Is it possible to store lightly salted salmon in the freezer?

Red fish, including salmon, is beneficial for humans, but in some cases, if deadlines are not met and conditions are violated, it can be harmful. The storage duration differs and depends on the conditions created and the quality of processing. Fresh keeps better in the freezer, while salted keeps well in the refrigerator. In order not to spoil valuable seafood, the optimal storage times for red fish in different conditions are taken into account. Initially, a good product is selected by evaluating individual criteria.

Is it possible to freeze salted fish in the freezer?

Salting and freezing are two of the most popular ways to store perishable foods. What if you combine them? Alas, this does not increase the storage duration in any way, but the convenience becomes obvious.

Of course, if you have purchased a couple of small slices of fillet, the question of whether it is possible to freeze salted salmon fish is unlikely to interest you. Even a small family can consume such an amount faster than the shelf life expires.

Another case is if you bought a large fish and plan to cut it into parts in order to cook it for a long time. We hope there is no need to convince you that by defrosting a large carcass each time, cutting off the necessary piece and freezing the rest, you will ultimately spoil the fish.

Repeated freezing is much worse for raw fish than if you salt it and then store it in the freezer. However, salted fish fillets also have certain restrictions related to the type of fish.

So, to the question whether it is possible to freeze salted pink salmon, the answer will be positive, with one caveat. It is pink salmon that is considered rather dry in comparison with other salmon, so if all conditions are met, it can be used as an appetizer or in salads. But after soaking and frying this fish, you will not get the most delicious dish.

Is it possible to freeze salted herring for a long time?

Is it possible to freeze salted herring when there is simply not enough time to prepare your favorite snack directly for the feast? Will it retain its taste and appearance when stored in the freezer, pre-salted, peeled and prepared for serving?

Herring, especially sprinkled with onions and drizzled with oil, is the most common and favorite snack dish on almost every holiday table. Even just boiled round potatoes with the addition of this delicious fish will be an excellent solution for the hostess during an unexpected visit from guests. But for such situations, the herring must always be present in the refrigerator. Therefore, the question of whether it is possible to freeze salted fish becomes relevant.

Is it possible to freeze lightly salted fish?

Although the degree of salinity of fish does not in any way affect the duration of its frozen storage, such questions arise and require an answer. First, let's still indicate the freezing conditions under which it is advisable to store salted salmon.

The fillet can be cut into slices of any size, but package them in such a way that the entire defrosted portion is used within a couple of days at most. In this case, the pieces can be made quite large, for the purpose of subsequent slicing, and thin, ready for making sandwiches.

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, divide the fish into portions and seal it in plastic bags.

For better preservation of salted fish, it is recommended to wrap it in parchment paper after greasing. One layer is enough, but carefully wrap the package on all sides, then put it in a bag or cover it tightly with cling film.

The recommendations listed above also apply if your fish is salted more strongly. In other words, is it possible to freeze salted salmon - of course, yes. Moreover, the technology can be taken completely from the example above.

What are the temperature storage conditions and defrosting methods? The optimal temperature for freezing salted salmon is –18 degrees. Typically, domestic freezers cannot provide lower values. If your refrigerator is equipped with a “shock freezing” function, then you should definitely use it.

There are recommendations to freeze salted salmon in two batches:

The frozen shelf life of cut salted fish is up to 4 months. If you intend to freeze whole salted carcasses, then it is better not to store the fish in this form for more than 80 days.

You cannot defrost salted fish by heating in any way. You will have to wait until it slowly thaws in the general section of the refrigerator. For this reason, it is worth cutting the fillet as thinly as possible so that it thaws faster.

Do not store such fish unfrozen for a long time; despite strong salting, it spoils noticeably faster than simply salted fish.

Source

Period and conditions for storing salmon in the refrigerator and freezer

Salmon is a commercial salmon fish (ocean and lake), which can reach a length of 1.5 meters. It is valued for its excellent taste and healthy qualities. And it is used not only boiled or baked, but also salted. Salted salmon is considered a delicacy. Some housewives, in order to save money, salt this fish on their own, so as not to overpay for a ready-made product. But due to the large size of salmon, the question often arises of how to store salmon at home. Answers to this and other questions can be found in this article.

