How and how much to store dried fish at home so that it does not dry out
Fish in the diet should always be present, in any form: fried, boiled, salted or dried. It contains many vitamins, amino acids, minerals, fats and proteins. You need to know how to properly store dried fish in order to avoid spoilage. Failure to comply with the technology will lead to the fact that it will become a product dangerous to health and even human life.
Fish suitable for storage
Not all types of fish are tasty when dried. For this method of preparation, products with a medium fat content are the most suitable. Then the meat will be dry, soft and evenly salted.
The most suitable types for drying:
- strawberry;
- bream;
- will;
- RAM.
Strawberry
The strawberry comes from the plaice family. With this method of preparation, the strawberry retains all the beneficial properties for human health. It is delicious.
Bream
Sea bream also dries well. It is appreciated for its excellent taste. Sea bream has a fishy taste without an unpleasant flavor.
Vobla
Vobla is fished in early spring and immediately dried.This species is a roach of the carp family. Proper drying of a roach takes no more than a month. The result is a delicious fatty, meaty and slightly transparent meat.
RAM
The ram is common in the south of Russia and in the Kuban. There they call all the small dried species of river dwellers. This delicacy is inexpensive and tasty, with dry and dense meat.
General storage rules
In order for the finished product not to deteriorate and have an excellent taste, you should pay attention to the general rules for its storage. Dried and cured products are placed in a ventilated, cool and dry place.
Temperature readings should not exceed 10 degrees. The optimum humidity is estimated at around 75%. Compliance with these conditions allows you to keep the products for up to 4 months.
In special refrigerated rooms at a temperature of about -5 C and a humidity of 75%, the shelf life can be up to 12 months. In most cases, it depends on the fat content of the product.
It is also allowed to store at room temperature (up to 25 ᵒС) for no more than 2 months.
How to prepare well
Each carcass must be prepared before drying. If the length of individual specimens exceeds 20 cm, they must be gutted. The little ones are completely dried.
Drying steps:
- Thread the carcass through the eyes on a fishing line or stiff wire. It should hang with the back in the same direction. On 1 knitting, 3-4 large pieces are placed, small ones can be more.
- Dip in plenty of salt. They do this not only outside, but also inside. On the largest carcass, weighing more than 2 kilograms, make small cuts on the back and rub them with salt.
- Prepare the container in which the ambassador will be carried out in advance. For this purpose, a stainless steel or enamelled basin, a wooden trough is suitable. Put the salt on the bottom in a layer of about 2 cm. After that, the carcasses are laid out in layers, each of which is covered with salt. With each new layer, the amount of salt must be increased so that the product is well salted.
- Leave the blanks open for 8 hours, then cover them with a lid and press with a filler. Leave for 2 to 6 days. It depends on the size of the carcasses and the air temperature. The higher it is, the less you need to salt the fish. Do not overdo it so that it is not too dry.
Once the product is well salted, it remains to rinse it of excess salt. Then they proceed directly to drying.
Top ways to stay home
There are many options for storing dried carcasses, each with their own advantages and disadvantages. Suitable for this:
- fridge;
- freezer;
- cupboard or cellar;
- balcony;
- containers of wood, glass and tin;
- balcony;
- salt water;
- Fresh air.
Fridge
A refrigerator is used to store the dried products. It is wrapped in several layers of wrapping paper. Carcasses must have access to air. Use clean paper for the first layer. After that, you can already use the diary.
Freezer
Dried fish, like salted fish, is subject to rapid spoilage. To avoid this, it is stored in the freezer. In this state, it remains usable all year round. But at the same time, freshly dried frozen fish loses its taste and aroma.
In addition, such a product is endowed with its characteristic smell, which will not please products that are laid in the freezer next door.
Cellar / wardrobe
The shelf life of dried carcasses can be extended by placing them in a cool place - a closet or cellar.These rooms are great - they are cool and dark.
So that the products do not dry out, they are wrapped in paper (baking paper) - each fish separately, tied in a string, hung in the chosen room.
