A quick question: is it possible to store fresh fish without a refrigerator - in the snow and other places?

Fresh fish is tasty and healthy. Its meat is rich in fatty acids, it is loose, it has a high water content, so the product spoils very quickly.

The basic recommendation for storing fish is to refrigerate it.

Read the article about how to store fresh fish without refrigeration and how to extend the shelf life of the product.

How long can it be stored without refrigeration?

Fresh fish at room temperature spoils in a matter of minutes. If it is not gutted and has not been subjected to additional processing methods, then you need to start cooking it within an hour. After the specified time period, microbes will begin to multiply in the product.

If the product is left outside the refrigerator for some time, it should be wrapped in parchment paper and placed in a suitable container.

The package containing the carcass should not be exposed to direct sunlight. It should be placed in the coolest place. This could be a glazed loggia (in winter), a cellar or a storage room.

If the fish is vacuum packed, then in a cool place (at a temperature no higher than +5 degrees) it can lie for about 3-5 days. After this, it will be dangerous to eat it.

Storage methods

Although fresh fish is best stored in the refrigerator, there are ways to extend its shelf life outside of it. Their main task is to prevent the growth of pathogenic flora and prevent the meat from spoiling.

In the snow

Fresh fish can be stored in snow. This method is especially often used when fishing in winter.

Using a shovel, a shallow hole is dug in the snow, into which the entire catch is placed. It is sprinkled with fresh snow on top.

The location must be chosen in such a way that cats and other animals do not have access to it.. If the area is snowy, a fish warehouse under the snow can be indicated using beacons, for example, by sticking sticks into it.

The fish can first be cleaned and gutted, and then placed in plastic bags. This will prevent contaminants that may be in the snow cover from reaching the product.

The main disadvantage of this storage method is temperature changes. When it increases, the snow will begin to melt, and the fish will defrost along with it. However, for temporary storage for 5-7 days, this method is quite suitable (provided that the air temperature is stable below zero).

Snow can be replaced with crushed ice. It is poured into a container, on top of which the fish is laid out and covered with remaining ice. If the ambient temperature is low, the fish will remain fresh for about 3 days, the same as in the refrigerator.

Outside the window

In winter, fish can be stored outside the window. In past years, this method was very common, for which special metal boxes were even built into the windows.

You should not place fish outside the window or on the balcony if it is on the sunny side.Temperature differences can reach 7-10 degrees, even in a frosty winter.

However, carcasses can be placed outside the window for 2-3 days, if the following conditions are met:

1. Cut off the head, fins, remove the entrails.
2. Do not cut up whole carcasses. Lumpy fish will freeze faster, but will also melt faster.
3. Wrap each copy in parchment. This will allow the product to “breathe”, condensation will form in small quantities. The paper will absorb excess water.
4. In this form, put the carcasses into a bag and tie it. This is done to prevent birds from pecking at the fish. In this case, several holes should be made in the bag for ventilation.

When the air temperature rises, fish must be removed from the street.

In oil

The oil creates a barrier on the fish and acts as a preservative, so the microbes in it do not multiply so quickly. Terms of Use:

• gut the carcasses;
• remove the gills or cut off the head;
• rinse the product under running cool water;
• dry with napkins;
• place in a clean container;
• pour oil so that it covers the carcasses completely;
• cover with a lid.

At room temperature, fish in oil will remain edible for 12-24 hours. Containers should be placed in the coolest place in the house.

How to process the product?

Pre-treatment allows you to extend the shelf life of the product. To do this, perform the following steps:

1. The fins and all protruding parts are cut off.
2. Remove the scales.
3. Remove the entrails.
4. Rinse the carcass with cool running water.
5. The gills are removed or the head is completely cut off.
6. Remove traces of blood and moisture using a paper napkin.
7. For longer storage, you can sprinkle the product with salt.

Signs of damage

Understand that the fish has gone bad possible based on the following criteria:

• her eyes sunken, became cloudy and dull;
• the skin or scales lose their shine, become dry and rough;
• drops of yellow mucus, whitish or moldy spots can be found on the carcass;
• the product emits an unpleasant odor that is difficult to confuse with any other aroma;
• the meat loses its elasticity and can be easily pressed with your finger;
• possible abdominal bloating;
• When cutting a carcass, the bones easily move away from the muscles.

Conclusion

Fresh fish spoils quickly. If it is not possible to immediately place it in the refrigerator, you need to find other ways to cool the product. Otherwise, after just a few hours at room temperature, it will be unfit for consumption.