Shelf life of salmon

Salmon is a commercial ocean and lake fish, reaching 1.5 meters in length. It is valued for its excellent taste and healthy characteristics; it is consumed not only salted, but also baked or boiled. Salted salmon is a delicacy; many housewives cook it at home. This condition allows you to ensure the required degree and accurately know the production and shelf life.

Chilled

Chilled salmon can be kept in the refrigerator at a temperature of no more than 4 degrees for no more than 2 days. These terms apply to any part of the fish. Before storing the product, you need to prepare it:

remove the skin and scales;
rinse under running cold water;
dry with paper towels;
wrap with cling film with holes made;
place in the refrigerator in a closed container.

It should be taken into account that fish emits an intense odor, which can spoil the taste of nearby products, so the effectiveness of this method is questionable. It is better to cook salmon immediately and store it in a form suitable for consumption.

Attention! If fresh salmon without salting needs to be stored for more than 2 days, it should be frozen.

Frozen

Freezing salmon is the best solution if the fish needs to be preserved for a long time. At temperatures from -18 degrees, fish retains its properties for more than 6 months, but you must follow these rules:

Only fresh product is frozen;
It is better to cut the carcass into pieces of the required size immediately;
Each piece is wrapped in cling film, and only after that it is sent to the freezer.

It is better to use sealed bags or other containers for storage. It should be taken into account that the product may cause odor to spread throughout the freezer, so it must be kept separate from meat and vegetables.

It is not recommended to freeze salted and smoked products, because after thawing they lose their taste. If this condition is necessary, the product is also divided into pieces for portion freezing. Defrosting of fish is ensured in the refrigerator, because a sharp temperature change can cause a change in the structure of the product. It is also acceptable to place the carcass in ice water.

How to store salted and lightly salted salmon at home

Salting is the most common and profitable method of processing salmon before eating it. Salting fish is quite simple, because it does not absorb excess salt, so it is almost impossible to over-salt it. After salting, it is recommended to keep the product on the coldest shelf of the refrigerator; there is no need to pour out the brine if you plan to store the product for a long time.

There are methods for storing salted red fish without refrigeration, but in this case, to prepare the product for consumption, you need to use the dry method. The fish is sprinkled with coarse salt and left at room temperature for a day, and then wrapped in cling film, placed in a glass or porcelain container and covered with a lid. If the fish is salted enough, it will retain its quality for 1 week.

How to choose

You can find salmon in different forms on store shelves. It happens:

Each species has its own characteristics, but there are general rules that you need to remember when buying this fish.

When choosing a fresh carcass, look at the eyes. In fresh fish they are transparent.

The skin of good quality salmon is shiny and the meat is dense. The smell is pleasant, fresh, and the gills are bright red. White, gray, green - indicators of staleness of the product.

Sliced fish should not be purchased for several reasons. Firstly, no one will be able to determine its degree of freshness by appearance, and secondly, it will be impossible to understand what kind of fish these pieces are from. In addition, unscrupulous manufacturers often use substances that are harmful to health, such as benzoic acid, as preservatives.

Which herring is suitable for freezing?

Very often, before any important event, due to lack of time, many people do not have the opportunity to prepare all the necessary dishes. Therefore, housewives try to buy and salt herring in advance, thereby making it easier for themselves to prepare the festive table and freeing up additional time. However, fish prepared in this way begins to deteriorate when stored in the refrigerator for a long time. In addition to the fact that it tastes saltier, the herring also acquires an unpleasant appearance: it becomes covered with rusty spots, and then with a white coating that threatens poisoning. In order to always have good fresh fish on hand, you need to know whether it can be frozen.

To prevent freezing herring from causing unpleasant consequences, you need to choose it wisely and carefully.

A good fish has a shiny, silvery skin without damage.
If yellow spots are visible on the surface, this indicates improper storage of the product.
A high-quality carcass should be elastic and fully straighten when compressed.
The eyes should be transparent and protruding.

You need to pay attention to the gills: in fresh fish they are red.

