How and how much to store smoked fish at home in the refrigerator, on the balcony and in the attic
Smoked products should not contain pathogens. It is especially important to know how to store smoked fish. If the rules are broken, it quickly deteriorates. Fungi begin to multiply in the pulp, E. coli, Staphylococcus aureus can settle. Smoked and bought at home treats should be properly stored so as not to harm your health.
General storage rules
Fish and fish dishes are considered perishable. For storage, conditions are created in which the product retains its freshness longer:
- maintain a constant temperature regime;
- provide ventilation;
- monitor air humidity.
Products cooked according to all the rules, well salted before heat treatment, do not deteriorate longer. When cooking, you need to follow a number of rules so as not to poison yourself later:
- for smoking, select healthy, parasite-free specimens;
- before heat treatment, store the raw materials in the refrigerator; at low temperatures, the deterioration process slows down;
- when processing fish, use clean tools, containers and other materials within easy reach;
- observe the temperature regime during heat treatment;
- Allow fish to cool completely before storing.
Ventilation
Without fresh air, the product deteriorates quickly, so smoked meats are wrapped in breathable materials:
- paper;
- foil;
- dense fabric.
They do not let the smell into the refrigerator compartment, but do not interfere with the flow of fresh air, this prevents the formation of mold.
Temperature
The lower the temperature, the longer the product will be stored. The shelf life also depends on the type of smoking.
| Type of smoking | Storage time | Temperature difference |
| Hot | 3 days | -2°C- + 2°C |
| 30 days | below -18°C | |
| Cold | 2 weeks to 2.5 months | 0 to -5°C |
Humidity
In the room where the product is stored, a constant level of humidity is maintained - 65-80%. Humidity is a favorable environment for the reproduction of pathogenic fungi. With high humidity, mold appears on smoked fish.
Storage Features
Fish has been smoked since ancient times. Smoke treatment extends shelf life. Pre-salted raw materials are smoked using smoking chips and firewood. A certain temperature regime is created. The shelf life of fish depends on the smoking temperature.
cold smoked
The shelf life depends on the variety. The period during which the fish is considered safe is 10 days. Cold smoked horse mackerel and mackerel should be consumed within 3 days (72 hours) of preparation.
The smoking process lasts 2 days. During cooking, keep the temperature low - 20-25 ° C. During prolonged heat treatment, the fish partially loses moisture and becomes drier. Long-term exposure to smoke kills harmful microorganisms, fungi and yeasts. Food prepared in this way does not spoil any longer.
| Temperature | Storage period |
| +4°C | 72 hours |
| -2 to 0°C | 7 days |
| -3 to -5°C | 14 days |
| -18°C | 2 months |
Hot smoked
The fish is smoked for several hours at a smoke temperature of 45-170°C. It becomes juicy and tasty, you can eat it right away. It spoils faster than cold smoking. It is desirable to eat it within 3 days. The product, subjected to deep freezing (it is carried out at a temperature of -30°C), does not deteriorate for a month.
The approximate shelf life of hot smoked fish is shown in the table.
| Temperature | Storage period |
| 3-6°C | 48 hours |
| -2 to +2°C | 72 hours |
| -10°C | 3 weeks |
| -18°C | 1 month |
In frozen form, all types of hot smoked fish retain their nutritional value for 1-2 months. Fish that has been in the refrigerator for several days cannot be frozen. The processes of decomposition have already begun there. After thawing, it can be poisoned.
Where can you save at home
The shelf life of homemade smoked meats begins to count from the moment the fish is taken out of the smokehouse. The shelf life of a product in store is determined by the date of manufacture. For a quality product, it is indicated on the packaging.
Smoked products will mold quickly if placed in a plastic bag. Premises suitable for long-term storage:
- basement;
- pantry;
- attic.
In the fridge
The shelf life of hot smoked fish does not exceed 72 hours.After 3 days you cannot eat it. The cold smoked product can be stored in the refrigerator for more than a week (8-10 days). A small amount of smoked meats is stored in the refrigerator, put them on a separate shelf. Cold-smoked fish absorbs odors well. It sits better if wrapped in foil. They put it on the middle shelf, where the temperature is most optimal.