Balcony
Dried fish keeps well on the balcony. It is suspended and protected from flies by means of a gauze. At the same time, do not forget about the humidity of the surrounding air. The increase (observed in the rain) often leads to deterioration, mold.
In hot conditions, there is a high risk of the carcasses drying out or spoiling - these conditions contribute to the rancidity of fish oil.
wooden container
The most common storage method is in a wooden container. It is covered with a dense cloth, or tied with gauze to prevent insects from entering underneath, while allowing access to the carcasses for fresh air.
After that, the sea bream, vobla is wrapped in foil, laid out in a prepared dish. Cover with a cloth on top. The dishes are placed in a dark room with cool conditions.
linen bag
Packing in a linen bag and hanging in a dark cool room allows you to store products for a long time at a humidity of no more than 75%. If you do not meet these standards, processes will occur in them that will lead to deterioration and render these products unsuitable for consumption.
Glass jar
For the convenience of keeping the carcasses in a glass jar, they are cut into small pieces in portions. Banks are placed in a cool place so that the sun's rays do not fall on them.
pewter container
The tin box maintains the required humidity level, protects against flies and does not allow sunlight to pass through.First, the carcasses are laid out in a container, covered with gauze, taken to a cool, dry place.
in brine
Dried fish are preserved in brine. It must be very salty. It must be kept in this state in the refrigerator, cellar. Depending on how salty the carcass is and at what temperature it is stored, its shelf life can be 3-6 months.
On air
When drying in air, it is necessary that its temperature does not exceed 35 C. In the natural environment, biochemical reactions occur in fish, as a result of which it becomes dehydrated. At the same time, it is important to ensure conditions in which flies cannot penetrate its surface.
Hanging
Hanging is a classic way to preserve dried fish. You need to choose a suitable place, which is suitable for:
- dry basement;
- storage room;
- attic.
Dried products are hung on hooks or ropes at one of these locations. To do this, it must be packed.
Large fish are wrapped one by one in foil, and small ones - 3-5 pieces. The bundles are hung on hooks or a taut rope.
If all conditions are met, the shelf life of dried carcasses is extended to 4 months. With chamber storage, this period is reduced to 2 months.
Empty
An unusual way is evacuation. To do this, the fish is placed in a jar, a burning candle is placed in the jar and covered with a lid. When the oxygen runs out, a vacuum is created in the box. Thus, the product is preserved.
Refrigeration showcase
The refrigerated display case maintains temperature readings in the range of 0 to -5 degrees. In this case, the temperature of the fish is about -1 degrees.
Common Mistakes
The most common storage errors are:
- ambassador at a high temperature, as a result of this, a sour smell may appear, this defect is not eliminated;
- the use of low-quality raw materials, non-compliance with the technology of preparation, storage conditions lead to the appearance of defects in the finished product;
- the use of an insufficient quantity of salt, under-drying leads to the appearance of a damp smell;
- storage in a damp and poorly ventilated room causes mold and product saponification;
- violation of the terms, the storage temperature leads to the fact that the finished product is damp, overgrown with white or black-green bloom - mold;
- if the carcass is dry or poorly soaked, brine appears on it in the form of a white bloom.
Tips & Tricks
All methods of preserving dried fish are very effective. However, do not forget about some nuances.
Recommendations and tips:
- Before sending the product for storage, you should carefully check its appearance and condition. The fish must be of high quality, freshly cooked and free from any damage, mold or oxidation.
- You do not need to use plastic bags to store the product in them, mold may appear and spread.
- If the storage is carried out in a freezer, it is advisable to put it in small batches.
- If the carcasses are temporarily on the balcony or attic (suspended), gauze should be used to prevent insects from entering.
- To prevent the carcasses from deteriorating, it is recommended to store them in a cool place (refrigerator, freezer) in the summer so that they do not fall on the sun's rays.
The shelf life mainly depends on the quality of the product. It is recommended to carefully select carcasses of dried fish. They should not have an unpleasant odor or any signs of damage.