It is better to purchase fresh or salted herring in a familiar place from a trusted seller.

General rules for product preparation and storage

If the size of the freezer allows, you can freeze not only salted herring, but also fresh herring. It keeps well, frozen whole carcasses.

Salted fish must first be washed, the insides and head removed, and dried. If desired, you can separate the fillet from the bones. Cut into pieces of the desired size, put in bags and place in the freezer. It is important to pack it as tightly as possible, since freezing the liquid increases the salt concentration in the product. If you need to leave some of the fish for consumption in the next 2-3 days, you can put the slices in jars, pour in vegetable oil and close the lids tightly. After this, place the containers in the refrigerator.

Frozen herring retains all its beneficial and taste properties for six months. At the same time, it does not take up extra space in the refrigerator. She does not need additional spices and herbs. Salted herring can be frozen whole, and, as needed, defrosted and cut in the desired way. Whole fish can be stored in the freezer for a month.

Refrigerated storage

Salmon purchased in vacuum packaging can be kept in the refrigerator for 30 - 45 days. And if the package has already been opened, even if stored on a refrigerator shelf, the product will need to be consumed within 24 hours.

The shelf life of salmon in brine is longer, but it will depend on the degree of salting.

The shelf life of chilled salted salmon is shorter than when frozen. Therefore, for longer-term preservation, it is placed in the freezer.

Frozen storage

Freezing and storing salmon in the freezer must follow certain rules:

There is also a way to store salmon in an ice crust. To do this, chilled fish is dipped in water and frozen until a crust of ice forms on its surface. Then it is dipped into water again and frozen. This procedure is repeated until the fish is encased in a dense ice crust, after which it is placed in a bag and placed in the freezer.

You need to defrost fish in the refrigerator. If this is not possible, gradual defrosting in ice water is allowed.

Lightly salted, salted and smoked fish are also frozen, divided into portions.

How to preserve lightly salted fish?

The longer the fish sits in the curing mixture, the saltier it will be. To stop the salting process, it is freed from the salting mixture and cut into thin slices almost parallel to the skin. After this, they are served or put away for storage. To do this, place it in a glass or ceramic vessel, fill it with vegetable oil and close with a lid.

Such fish can be stored for 1-2 weeks, and if alcohol was used during salting, then up to one month.

Fish that has been salted in brine can be stored for a shorter period of time - no more than 3-5 days. In order for it to be stored longer, after a day of salting, it is necessary to drain the brine, dry the fish with a paper towel and pour in vegetable oil.

In general, lightly salted fish is good when freshly prepared, especially since it does not take very long to cook. But if it happens that this delicacy will not be eaten in the near future, then it is better to wrap the piece of fish in clean cotton cloth, pack it tightly in a plastic bag and put it in the freezer. The salting process will stop, and subsequently, after slowly defrosting in the refrigerator, the fish will taste like freshly salted!

Storing salted and lightly salted salmon

Salting salmon is the most common way to process it. Even a very large amount of salt cannot spoil it. This fish (like lard) absorbs only the required amount.

Before storing salted salmon without refrigeration, it is peeled, divided into small parts, placed in a glass (ceramic) container, tightly closed with a plastic lid and wrapped in film. In such conditions, lightly salted salmon can be stored without refrigeration for up to 10 days.

General storage table

Storage

Shelf life

Vacuum storage

If the packaging is not damaged, lightly salted and salted fish in a vacuum can remain fresh for up to 60 days.

After opening the package, the shelf life of salmon is 24 hours.

Depending on the temperature conditions, the shelf life of this product in a vacuum may vary:

These indicators refer to the total shelf life of salmon from the moment it is packaged, not purchased. Thus, fish packaged 10 days ago, based on storage conditions, can remain fresh for 20 to 25 days.

Source

The most correct recipe for salting red fish

Just as it is impossible to imagine the New Year without tangerines, a festive table is impossible without red fish. Lightly salted, with a transparent tear on the cut, melting in your mouth - who can resist this delicacy?! The only “but” is that it’s not cheap, and you might end up with an expired product. I solved this problem for myself a long time ago: I salt the fish at home, myself.

