Useful Tips
The moisture required for storing dried fish should be moderate
It is important to adhere to this rule because a very damp climate will cause mold to form. And because of storage in a place that is too dry, the carcasses will dry out and become unusable.
Depending on the condition of the fish at the time of purchase, the shelf life will also depend. Too dry copies are better not to store, but to use immediately.
Dried or dried fish in foil will also not be able to maintain their qualities for a long time due to the lack of air access. Condensation can occur in a polyethylene bag, which contributes to the formation of mold. It is best to keep the carcasses wrapped in paper. The paper will prevent condensation and provide good ventilation.
Short term storage
It is not necessary to apply all preservation skills to keep fish fresh for 2-3 weeks. It is enough to pack it correctly and maintain the required temperature regime. The fish should be checked periodically to rule out premature spoilage.
Do not expose the product to sunlight.
In the box
Suitable for storage are wooden, cardboard or wicker boxes with good ventilation. It is better to wrap the container on top with gauze or fishing net to prevent damage to the box by rodents. So that the carcasses do not come into contact with the packaging materials, they need to be wrapped in paper, laid out in rows in a box and covered with a natural cloth.
Shelf life - up to 2-3 months in a cool basement or pantry.
In foil
A dense protective fabric prevents air circulation, which makes long-term storage impossible - at temperatures above 18 degrees, carcasses quickly become moldy. If, nevertheless, it is decided to store them in foil, each fish must be tightly wrapped, and several holes must be made along the entire length. This will provide longer storage and adequate air flow.
The fish should be stored in this form for no more than 1 month.
In fridge
Dried or dried semi-finished product must be wrapped in paper and a removable container. How much dried fish will be stored in the refrigerator depends on its type, processing technology and quality. A good product will not go bad for 4-6 months.
Additionally, the fish can be packed in a plastic box or box - this moment is at the discretion of the hostess.
Storage methods
There are many options for storing fish. Depending on how long it is planned to eat it and how much to store it, the most suitable one is selected. Here are some easy ways for those who don't know how to store a ram at home.
Traditional way
The easiest and most elementary way is hanging. In this case, you yourself choose where to store dried fish is most convenient: in the pantry, basement, in the attic or on the loggia. The main thing is that the room is cool, dry and not too sunny. If there is no such place in the house, then it is better to choose some other option. Here's an example of how to proceed:
- We sort the fish by size.
- We pack the large ones in thick paper each separately, if you have small copies, then you can put several together at once. This must be done without fail so that the fish does not dry out. It is strictly forbidden to store the product in plastic bags or foil, as it will damp there, become covered with mold and quickly begin to rot.
- Wrap the resulting bundles with threads and hang on hooks. To make the whole process easier, you can use craft bags with handles instead of heavy paper.
In wooden boxes
You can save your favorite delicacy not only by hanging it, but also by packing it in wooden boxes. Previously, the fish must also be pre-packed in paper. The only condition is that from the outside, the boxes should be covered with gauze to protect them from various insects getting there. In addition to wooden containers, you can use a wicker basket, cardboard box, tin can or linen bag. Choosing this storage option, do not forget to monitor the temperature, humidity and regularly ventilate the room.
Cold storage
When it is not possible to keep the fish in a cool place, you can use the lower shelves of the refrigerator. To make it tasty longer, it is first greased with olive oil, and then wrapped in several layers of paper. If you freeze dried fish, then it does not spoil during the year.
Use of glass containers
Few people know that dried fish can be rolled in glass jars. True, the canning process is significantly different from the usual pickling of cucumbers and tomatoes. It is possible to use this storage option only for small and medium fish; for large fish, you will have to resort to another method. If the following procedure is followed correctly, then the valuable delicacy will not deteriorate for a long time:
- Prepare clean and dry jars where you place the fish so that it does not fall out when the container is turned over.
- Remove air from the cans, this must be done in order to avoid the ingress of microorganisms. This is done like this: turn the container over the burner, if the stove is gas, or over a large candle and sterilize this way over the fire for about 1-2 minutes.
