Can you freeze red fish?

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.

How to choose

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

lightly salted;
salty;
smoked;
fresh;
frozen;
chilled;
pickled.

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.

When pressing on the fish, there should be no hole left on it. If the carcass is fresh, its structure is dense and elastic.
A cut of high-quality salmon has light-colored veins.
The product placed in vacuum packaging must not be in liquid. When it is present, there were violations of production technology.
The delicate pink color of the salmon cut is an indicator of its quality. Brighter colors may indicate the presence of dyes or a stale product.
In a vacuum, they mainly sell belly, steak, fillet, and sliced meats.

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.

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.

Lightly salted fish can be stored in a cold place for 6 days,
medium salted – up to 2 weeks,
and in brine with a high concentration of salt - up to 30 days.

To extend the refrigerated storage time, the fish fillet is peeled, placed in a glass or ceramic container, filled to the top with sunflower oil with spices (optional) and stored at 0 ° C - + 6 ° C. Store salmon in this form. possible within 3 months.

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

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.

Delicious recipe! The series is all for the better episode content

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.

Frozen storage

store salmon in the freezer at -18 ° C for up to six months.

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

Only absolutely fresh fish is frozen;
the carcass is first divided into small pieces;
parts of the fish are wrapped in film, and then placed in bags and sealed tightly.

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.

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.

NOTE!
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:

After applying the oil (fat), the sliced fish is cooled until it begins to freeze.
The fish is packaged in airtight containers or bags and only then completely frozen.

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.

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.

You can store salted salmon on the refrigerator shelf in a container with brine, as well as on the loggia at +2°C (not higher).
Lightly salted fish is kept refrigerated (possibly without brine).

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

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.

Vacuum storage

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

The shelf life of salmon in the freezer will extend up to several months if it is kept at a temperature of -18°C (not higher).

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:

3 days – in the refrigerator, in homemade packaging;
30 days – at 0°С -2°С;
45 days – at -8°С –4°С.

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.

Red fish, in particular salmon, is very beneficial for the human body. Everyone knows that this product is an essential source of fatty acids. At the same time, benefits can only be derived from high-quality products stored in accordance with standards. Shelf life varies depending on the processing method and the type of red fish. How is lightly salted salmon or other red fish stored? Can a salted product be frozen and how long can seafood be stored in vacuum packaging? Accurate and succinct answers to all the questions listed are further in the article.

Storage and shelf life of salted fish

The shelf life of salted fish directly depends on the temperature, the degree of salting and the freshness of the original product.

For example, lightly salted products must be consumed within two days, as further on they will spoil. And salted fish, vacuum-packed, can easily last for a couple of months. The quality of salted fish is assessed by eye and smell.

Moreover, this particular type of fish is considered a real delicacy with a huge amount of valuable nutrients. In order to avoid stomach upset, it is necessary to store salted fish correctly. Let's figure out how.

How to choose red fish

On the shelves of shops and markets you can find red fish in the following form:

fresh or chilled;
pickled;
salted or lightly salted;
frozen;
smoked.

When purchasing and choosing fresh fish for salting at home, you need to follow the basic rules:

her eyes should be transparent;
skin and scales – shiny;
the carcass itself has a pleasant, faint odor;
gills – bright;
when pressing on the carcass, the skin and flesh are elastic and quickly restored;
A cut of high-quality red fish should have white veins.

Attention! The main criterion for choosing fresh products is the gills. If they are white, brown or green, you should avoid purchasing them.

When purchasing in vacuum packaging, you should carefully inspect its integrity. Do not purchase the product if the packaging material is damaged or severely wrinkled. If there is liquid inside the package, the technology for preparing the product is most likely broken. Steaks, fillets and cut fish or mosaics are sold in a vacuum. It is better to avoid purchasing the last two options, despite all the ease of use. It is impossible to assess the quality of a product by looking at its appearance; it is also difficult to understand what kind of fish is contained inside. Unscrupulous manufacturers sometimes use coloring compounds to turn less valuable white fish into red ones.

