Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about how and how long you can store salted fish at home. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
How to store in the refrigerator
Conditions for storing in the refrigerator may vary. Without the use of additional measures, the fish remains suitable, depending on the degree of salinity:
Additional protection measures help prolong the storage period. To do this, the fillets are wrapped in cotton cloth soaked in vinegar. Then placed in a durable plastic bag. This method extends the period by 8-10 days for any type of fish.
You should know that spoiled salted fish is a breeding ground for harmful bacteria. Consuming it can lead to serious food poisoning. Therefore, it is necessary to recognize the most common defects:
- Rust. The appearance of a yellow coating on the surface, which is formed as a result of oxidation of the fat layer.
- A tan. Redness near the spine.
- Puff. The appearance of an unpleasant odor and weakening of the meat density indicator.
- Dampness. Unsalted meat.
These defects indicate that the product is not edible.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.47%
No, it is very dangerous and not useful.
35.14%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
37.39%
Voted: 2479
Which fish to choose
There are known cases where the consumption of stale fish led gullible buyers to serious problems with the digestive system. Therefore, in order not to purchase an expired product, you need to take a responsible approach to its selection.
- It is important to remember that the eyes cannot deceive (the eyes of the fish, not the seller). If the mackerel is convex, moist and clear, the product is fresh. Of course, the eyes determine the quality of only those fish that have not undergone heat treatment.
- Gills are an organ with which you can determine as accurately as possible the time of catching an inhabitant of the deep sea. If this happened very recently, they are red or pink, without mucus and an unpleasant odor.
- Smell is also an excellent indicator of the freshness of seafood. It should not be harsh, with a rancid tint.
- The skin of mackerel should have a glossy, moisturized surface with a slight iridescent tint, free from various stains and damage. Dry and chapped skin of the fish indicates that the fish has been on the store shelf for a long time and the expiration date has expired.
- meat is elastic and homogeneous, without lumpiness. And its abdomen should be flat, not swollen, with greenish areas.
Optimal storage conditions and periods
Salted fish is one of the most popular snacks on the holiday table. Usually you do the salting yourself or buy already salted fillets of pink salmon, red fish or herring. Several centuries ago, salted fish was considered a common dish on the table of the poor. This was due to the fact that the ambassador extended the shelf life of the catch without the use of additional devices. It was believed that the lack of refrigeration chambers and cellars among the poor led to the need to salt seafood.
Over time, the situation has changed. Salted fish began to be considered a delicacy, and salting options began to be passed down from generation to generation. The question arose about how long you can store salted fish at home. The answer to this question depends on the degree of salting, the type of fish and the type of packaging:
- vacuum packaging, provided that the seal is not broken, allows you to store the product for up to 90 days at a temperature of -6 to -8 °;
- concentrated salt solutions covering the product allow it to be preserved for up to 1 month;
- plastic bags treated with vinegar help preserve the product for 10 to 15 days.
The main requirement for storage is compliance with the temperature regime. It is best to place seafood on a refrigerator shelf or on a cellar rack, where the temperature does not exceed 0 °. If the air temperature exceeds + 8 °, the product will begin to deteriorate within 120 minutes.
Attention! Unpackaged salted fish, covered with a cloth or foil, will remain edible on the refrigerator shelf for 2-3 days.
Is it possible to freeze lightly salted fish?
Is it possible to freeze lightly salted
salmon?
Yes, before packaging, fish slices should be slightly moistened with 3% vinegar, or better yet, a weak solution of natural lemon juice, then lightly greased with olive oil or fish oil. Next, the fish
into portions and seal it in plastic bags.
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Is it possible to freeze
Many housewives prefer to buy seafood at a promotional discount in the supermarket, and then store it in the freezer, that is, additionally freeze it. This option requires compliance with several mandatory rules:
- Only red varieties are suitable for freezing; they are preserved without loss of quality for 4-6 months.
- White varieties cannot be subject to additional freezing, since after defrosting they become watery and lose their taste.
- For storage, red varieties are cut into large pieces, dried with a towel, wrapped in cling film without access to air and put on the freezer shelf.