- Continuing to hold the container in this position, cover it with a tin lid, after which it can be turned over and immediately rolled up.
- Store in a cool place; a refrigerator is ideal for this purpose.
If the can cannot be filled completely, and there is a lot of space left in it, then you can place a candle stub in the middle and light it. After that, carefully cover the container with a lid and roll it up, while trying not to extinguish the fire ahead of time. There is no need to be afraid that it will overheat and burst: as soon as it runs out of oxygen, the candle will stop burning.
Keep for a long time
A large amount of dried fish in boxes, paper, containers will not lie for a long time. Canning and freezing will keep a lot of dried fish throughout the year. I offer two proven methods:
| Photo | Instructions |
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Method 1. Freezing
The easiest and most reliable way is freezing. The product will not lose its taste and useful qualities during the year. Remember that re-freezing is not allowed. To properly preserve fish:
Good briquettes are obtained using polyethylene sealing |
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Method 2. Canning
In a jar with a tightly closed lid, all types of dried products, including ram, roach, bream, are stored for 6-8 months. The preservation process is suitable for small to medium sized carcasses and consists of several stages:
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The shelf life of frozen roach is reduced if the temperature is below -8 ° C. The rolled up jars should be placed in a cool place, out of the sun.
How much smoked fish is stored
The product obtained by hot and cold smoking differs not only in the cooking technologies and taste characteristics, but also in the shelf life.In order for the period of time during which such products not only do not deteriorate, but also retain their original taste and nutritional properties, was as long as possible, it is necessary to create appropriate conditions. So, storing cold smoked fish in the refrigerator wrapped in waxed paper will extend its shelf life up to 10 days. In a similar way, it is recommended to store hot smoked fish that have been exposed to significant thermal effects during the cooking process for no more than 3 days.
To further extend the shelf life of a smoked product, it can be frozen so that it can remain edible for up to 3 months. Another way of storing a cold smoked product in a common chamber of a refrigerating device, in which its shelf life is at least a month, is as follows:
- prepare a concentrated solution of sodium chloride;
- a piece of cloth is soaked in the resulting solution and carcasses or cut pieces are wrapped in it;
- the product wrapped in such a cloth is placed in the refrigerator.
Whichever method is chosen for storing smoked fish, it should be periodically inspected for discoloration and traces of mold spread on the surface.
Storage methods
Depending on the method of preparation of the fish delicacy, the methods of its storage will also be different. However, from one or another type of fish, the storage method can be the same. So, you can store a ram at home in the same way as bream or perch.
The only exception is dried sabrefish and some other types of fish containing a large amount of fat. Such varieties of roach are stored mainly in the refrigerator, since fat can quickly burn at room temperature, and the meat will acquire an unpleasant odor.
For long-term storage, it is best to use freshly withered or dried carcasses. Before being sent for storage, all carcasses must be inspected to exclude the presence of mold or putrefactive spots. It is better not to use the affected specimens for food in order to avoid poisoning. You also need to make sure that the carcasses are not dry and do not have an unpleasant odor.
Hanging
It is considered the easiest and most affordable way to store dried fish hanging at home. To do this, the carcasses are strung on a strong thread at a distance of 4-6 cm from each other and placed in a cool, well-ventilated room without foreign odors. Such a room can serve as a balcony, storage room, closet.
Avoid exposure to sunlight with this storage method. You should also protect the vobla from dust and insects by using gauze to cover the carcasses.
Hanging it is convenient to store dried bream and other large fish species. With this method, the carcass is well ventilated, and the meat does not acquire a musty aftertaste.
The shelf life of dried fish in this way, subject to all conditions, reaches 2 months.
In the freezer
You can store both dried and dried fish in the freezer. Before sending the carcasses to the freezer, they must be wrapped in paper. Pack large copies separately, and small ones in several pieces.
Then place the paper rolls in the freezer. You can store fish in the freezer longer than at room temperature. The shelf life is up to 1 year.
Cold storage
Storing roach in the refrigerator will help preserve its taste for 3-4 months. The main condition for this storage option is that you should not allow foreign odors to be absorbed into the fish delicacy.