I tried many recipes - from chefs, Scandinavian folk, haute cuisine, five-minute recipes... Now I can make fish for every taste! As it turns out? The taste is such a must try!

I can say for sure - you will never buy salted fish in a store again!

Rules and methods for storing salted red fish

Red salted fish is a valuable source of essential omega acids. This product gives beauty, youth, is useful for men, women, children, and the elderly. Previously, it was considered a delicacy. Nowadays it appears more and more often on our tables and is present in the daily diet. Therefore, every housewife should know the storage rules, expiration dates, and signs of spoilage.

Fish of the salmon family has a delicate taste and light aroma, so it is often used lightly salted. This option is most susceptible to damage. If there is insufficient salt in the product, bacteria actively develop and the risk of poisoning increases. Let's look at how to store salted red fish at home, how much and where it is better to do it, what kind of dishes and packaging to choose.

Is it worth freezing?

You can store salted red fish in the freezer. This is very convenient - no need to run to the store when guests are already on the doorstep. When using this method, several golden rules should be followed:

Only fresh and high-quality products can be frozen;
cannot be frozen while warm (before freezing, you need to put the fish in the refrigerator for 1 hour);
do not defrost fish at room temperature;
It is prohibited to re-freeze fish products after defrosting.

The main pros and cons of this method

Advantages:

Long shelf life (stored for up to six months at a temperature of -15 degrees);
There is no need to throw away excess product - you can freeze it;
The freezing process kills food bacteria.

Flaws:

Under low temperature conditions, useful substances and vitamins die;
Lightly salted frozen fish may lose its taste and fillet integrity;
Possible food poisoning (if all freezing rules are not followed).

Tip: Frozen fish can be thawed on the bottom shelf of the refrigerator.

How to choose the right fish

Only fresh red fish can boast of a pleasant taste and high content of valuable nutrients. This is not always indicated by the expiration date on the packaging. Temperature conditions are often violated during transportation and storage of perishable goods. Sometimes the manufacturer is disingenuous. Therefore, housewives often make salting themselves.

The main sign of quality is a pleasant fishy smell. In salmon breeds it is light, without the rich aroma of mud or swamp. This fish is found in clean water, or it is grown in artificial conditions.

Other criteria for a quality product:

When purchasing a whole fresh or frozen carcass, the scales are evaluated. It is silver, without rusty spots, and has a slight shine. The eyes are transparent steel-colored, the fins are not cut off, the gills are clean and bright in color. Any punctures, cuts, or damage lead to premature damage.

Red salted fish at home can be stored in the refrigerator for up to 45 days if it is vacuum-packed. In ordinary dishes, bags, containers, the shelf life in brine lasts from 7 to 30 days, depending on the concentration. In dry form, without special packaging, the shelf life in the refrigerator is no more than 48 hours. On the counter at room temperature for only 2 hours.

How to prepare fish for salting?

First of all, the fish must be properly cut. This is best done if the fish is not completely thawed. Then the cuts will be smooth and beautiful. Red fish has tender meat that is easily damaged if you work with a completely defrosted carcass.

Wash the fish in cold running water and dry with paper towels.
We cut off the head and tail, gut the fish, and blot the inner surface of the abdomen with paper towels.
We make a cut along the entire back.
Using a sharp knife, cut the fish along the spine.
We remove the ridge, fin part and carcass. They will go into your ear.
We remove the bones with tweezers, trying to pull them out towards the head.

Note! Bones are removed from fresh fish with force.

It is not recommended to remove the skin; it will protect the fish from over-salting.

How to quickly cut salmon:

Storage conditions for salted red fish

The shelf life of factory-made salted fish is indicated on the label. If the manufacturer uses vacuum packaging, it can reach 45 days. Once the package is opened or damaged, the product must be consumed within 24 hours. The shelf life of unpackaged brine depends on its concentration. Dried fish lasts the longest.

Standards approved by SanPiN:

At a temperature of 1 to 4 degrees, lightly salted fish without vacuum packaging and brine can be stored for up to 2 days. Every minute on the table shortens the shelf life.

