How to store fresh and cooked fish at home

What is chilled fish?

To extend the storage period, caught fish are cooled .

She is considered chilled if deep in her muscles in the spine area the temperature range is between -1 and +5 degrees Celsius.

Such indicators slow down the process of fiber breakdown, but do not stop it.

When storing in a chilled state, not all assortments on sale are preserved equally.

Among sea fish, perch and cod are considered the most resistant.

The strongest freshwater representatives include catfish, pike, pike perch and carp. Before being cooled, they are sorted into large, small and medium-sized fish. After which it is cut up.

Chilled products are :

• whole;
• cut with the head ;
• gutted;
• beheaded.

Processed fish lasts much longer , providing a greater yield of edible meat.

There is no grade for chilled goods.

Chilled products are usually stored in dry barrels, polymer or wooden containers.

All containers are filled with ice, at least 50% in proportion to the fish. Air humidity can fluctuate between 95-98% at the set temperature.

How long can fresh fish be stored?

Raw fish is a highly perishable commodity. If you leave it whole without gutting it, it can stay fresh in the refrigerator for only a few hours. And then pathogens and bacteria will begin to form in it.

You can store fresh fish at room temperature for 30 to 60 minutes before cleaning it.

Vacuum-packed fish can be stored in the refrigerator for up to 5 days. Fresh product should only be stored in a cool place. Remove fish from the refrigerator before cooking. It is not recommended to store it in plastic bags; it is better to use parchment paper, which will provide the product with air flow.

Effect of cold on quality

This method has an advantage over other storage methods. Today it is one of the most significant and promising areas in the fishing industry.

The superiority of cooling over other forms of processing lies in the maximum conservation of biologically useful components and taste of fish during the preservation process.

Such a product is in great demand in markets all over the world, and the production area of ​​its cooling belongs to the fast-growing group.

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Storing fish outdoors

To preserve its taste and nutritional properties, any meat needs a cool environment around it. In nature, you can build a small improvised cellar for this purpose. Any cellar is a pit, the top of which is well covered. It is not necessary to dig a deep and large hole.

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A small depression in the ground will suffice to place the carefully wrapped fish. You can also place the product in a sealed, durable bag and leave it submerged in water. To prevent the package from floating away, it should be tied to shore structures. If there are none, you can specially dig a pole into the ground and fasten the cord to it.

When it is not possible to provide the fish with a cool storage temperature, it is better to eat it quickly and throw away the excess. Otherwise, the product will quickly begin to deteriorate, and the risk of poisoning will increase.

How does the cooling process occur?

Based on regulatory provisions, chilled fish specimens when interacting with ice are preserved for 7-12 days . It all depends on the seasonal catch and its size.

Unfortunately, the established time frame does not make it possible to fully provide the population of the Russian Federation, located at a distance from fishing grounds, with chilled products.

Such restrictions do not allow the use of industrial processing of this product.

The existing problem was resolved by a team of Russian specialists.

They proposed their own version of improving the cooling process, increasing the time savings to 25 days at temperatures from -1 to -3 degrees Celsius.

The basis was the food addition of multifunctional compounds “Varex-7” and table salt with certain structural forms of ice.

During testing, this food complex proved the necessity of its presence.

Small scaly pieces of ice come into close contact with the fish without creating large air spaces. They stop the proliferation of harmful microbes, bacteria, enzymes as much as possible, and also temporarily localize lipid oxidation.

A varied concentration of additions allows the ice to regulate the temperature of the chilled product. the highest quality is maintained throughout the entire storage time .

Today this process has become even more advanced. a cooling gel using the Varex-7 complex and table salt .

The frozen solution completely covers the fish, creating an outer cocoon for it.

Then it penetrates into the internal cavity , enveloping the organs and cooling the entire anatomical structure.

This makes it possible to quickly reduce temperature values ​​close to cryoscopic ones and maintain them until they reach the customer.

Cooling gel makes it possible to increase the saving time up to 40 days .

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How to tell if smoked fish has gone bad: the first signs

Even with meticulous adherence to storage technology, fish spoils ahead of schedule. The tissues surrounding the spine begin to decompose first. It takes some time for the process to become noticeable from the outside.

The following signs of damage can be noted:

• The product slips in your hands and is coated with a slightly sticky mucus.
• A greenish-gray layer of plaque spreads over the surface.
• The smell of fish is sour.

To understand the condition of the product, you need to remove the packaging and make an incision on the spine. If you sniff this place, you can smell the unpleasant smell of rotting. At this stage of decomposition, the product can no longer be eaten.