It is not recommended to put dairy products (sour cream, cottage cheese, cheese) next to smoked meats. They are able to absorb foreign odors. The smell of fish will spoil their taste. So that the air in the refrigerator can circulate freely, the food is not placed tightly against the rear wall. The appearance of condensation on it indicates high humidity.
So that the fish does not deteriorate in advance, the reasons are eliminated:
- do not put cold food in the refrigerator;
- all products are packaged;
- keep all produce away from the back wall.
Attic
In the cold season, residents of private houses store fish in the attic. It is laid out in linen, cotton bags, hung just under the roof. They control that they do not touch. The maximum storage temperature is +6 ° C and below.
Balcony
The balcony serves as storage when the outside temperature drops to 6°C. Smoked products are placed in cardboard boxes, linen bags, wooden boxes. Each layer is transferred with edible paper. Fish on the balcony is stored for no more than 3 months.
Saline solution
The solution is prepared in a 2:1 ratio (salt:water). A clean white cloth is abundantly moistened in it, held in liquid for at least 20 minutes, and then the fish is wrapped in it.Salt inhibits the growth of harmful microorganisms. The product does not deteriorate for a week.
Outside
The fresh smoked delicacies can be tasted with pleasure on a picnic or on a hike. In field conditions, they should be stored in a cardboard box. Consume within 2 days.
About shelf life at room temperature
In an apartment at a temperature of 22 ° C and above, cold smoked fish is stored no more than 2 days, hot - 1 day. A smoked product can be poisoned if kept hot for more than 2-3 days. In a private house, it is easier to find a suitable room for longer storage of delicacies. A pantry with good ventilation and temperatures below 8°C is suitable.
To prevent smoked products from rotting, they are placed in a box, sprinkled with small chips or wrapped in parchment paper.
How to properly store in the refrigerator
You can freeze smoked meats. They retain their nutritional value and taste for 3 months. It is best to freeze the fish in a bag. Thaw the product before use, do not refreeze it.
Rules for storing in the refrigerator:
- wrap in edible paper;
- put in the lower compartment or on the middle shelf;
- to regulate the humidity, open the refrigerator compartment twice a day to ventilate it.
Goldfish is packed in small portions, wrapped in paper, packed in a vacuum bag, placed in a container. Store for 6 to 12 months in the freezer. After thawing, the fish is dried.
Additional methods to extend shelf life
To prolong life and save space, the tail and fins of the fish are cut off. The product is stored longer after this procedure. Hot smoked products can be extended in a simple way:
- put in the quick-freeze compartment;
- maintain humidity at 90%.
In such conditions, a smoked product can stand for a month. Housewives use ice to extend the shelf life. The pre-packaged delicacy is sprinkled with ice cubes. As soon as they start to melt, they are replaced.
First, the head of the fish deteriorates, so it is cut off if it wants the product to be stored longer. Pack the perishable product in a vacuum bag. In the absence of air, harmful microorganisms cannot exist.
Signs of product deterioration
Fish should be examined, touched and sniffed before use. A visual inspection is sufficient to identify signs of deterioration. Typical signs of a poor quality smoked delicacy:
- surface mucus;
- gray, gray-green bloom;
- unpleasant and sour smell.
To assess the smell, an incision is made along the ridge. A spoiled product comes out of the slot with a smell of putrefaction. The white plate is not dangerous. It's the salt on the skin. It is easily removed with a cotton swab (piece of gauze) and any vegetable oil. Abundantly moisten a cloth (cotton) and wipe the inside and outside of the blanched fish.
Tips & Tricks
You can't eat a lot of smoked fish. Some can be sent to the freezer. Product quality will not be affected if vacuum sealed. The sealed container will protect the camera from odors. The combination sheet + polyethylene bag perfectly replaces vacuum packaging. Wrap each fish separately and put it in a freezer bag.
The product must be thawed gradually, it is best to do so in a cold room or other room where the temperature does not exceed 8°C.
After 6 hours, the melted product should be removed from the refrigerator. It should be stored at 20°C for approximately 3 hours. After that, it can be eaten. Slow thawing preserves the flavor and texture of the smoked product.
When there is no space in the fridge, smoked meats are kept in a drawer. To better preserve them, each layer is sprinkled with dry sawdust. Coniferous shavings give the delicacies a pleasant aroma, remove excess moisture and pass air well.