Attention! Salted herring or mackerel should not be frozen!
Every housewife sooner or later has a question about how to store salted fish at home. This is usually associated with preparations for the holidays or the beginning of the season, when it is possible to purchase such quantities of fish that require long-term storage. There are several options that involve full or partial preservation of the qualities of the product.
- The plaque is washed off with a strong saline solution.
- Then each piece is washed with cold, clean water.
- The fillet pieces are immersed in freshly prepared salt brine (the brine should completely cover the fillet pieces).
- The container with fish is closed with an airtight lid and put away in the cold.
Is it just herring?
Another logical question is whether it is possible to freeze salted herring and mackerel, as well as pickled, smoked and other fish. Food service experts and experienced housewives say that almost any fish can be preserved in this way. However, it is very desirable that your freezer supports the function of shock or quick freezing, and defrosting is very delicate. Do not forget that each fish must be packed in individual plastic packaging. Fatty and very tasty mackerel is perfect for these purposes. It will become not just an appetizer, but the crown of your feast, and then guests will ask for a long time how you managed to pickle the mackerel right before their arrival.
Tender spicy salted mackerel pieces - a very successful recipe
This is a very simple recipe. This is how I most often salt fish. Whether it's herring or mackerel. I salt it in the evening, and after a day you can serve this tender fish for dinner. The amount of spices can be adjusted as desired. The main thing is the presence of salt and sugar. You don’t have to use spices at all if you don’t like additional flavors in pickling.
If you salt the whole mackerel, it will take more time to cook it - at least 3 days. Although it is believed that cooking in pieces will lose some of the fat, I really like the result.
Ingredients:
- mackerel - 2 pcs. average
- salt - 3 tbsp.
- sugar - 2 tbsp.
- black peppercorns - 20 pcs.
- allspice peas - 10 pcs.
- bay leaf - 5 pcs.
- cloves - 5 pcs.
- water - 1 l
1.First you need to cook the brine. A liter of water will be enough for two fish. Pour water into a saucepan or other heat-resistant container and boil it. Add 3 tablespoons salt and 2 tablespoons sugar.
2.Also add all the prepared spices. Boil the marinade for about 3 minutes until all the crystals are completely dissolved and the spices are released.
In cold water, spices will not give any flavor and will be of no use. Therefore, you need to boil it a little. If you take only salt and sugar, then they can be dissolved in cooled boiled water.
3. Cool the brine (brine) to room temperature. You can’t pour the fish hot, otherwise you’ll just boil the mackerel instead of salting it.
4. Cut off the head of the thawed carcass and remove the entrails. Scrub thoroughly in the middle so that no black films remain. Rinse well under running water.
Which fish is suitable for long-term storage?
Herring is an incredibly healthy product that people have long consumed in a variety of ways. Fresh, salted, fried, it is characterized by a large number of useful substances. Unsaturated Omega-3 acids, vitamins B, A, D, E, PP. But, as often happens, at the moment when you really want to eat fish, it is not at hand. That’s why today we decided to find out whether it can be frozen. But before we get to that, let’s remember once again how to choose the right fish.
A good herring always has a shiny, intact, silver-colored skin. But rusty or yellow spots indicate improper storage; it is better to refrain from such a purchase. Check the carcass for elasticity. If you press a high-quality carcass, it will immediately straighten out. The eyes should be clear and slightly protruding. The gills are very informative. If they are red, then the fish is fresh. Speaking about whether it is possible to freeze salted herring, it should be noted that for storing for future use, it is best to choose fish caught in the winter. Such specimens will be the fattest and tastiest. If the fish has a wide back and rounded sides, then you should take more and freeze it for future use.
A simple recipe for delicious mackerel, salted in brine with tea (it turns out like smoked)
This recipe is original. By making fish using it, you will get salted mackerel, but with a smoked aroma. The tea will give it a golden color, and another ingredient, unusual for this matter, will give it a smoky flavor.
Ingredients:
- fresh frozen mackerel – 1 kg
- smoked or dried prunes - 250 gr.
- salt - 3 tbsp.
- sugar - 2 tbsp.