General shelf life

High-quality factory-salted red fish can successfully retain its quality if stored in airtight packaging for 45 days. In this case, the temperature regime must be observed - 8-4 degrees, this condition indicates that the product is stored in the refrigerator.

After opening the package and breaking its seal, the product must be consumed within 1 day. This time it should be in the refrigerator. The same storage conditions must be observed for salads, as well as other dishes that contain salted pink salmon, trout or salmon. After a day, it undergoes irreversible oxidative reactions, the process of its decomposition starts and it becomes dangerous to the human body.

Fresh fish salted at home can be stored for a long time when kept in a salt solution. The shelf life of lightly salted salmon in the refrigerator (and other red fish) is about 1 week, but the exact norms vary depending on the concentration of the preservative in the brine.

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

Salting level	Recommended storage period
Strong	About 30 days
Average	2 weeks
Weak	1 Week

It must be taken into account that the solution of the required concentration must be prepared immediately. It is unacceptable to increase the salt content in the liquid during storage. This may cause food poisoning.

Fresh fish, salted with the addition of vegetable oil, can retain its taste and beneficial properties for a month. It is not recommended to keep salted products at room temperature for more than 2 hours. It quickly loses its freshness.

By freezing in the freezer, the shelf life of the product can be significantly increased, to a maximum of 6 months, but this method is used only in extreme cases when it is impossible to consume the entire volume of fish. After defrosting, the products lose the bulk of nutrients and vitamins and are inferior in taste to fresh ones.

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.

Processing method for red fish	Storage duration
Salty	No more than 1 week
Lightly salted	Up to 2 weeks
Cool Ambassador	No more than 30 days
Home Ambassador	About 30 days, longer if using shelf life extension methods
Smoking	No more than 1 week
Freezing (fresh fish)	Up to 1 year
Freeze (salted fish)	Up to 6 months (frozen pieces), up to 1 year (carcass)

Attention! 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.

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.

Period and conditions for storing salmon in the refrigerator and freezer

Features of salmon storage

Salmon, like any other fish, is recommended to be stored in the refrigerator. In compliance with basic norms and rules. Fish should be placed on the coolest shelves. In an airtight container. The product is not stored open; upon contact with oxygen, it quickly weathers, loses its beneficial properties and becomes unusable.

It is worth paying attention to the basic rules for storing it:

if the fish is vacuum-packed, it must be opened immediately before consumption;
chilled fish can be stored in the refrigerator for 2 days; if longer periods are needed, it is put in the freezer;
Only high-quality products that have no signs of spoilage are subjected to freezing;
Chilled and salted fish should be wrapped in food foil before storing in the refrigerator.

After defrosting, the fish should be sprinkled with fresh lemon juice to restore its freshness. In small quantities, this product will not affect the taste. It is prohibited to store fresh and cooked fish nearby in the refrigerator. Re-freezing is not recommended.

Attention! If the fish has been frozen, it should be cooked immediately after defrosting. It should not be placed in the refrigerator or stored at room temperature.

Optimal storage times apply to salmon and trout:

vacuum packaging – up to one and a half months from the date of manufacture;
self-salting product – about 1 month;
frozen carcass or fillet – no more than 6 months;
lightly salted or salted salmon, bought in a store - 5-6 days.

It should be borne in mind that the described periods given for salted fish purchased in a store are relative. It is advisable to eat the product immediately after purchase; you should not purchase large portions, because it is unknown how it was stored and transported before sale.

How to store lightly salted salmon in the refrigerator, can it be frozen in the freezer?

Shelf life varies depending on the processing method and the type of red fish.

How is lightly salted salmon or other red fish stored? Can a salted product be frozen and how long can seafood be stored in vacuum packaging? Accurate and succinct answers to all the questions listed are further in the article.

How to choose red fish

On the shelves of shops and markets you can find red fish in the following form:

fresh or chilled;
pickled;
salted or lightly salted;
frozen;
smoked.

When purchasing and choosing fresh fish for salting at home, you need to follow the basic rules:

her eyes should be transparent;
skin and scales – shiny;
the carcass itself has a pleasant, faint odor;
gills – bright;
when pressing on the carcass, the skin and flesh are elastic and quickly restored;
A cut of high-quality red fish should have white veins.

