting smoked fish, often at high temperatures, is more strict:

The fish is smoked just before the trip.
Be sure to gut and remove the gills.
Special attention is required for small fish - perch, spruce tree, track, etc. If a large one can be individually wrapped in foil, put in a pillowcase or burlap, then the small change has to be transported together

There were cases.

At a temperature of 30 degrees, I was carrying smoked dace for almost five days. If measured with a bucket - 15 liters. Smoked on the eve of the trip with cold smoking. I was worried that I would not take it, but I could.

Without pre-cooling (there are also such tips), divided into portions and placed in foil pounds. He wrapped each one with a heap of newspapers and stuffed it into a potato sack. Not polyethylene.

On the road (on the train and bus), there was no smell. I did not dare to check. And he did the right thing. I am sure that fluctuations in humidity and temperature would increase the chance of losing your yummy.

I drove the fish to the final destination. Most were sent to the freezer. The one that was identified "for a meeting" was put on the shelf of the refrigerator.

Frankly, as a manufacturer and who had time to try the dace first, right from the smokehouse, the difference in taste was immediately felt. To a friend, a cold-smoked, lightly salted fir tree seemed a gift from the Gods.

In conclusion, I would like to give the main advice - do not store smoked fish (cold or hot cooking method) for more than a week. It is always safer and tastier to have fresh, fragrant fish on the table, which was “yesterday” swimming in a pond, than to keep ice cubes in the freezer and from time to time take out a piece.

НХНЧ.