- black tea without additives - 1 tbsp. with a slide
- water - 1 l
- vegetable oil for lubrication
1. Mackerel needs to be defrosted at room temperature. To do this, lay it out a few hours before salting. Then cut off the head, tail, fins and gut the carcasses. Rinse well both inside and outside.
2. Place the finished fish whole in a plastic container (this is the most convenient option) or in other available containers.
3. Rinse the prunes and place them on top of the carcasses.
4.Now you need to make the brine. Pour a liter of water into a saucepan and boil it. Then add sugar and salt, tea leaves. Cook for 3 minutes and let the infusion cool completely. In winter, place the marinade on the balcony and it will quickly cool.
5.Pour brine over the carcasses through a sieve and cover with a lid. Place in the refrigerator for 3 days.
You can use tea bags rather than loose leaf tea. Then you just need to remove the bags and do without straining.
6.When the mackerel is salted, remove it and pat dry with a paper towel. Grease with vegetable oil on all sides and even in the middle.
7.Cut the carcass into portions and place on a plate. The fish turns out dense, does not fall apart, but at the same time it is soft and tender, with a pleasant smoked aroma.
How to pickle mackerel at home
To pickle mackerel at home, you will need very little time and money. Mackerel is salted with or without the addition of vinegar. The fish is marinated in a glass jar, usually for half a day at room temperature.
Let's look at a method for salting mackerel in brine at home. We will need an enamel saucepan, a two-liter glass jar and the following products:
- cold water - 1 liter;
- large fresh frozen mackerel – 3 pcs;
- bay leaf -2 pcs.;
- allspice peas (crushed) – 5 pcs.;
- rock salt - 4 tbsp. lie without slide;
- granulated sugar - 2 tbsp. lie without slide;
- dried spicy clove buds (crushed) -3 pcs.;
- 9% vinegar - 2 tbsp. false..
Preparation:
Mackerel is defrosted at room temperature. Tails and heads are cut off, fins are removed and gutted. Rinse thoroughly under running slightly warm water. The mackerel is cut into portions and placed on a plate.
To prepare the brine, take four full glasses of chilled water. Pour into an enamel pan. Add crushed pepper and cloves, salt, granulated sugar, and bay leaf. Bring to a boil over medium heat. The brine is allowed to simmer for 5 minutes over low heat. As soon as the brine has cooled, add vinegar and mix everything thoroughly.
A clean two-liter jar is filled with brine and then the mackerel is lowered. The jar is covered with a glass lid and left to be salted at room temperature for about twelve hours. Salted fish can be stored directly in brine on the middle shelf of the refrigerator for up to three days.
The whitish exfoliations inside the jar should not be confusing. This is the result of the interaction between fish oil and vinegar. The brine becomes cloudy. Do not compact the mackerel pieces tightly; allow the brine to penetrate freely between the pieces to ensure even salting of the fish.
The recipe for salting whole mackerel in brine is “finger licking good” (per liter of water)
I have heard more than once that you only need to salt whole fish, without removing the intestines and head. It should turn out tastier this way because valuable fat is not lost. Personally, I often make it in pieces, because it’s faster. But if you have time to wait 3-4 days, then try pickling it as written in this recipe.
It will turn out really delicious.
Ingredients:
- mackerel - 2 pcs. large
- sugar - 2 tbsp.
- salt - 4 tbsp.
- bay leaf - 5-7 pcs.
- black peppercorns - 10 pcs.
- spicy spices (coriander, cloves, allspice, mustard beans) - optional
- water - 1 l
1. Defrost the fish in a gentle way. That is, you don’t need to put it under hot water. Ideally, place it in the refrigerator overnight or keep it at room temperature.
2.Remove the gills so that the finished mackerel does not have excess bitterness. Wash it and there is no need to do anything else with the carcass, let it remain whole.
3. Dissolve sugar and salt in a liter of hot water, add the desired spices and boil for 5 minutes. Cool the brine completely.
4. Place the fish in a plastic or glass bowl and fill it with brine. Cover with a lid and refrigerate for 3-4 days. After 3 days you will get lightly salted mackerel, after 5 days it will be of medium salinity.