The appearance of a white coating is not yet a reason to throw away the product. This indicates that the salt has caused the moisture remaining in the fish to come out. It is enough to apply a little vegetable oil to clean gauze or a cotton pad and thoroughly wipe off the plaque from the fish carcass. After this, it is advisable to eat the meat as quickly as possible.

Mold also looks like a white or black-green layer of slightly damp “fluff,” that is, densely branching thin and white threads. If you really don’t want to get rid of the fish, its meat can still be saved and eaten. To do this, you need to rinse the carcass, wash it in brine and put it through the smoking procedure again.

At the end of the process, the fish will become much tougher. However, if everything is done correctly, it will begin to emit a pleasant smell. He will confirm that the fish can now be safely eaten.

Key indicators of freshness

The skin of an ordinary fish with a natural color of its surface should not have any damage . Dark red gills may change to pink. The eyes should remain protruding and transparent.

The elastic structure of meat fibers allows only slight weakening, but in no case flabby . There should be no ice crust on the carcass. Fresh products have an exclusively natural smell.

Chilled fish may have red spots on damaged scales.

This is a consequence of hemorrhages during catching or transportation. White spots on the skin indicate that the product has been frozen for a long time.

At the point of sale, almost all representatives of aquatic fauna, except for the sturgeon group, may have a sourish odor in their gills. It is easy to get rid of it by washing them with running water.

Mandatory storage conditions

Industrial enterprises use special equipment for high-quality fish preservation. To store smoked fish at home, certain requirements must be met:

1. Good ventilation. If the product is to be stored in a container, it must have holes. In the case when the product was simply placed on the refrigerator shelf, it is recommended to regularly (a couple of times a day) open its doors for a while so that the air in the chamber does not stagnate. The ideal option for storing smoked meats is special vacuum bags.
2. Temperature. Storing hot and cold smoked fish requires different temperatures. So, in the first case, it is necessary to ensure a temperature of -2 to +2°C, and for cold smoked products - 0-5 degrees. To monitor the temperature, it is recommended to place a room thermometer near the fish.
3. Air humidity is another very important aspect on which the safety of the dish depends. The optimal indicator would be 90% - lower humidity will lead to drying out of the fish, and higher humidity will cause it to become moldy.

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Established GOST standards and shelf life

The Russian Federation has established standards for each fish conservation method. Fresh, chilled or prepared using a special technology products of the aquatic world can become a source of parasitic infection or toxic poisoning.

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To avoid becoming a victim of this phenomenon, it is worth turning to GOSTs, which scrupulously stipulate shelf life for the entire range of fish. Here are the following:

1. seasonal sales;
2. temperature saving range;
3. types of fish and storage methods;
4. the size of the presented individual and other information.

Russian government regulations force manufacturers and distributors to adhere to these rules as strictly as possible.

National requirements:

• Chilled fish . GOST 814-96 “Chilled fish” was approved. Technical conditions". Temperature indicators, shelf life, size, time of catching and sale are indicated;
• Frozen fish . GOST 32366-2013 “Frozen fish, Technical conditions” has been established. The savings period is approved by the manufacturer. Recommended storage periods can be found in Appendix B;
• Salty fish . Defined by GOST 7448-2006 “Salted fish. Technical conditions". Temperature range from -8 to +5 degrees Celsius;
• Smoked fish . GOST 7447-97 “Hot smoked fish. Technical specifications" and GOST 11482-96 "Cold smoked fish. Technical conditions";

The variety of smoking methods indicates a differentiated approach and temperature conditions.

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• Dried fish . GOST 1551-93 “Dried fish. Technical conditions". Based on the requirements, this product can be stored in a temperature cycle from -8 to +20 degrees Celsius.

Storing fish on the balcony

Smoked meats can be stored in an ordinary living room, on a windowsill, for an average of 12 to 24 hours. In this case, the room must be constantly ventilated.

Another important condition is that only windows located on the shady side of the house are suitable for keeping fish on the windowsill. If you have to store smoked meats at home, it is better to take them out onto the balcony. It can only be used as temporary storage at temperatures up to +6 degrees.

The product should be placed in a wooden box or corrugated cardboard packaging. It is advisable to separate each fish with a layer of parchment. To maintain a low storage temperature, you can add some edible ice.

The products can be stored in a suspended state for 72 hours.

How to do it correctly:

1. Pull the line
2. Place items in cotton bags.
3. Add a clove of garlic to each of them.
4. Hang it in the fresh air.

How to store it correctly?

Guided by GOSTs, you can familiarize yourself with the periods allotted for the suitability of captured inhabitants of aquatic fauna, with methods of their conservation, standards and storage conditions.

Chilled fish . Stored in special refrigerators. The temperature scale ranges from 0 to -2 degrees Celsius. Large specimens can last from 10 to 12 days, and the rest from 7 to 9 days.