Attention! The main criterion for choosing fresh products is the gills. If they are white, brown or green, you should avoid purchasing them.

It is better to avoid purchasing the last two options, despite all the ease of use. It is impossible to assess the quality of a product by looking at its appearance; it is also difficult to understand what kind of fish is contained inside.

Unscrupulous manufacturers sometimes use coloring compounds to turn less valuable white fish into red ones.

General shelf life

After opening the package and breaking its seal, the product must be consumed within 1 day. This time it should be in the refrigerator.

The same storage conditions must be observed for salads, as well as other dishes that contain salted pink salmon, trout or salmon.

After a day, it undergoes irreversible oxidative reactions, the process of its decomposition starts and it becomes dangerous to the human body.

Salting level	Recommended storage period
Strong	About 30 days
Average	2 weeks
Weak	1 Week

Shelf life of salmon

Chilled

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.

Features of salmon storage

It is worth paying attention to the basic rules for storing it:

if the fish is vacuum-packed, it must be opened immediately before consumption;
chilled fish can be stored in the refrigerator for 2 days; if longer periods are needed, it is put in the freezer;
Only high-quality products that have no signs of spoilage are subjected to freezing;
Chilled and salted fish should be wrapped in food foil before storing in the refrigerator.

Attention! If the fish has been frozen, it should be cooked immediately after defrosting. It should not be placed in the refrigerator or stored at room temperature.

Optimal storage times apply to salmon and trout:

vacuum packaging – up to one and a half months from the date of manufacture;
self-salting product – about 1 month;
frozen carcass or fillet – no more than 6 months;
lightly salted or salted salmon, bought in a store - 5-6 days.

How to extend the shelf life of a product

It is recommended to store trout or other red fish salted at home in compliance with the rules. A step-by-step recipe will help:

The fish is peeled after salting. Only the pulp is sent to the storage container.
For long-term storage, sealed containers made of the following materials are suitable: glass, plastic, porcelain.
The fish is filled with vegetable oil and food flavorings are added, for example: pepper or bay leaf.
The jar is closed and sent to the refrigerator. Storage duration is no more than 30 days, provided that the fish is well salted.

Using the described method, you can extend the shelf life of any red fish, not just trout. Also useful advice: if you need to extend the shelf life of fish by 1-2 days, the product should be placed in a container and wrapped in a towel soaked in a solution of water and table vinegar. The fish is simply placed in the refrigerator; there is no need to cover the container with a lid.

Is it possible to freeze salted red fish?

You can freeze salted red fish, but then you need to defrost it gradually, otherwise the product will take on a mushy consistency and will be unpleasant in appearance. If defrosted incorrectly, the meat falls apart.

The list of basic recommendations to ensure successful freezing includes:

Before freezing, the fish is rubbed with additional spices, wrapped in natural fabric and placed in a bag. In this form, the product is sent to the refrigerator for a day, and then the fabric is removed; it is only needed to remove excess moisture. The piece of red fish is put back into the bag and sent to the freezer.
Frozen fish will retain its texture well if cooled in several stages. First, the fish is placed in the refrigerator for a day, and then sent to the freezer, pre-packed in a sealed bag.
Cut up red fish in vacuum packaging can simply be sent to the freezer without any special preparatory measures.

The housewife must remember that frozen salted fish can be stored in the freezer for no more than 3 months. The product must be defrosted gradually by moving it from the freezer compartment to the refrigerator. It is unacceptable to place the product package in water because the fish loses its consistency and taste. Correct restoration of the structure can be ensured even at room temperature.

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.

: shelf-stable lightly salted salmon

Sources:

https://vdomeeda.ru/kak-xranit/solenuyu-semgu.html

How to store salmon

Period and conditions for storing salmon in the refrigerator and freezer

How to store salted red fish

https://sroki.net/srok-hraneniya-semgi/

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Source: https://holodilnik1.ru/zamorozka-i-hranenie/zamorozka-i-hranenie-ovoshhej-i-fruktov/slabosolenaja-semga/

Basic ways to salt fish at home

There are two main ways of salting fish: dry and in marinade. The first involves rubbing fish fillets with a salt-based mixture, the second involves placing pieces of fish in the marinade for a certain time.