During salting, turn the carcasses over so that they are evenly salted on all sides. Or press them down with a saucer so that the water completely covers them.
5.Remove the finished fish, clean it from the insides and remove the skin (if you want). Cut into pieces and sprinkle with green onions. Pour in aromatic oil. Place it on the table and eat to your health!
Fresh mackerel
It is better to buy whole fish. Since it has begun to deteriorate, the head is removed first to prevent the buyer from seeing the eyes and gills.
The shelf life of mackerel in the refrigerator is no more than 24 hours. (We are talking about unpeeled fresh fish). If the carcass is cleaned of scales, internal organs, black films, tail fin and head, its storage time in the refrigerator will be about 48 hours.
If possible, fresh mackerel is stored in crushed ice. This way it can stay fresh for up to 10 - 14 days.
You can make your own crushed ice:
- freeze water in a plastic container,
- then crush the resulting ice.
How to tasty and quickly salt fish in the freezer without brine at home?
Salting in the freezer is increasingly gaining popularity. To enjoy ready-made fish, you need to wait a day. There is no need to make brine; everything is done dry. But the mackerel is not completely coated with salt, but is cut in a certain way.
Ingredients:
- mackerel - 2 pcs.
- ground sweet paprika - 1 tsp.
- garlic - 3 cloves
- salt - 2 tbsp.
- ground black pepper - 1 tsp.
- bay leaf - 6 pcs.
1. Gut the fish, cut off the head and fins. Make a cut along the ridge from the inside to the tail. Do not cut all the way deep; let the skin on the back remain intact.
2. You will get something like a book, from which you need to take out (cut out) the ridge. If you wish, you can use tweezers to pick out the rib bones and fillet them, but this is not necessary.
3.Cut the garlic into medium pieces with a knife. No need to grind.
4. Place the prepared carcasses on a cutting board and sprinkle each with salt on all sides (including the skin side). For one mackerel, take a level tablespoon of salt.
5.Place pieces of garlic inside each fish. Also sprinkle with paprika and ground black pepper (half a teaspoon per carcass).
6. Arrange whole bay leaves. There is no need to break them, because then it will be difficult to get them out of there.
7.When all the spices have been added, close the carcass and put it in a bag, wrap it tightly. Or wrap in cling film. Tighten the bag with rubber bands so that the fish lies there tightly.
8.Place the mackerel in a bag in the freezer for a day.
9.Well, that's the whole recipe. When the fish is ready, remove the garlic and bay leaves. Cut into pieces and place on a plate. It’s delicious to eat this pickle with pickled onions, fresh herbs and, of course, potatoes.
3. Cool the brine (brine) to room temperature. You can’t pour the fish hot, otherwise you’ll just boil the mackerel instead of salting it.
Prepare for storage
If you have a large freezer, then you can take a batch of good fish and make preparations. Moreover, speaking about whether it is possible to freeze salted herring, it is worth noting that fresh it also fits well in the freezer. To do this, you need to wash it, remove the insides, dry it and pack it in plastic or foil. If you plan to cook something within two days, you can simply place it in the refrigerator. But make sure that foods, especially butter, are kept away.
If you want the herring to last for several months, then you need to place it in the freezer. To do this, the fish is gutted, washed and dried, and packaged in bags for freezing. You can do it differently. First, place the fish on a tray and turn on the “super freeze” function, and then put it into bags. It is stored for a very long time and at any time you can get fish ready for cooking.
Lightly salted mackerel at home is very tasty
I selected just the simplest ones. I think this is exactly what you should do for your home. Minimum ingredients, time. But that doesn’t mean it won’t turn out delicious. Quite the contrary. For me, in principle, any fish is a “celebration of the belly.” But cooking lightly salted mackerel at home deserves a special mention in any recipe book.