By adding/using oil during salting, the shelf life of red fish increases.

For this reason, the finished product is wiped dry, filled or sandwiched with vegetable fats. It is advisable to use types with a neutral aroma that will not interrupt the natural taste. Refined sunflower oil is suitable for these purposes and is most often used.

Curing mixture

This is primarily salt. For salting, large, sea or regular ones are suitable. This salt makes the brining more gentle.

Next, a mandatory ingredient in the curing mixture is granulated sugar. It makes the taste of the fish tender and rich.

The proportions of salt and sugar in the main curing mixture are 2:1. As a rule, 1 kg of peeled (fillet) red fish requires 4 tablespoons of salt and 2 tablespoons of sugar.

It seems to me that this is the optimal ratio of salt and sugar, although recipes with a 1:1 ratio are promoted on the Internet.

To add a piquant, “restaurant” taste to the fish, spices are added.

Important! When creating lightly salted fish, no acid is used. It is needed for pickled product.

The following aromatic additives go very well with the taste of fish, but do not overwhelm it:

fresh dill;
saffron;
juniper berries;
orange zest;
pink pepper;
star anise.

Sometimes bay leaf is added.

To preserve the color and elasticity of red fish when salting, add strong alcohol:

Methods for storing salted red fish at home

If lightly salted fish is not purchased in vacuum packaging or is salted at home, then the shelf life of the product is limited to two days. When in contact with other ingredients, bacterial growth accelerates. Therefore, preparing salads and sandwiches cannot be put off. And you can only store it in the refrigerator or freezer, subject to the recommended temperature conditions.

Salting red fish

How to store in the refrigerator

How long salted fish is stored in the refrigerator is affected not only by temperature. It is important to choose the right cookware. The worst option is plastic containers. They absorb the odors of previous food, detergents, and then release them into the product. It is wiser to choose glass, ceramics, enamel bowls, and thick plastic bags. Red caviar in industrial packaging is also excellently stored in the refrigerator.

How to properly prepare:

Leave or remove skin? A matter of personal taste. It does not affect the safety of the product in large pieces with backbone and bones. It is better to keep fillets and cuts clean and remove any excess.

Freezer storage

A common question is: can salted red fish be stored in a regular freezer? This storage method has many opponents. The reason is unscrupulous producers, the use of previously frozen and then thawed carcasses for salting.

Freezing salted red fish

Pros of freezer storage:

Minuses:

Freezing trout, salmon, pink salmon, and other types of red fish is not prohibited. You will always have an ingredient for a salad or sandwich on hand. It is only important to observe two basic conditions - send only high-quality food products into the chamber, and do not allow them to thaw at room temperature. It makes more sense to place it on the refrigerator shelf.

How to freeze correctly:

An additional container prevents the loss of aroma and prevents the entry of foreign odors. You can use a thick bag instead.

How to store without refrigeration

At room temperature, salmon is only safe for two hours. If it is initially cooled to 0-2 degrees, then the time increases to 4 hours. If you don't have a refrigerator, it is recommended to immediately freeze the excess. In rare cases, alternative options may be used.

Where to store red fish:

The temperature should not exceed 4 degrees. But the shelf life in this case is not equal to the parameters for the refrigerator. Minor air fluctuations in the basement or on the balcony negatively affect the quality of the fish and lead to premature spoilage.

Selection and preparation of ingredients

Pink salmon is a source of a large number of useful microelements. In addition, it is rich in vitamin D, which is very important, because it is due to its deficiency that many diseases appear. Also, thanks to this product, bones are strengthened, and omega-3 helps improve brain activity and the nervous system and sometimes acts as an antidepressant.

Eating fish also has a positive effect on the cardiovascular system, normalizes blood pressure and removes cholesterol from the blood. For normal well-being, it is recommended to eat fish dishes 3 times a week.

Exquisite pink salmon meat can actively absorb salt. Salting fish at home will take about 24 hours. It must be cooked immediately after defrosting. To make your task easier, choose the carcass immediately without the entrails and head. Pink salmon meat has a bitter taste that neutralizes salt.