In wooden boxes
Only roach can be stored in wooden boxes. The main task with this method is to protect the roach from dust. To do this, spread gauze folded in several layers or cotton fabric at the bottom of the box. Then the carcasses are laid out and covered with gauze again.
The box is installed in a cool, dark room. Instead of a box, you can use a wicker basket. The shelf life of the product with this method reaches 4 months.
Use of glass containers
Glass containers will protect the fish delicacy from drying out, absorbing foreign odors and will help keep it for up to 6 months.
Put the carcasses in clean cans and remove all air. To do this, hold the jar upside down over the gas burner for 3 minutes and roll up the tin lid.
The lack of air will prevent microorganisms from growing and the product will not rot.
How to store freshly caught fish
The taste of fresh fish cannot be compared to anything. You can buy it in the store, or you can catch it in a pond. In both cases, it is recommended to cook it quickly, as it does not last long.
If you cannot prepare a fish dish on the day of purchase or catch, you should properly store the product. At what temperature should fresh fish be stored?
The catch should be cleaned, gutted and washed. After that, put in the refrigerator, where the temperature is no more than + 3C. The shelf life of fresh catch is no more than 2 days.
It makes sense to freeze a fresh catch if you do not plan to cook it on the same day. But you need to know how much fish can be stored in the freezer. Frozen fish is kept in the freezer for several months.
Do not use a microwave oven or other kitchen utensils to defrost fish carcasses.
It is recommended that you simply remove the product from the freezer and wait for the ice to melt. Otherwise, the taste of the product will suffer. It is not recommended to re-freeze defrosted fish.
Do not store unpeeled fish in the refrigerator. Microorganisms quickly multiply on it, and it becomes unsuitable for food.
How to store fish dishes
Any housewife often prepares fish dishes. This is soup, and a hodgepodge, and just baked tilapia. It is tasty and healthy. But do not forget that it quickly deteriorates. Therefore, it is recommended to refrigerate the uneaten amount. The shelf life of ready-made fish dishes is no more than two days.
In recent years, Japanese cuisine has become popular, which includes sushi and rolls. It is recommended to eat them without a trace. But if, after all, the rolls remain, they must be stored in special containers without access to air in the refrigerator for no more than two days.
| Types of fish | Storage periods |
| Dried | 10 months |
| Smoked | 3-10 days |
| Salty | 20 days |
| Fresh | 2 days |
| Ready meals | 2 days |
Note! Fish is a nutritious and healthy product
It is important to learn how to properly store fish so that fish dishes prepared from it will delight you with their taste!
Long term storage
Properly organized conditions will allow you to store fish for up to 1 year! It is important to take into account that the taste will gradually weaken, so you will not be able to enjoy the same ram as when buying. Moisture will not collect inside due to the lack of oxygen, and the fish will lie for at least several months, provided that it is in the refrigerator.
Moisture will not collect inside due to the lack of oxygen, and the fish will lie for at least several months, provided that it is in the refrigerator.
Vacuum packaging
Due to the lack of oxygen, moisture will not collect inside the bag and the fish will be stored for 2-4 months. In this case, you will definitely have to store it in the refrigerator. In order to pack fish, you will have to purchase a special device - a vacuum cleaner. Without it, it will be impossible to achieve similar storage conditions.
Note that the fatty and less salty varieties will lie less than the leaner and saltier varieties.
Glass jar
This home storage technology is similar to evacuation but will take longer to implement. There is no need to purchase additional equipment here.
How to store dried fish in a jar:
- Sprinkle a thin layer of salt on the bottom of the container.
- Large fish must be cut into pieces to fit into the jar. Small (roach, sabrefish) can be laid like this.
- A lighted candle should be placed in the center of the jar.
- The can is sealed with a lid. The oxygen remaining inside will burn out, and a vacuum is formed in the free space.
The method works by analogy with a vacuum, but does not require additional equipment.
Such a container with fish must be kept in the refrigerator. At temperatures up to +5 degrees, she can stay there for up to 12 months.