In shopping centers, the time for saving and selling has been reduced to 2 days.

Fresh frozen fish . This method differs from all storage methods by having the longest duration. When frozen, the biological assortment has different temperature indicators, which should not be higher than -18°C.

Industrial freezers allow temperatures down to -25°C and increase shelf life. In general, various species are preserved from 3 to 10 months , but some, for example, saury and sardine - no more than 2 months. Cod and pollock can be stored for up to a year.

The fish is fresh . Cooled by placing ice in a special cooler bag, otherwise it will become unusable after a few hours of rotation.

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With proper cooling, it will not lose its freshness for 2 days . Then the decision is yours - cook it or throw it in the trash.

Smoked fish . Any type of smoking requires storage in a refrigeration unit.

When processed hot, the shelf life in a regular refrigerator is no more than two days. With temperature fluctuations from -2 to +2°C – extended to 3 days. If you put it in the freezer at -18°C, you can store it for up to 30 days.

With cold smoke treatment, the savings time is much longer: from 0 to +5°C - 30 days, from 0 to -5°C - 2 months.

Dried fish . Temperature range from 0 to -8°C. Such indicators will allow fatter specimens to survive for up to 60 days, and up to 120 days for those with a small layer of fat. The freezer will increase the period by another 30 days.

Dried fish . Storing this treatment is identical to storing dried meat.

Salted fish . It all depends on the salt content in the product. With a small concentration of salt you can save for 3 days, medium salinity - up to 15 days, strongly salted - 30 days. When frozen - up to 120 days.

The pickled product can be stored for up to 14 days.

Fried fish .
Store in the refrigerator for no more than 48 hours.

Shelf life of frozen fish in the freezer

Most people choose to freeze unused fish to prevent it from spoiling. For this storage method, you should choose fresh, odorless carcasses. It is important to rinse the whole fish to remove any remaining water.

The product can be frozen either whole or in parts. After preparation, it is placed in a specialized thermal bag or vacuum packaging. To prevent the meat from drying out too much, you can leave the skin on when freezing. Also, after the carcasses are placed in the freezer, you can turn on the super freezing function on the refrigerator. This function helps you freeze food in a very short period of time without loss of quality.

The shelf life of frozen fish varies: meat can be stored in the freezer for three to six months. The period varies depending on how it was frozen. The main role here is not played by the variety; the temperature is much more important: it is necessary to strictly ensure that in the compartment where the fish is located it is always constant.

How to find out if a product is damaged?

Particular attention should be paid to the smell, which cannot be confused with anything else. Take a closer look at the damaged goods :

1. gray or black gills;
2. a dent appears ;
3. there is a rotting smell ;
4. tissues are separated from bones;
5. the scales should not stick to your hands;
6. in the salmon family, the red color changes to gray;
7. When immersed in water, fresh fish will be at the bottom, spoiled fish will be on top.

Fish with similar characteristics must be disposed of immediately .

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How to prepare fish for storage?

Before storing fish, it must be processed. Let us remember the well-known saying: a fish rots from the head. First you need to separate the head from the fish carcass, and then remove the insides. You can ask for the fish to be cleaned and cut up when purchasing. Now many stores provide this service. The seller will clean the fish efficiently, and its shelf life after being gutted will increase:

Before storing fish in the refrigerator, you need to wash it thoroughly.

Wipe thoroughly both outside and inside, using a napkin or paper towel so that no moisture remains. The exception is fish fillet. It should not be washed before refrigerating.

How to store smoked fish in the refrigerator?

Modern refrigerators are capable of maintaining very low temperatures, so the shelf life of smoked products can be extended, provided that they have been frozen correctly:

• First of all, wrap each carcass with parchment or foil. If the fish will be located in close proximity to other frozen food, then it is better to also cover it with a layer of paper;
• the temperature inside the freezer should not exceed -20°C;
• Only freshly smoked fish can be frozen. If it has been in the refrigerator for several days, then it is not worth freezing;
• It is forbidden to refreeze already thawed fish.

The shelf life of smoked fish in the freezer is 80-90 days.

You can defrost fish either naturally or in the microwave, oven, etc.

Features of storing different types of smoked fish

The type of fish affects its shelf life. Thus, mackerel has the shortest shelf life. This is due to the high fat content of this type. The fattier the fish, the shorter the storage time. So, smoked mackerel is stored for 2-3 days, red varieties - up to a week, halibut - up to 10 days.

To get the maximum benefit and pleasure from eating your favorite smoked fish, you should strictly follow the recommendations on how to store delicacies.

Provided the proper conditions are provided, an exquisite culinary masterpiece will decorate the table at any time.