When choosing, pay attention to the following features:

the belly should be light pink; if it is dark, the product is not fresh. And if it’s gray, then most likely the fish has gone through several freezes and defrosts;
the meat should be dense, not move away from the bone, and remain without deformation when pressing on the carcass;
The gray layer between the skin and meat is not very thick.

It is forbidden to defrost raw fish in boiling water or in the microwave, as this may spoil it.
To pickle red fish, you can use the following seasonings:

white pepper;
dill;
garlic;
parsley;
Bay leaf;
mustard.

Before you start cooking, the fish must be defrosted. To do this, place it in a bowl and leave it on the bottom shelf of the refrigerator or in another cold place until it melts on its own. Remove scales, head and fins. Cut the belly, remove the entrails and wash the carcass with water. Divide the fillet into several pieces; you can leave the skin on if you wish.

Ways to extend the shelf life of salted fish

After purchase, fish products must be refrigerated immediately. If they were purchased during the hot season, they can be placed in the freezer for a short time.

Other ways to extend shelf life:

Sometimes the only solution is to pickle the pieces in concentrated brine. But the taste of salmon and mackerel suffers. Before use, rinsing and soaking will be required. This is how dried, smoked fish is prepared.

It is undesirable to use long-term storage methods for salted or lightly salted red fish. Salmon contains a lot of useful substances and has a pleasant and delicate taste when fresh.

The first place is occupied by storage in the refrigerator. If two days is not enough, it is recommended to place the portion in the freezer immediately after purchase and preparation. The use of other methods is fraught with damage to the product and poisoning.

Source

Recipes for salting pink salmon after freezing

To check if a fish is suitable for salting, look at its bones. If they easily come away from the meat, the product has been frozen several times and cannot be salted. When the thawed fillet separates elastically, you can start salting. There are many simple recipes for making salted pink salmon. But there are several proven and popular methods that will help you achieve a pleasant and refined taste.

Pink salmon is a source of a large number of useful microelements. In addition, it is rich in vitamin D, which is very important, because it is due to its deficiency that many diseases appear. Also, thanks to this product, bones are strengthened, and omega-3 helps improve brain activity and the nervous system and sometimes acts as an antidepressant.

Rules for storing salted and lightly salted salmon at home

Shelf life of salted red fish

The shelf life of salmon in vacuum packaging is 30-40 days from the production date, provided that the integrity of the shell is maintained. Once opened, keep it in the refrigerator only and eat it within 24 hours. You can increase this time by freezing the product. It is stored longer in brine, and the period itself greatly depends on the concentration of salt in the solution:

You can significantly increase the shelf life of lightly salted salmon at home through a kind of preservation. If the fish is presented in the form of a steak, the skin is removed from it, and the flesh itself is placed in a glass or ceramic bowl. Each layer is generously sprinkled with salt and any spices to taste (optional), and then filled with vegetable oil. It should be refined, without a pronounced odor. Such canned food is kept at temperatures up to 6 degrees. So, salted salmon can be stored for up to 3 months.

Technology for home salting red fish

There are two methods of salting:

dry;
wet, in an aqueous solution of the salting mixture.

Both have taken root in our family. My husband likes the fish to be brighter and denser, so I salt it for him using the dry method. And my son prefers tender, melting in the mouth, albeit less bright - salted in a wet way. Let's look at both.

Dry salting method

If necessary, aromatic ingredients and a little liquid (water or alcohol) are added to the main curing mixture so that a “wet porridge” is obtained.

This mixture is placed at the bottom of the container where you plan to salt the fish. Place the prepared carcass skin side down. Coat the top with a wet salting mixture.

The container is closed and put in the refrigerator for a day. The fish is ready in a few hours.

Wet Ambassador

A brine is prepared for it:

0.5 l of water;
2 tbsp. spoons of salt;
1 tbsp. spoon sugar;
Spices: pot pepper, bay leaf.

Bring the brine to a boil, but do not boil. Cool to room temperature and pour it over the prepared fish. The container with salted fish is placed in a cool place.

I don't really like the color of fish cooked this way - it's pale pink. I tried replacing water with strong tea. The color turned out to be more saturated, but not bright pink, as with dry salting, but rather pink-brown. But, according to my son, the fish had a smoky taste.