We will use the following products:
- We only need 2 mackerel (fresh frozen)
- For dressing: 1 onion, juice of half a lemon, 1-2 tablespoons of vegetable oil
To make brine (proportions per 0.5 liter):
- Salt - 1 heaped tablespoon
- Sugar - 1 tablespoon (without a slide)
- A couple of bay leaves
- Black peppercorns
- Allspice
- Coriander
1. Pour bay leaves, peppers, salt and sugar into a jar. Fill with water, usually hot boiled water is used. But in order to save a little time, just pour a small amount of hot water to dissolve everything. And then already chilled.
How do you know if frozen fish is gone?
To check the freshness of frozen fish
, stick a warm knife heated over the fire into it and smell it. A sharp unpleasant odor is proof that the product was frozen in a stale form.
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Method for preparing lightly salted mackerel without brine in a bag
Lightly salted mackerel can be cooked without brine in a regular bag. With this method you will get a treat “in its own juice”. A good option for leisurely cooking at home. Again, just a minimum, the base, as always, is just mackerel.
1. First gut the fish, cut off the head, fins, and tails. Clean out the black belly membrane. Rinse everything and dry with a paper towel.
2. Mix salt and sugar, grind coriander and mustard seeds in a mortar, chop bay leaf. Everything needs to be mixed.
3. Prepare several bags in which the mackerel will be salted. Pour our mixture into the bottom. Now we roll each fish in it. If it is thick, you can let a little salt get into the inside.
4. Twist the bag tightly, release all the air and tie the neck. To avoid accidentally damaging it and losing all the juice, use several bags. The package in this form is put into the refrigerator for a day. It needs to be turned over periodically so that everything is salted evenly. Do this after 3-4 hours.
5. In a day, the mackerel will be almost ready, but in principle it will be salted after 12 hours.
6. Now all that remains is to cut it into portions, it is ready to serve.
7. You can store it in a small glass jar. Place the pieces by mixing it with chopped onion rings. Pour the juice and a small amount of vegetable oil on top. It will keep in the refrigerator this way for a few more days.
But most likely such a treat will go away with a bang, and there will be nothing left to store in the refrigerator. Try salting mackerel without brine in a bag and you will see that this is a really successful recipe. Bon appetit!
Instant lightly salted mackerel recipe in 2 hours
This recipe is for the impatient. I’m not sure, maybe looking at the pictures, my mouth started watering and I wanted it right now. In general, quick-cook lightly salted mackerel in 2 hours. Yes, yes, this can also be done. Moreover, it is often practiced by the stronger half and served with equally strong drinks. Why not, on the principle of cheap and cheerful.
All you need except fish: coarse (rock) salt, vegetable oil, a couple of small onions.
Procedure:
1. Clean and remove everything unnecessary. Tails, fins and entrails are thrown away. Of course, your cat might also be lucky if you share it with him. For example, our neighbor was constantly having a riot in the trash can, for which he was repeatedly punished :). Wash the fish thoroughly under cold running water. Next, dry it with a paper towel or blot it with a napkin. Cut into 2 fingers thick pieces.
To prevent the fishy smell from sticking to the cutting board, cover it with cling film. It’s easy to get rid of and the board will remain clean.
2. Now each piece must be rolled in salt. Take a regular plate, pour coarse salt there and roll it in. Choose a convenient bowl so that you can put all the pieces in it. Cover the container with a lid or board, whatever is on hand, and leave at room temperature for 2 hours. To avoid over-salting, note the time.
3. After 2 hours, each piece should be washed under running water to get rid of excess salt. Then dry with a paper towel. Cut the onion into rings. Place it in layers mixed with mackerel.
4. Each layer can be poured with a small amount of vegetable oil. Everything that turns out can be put in the refrigerator for 10 minutes so that the smell and taste of onions and fish mix. It turns out even better this way.
The result is not very salty, but nevertheless tasty, tender fish. The recipe is easy to follow, so it won't take much time. Take notes and cook with pleasure.
Here is another way to prepare lightly salted mackerel at home; it is very tasty, cooked whole in brine. I have inserted a video from the Youtube channel, which briefly and very clearly explains this method.
The only question I had after watching it was how to clean it after it was salted. There is nothing complicated, you can clean it like a regular herring. But unlike it, mackerel is much healthier.