You can salt both fresh and frozen fish. Moreover, in the second case, as a rule, it is not recommended to defrost it first. Although there is no consensus among home cooks on this matter.

Almost any fish can be salted. However, most often at home, herring, mackerel, horse mackerel, pink salmon, chum salmon, trout are salted, and, a little less often, salmon and other fish.

We suggest you familiarize yourself with the main methods of salting fish at home in more detail.

Salting frozen fish

In order to salt frozen fish, you must first cut it: you only need fillet. For varieties of fish with tender flesh, the fillet is left with the skin, while for hake, horse mackerel and other fish with dense flesh, the fillet is taken without the skin. River fish are usually not suitable for this.

The prepared fillet is coated with olive oil, sprinkled with onion rings and thin cloves of garlic and placed in the refrigerator for a day, after which it is considered ready. For a kilogram of fillet you will need two to three onions and two cloves of garlic, as well as a tablespoon of oil.

For those who are confused by the lack of salt in the recipe, you can offer another, more common recipe.

Ingredients required:

fish fillet - kilogram,
coarse salt - 2 tablespoons,
granulated sugar - half a teaspoon,
olive oil – a tablespoon.

Coat fish fillets (frozen) with a thin layer of olive oil and let sit for at least 10 minutes.
Mix coarse salt (fine salt is not suitable for salting fish) and sugar.
Coat each piece of fish flesh with the mixture.
Place in a plate, cover with another slightly smaller plate, place a container of water on top to create a slight pressure.
Place the fish in the refrigerator for a day. Within a day it can be used to make sandwiches by cutting it into thin slices.

Dry salting of red fish

Ingredients required:

red fish (fillet) – kilogram,
coarse salt - 2 tablespoons,
granulated sugar - a tablespoon,
dill - to taste,
ground pepper - optional.

Prepare the fillet.
Mix salt and sugar and rub each piece with them.
Place half of the fish in a single layer on the parchment.
Sprinkle, if desired, with a small amount of pepper, and place sprigs of dill on top.
Place the remaining fillet in a second layer.
Cover with parchment.
Wrap everything together in baking paper and put it in a cool place (for example, in the refrigerator). The fish should be salted under slight pressure.
You can serve red fish salted in this way the very next day.

Storage

Experienced fishermen claim that as it is stored, dried fish matures and only gets better.

Where to store:

Suspended in a cold and drafty place, in a bag made of natural fabric.
Placed in a basket of willow branches with a lid. Such a basket should be placed in a drafty place in a shaded and cool place (not in the sun).
In the kitchen cabinet - securely and tightly wrapped in polyethylene, parchment, cling foil or film.

There is nothing complicated in preparing dried fish; both experienced fishermen and beginners can easily cope with it. It’s safe to say that even beginners will succeed in making dried fish the first time. You can always treat your family and friends to this delicacy, because when prepared with your own hands, it will be much tastier than store-bought.

agronomu.com

Dry strips of herring

Ingredients required:

herring - one kilogram,
salt – two tablespoons (with a little heap),
dill seeds - teaspoon,
coriander - half a teaspoon,
allspice peas – 5 pieces.

Place equal-sized herring carcasses (uncut, with skin intact) into an enamel container.
Sprinkle salt, dill, coriander on top, add pepper, roll the fish in salt and spices on all sides.
Place in the cold (optimal temperature is about zero degrees).
Salting time depends on the size of the fish: large ones take longer to salt. Usually three to four days are enough. You can salt mackerel in the same way, but it will take more time for it to be salted.

Salty fish

Salted red fish can be stored at home much longer than fresh fish. Thus, lightly salted fish remains tasty and healthy for 3 days, salted in a vacuum - about 25–30 days (the exact dates will be indicated on the package). Heavily salted fish will last in the refrigerator for a month.

