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.

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.

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.

How to pickle pink salmon with mustard and vinegar

If you add acetic acid to fish meat, it will become softer and more tender. Every housewife chooses the easiest and most convenient way to prepare delicious fish. For the simplest recipe for salting pink salmon with mustard and vinegar:

fish carcass – 1 pc.;
water – 300 ml;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
1 tbsp. l. dry mustard;
1 glass of vinegar 9%;
vegetable oil in the amount of 4-5 tbsp. l.

Buy pink salmon fresh or frozen. If the fish is frozen, then you don’t have to wait until it completely thaws to clean it.

Take a sharp knife and carefully scrape off the scales. To make the scales come off easily, pour boiling water from a glass over the surface of the fish. The fins, tail and head are not needed for salting, so they are removed.

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.

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.

Salmon should always be stored in the refrigerator. The shelf life is affected by the temperature, which is selected depending on the form in which the fish was purchased. A frozen product, if it is not planned to be eaten in the near future, should be immediately placed in the freezer. If salmon was purchased chilled, smoked or salted, then some important rules must be followed when storing it.

The nuances of storing salmon at home:

chilled salmon will better retain its juiciness if, before placing it in the refrigerator, place the fish in a bowl filled with ice (ice can be made from special molds used to make cubes for cocktails, and then, putting it in a bag, lightly crack with a hammer);
you can freeze chilled salmon in an ice glaze (first the fish is placed in a container with water so that the liquid completely covers it, and then placed in the freezer; after the layer of ice reaches several centimeters, the salmon in an ice crust is wrapped in a bag and left to be stored in the freezer);
You can preserve the juiciness of chilled salmon using lemon or apple cider vinegar (the surface of the fish should be sprinkled with lemon, and when using vinegar, the cloth in which the salmon is wrapped is moistened with it, after which the fish is placed in the refrigerator);
if salmon is purchased in containers or other types of packaging, then opening them before cooking or eating is not recommended (the fish is packaged using additional means, so it will last longer in the original container);
before freezing, salmon is placed in plastic bags or wrapped in cling film;
It is recommended to store chilled salmon in the refrigerator, wrapped in food foil;
chilled salmon should not be stored in close contact with prepared food (such proximity causes the fish to spoil much faster);
You cannot store chilled salmon in the refrigerator, wrapped in a plastic bag or cling film (this technique will only shorten its shelf life);
It is also impossible to store chilled salmon open in the refrigerator (it is better to cover the fish with a cloth or wrap it in foil);
salmon must be defrosted without exposure to heat and only at a temperature of -5 degrees (in the refrigerator or in ice water);
You can preserve the juiciness of chilled salmon if, when storing it in the refrigerator, you first place it in a container with cold water.

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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

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.

Cooked in mustard sauce

Ingredients for salted fish:

1 kg of pink salmon;
2 tbsp. l. coarse salt;
2 tsp. Sahara.

2-3 pcs. onions;
3 tsp. any mustard;
1 tsp. mustard seeds;
allspice black pepper;
2 tsp. Sahara;
salt;
2 tbsp. l. lemon juice;
150 ml refined vegetable oil.

You can also pour mustard sauce over prepared salted pink salmon fillets purchased at the store. If you cook it yourself at home, it will turn out tastier. Algorithm of actions:

A fresh or defrosted carcass is cleaned of scales, washed thoroughly and divided into 4 equal parts along with the skin.
Mix salt and sugar in the required proportions.
The pieces are dipped into the mixture first on one side and then on the other.

Place 2 pieces in a low dish, turned inward. A weight is placed on top and left in the room to salt for 3 hours.

Chop the onion. The bigger, the better.
At the same time, pour mustard seeds with hot boiled water and leave for a couple of minutes. The water is drained.
The mustard is mixed well with sugar and seasoned with lemon juice.
Add steamed mustard seed to the solution, add a little salt and season with ground hot pepper.

Remove the finished fish from the brine. Rinse the pieces under running water and dry. Using a thin knife edge, remove the skin from the fillet and cut it into thin slices.

A glass jar is best for storage. 1 tbsp. l. mustard sauce is poured onto the bottom of a glass container. Place fish slices on top. Pour the dressing over again and then add a small layer of onion.

Alternate layers to the top edge of the jar, compacting tightly. You need to finish with a layer of onions. The filled jar is placed in the refrigerator for two days. The finished dish is best served with boiled new potatoes.

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.

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.

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.

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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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.

Is it possible to freeze

Many housewives prefer to buy seafood at a promotional discount in the supermarket, and then store it in the freezer, that is, additionally freeze it. This option requires compliance with several mandatory rules:

Only red varieties are suitable for freezing; they are preserved without loss of quality for 4-6 months.
White varieties cannot be subject to additional freezing, since after defrosting they become watery and lose their taste.
For storage, red varieties are cut into large pieces, dried with a towel, wrapped in cling film without access to air and put on the freezer shelf.

Attention! Salted herring or mackerel should not be frozen!

Many housewives prefer to buy seafood at a promotional discount in the supermarket, and then store it in the freezer, that is, additionally freeze it. This option requires compliance with several mandatory rules:

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.

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?

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.

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.

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

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.

How to pickle pink salmon in spicy brine

To give pink salmon meat more flavor, it is cooked in a spicy brine. Take the following ingredients:

1.5 liters of water;
2-3 bay leaves;
1 tsp. black peppercorns;
6 tbsp. l. without a hill of salt;
3 tbsp. l. granulated sugar;
1 medium pink salmon carcass.

Pour boiling water over the spices. Stir the liquid until the crystals are completely dissolved, then add the dry bay leaf. Allow the mixture to cool. The cleaned fish carcass is placed in a clean jar and brine is poured into it. Leave in the refrigerator for at least a day.

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.

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.

What types of fish are defrosted in air?

All types of fillets produced by the industry, large fish: sturgeon, catfish, saber fish, notothenia, gutted fish with loose tissue, and specially cut carcasses (greenling, pollock, ice fish, grenadier, blue whiting) are defrosted in air at room temperature.

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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.

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.