Procedure:
Methods for storing cold smoked mackerel
It is difficult to completely fit a large volume of fish that you cook yourself into the refrigerator. There may be situations when there are no household appliances at hand, and the product needs to be preserved for as long as possible.
Some tips for extending shelf life:
- The fish are placed in boxes, sprinkled with sawdust and lowered into the basement; any utility room with good ventilation will do. The air humidity should be 80%, and the temperature should not be higher than +6 0
- Make a saline solution. Soak a cloth in cold liquid and wrap the fish.
- If there is no refrigerator at the dacha, dig a shallow hole, place the product in cloth or parchment and cover it with soil.
Can be hung in the attic. Each carcass is placed in a fabric bag to protect it from insects. Hang them so that they do not touch. On the road, use a self-contained refrigerator or thermal bag.
How to cook whole salted mackerel in brine with tea
According to this recipe, the fish is salted whole, and then cut into pieces and served. An excellent appetizer for a holiday table. Awesome fish and potatoes. I love this recipe, although you need to wait 3 days for it to be salted, but then you will delight your family and friends.
I drizzled the fish with olive oil and sprinkled it with fresh dill; you don’t have to do this, as it is oily on its own.
Ingredients:
- 1 kg. mackerel
- 1 liter water
- 3 tbsp. spoons of salt
- 2 tbsp. spoons of sugar
- 4 tbsp. spoons of black loose leaf tea
- 10 pieces. peppercorns
- 4 things. allspice
- 0.5 teaspoon mustard seeds
- 2 pcs. bay leaf
Cut off the fins, cut off the head, gut the fish, and rinse with running water. Prepare the necessary products. Take regular water, not boiled.
As you know, tea has the ability to stain dishes. Therefore, do not take new dishes. Pour water into a container, add salt, sugar and spices.
Add tea, put on fire, bring to a boil, boil for 5 minutes. It is important for us that the salt and sugar dissolve.
Remove the container from the heat; we need to cool the marinade completely. While it cools, it will infuse and become darker in color. Pour the cooled marinade over the fish. Strain the marinade. If you pour it hot, the fish will be boiled.
Press with a plate so that the fish is completely immersed in the brine. Place in the refrigerator for 3 days. After 3 days, you can boil the potatoes and take a sample from the fish. Remove from brine and dry with paper towel. Slice, pour oil, and serve.
The mackerel turns out delicious, the pieces didn’t fall apart because it wasn’t frozen.
Scrambled eggs with red lightly salted fish in a frying pan - our summer breakfast
I drizzled the fish with olive oil and sprinkled it with fresh dill; you don’t have to do this, as it is oily on its own.
Step-by-step recipe for salting mackerel:
- Pour all the ingredients (except mackerel) into boiling water, cover and simmer over low heat for 5 minutes, then remove from the stove, cool and strain.
- We clean the mackerel, remove the head and tail, wash and dry with paper napkins or towels.
- We put it in jars and fill it to the top with the mixture.
- Cover and leave for 12 hours.
- After this, put it in the refrigerator for 3-4 days, remembering to turn it over twice a day.
Boiled or raw
As you know, not only fresh fish, but also boiled fish are frozen, for example, when preparing portions of food for a baby, when all that needs to be done is to warm it up and not thaw it completely. You don't have to defrost cooked fish, but if you do decide to do so, defrosting will take less time than thawing fresh fish.
How to cook:
- Remove the entrails from the fish, rinse and cut into slices.
- Cut the onion into rings or half rings.
- Place the fish slices in a container, alternating them with the onion layer and sprinkling with spices.
- Pour in brine.
- Cover and place in the refrigerator.
The next day the fish can be served.
What to pay attention to
During storage, fish gains salt concentration due to freezing of the liquid. To prevent this from happening, it is important to pack the herring tightly in plastic. You can also add a little brine there. If you are worried that it will become too salty, then make the salting less concentrated.
In general, because of the salt, it does not freeze into stone, so it does not lose anything in taste. If someone claims that after defrosting the fish will become soft and loose, it means that he has never tried to do this, or has defrosted it under the influence of high temperatures.