In order to extend the shelf life of finished salted fish, you can fill it with vegetable oil. In this form, it will remain fresh for up to 3 months if the temperature is maintained.

salt per 0.5 kg of product) and sugar (to taste), add a little soy sauce, allspice and a couple of bay leaves. Place the workpiece under the press and leave it like this for about 2 hours at room temperature.

Homemade salted fish can be stored in the refrigerator for 25 days.

Pickling herring in marinade

Ingredients required:

herring (uncut) – kilogram,
vinegar - half a glass,
water - two glasses,
onions - a couple of heads,
salt - a tablespoon.

Clean the herring from the insides, cut into pieces, cut each piece in half. If you’re not too lazy, you can pre-seed the herring – this will make it much more enjoyable to eat.
Prepare the brine by combining water, vinegar and salt and bringing to a boil.
Cut the onion into thin rings or half rings.
Place the herring pieces in a ceramic container (a plate will do), place the onion on top, pour the marinade over everything and place in a cool place. In two days the herring is ready.

We recommend reading: Storing Tomatoes in a Vacuum in Jars

Salting river fish

River fish is usually salted dry. It is usually first gutted and the gills are removed. Small fish do not need to be gutted.

The second stage is to sprinkle the fish on all sides with salt. Salt is poured inside too. Then they are laid out in layers in an enamel pan or basin, sprinkling each layer with salt. Usually, five kilograms of fish require almost a kilogram of salt. It usually takes two weeks for the fish to be salted. A small fish will be salted twice as fast. Salted river fish can be stored all winter.

Source: https://luojatar.ru/eda/mozhno-li-solit-razmorozhennuyu-rybu.html

How to extend the shelf life of a product

It is recommended to store trout or other red fish salted at home in compliance with the rules. A step-by-step recipe will help:

The fish is peeled after salting. Only the pulp is sent to the storage container.
For long-term storage, sealed containers made of the following materials are suitable: glass, plastic, porcelain.
The fish is filled with vegetable oil and food flavorings are added, for example: pepper or bay leaf.
The jar is closed and sent to the refrigerator. Storage duration is no more than 30 days, provided that the fish is well salted.

How long can refrigerated fish be stored?

Shelf life of chilled fish

depends on its size: large
fish are stored
a little longer than small ones.
The sales quarter is also important; in spring and summer it is less than in the autumn-winter months. Thus, in the 1st and 4th quarters, large individuals are stored
for 12 days, small ones - 9 days.

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Is it possible to freeze salted red fish?

The list of basic recommendations to ensure successful freezing includes:

Before freezing, the fish is rubbed with additional spices, wrapped in natural fabric and placed in a bag. In this form, the product is sent to the refrigerator for a day, and then the fabric is removed; it is only needed to remove excess moisture. The piece of red fish is put back into the bag and sent to the freezer.
Frozen fish will retain its texture well if cooled in several stages. First, the fish is placed in the refrigerator for a day, and then sent to the freezer, pre-packed in a sealed bag.
Cut up red fish in vacuum packaging can simply be sent to the freezer without any special preparatory measures.

What is the best way to freeze fish and gut it or not?

If your fish is fresh or you want to freeze previously defrosted fish, then it is better to first gut and clean it. But at the same time, it is necessary not to wash the fish in water (do not put it directly into the water) but to wipe it, otherwise the next time you defrost your fish will fall apart.

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Video: shelf-stable lightly salted salmon

Red fish is the name given to delicious species of sturgeon - salmon, trout, chum salmon, and so on. The meat of these sea creatures is rich in vitamins, minerals and fatty acids, which are so beneficial for human health. However, in order for red fish to bring you only benefits, you need to know how to properly and for how long you can store it at home.

Fresh fish

Fresh red fish must be stored in the refrigerator. The optimal temperature is 0 … +3 °C. Under such conditions, the product will remain suitable for consumption for 2 days, no more. And only if you follow certain rules. So, before placing the fish in the refrigerator, it must be cleaned of scales and entrails. Then use a paper towel to remove excess moisture. After this, place the fish in a spacious bowl and cover it with a lid or cling film. Use table or sea salt or freshly squeezed lemon juice as a preservative.