In the freezer
There is no maximum shelf life at sub-zero temperatures - the fish can lie in the freezer for at least a year. Before laying it, you need to pack it in bags, so that you can get it out in portions later. Before eating, the fish will have to be thawed - it is possible that the meat will lose its elasticity and become watery.
In the freezer, dried fish can lie for as long as possible, at least a year.
In brine
The fish must be poured with a strong saline solution - 2-3 tbsp. tablespoons of salt for 1 liter of water... Before sending for storage, it will be correct to remove the tails and fins from the carcasses, if necessary, cut large fish into pieces. After the rams are placed in the container, they need to be filled with saline and the lid closed (rolled into a jar).
Such fish should be stored exclusively in a cool, but not damp and dark place. Before eating it, you need to soak it from the remnants of salt and send it to drying for a couple of days.
It is important to ensure that the fish does not have time to dry out under the influence of sunlight and does not harden.
Soak and dry the required number of carcasses before use to the desired consistency.
Hanging
This method is only suitable if the fish is planned to be stored for no more than a month. It must be hung on ropes or metal hooks, excluding direct sunlight. To protect against insects, it is advisable to wrap the carcasses with gauze or place them in cotton bags that allow air to pass through.
If stored for too long, dried carcasses run the risk of becoming dry or even deteriorating.
This storage method is suitable if you want to consume the product within 3-4 weeks.
What a good fish should be
Spoiled fish, unlike other foods, is very easy to identify if you look closely. Several criteria must be taken into account at once: the smell of the product, the density of the meat, the color of the gills and scales, the condition of the fish eyes and the packaging of the goods (if any).
Due to the salt used for the preparation of dried fish, it is preserved well in itself. Salt is a good preservative.
Dried
You can enjoy your favorite taste of dried fish without harm to your health, if you take into account several basic rules when buying:
- There should be no damage to the carcass.
- The fins are dried, but elastic. If you look at the light, they will be translucent, like meat.
- The fish should be brown or gray-brown in color.
- The carcass must be free of salt stains. Small residues of salt are allowed only on the head.
- The gills and the hind fin are the first to begin to rot, so it is advisable to smell them before buying.
- The absence of fragments of scales is not allowed - this usually indicates poor-quality raw materials, which were frozen and thawed several times.
For longer storage, conditions are necessary so that the fish does not soften, dry out or deteriorate.
This practice only works with unpackaged fish. If an evacuated product is purchased, it can be assessed only by its external features and the date of packaging.
To keep the fish taste and quality for a long time, organize proper storage for it.
Dried
Fresh product should not be too hard - this indicates staleness.It is better to check the elasticity of meat on the abdomen: the surface of high-quality fish is a little hard, there is no sticky layer and moisture on it. An important factor is color. It should be amber yellow with a brown or gray tint without blood spots.
The staleness of the product will be indicated by a clear bright yellow tint, under which traces of insect damage and mold can appear. Do not forget about the smell: the spoiled product smells of rotten stuff.
It is best to choose gutted fish that can be opened and inspected for spoilage before purchasing.
How to dry fish: basic methods
The drying process takes into account the air temperature in the room or outside the window, the level of humidity and the availability of air. Private house owners hang carcasses in shady areas of the garden or in attics, under a canopy, or on a covered veranda.
Inhabitants of city apartments hang "fish" garlands throughout the kitchen, bathroom or loggia. At the same time, households rarely express delight about the carcasses dangling directly over their heads.
But an electric dryer or oven will help to cope with the dissatisfaction of the second half. Let's take a closer look at the features of the most popular drying methods.
Outdoors
The most popular way to get the most delicious and healthy product. The best time is spring, when the air is already warmed up to 20 degrees. The carcasses are hung under a canopy or in the shade so that the sun does not cook them. If the weather suddenly deteriorates, the workpieces can be brought into the room.
In a cool cellar
Hanging the fish in the cellar, you need to be prepared for the fact that at the end of the process it will need to be additionally dried. To do this, after 3 weeks from the start of drying, the carcasses are brought into the kitchen and placed closer to the battery or stove.