On the Internet they suggest making a brine based on an infusion of onion peels, but this recipe has not caught on here - the smell of onions overpowers the fishy aroma.

Fish in its own juice

This is a compromise option; when used, the fish is in a humid environment, but not in water, but in the juice that is released during salting.

The fish is prepared according to this recipe as follows:

the fish is coated on all sides with a curing mixture;
wrapped tightly in clean cotton cloth;
fits into a container;
oppression is placed on top.

After an hour, the fish will give juice, in which it will be salted.

How to store at home

Lightly salted or salted homemade salmon (and other red fish) can be stored in the refrigerator for no more than 1 month, depending on the salt concentration in the solution used. The timing does not differ from that described for fish prepared in industrial conditions, but in the first case you can be sure of the starting date.

Features of storing red fish

You can preserve fresh red fish at home if it is processed properly. It is important to keep the chilled product at room temperature for no longer than 5 hours, then irreversible processes will begin in it and the meat will deteriorate. In the refrigerator, the time increases to 1 day, but greatly depends on the initial quality. The shelf life of chilled salmon or salmon increases when frozen. A whole carcass will last a year in the freezer without spoiling.

Fresh salmon or trout cannot be stored in the refrigerator for long, so it is recommended to immediately heat or salt the fish. The optimal storage duration for different processing methods and storage methods is presented in the table.

At room temperature	no more than 5 hours
In a refrigerator	7-10 days
In the freezer	3-4 months

No more than 30 days

No more than 1 week

Freezing (fresh fish)

Freeze (salted fish)

Up to 6 months (frozen pieces), up to 1 year (carcass)

Choose smoked fish carefully in the store. Due to its characteristic persistent odor, it is difficult to detect its spoilage.

At the same time, in vacuum packaging the shelf life of red fish increases slightly. You can store salted salmon in it for up to 40 days. If you marinate it yourself, it will retain its properties for 30 days. There is no point in taking a finished product; it is better to process it yourself, choosing truly fresh seafood.

Results

Red fish is a delicious product, during storage of which basic conditions must be observed, otherwise it will lose its benefits and may harm the consumer’s body. Shelf life for trout, salmon and salmon are relatively the same. Salted fish can be frozen, but this must be done in compliance with the basic rules for storing the product.

The most dangerous thing is non-compliance with the rules ensuring the storage of the product. Fish is a rather dangerous product that quickly becomes unusable. 2 hours after storage at room temperature, the processes of rotting and bacterial growth begin. Its consumption is dangerous due to food poisoning. That is why it is extremely important to know and follow the basic recommendations.

Video: shelf-stable lightly salted salmon

Lightly salted salmon, long-term storage, or how to preserve lightly salted salmon for a long time!

Watch this video on YouTube

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How to increase shelf life

You can extend the shelf life of lightly salted salmon or red fish in the refrigerator. Make sure the product is fresh beforehand; it is better if the salting is done at home. Next, follow this algorithm:

Using this method, you can store not only home-cooked 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 moisten a clean cloth in a solution of water and acetic acid in a ratio of 1 to 1 and wrap it around the fillet. Place the product in an airtight container, but do not cover it with a lid. Before use, rinse the product to remove the smell of vinegar essence.

How to properly store in the refrigerator

It is not enough to simply put salted red fish in the refrigerator. You have to do it right.

One of the very important points is the choice of containers for storing salted fish. It is better to give preference to glass, ceramic containers or high-quality plastic bags.

It is not recommended to use plastic dishes for this purpose. This material has the ability to absorb chemical odors from detergents or previous products. Fish is very susceptible to foreign aromas.

To keep salted red fish fresh for a week, you can wrap it in foil. The package cannot be used for these purposes. It can speed up the proliferation of pathogenic bacteria and the appearance of an unpleasant odor.

It is better to allocate a separate shelf in the refrigerator for this product. This will help prevent the aroma from spreading to other products.

There is no need to drain the brine from salted salmon. The fish will be stored in it for much longer.

Tip: Do not store fish products in metal containers.