Salty fish

In order to extend the shelf life of finished salted fish, you can fill it with vegetable oil. In this form, it will remain fresh for up to 3 months if the temperature is maintained.

If you wish, you can salt the fish yourself. Salmon, trout, pink salmon and sockeye salmon are better suited for salting. Cut the fish and pat the fillets dry with a paper towel. Cut the pulp into portions and place them in a deep bowl. Sprinkle the fish with salt (at the rate of 1 teaspoon of salt per 0.5 kg of product) and sugar (to taste), add a little soy sauce, allspice and a couple of bay leaves. Place the workpiece under the press and leave it like this for about 2 hours at room temperature. Homemade salted fish can be stored in the refrigerator for 25 days.

How to store red fish after salting at home: can it be frozen?

Salted red fish is an excellent appetizer that is often enjoyed at the holiday table. It goes well with white bread and butter or becomes an ingredient in many salads. But after salting, a logical question arises: how to store salted red fish at home?

All the rules and secrets of storing red fish are in our article.

The benefits of salted red fish

Red fish is salted to maximize its shelf life.

The product is highly valued due to its large number of useful substances. Red fish contains vitamins B, D, E, calcium, phosphorus, magnesium, as well as healthy proteins, fats, carbohydrates and amino acids that are vital for the human body.

Doctors around the world advise including this product in your diet, and here's why:

Fish oil strengthens the skeletal system and prevents rickets in children during cold periods, which occurs due to a lack of vitamin D.
Fatty acids lower blood cholesterol levels, relieve stress on the cardiovascular system, and help cope with depression.
Melatonin has a beneficial effect on sleep and helps cells recover.
Vitamins strengthen the immune system, improve the digestive system and liver function, removing harmful substances and toxins from it.
B6 helps with problems with the reproductive system, improves hormonal processes and fights infertility.
E slows down the aging process and improves the condition of skin, hair and nails.
Vitamin A normalizes the functioning of the visual system.
B12 replenishes the lack of hemoglobin in the blood and improves blood circulation.

How to store red fish after salting at home

Salted fish is a perishable product. The storage location is chosen to be cold and dark. Check the fish every 2-3 days.

If you find signs of spoilage, do not eat it:

Sticky coating on the skin. Rinse it off with brine and eat the fish immediately. The next day it will be irrevocably damaged.
Loss of density and elasticity. Press the product with your finger: if the resulting dent does not straighten out, the fish has spoiled and should not be eaten.

Non-refrigerated storage method

If it is not possible to place salted fish in the refrigerator, find the darkest and driest place in the house with a temperature of up to +10°C. If it exceeds the specified values, the product will begin to deteriorate after about 2 hours.

Cold storage

Wrap the product in cotton cloth or paper, then immediately put it in the refrigerator. Store it at a temperature of +2...+4°C for no more than 5 days.

Soak a piece of cloth in table vinegar, wrap the fish, put it in a plastic bag and put it in the refrigerator. This way it will last no more than 10 days.

Another way is to leave the product in brine:

lightly salted can be stored in the refrigerator for about 6 days;
medium salted - 2 weeks;
in a concentrated saline solution - a month.

If you are preparing a delicacy for a specific event, calculate the time in advance and choose a pickling method that allows it to be stored for the longest possible time.

Advice. Do not leave fish near other foods, especially eggs or vegetables. Bacteria form on them, which will lead to spoilage of the product if they lie nearby.

If the fish is purchased in a store in vacuum packaging, its shelf life is much longer:

in the refrigerator at temperatures up to +6°C - 1 month;
in the freezer at temperatures down to -8°C - 1.5 months.

After opening the vacuum packaging, consume the product within 24 hours.

Freezer storage

The freezer is the optimal place for long-term storage of red fish. To freeze salted salmon or trout, follow a few simple recommendations:

Cut the fish into large pieces and pat them well with a paper towel or cloth. Rub until they are completely dry.
Wrap the pieces in cling film, then place in a plastic bag.
Remove excess air from the bag and seal tightly.
Place the pieces in the freezer on one shelf. Then the odors will not mix during storage.