Do not use this method for large specimens. They still will not dry out as expected, but they will acquire a bitter taste almost immediately.
On the balcony and loggia
A great option if it's winter outside or just bad weather
It is important not to forget that liquid will flow out of the fish and substitute containers in advance
If the balcony is not ventilated, it is necessary to open the windows and install a fan during drying. Hang the fish along or across the wall - as it is more convenient for anyone. Drying usually takes up to 15 days, but, under the influence of certain factors, the duration of the process may fluctuate.
In the attic
A well-ventilated, dry attic is the best place to dry fish. Protected from the sun and precipitation, carcasses are dried naturally.
However, before placing the blanks in the attic, you should carry out wet cleaning there, make sure that there are no insects and rodents.
In the oven
Drying in the oven is a popular way to get fish ready for storage in just 48 hours. Spread a layer of fish on a lattice lined with foil. In order not to bake the carcasses, set the temperature to 40 C.
To ensure ventilation, you need to leave the oven door ajar about 7 cm. After a couple of hours, cover the heads with foil so that they do not burn, and dry for another 5 hours. Then the carcasses are hung in a dry room, where they “reach the condition” for 3 days.
In an electric dryer
This is perhaps the most useful device in the household, used for drying fruits, vegetables, mushrooms and fish. The most important thing is that the device is of a convective type and has a heating shutdown function.
Having set the temperature to no more than 30 C, the fish is dried for about 48 hours. This method has a serious drawback - during the drying process, the whole apartment will be saturated with the smell of fish.
It is important to understand that drying fish with an oven, dryer, or other household appliance is not the best option. In this case, the product loses the lion's share of its taste and aroma.
How to choose fish
To have a fish on every festive table, you need to choose the right carcasses.
- The expiration date can be determined by the color.The fresh one has a gray-brown tint, the older individual is dark gray. But the yellowness speaks of the great age of this specimen.
- The body should not have a hint of mold, the vital activity of flies and bugs.
- Check gills and mouth for worm larvae.
- It is desirable that there is no rotten smell, so it should be gutted, because the smell tends to spread even with a short shelf life.
The most convenient drying times are autumn and spring. So that it is not attacked by insects, they dry it during this period. Also, the individual becomes “fatty”. In the fall, she just typed it, and in the spring she had not yet had time to throw it off. Weather conditions are also favorable for this process.
The finest breeds for drying are fine ones. Choose roach, mackerel, ram, omul, smelt, flounder. Dried fish is useful not only for its low calorie content, but also for the presence of a large amount of vitamins, Omega-3 amino acids, which, as proved by Norwegian scientists, contributes to the treatment of cancer.
Storage in various containers
There is no place in the refrigerator, but you need to keep a large amount of dried delicacy at home - put the carcasses in a cardboard box, wooden box, shifting each layer with thick paper. Cover the container with a fabric that is breathable. Place the boxes or drawers in a dark closet, another suitable room with good ventilation, and maintain the above humidity. In such conditions, a favorite snack preserves its taste for up to 6 months. When the time is exceeded, the fish darkens, becomes bitter, and the smell of old fish oil appears.
You can put the carcasses in a clean, dry jar (preferably made of tinted glass), place a piece of candle vertically between the fish, light it, seal the jar tightly. When all the oxygen burns out and the candle goes out, take the containers into the pantry, the basement - a room where it is dark and no dampness.
Such an unusual "conservation" will last up to 9 months, and if it is kept in the refrigerator, the period will increase to one year. When you do not have a candle or the desire to fiddle with it, but there is alcohol, cover the bottom of a clean, dry glass container with it, then put the fish down.
Experts say that the shelf life of the delicacy does not change and remains the same as when using a candle. Properly preserved dried fish is not only a tasty snack for beer, but also a healthy addition to the dinner table.
Product selection rules
Not all consumers are familiar with the production technology of this delicious and aromatic delicacy, therefore, not everyone will be able to distinguish a quality product from a spoiled one.
