How and how much you can keep salted fish at home

Sooner or later, every housewife has a question about how to store salted fish at home. This is usually due to the preparation for the holidays or the beginning of the season, when it is possible to buy such a quantity of fish that require long-term storage. There are several options that involve the total or partial preservation of the qualities of the product.

Optimal storage conditions and periods

Salted fish is one of the most popular appetizers on the festive table. Usually they do the salting themselves or buy pre-salted fillets of pink salmon, red fish or herring. Many 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 capture without using additional devices. It was believed that the lack of refrigerating chambers and cellars among the poor led to the need to salt seafood.

The situation has changed over time. Salted fish began to be considered a delicacy, pickling options began to be passed down from generation to generation. The question arose how long you can keep salted fish at home. The answer to this question depends on the definition of the degree of salting, the type of fish and the type of packaging:

• vacuum packaging, provided the seal is not broken, allows the product to be stored for up to 90 days at temperatures of -6 to -8°;
• the concentrated saline solutions, covering the product, allow its preservation for up to 1 month;
• plastic bags treated with vinegar allow the product to be stored for 10 to 15 days.

The main requirement for storage is compliance with the temperature regime. It is best to put 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 after 120 minutes.

Attention! Unwrapped salted fish, covered with cloth or foil, will remain edible on the refrigerator shelf for 2-3 days.

can i freeze

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

1. Only the red varieties are suitable for freezing, they keep without loss of quality for 4 to 6 months.
2. White varieties are not subjected to additional freezing, since after thawing they become watery and lose their taste.
3. For storage, red varieties are cut into large pieces, dried with a towel, wrapped in cling film without air access and put on the freezer shelf.

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Attention! Salted herring or mackerel must not be frozen!

How to store in the refrigerator

Refrigeration storage conditions vary. Without the use of additional measures, the fish remains suitable, depending on the degree of salinity:

• lightly salted - 6 days;
• medium salted - 14 days;
• very salty - up to 25 days.

Additional protective measures help extend the storage period. To do this, the fillet is wrapped in a cotton cloth soaked in vinegar. Then they are placed in a strong plastic bag. This method extends the period to 8-10 days for any type of fish.

You should know that spoiled salted fish is a breeding ground for harmful bacteria. Its use can lead to serious food poisoning. Therefore, it is necessary to recognize the most common faults:

1. Rust. The appearance on the surface of a yellow plaque, which is formed as a result of oxidation of the fatty layer.
2. Sunbathe. Redness near the spine.
3. Contraction. The appearance of an unpleasant odor and a weakening of the meat density index.
4. Humidity. Unsalted meat.

These defects indicate that the product is not edible.

Features of goldfish storage

The red varieties are salted in three ways:

1. Dry method. Involves rubbing fillets with salt and seasonings. The estimated saving period is up to 6 days.
2. Wet method. Involves soaking fillets in brine. This technique increases the period to 14-15 days.
3. Mixed method. This involves salting, additional rinsing and re-soaking in saline solution. This appointment can extend up to 25 days.

Vegetable oil treatment may be an option to extend shelf life. Sandwiching each piece with vegetable oil, layering with parchment, and wrapping with a vinegar-soaked cloth will extend the storage period by 4-6 days.

You can save salmon, pink salmon or chum salmon, on which a white or yellow bloom has appeared, by consistently following the recommendations:

1. The plate is washed with a strong saline solution.
2. Then each piece is washed in clean cold water.
3. The fillet pieces are immersed in freshly prepared brine (the brine should completely cover the fillet pieces).
4. The fish box is closed with an airtight lid and kept cold.

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Lightly salted salmon can be processed additionally, thus increasing the shelf life. Remove the skin from the salmon steak, cut the pulp into thin slices along the fibers. For salmon, take a glass container. Salt and seasonings are poured into the bottom. Sprinkle each layer with a mixture of salt and seasonings, drizzle with lemon juice.

The top layer is poured with high-quality vegetable oil so that the liquid completely covers the fillet. Canned food is closed with a lid, placed in the refrigerator. Thus, the salmon will be stored for about 15 days. Dry salted chum can be stored 1-2 days longer than usual if you wrap each piece in parchment paper.

Advice! To prevent the products from absorbing a lingering fishy smell, you should place salmon, herring or pink salmon on a separate section of the shelf.

Red varieties tolerate long-term freezing well, but then when thawing it is recommended to create conditions close to natural. The parts are immersed in cold water for 20 minutes, then left in a glass container at room temperature. As soon as the fish thaws a little, it is cut and left again until completely thawed.

And if the fish is lightly salted

Low salinity means that the salt concentration in the brine to be processed is minimal.If they mean the salinity of the wet salting method, then it tends to increase every day. That is, if today the salmon placed in brine is slightly salty, after 3-4 days it will already be moderately salty, then it will become very salty fish, provided that it is kept in the brine.

The advantage of lightly salted fish is considered to be a delicate taste, juiciness of meat and fiber density. This quality cannot be achieved with strong salting of each layer. Therefore, many housewives prefer to cook lightly salted fish, and then carefully monitor its quality and additionally process it if necessary.

Reference! With low salting, the salt concentration does not exceed 5% of the total volume.

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Lightly salted fish will keep for 2 to 4 days. It should be checked daily for the plate. The inspection includes inspecting each part on both sides. To maintain quality, it is necessary to process the product in time and apply methods that extend the shelf life. If you follow all the recommendations, you can store fish products at home for a long time.