You can leave fish in the freezer for six months, but the sooner you take it out, the juicier, fresher and tastier it will be after defrosting.

Advice. Do not freeze salted fish with white meat (mackerel, herring). After defrosting, it loses its taste and density.

Thaw salted fish gradually. To begin, place the product from the freezer into the refrigerator for approximately 4 hours. Then it defrosts at room temperature. If you follow these rules, the fish will retain its structure, rich taste and color.

Herring storage

Herring is best stored in the brine in which it was cooked. If you make a regular salt solution and place fish in it, its taste will not be as rich.

If there is no brine left, wrap the finished herring in thick paper and put it in the refrigerator. Store it for no more than a week. After this period, the product will most likely spoil.

Shelf life

If you want to preserve lightly salted salmon, salted trout, herring or mackerel for as long as possible, maintain the correct temperature.

In the refrigerator at a temperature of about +4°C:

Medium-salted herring can be stored for no longer than 2 weeks;
fatty mackerel - up to 10 days;
lightly salted salmon - no longer than 3 days;
lightly salted salmon in vacuum packaging - no more than 30 days;
lightly salted fish of other types - up to 5 days;
medium-salted and marinated seafood - no longer than 2 weeks.

If you follow these storage rules, the delicacy will delight you with its rich taste and delicate texture.

Note. If you have any doubts about the correct temperature conditions when storing salted fish, do not take risks. Seafood poisoning is dangerous to health. It’s better to play it safe and cook the salted fish again, observing the temperature conditions during storage.

How to salt red fish at home

Here's how to salt your own fish:

Choose the right fish - trout, salmon, sockeye salmon, pink salmon or chum salmon are best.
Open the abdominal cavity and gut it well, remove the head and cut off the tail and fins.
Remove all scales and rinse the fish well in cold water.
Make a cut along the ridge. Carefully separate it from the meat and remove all excess bones.
Remove all films from the inside.
Prepare 1 tbsp. l. sugar and 2 tbsp. l. salt per 1 kg of product.
Mix salt and sugar together and season the fish well with this mixture.
Place the fish in a deep bowl, skin side up, and cover tightly with a lid or cling film.
Add your favorite seasonings or herbs if desired.

After some time, the pickling will begin to release juice. It will be ready in 2-3 days.

Advice. If you don’t want to bother with cutting up a whole fish, buy a ready-made fillet or piece right away. It will cost more, but will save a lot of time.

https://www.youtube.com/watch?v=gxsCO_2n5iY

It will be ready in 10 hours, but it is better to leave it for 2-3 days - it will be salted better and will have a brighter taste. To finish the salting process, simply drain the water in which the fish was lying.

A few tips for the holiday table

A few tips for housewives on how to present this delicacy prepared with their own hands:

Self-catering snack. Beautifully arrange thinly sliced pieces of red fish on a platter and garnish with herbs to taste.
Filling for pancakes. Coat them with cream cheese on the inside, add pieces of fish, and add a little herbs to taste.
Bruschetta with salted salmon. Fry slices of white bread in butter, place thinly sliced avocado and salmon slices on top.

Conclusion

Home-salted fish is an incredibly tasty delicacy. It does not require any special skills or experience to prepare it. To preserve the freshness and taste of salted fish, it is enough to follow the rules for storing it, and then it will bring great benefits to the body.

Source: https://rem.ninja/kuhnya/hranenie/krasnoy-ryby-doma-posle-zasolki.html

Freezing

Large quantities of red fish can be frozen. To do this, clean it of tripe, package it in special bags or foil envelopes and put it in the freezer. The maximum temperature for high-quality freezing is –25 °C. Frozen red fish can be used for several months. Thaw the product immediately before use. Do this gradually - first transfer the fish to the refrigerator, then keep it at room temperature. Repeated cryo-treatment is strictly prohibited, so defrost only as much fish as you can eat at one time.

Red fish in any form is a wonderful decoration for everyday and holiday tables. But be very careful: at the slightest suspicion of spoilage, it is better to refuse to use the product. To prevent this from happening, follow simple storage conditions and periods.