The main signs of poor-quality fish products include:
- The presence of a grayish-white bloom on the scales. Sellers will mislead you by claiming that this is salted salt. But this is not at all the case - the fish just got moldy.
- The first prohibition on purchasing is the presence of even a slight musty smell.
- You should not buy too dry fish (ram, bream) - after a while it will completely harden and it will simply be impossible to eat it. Although this product has its own fans.
- When you buy fish that are too wet, you run the risk of poisoning - it contains microbes harmful to the human body.
- If fish smells like iodine, don't worry - this is a natural process of fish oil oxidation.
- A yellowish and slightly soft abdomen indicates a slight and acceptable deterioration in product quality.
2> Basic ways to keep at home
There are many options for storing dried carcasses, each with its own advantages and disadvantages. Suitable for this:
- fridge;
- freezer;
- closet or cellar;
- balcony;
- wooden, glass and tin containers;
- balcony;
- brine;
- Fresh air.
Fridge
A refrigerator is used to store dried products. It is wrapped in several layers of wrapping paper. Carcasses must have access to air.Use clean paper for the first layer. After it, you can already use the newspaper.
Freezer
Dried fish, like salted fish, is subject to rapid spoilage. To prevent this from happening, it is stored in the freezer. In this state, it remains usable throughout the year. But at the same time freshly-cured frozen fish loses its taste and aroma.
Cellar / closet
The shelf life of dried carcasses can be extended by placing them in a cool place - a closet or cellar. These rooms are great - they are cool and dark.
So that the products do not dry out, they are packed in paper (baking) - each fish separately, tied up, hung in the chosen room.
Balcony
Dried fish keeps well on the balcony. It is suspended and protected from flies by means of gauze. At the same time, do not forget about the humidity of the ambient air. Increased (observed in the rain) often leads to spoilage, mold.
In hot conditions, there is a high risk of drying out or spoiling the carcasses - these conditions contribute to the rancidity of fish oil.
Wooden container
The most common storage method is in a wooden container. It is covered using a dense fabric, or tied with gauze to prevent insects from entering under it, providing access to the carcasses of fresh air.
After that, the bream, the vobla is wrapped in paper, laid out in a prepared dish. Cover with a cloth on top. The dishes are placed in a dark room with cool conditions.
Linen bag
Packing in a linen bag and hanging in a dark and cool room allows you to store products for a long time at a humidity of no more than 75%. If you do not adhere to these standards, processes will occur in it that lead to spoilage and make these products unusable for consumption.
Glass jar
For the convenience of storing carcasses in a glass jar, they are cut into small portioned pieces. Banks are placed in a cool place so that the sun's rays do not fall on them.
Tin container
The tin container maintains the required level of humidity, protects against flies, and does not let the sun's rays through. First, the carcasses are laid out in a container, covered with gauze, taken out to a cool and dry place.
In brine
Dried fish are kept in brine. It should be very salty. It should be stored in this state in the refrigerator, cellar. Depending on how salty the carcass is and at what temperature it is stored, its shelf life can be 3-6 months.
On air
When drying in air, it is necessary that its temperature does not exceed 35 C. In the natural environment, biochemical reactions occur in fish, as a result of which it becomes dehydrated
At the same time, it is important to ensure conditions under which flies cannot get on its surface.
Hanging
Hanging is a classic way to store dried fish. You need to choose a suitable place, which is suitable for:
- dry basement;
- lumber room;
- attic.
Fish of large sizes is wrapped one by one in paper, and small fish - 3-5 pieces. The bundles are hung on hooks or a stretched rope.
If all conditions are met, the shelf life of dried carcasses is extended to 4 months. With room storage, this period is reduced to 2 months.
Vacuum
An unusual way is evacuation. To do this, the fish is placed in a jar, a burning candle is placed in the jar, and covered with a lid. When the oxygen burns out, a vacuum is created in the can. Thus, the product is preserved.
Refrigeration showcase
Refrigerated display case keeps temperature readings in the range from 0 to -5 degrees. In this case, the temperature of the fish is about -1 degrees.