We focus on the requirements of GOST, or what is the shelf life of frozen fish

Fish spoils very quickly, so immediately after catching it is either eaten or frozen.

This process has certain features that must be taken into account in order to avoid poisoning from eating such a product.

Read the article about the temperature at which frozen fish should be stored, how long it can stay in the freezer, what mistakes should be avoided during storage, and more.

Shelf life and shelf life

Shelf life and expiration date are two different concepts., which are related to each other, so many people often confuse them.

The shelf life of fish is the period during which its consumer qualities remain unchanged, which means it can be eaten without fear of health.

The shelf life of frozen fish may vary after opening the original packaging. For example, if it is in a vacuum, it remains edible for 9 months.

Once the integrity of the package is compromised, it may be reduced to 3 months or less. The manufacturer must indicate this information on the label. The shelf life of frozen fish varies from 2 to 10 months.

These indicators are influenced by:

1. Type of fish.For example, saury is stored for no more than 2 months, and pollock for about a year.
2. Freezing method. If the fish was frozen naturally, the shelf life is shorter compared to shock or dry freezing.

   In the latter case, it is exposed to temperatures of -30 degrees.

3. Storage conditions. If a product is kept at a temperature of -18 degrees in a regular refrigerator, then it will spoil faster than one that is in industrial chests, where the temperature drops to -25 degrees.

Legislative norms

Fish is one of the main food products of Russians, so the state has developed standards for its storage, which must not be violated. In particular, this process is regulated by GOST 32366-2013 “Frozen fish. Technical conditions".

The document states that The storage temperature of any frozen fish should not be lower than -18 degrees.

How long do different types of fish last?

The composition and structure of fish meat varies depending on its type. More detailed information is presented in the table:

Conditions

Storage conditions frozen fish:

1. Immediately after catching, the fish should be placed in a cool place, for example, in a cooler bag, or covered with ice.If it has been lying around for several days, then it should not be frozen.
2. The temperature in the freezer should not be lower than -18 degrees.
3. The product must be packaged in insulating material: film, vacuum bag, cellophane, release paper.
4. Small fish can simply be poured into a container and closed with a lid. It is recommended to lay large carcasses in rows, backs up.
5. It is better to store fish on the bottom shelf of the chamber. It is opened less often, which means it will not be regularly exposed to warm air.
6. From time to time, carcasses should be inspected for mold or rust. You need to store fish by variety, as they have different expiration dates.
7. It’s good if it is possible to allocate a separate shelf for fish products.

If all conditions are met, then in terms of taste and benefits, frozen fish will not be inferior to chilled fish.

At what temperature?

Fish can be considered frozen if it is stored at a temperature of -18 degrees. If it is lower, then processes are activated in the product, leading to its accelerated deterioration.

The temperature in the freezer is affected by how busy it is.. If there are few products, you can set the values ​​to -18 degrees. When filled to 80-100%, the controller is set in the range of -20...-25 degrees.

It is better not to allow full loading, as “warm pockets” form in the chamber, which negatively affects the storage of carcasses. The door should always be tightly closed.

Common mistakes

Common mistakes made during storage fish in the freezer:

1. Storing uncut product.The shelf life can be extended by removing the internal organs and gills from the fish.

   They contain microorganisms that accelerate the decomposition process of carcasses.

2. Stowing a product without packaging. When direct contact with low temperatures occurs, meat gets a “cold burn.”

   This leads to a deterioration in its appearance and taste characteristics. The meat will acquire a hard fibrous consistency, the aroma of the fresh product will disappear, and the process of fat hydrolysis will begin, which will cause the appearance of an off-flavor.

3. Re-freezing. If the product has been defrosted, it should not be placed back in the freezer.
4. Lack of markings. Information about the date the carcasses were placed in the freezer should be written on the packaging material. It is very easy to forget the expiration date, and the consequences of eating fish that has expired are quite serious.

Consequences of incorrect product content

Improper storage of the product can lead to the following consequences:

• reduction of shelf life and spoilage of carcasses;
• shrinkage, during which the consistency of the meat changes, the smell and color of the meat changes;
• triggering the hydrolysis of fatty acids - the skin turns yellow, a foreign odor appears;
• the appearance of mold and putrefactive decomposition of the product occurs when it is not frozen;
• darkening of the surface upon contact with air;
• absorption of foreign odors - this occurs if the carcasses were not hermetically packaged;
• weakening of the consistency of the fibers, separation of muscle tissue occurs during slow freezing.

How can you tell if your fish has gone bad?

The following signs indicate product damage:

• discoloration of meat, scales and skin - yellow and whitish areas are an obvious sign of spoilage;
• weight change - spoiled fish becomes lighter;
• the appearance of mucus after defrosting - it indicates a bacterial infection;
• deep biochemical changes are indicated by a garlicky or putrid odor;
• the smell of hydrogen sulfide indicates that the breakdown of proteins was started before the product was frozen;
• When bacterial decomposition of meat occurs, an ammonia smell appears.

Video on the topic of the article

This video will show you how to properly freeze and store fish:

Conclusion

Freezing fish can significantly extend its shelf life. However, even in the freezer, the product can deteriorate, which happens if it is not prepared correctly or the basic storage conditions are violated. Therefore, you need to approach this process responsibly.