Note to housewives: how to store red fish in the refrigerator correctly and for how long

Red fish is not only a product with a unique taste. It is a source of essential amino acids and substances beneficial to the human body.

However, despite all the benefits, fish is a perishable product. Therefore, it is very important to know and follow the rules for its storage.

We will tell you further about how to store red fish in the refrigerator, freezer, or at room temperature.

General terms

The duration of storage depends on many factors and the organization of necessary conditions. When factory packaging of products, acceptable expiration dates and conditions are contained on the label. The manufacturer's recommendations should be followed strictly.

Here are the most important ones:

1. The product in vacuum packaging is suitable for consumption within 45 days. This is provided that the packaging is not damaged.
2. If the packaging is opened, the product can be stored for no more than a day.
3. Dried fish has the longest shelf life. However, it depends on the degree of its salinity.
4. Lightly salted products can be stored for no more than 7 days. With an average degree, it increases to 14 days. The high level of salinity makes it possible to store such a product for a month. However, in any case, it is important to provide optimal conditions for storing any type of product.
5. This is a temperature not higher than 4 - 6°C.

As for fresh red fish, it is most susceptible to spoilage without simple but important storage requirements.Without refrigeration and heat treatment, it spoils in literally 1-2 hours.

Peculiarities

The refrigerator is the most reliable place to store fish. But here too it is necessary to take into account the condition of the product, the type of processing and initial freshness.

Fresh

Fresh red fish, even in the refrigerator, will spoil very quickly. Especially if you leave it without gutting it. After 1-2 hours, bacteria begin to multiply in the product and the process of rotting begins.

Therefore, in order to prevent the fish from spoiling, necessary:

• start processing no later than 30-60 minutes. after the purchase;
• remove the head, since this is where the damage begins;
• gut the entrails;
• wash the carcass;
• remove moisture with a paper towel;
• divide into portions.

Such products will last in the refrigerator for 5-6 hours. After this, it must be salted, heat-treated or frozen.

Salty

Storing salted red fish has its own characteristics. It is suitable for use for a long time. But even if the product is placed in the refrigerator, it will require constant monitoring.

To prevent the fish from prematurely becoming covered with a white coating, indicating its deterioration, it is recommended to place it in the refrigerator before resort to some tricks:

1. Wrap the product in parchment paper; it will not spoil within 25-30 days.
2. Wrap the carcasses with a rag soaked in a strong saline solution, but then thoroughly dried. Such a fish will not lose its usefulness for 10 days.
3. You can put the salted fish in a glass container and fill it with vegetable oil.

It is not recommended to wrap salted red fish in a plastic bag. This will significantly speed up the spread of bacteria in it. This product will last a long time in the freezer, but the pulp will lose its structure and specific taste. Read more here.

Smoked

Smoked products are stored in the refrigerator for no more than 48 hours. At the same time, hot smoked fish can spoil much earlier.

Freezing ensures the suitability of the smoked product for more than a month.

Dried

The shelf life of dried fish directly depends on its fat content. Eg:

1. If the fish is low-fat, it can be stored for up to 2 months in a cool and well-ventilated area without a refrigerator.
2. But dried fish with a fat content of more than 10% will have to be placed in the refrigerator, where its shelf life will be no more than 30-45 days.
3. When stored in the freezer, the product will remain suitable for 5-6 months, but will lose its unique taste.

When purchasing dried red fish, you should pay attention to the terms specified by the manufacturer. It is important to follow the recommended storage conditions for the product.

Cooked

The issue of storing prepared fish dishes should be approached with particular caution. The fact is that a product that has undergone heat treatment deteriorates very quickly.

Therefore, fried or boiled fish must be Once cooled, immediately place in a container and place in the refrigerator. Under these conditions, it will remain suitable for no more than 12 hours.

As for fish soup, it should be stored in the refrigerator in the container in which it was prepared. Before serving, it is recommended to pre-boil the first fish dishes again.

How long does the product last?

The shelf life of red fish in the refrigerator varies depending on the characteristics of the product. This can be seen from the following examples:

1. If fresh fish at normal room temperature begins to deteriorate after 4 hours, then placed in the refrigerator, it remains suitable for 24 hours. This time is acceptable provided that the carcass is gutted, moisture is removed from it and it is wrapped in wax paper or other type of packaging. At the same time, the temperature in the refrigerator is from 1 to 5°C.
2. A fresh carcass without head and entrails, wrapped in a cloth soaked in vinegar, will not spoil for 2 days. Whereas without a refrigerator it will spoil in 2-3 hours.
3. Lightly salted fish lasts for a week. And immersed in a strong saline solution, it will remain suitable for up to 2-3 months when kept in the refrigerator.
4. The same fish, drenched in vegetable oil, will not spoil within 5 months. And in vacuum packaging it will last up to 45 days, provided that it is placed at the back wall of the refrigerator and the packaging is not opened.
5. Smoked and dried fish can be stored in the refrigerator for up to 48 hours.
6. As for ready-made fish dishes, they are edible no later than after 12 hours of storage in the refrigerator.

Otherwise, red fish will undergo active reproduction of pathogenic microflora.This creates a risk of serious food poisoning.

Alternative Methods

Where else is it possible to store the product?

Freezer

When considering the question of where else you can store red fish, it should be noted that the freezer should be considered a reliable option. The freezer is the most suitable place to store the product for a long time.

Wherein you need to follow simple but important rules:

• It is recommended to cut the fish, previously cleaned and dried with napkins, into portions;
• wrap them tightly with cling film, then place them in a container or tight bag;
• When using a plastic bag, it is necessary to release the air from it to prevent changes in the taste and structure of the carcass pulp.

Properly frozen product remains good for 1 year. At the same time, all its nutritional and taste qualities are preserved.

It is recommended to defrost the product not in a warm place, and placing it on the bottom shelf of the refrigerator. This will help preserve the appearance and structure of fish products.

At room temperature

It is not advisable to store red fish at room temperature. Without refrigeration, it begins to deteriorate literally after 2 hours. The pre-cooled product will remain usable for no more than 4 hours.

Vacuum packed

Vacuum packaging is the most reliable way to store red fish. Moreover, it is also the simplest. However, when purchasing a product in vacuum packaging You should pay attention to some nuances:

1. There should be no liquid or air inside.Their presence indicates a violation of the technological process.
2. Violation of the seal of the thermal package is not allowed.
3. Check the expiration date specified by the manufacturer.

It is not recommended to buy packages that are stored not in a refrigeration unit, but on store shelves.

How to extend the shelf life?

To extend the shelf life of red fish, you can resort to little tricks. One of the most reliable methods is salting the product, which will help significantly increase shelf life.

Salting carcasses is not difficult. The algorithm of actions is as follows:

1. After cleaning the fish from scales and entrails, use only the fillet part.
2. Use a glass or porcelain container as a container. Plastic containers are not suitable for salting.
3. Place the fillets in a bowl and pour in vegetable oil, adding salt and spices.
4. Place the fish in the refrigerator compartment.

You can extend the shelf life of the product in another way. It's even simpler. Wrap the fish fillet in a cloth soaked in table vinegar with the addition of a small amount of water.

Then place the wrapped fish in a container. Before preparing a fish dish, rinse the carcass with water to remove the vinegar smell..

Conclusion

Preserving red fish in a state suitable for consumption is not difficult. In this case, you can use the recipes outlined in the article.

By ensuring optimal conditions and strict adherence to recommendations, it is possible to preserve the beneficial properties and taste of the product. And most importantly, it will eliminate the possibility of product spoilage.