Ways to properly store smoked fish at home
As a result of smoking (hot or cold), the fish becomes aromatic and tender, and its shelf life is extended.
But only if the conditions of detention correspond to the norm. The type of packaging, smoking method and other factors must be taken into account.
We will tell you further how to store smoked fish, where and for how long, at what temperature.
Content
General storage conditions
The rules for storing smoked fish are regulated by SanPiN, taking into account the smoking technique and the cutting method. Uncut, headless, gutted carcasses, which are packaged separately in film, can lie for up to 40 days at temperatures from 0? C to -2? C.
Fillet pieces in a vacuum – up to 3 months at sub-zero temperatures (from -4 to -8) etc. The correct conditions for processing, transporting the product and its further storage can expand the time frame.
Cold smoked fish has a longer shelf life than hot smoked fish.
| Index | Smoking method | |
| Cold | Hot | |
| Humidity, % | From 85 to 90 | 90 |
| Temperature, ?С | From 0 to -5 | -2 to +2 |
| Ventilation | Periodic ventilation is necessary. Exception – vacuum packaging | |
The fat contained in fish can begin to oxidize very quickly, leading to spoilage. To prevent this from happening, the product must be protected from exposure to light.
Where is the best place to keep it at home?
For storing smoked fish Balcony, refrigerator, freezer and other places can be used, in which it is possible to create and maintain optimal conditions for maintaining the product. Due to its pronounced aroma, it should be stored as separated from others as possible.
Fridge
Refrigerated storage can be organized in several ways. One option is to place the fish in a cotton cloth soaked in salt solution.
The solution should be quite steep, 1:2. After the fabric, the carcasses are wrapped in thick paper or foil. During storage, the product must be unfolded from time to time so that the air near it does not stagnate.
Wrapping fish in foil or paper will not only prevent rapid spoilage of the product, but will also prevent the specific aroma from spreading throughout the refrigerator.
Freezer
Freezing smoked fish is one of the ways to extend the shelf life of products. It can stay in the freezer for months while maintaining the temperature at the same level.
In this case, the product must be placed in a container with a closing lid or in other closed packaging. Each carcass should be separately wrapped in foil or paper. It is advisable that the temperature in the freezer be around -10? C. If higher, the shelf life will be shorter.
You can defrost the product after the freezer in the microwave, in the refrigerator or at room temperature. After the fish is defrosted, it will acquire its former taste and aroma.
Other places
Smoked fish in a city apartment sometimes stored on the balcony, in a private house - in the attic or on the veranda. The shelf life of the product cannot be more than 12-24 hours.
A prerequisite is good ventilation. It is also important that it is not on the sunny side. In this case, the air temperature should not be higher than 6? C.
Wooden box, cardboard box can be used for storage or other similar packaging. Each fish during such storage should be separated from others with parchment.
To maintain a low temperature in an improvised storage, it can be lined with ice.
If smoked fish is hung in a cool, ventilated place, the product will last longer, about 72 hours. This method has its own characteristics:
- Pull the line.
- Place each carcass in a cotton bag.
- Each bag contains a clove of garlic.
- Hang in a place with good air exchange.
Storing smoked fish on the road or on a picnic is not an easy task. The best way is to prepare the product immediately before you go on the road. It is important that the gills are removed. If possible, the carcasses should be separated from each other by placing them on paper. This is very difficult to do with small varieties.
How long?
When smoking fish hot and cold, completely different technologies are used. If smoking conditions are not met, parasites and pathogens that are unsafe for human health may remain in the food product.
Cold smoking
Cold smoking is a long process. The product is treated with smoke and salt. This treatment prevents the development of bacteria. The process takes place at an average temperature of about 40? C with gradual impregnation with smoke and a fairly large use of salt.
The shelf life for such processing directly depends on the type of fish. Some can stay in the refrigerator for up to 10 days, but horse mackerel and mackerel spoil faster, literally in 3 days. If a saline solution was used, the product will have a long shelf life - it will last up to a month.
Hot
Hot smoking goes faster than cold smoking. And the resulting product is more juicy. There are two processing options:
- semi-hot (temperature from 50 to 80? C);
- hot (temperature from 80 to 170? C).
The taste is affected by what kind of wood the coals are from and what additional ingredients were used.
The shelf life of the product is significantly reduced and averages 3 days in the refrigerator. And even during this time, the fish begins to lose its taste. If a saline solution was used, the storage period can be extended to 3 weeks.
When stored in a freezer that stably keeps the temperature no higher than -10? C, the product will last up to 2 or even 3 months. But with a weak freezer, in which the temperature is from -2 to -5? C, you should not keep fish for more than 1.5 months.
Vacuum packed
Vacuum packaging allows you to store the product for up to three months. It is recommended to place the product in it immediately after the smoking process is completed.
Features for Oily Fish
The concept “butterfish” combines several species. What they have in common is the presence of wax.
Among the popular oil varieties:
- seriorella,
- escolar,
- toothfish, etc.
Once smoked, they become a delicacy.It is recommended not to keep such a product after hot smoking for more than 3 days in the refrigerator, and after cold smoking for no longer than a month. In this case, the air temperature should be within 2-4? C. The packaging can be foil or parchment.
The calorie content of oily fish species is higher than that of salmon. Moreover, with hot smoking it is higher than with cold smoking.
How to keep red?
Storage of red varieties follows the same rules as other types.. Rich in nutrients and aromatic, the product is considered a delicacy and has a high cost.
It should not be bought for future use, but preferably consumed as early as possible, even if the shelf life allows it to be kept in the refrigerator.
How to extend the shelf life of a product as long as possible?
Extending shelf life is not an easy task. The following techniques will help you cope with the problem:
- Using vacuum packaging, which increases the shelf life of the product to 2 or even 3 months.
- Placing fish in the freezer.
- Using foil.
- Deep freezing at a temperature of -30?C.
- Use of special substances when smoking to extend shelf life.
- Wrapping carcasses in cloth soaked in saline solution.
Signs of damage
Even if you strictly follow the rules for storing fish, it can spoil ahead of time. It begins to disappear from the tissues that are adjacent to the spine. However, this may not appear outwardly.
The first signs that the product has begun to disappear:
- change in smell;
- the appearance of plaque;
- the appearance of mold;
- the appearance of mucus outside.
You can verify that the product is spoiled in the following way: cut the carcass from the side of the spine. If decomposition is noticeable and there is an unpleasant putrid odor, the product should not be consumed.
The appearance of a white coating does not indicate spoilage, it is a reaction to salting. To remove it, just wipe the carcass with sunflower oil. If plaque appears, smoked fish should be eaten as soon as possible.
Conclusion
Smoked fish is a product with a pronounced bright taste. In order to be able to use the delicacy for food longer, it is necessary to create the most suitable conditions for storing the product.
