Salted fish is a tasty and healthy dish. But if it is stored incorrectly, then there is a chance of contracting life-threatening infections or poisoning. Therefore, when choosing a variety and method of storing fish, you must adhere to the basic rules and advice. This will protect yourself and your family from salted fish poisoning.
How long does hot smoked mackerel last in the refrigerator?
For hot smoked fish, the shelf life in a regular refrigerator is 2 days; when stored at a temperature from –2 to +2°C, the shelf life is increased to 72 hours. Freezing hot smoked fish at a temperature of –18°C increases the shelf life to 30 days.
Interesting materials:
How to call to Minsk region? What does Raskolnikov's theory sound like? What antenna is needed for digital? What alphabet was created by Constantine? What kind of battery goes into the scale? What will winter be like in Kazakhstan? What is oral speech like? What is the air humidity? What part of the beef is used for entrecote? What part of Khimki belongs to Moscow?
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.
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.
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.
Interesting materials:
Who determines the procedure for conducting mandatory periodic certification of production facilities regarding working conditions? Who determines the degree of loss of professional ability due to work injury? Who determines the standards for the free distribution of personal protective equipment, flushing agents and or disinfectants? Who determines the standards for the free distribution of personal protective equipment, flushing and disinfection agents? When can verb gender be determined? Who determines the boundaries of emergency zones? Who determines the circle of heirs? Who determines the main directions of state anti-terrorism policy? Who determines the main directions of state policy in the field of civil defense? Who determines the list of professions that require production personnel to be classified in Group I for electrical safety?
Frozen storage
The shelf life of mackerel in the freezer should be no more than 2 - 3 months, if the carcasses are not damaged. It is impossible to store such fish for a long time, and there is no point: it is always on sale, regardless of the season.
The carcasses are placed in separate plastic containers, wrapped in bags and frozen. It is better to use the quick freeze function. In this case, the structure of the meat and the content of fatty acids will remain at the original level.
Frozen mackerel should be stored at a temperature of -24°C - 15°C.
Proper defrosting also helps maintain the firm texture of the meat. To do this, the fish is moved from the freezer to the lower part of the refrigerator for 10 - 12 hours. How exactly defrosting will occur is very important. It is advisable to keep the mackerel on a rack so that the moisture drips into the container rather than being absorbed back into it.
Fish should never be re-frozen. If the carcasses begin to thaw as a result of a sudden power outage, it is better to salt them in order to preserve the product for some more time.
Defrosting
We asked experts whether salted herring can be stored in the freezer. It turns out that if you prepare the salt correctly, thoroughly clean the fish from the entrails and dry it, and then freeze it in a high-quality freezer, you will not cause any damage to the product. You are guaranteed to receive a tasty and healthy snack at any time, you just need to serve it correctly.
But this is where many people make a mistake. In an effort to serve the fish faster, they defrost it in warm water, place it on a radiator, or try to warm it in the microwave. This cannot be done. When taking the herring out of the freezer, you need to move it to the bottom shelf of the refrigerator so that it gradually moves away. Only then can you put it on a dish, where it will finally warm up. If you expect situations where you need to quickly get a snack, then freeze the fish in thin pieces. You can immediately pour them onto a plate and pour oil over them. While you are preparing the main dish, the pieces will become suitable for consumption.
Helpful tips for extending shelf life
The simplest and most effective way to extend the shelf life of smoked mackerel is its proper packaging. To do this, it is advisable to use a vacuum sealer or buy fish already vacuum-packed. This prevents the supply of oxygen to the smoked meat and extends its shelf life.
Equally important when storing smoked meat is temperature and humidity, as well as regular ventilation. Even if the product is on the refrigerator shelf, its door must be opened slightly from time to time for ventilation.
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.
Shelf life of red salted fish
Several types of red fish are suitable for salting: salmon, trout, pink salmon or sockeye salmon. Store salted pink salmon or other red fish as follows: first remove the skin from the product. The fillet is cut into medium-sized pieces and placed tightly in a glass jar. If desired, add bay leaf along with black pepper. All this is completely filled with vegetable oil and covered with a nylon lid. The jar is placed in the refrigerator. This method allows products to be stored for 30 days.
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.
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:
A few facts about mackerel
One of the most accessible and beloved types of fish by consumers is mackerel. This inhabitant of the oceans is easy to recognize among others by its smooth skin of a silver-green hue with characteristic black spots located in the upper part of the carcass.
On sale most often there are specimens 30-35 cm in length, some reaching 60 cm.
Mackerel can be called one of the leaders in protein content, only 200 grams. fillets can satisfy a person’s daily needs. In addition, the fish contains:
- complex of microelements: iodine, potassium, phosphorus, sodium, chromium, zinc;
- vitamins: B12, PP, D;
- fatty acid (Omega-3).
Fish oil is especially beneficial for the body. It prevents the development of heart and vascular diseases, removes cholesterol and improves overall immunity.
Please note that mackerel should not be eaten by people with liver or kidney problems. Children and pregnant women should consume this fish with caution: firstly, it can provoke an allergic reaction, and secondly, it accumulates salts of heavy metals (when caught in waters with an unfavorable environmental situation).
How to tell if a product has gone bad
There are several criteria that will help you understand for sure whether the mackerel has gone bad.
- The spoilage of mackerel is indicated by its smell. Spoiled fish has a sour, unappetizing smell.
- A dirty gray or greenish coating also indicates that rotting processes are actively developing in the fish.
- Stale mackerel becomes slippery to the touch.
- And the last aspect indicating spoilage of fish is the appearance of mold. It is extremely dangerous to eat such mackerel.
Seafood poisoning is considered the most dangerous, so always follow the storage conditions for mackerel and carefully monitor its freshness. Only in this case will the fish be beneficial and delight you with its taste.
Product Matrix: Mackerel
