How to store salted salmon

Shelf life: 10 days
Shelf life: 10 days
Shelf life in the refrigerator: 10 days
Freezer life: 90 days

Storage conditions:
Store at a temperature not exceeding +6 °C

Many people like to eat salmon. This fish has an original taste that does not get boring. Its real name is considered to be Atlantic salmon, which lives in the northern seas of the Atlantic. It is not always possible to purchase this particular fish in the store. In most cases, the salmon sold are cage salmon that are raised on a farm. It is often called salmon. It is customary in Norway to raise this fish in a cage. There she gets special food, which makes the meat red. Shrimp and artificial pigments are usually used as fish food. This is worth knowing, as is the shelf life of salmon. A person who does not have experience will not be able to distinguish between farmed and wild fish. Wild salmon has a different head shape and well-developed fins. The natural appearance distinguishes this fish from those bred in captivity. The latter is usually fattier, but natural fish has a much more original taste.

Useful properties of salmon

Red fish appeals to many people. It is believed that it is almost impossible to spoil it. It is eaten in a variety of forms. Salmon can be fried, salted, marinated and smoked. In addition to its pleasant taste, this fish is distinguished by its beneficial qualities. It does not accumulate harmful chemical elements. Therefore, it can be eaten and not fear for your life.

It is also worth noting that salmon contains many useful substances. When you introduce this fish into your diet, a person begins to receive fatty acids. Everyone's favorite Omega-3 is found in salmon. Thanks to it, you can prolong your youth and feel much better. Stress hormones are regulated by this acid. If you start eating salmon, you can lift your mood, relax, get rid of unpleasant emotions and drive away depression. You can also increase mental performance by eating this fish. The brain will consume more oxygen, and its blood vessels will become more elastic. Blood circulation with this diet improves noticeably.

This is an excellent food for those people who need to gain strength after physical labor. Fish helps restore metabolism, reduce fat deposits, strengthen bone and muscle tissue, and relieve inflammation in arthritis. This is as important to know as the shelf life of salmon. There are about 220 calories per 100 grams of product. This is not a lot, so this fish can be eaten as part of a diet. Since the fat in salmon is healthy, it will not spoil your health. The body will rejuvenate and receive the necessary substances.

Harm to salmon

It is generally accepted that healthy fish are those that have grown in their natural conditions. If salmon was grown artificially, it will not always be useful to people.

Since red fish is in great demand, this business is very attractive to many. It is often grown on a farm. Salmon raised in cages differs from wild salmon in taste and beneficial properties. Its fat is formed due to artificial food, and the fish may not move much in the cage. Due to artificial feed, salmon's composition changes greatly. In addition to vitamins, these fish are given antibiotics and artificial pigments to give color. A person who eats this type of fish can gain extra pounds. Canthaxanthin is added to fish food, which was previously added to cosmetics for a quick tan. Now these drugs are prohibited in the USA and Europe, as they cause vision problems. The substance could enter the retina from human skin. Therefore, perhaps it can harm a person if he consumes such salmon. Typically, canthaxanthin is used in fish farms because it costs less than natural pigment. This is important to know for your health, just like the shelf life of salmon.

There is no need to start worrying just yet, since this type of fish is rarely a regular dish in our diet. But it is better to eat salmon as needed. Significant research has been conducted by the Wild Salmon Center and the Pacific Environment and Natural Resources Defense Center and other important organizations. They caution consumers against purchasing farmed salmon for food. Their concerns are based on research that shows you can get cancer if you eat cage salmon more than once a month. This fish contains ten times more harmful substances than wild fish.

People who are allergic to seafood and fish should also be careful. Patients with urolithiasis and cholelithiasis, with thyroid disorders, active pulmonary tuberculosis, inflammatory and ulcerative processes in the gastrointestinal tract, as well as with acute chronic liver diseases should not eat this fish. A large amount of saturated fatty acids can have a bad effect on the described diseases.

How to choose good salmon?

To choose a good fish you need to know some rules. This is as important as the shelf life of the salmon. Fresh fish should smell pleasant and have clear eyes. The skin should be shiny and the meat should look firm. If you purchase a product in vacuum packaging, you should know that there should be no liquid there. But if it is available, there is no need to buy such fish, since the production technology could have been violated. The salmon should be pale pink in color. A bright color may indicate dyes or stale fish.

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Subtleties of storing lightly salted salmon

You should always adhere to the terms and conditions of storage, especially for fish products. Before stocking up, you need to learn how to store salted salmon at home. The generally accepted shelf life is that the lower the temperature, the longer the shelf life. The degree of salting affects the timing - the higher the concentration of salt in the brine, the longer it can be stored in it.

Rules for storing salmon (fresh, lightly salted or salted):

Chilled, without vacuum packaging, at a temperature of about 20°C - up to 2 hours on the table (if it is not hot, up to 5 hours are allowed).
Chilled, in the refrigerator, about 0°C - a week, maximum 10 days (salted 10-14 days, in strong brine - 3-4 weeks).
Vacuum packed, fresh zone – up to 2 months.
Properly frozen, in the freezer, -18°C and below - up to six months.

Storage location, temperature conditions	Maximum permissible storage periods
Room conditions, 20±5°С	5 o'clock
In the refrigerator, without vacuum 0±2°С In vacuum packaging	10 days 2 months
In the freezer, -18±5°С	6 months

Interesting! For longer storage of salmon in the refrigerator, separate the skin and place it in an airtight container (non-metallic) and fill it with vegetable oil (preferably refined, with a set of spices). It will be good for consumption for 3 months, only becoming tastier.

How to store in the refrigerator

If there is less than a week left before the feast, you can save the purchased fish by refrigerating it, but you should still take certain precautions. It is better to wrap the salmon in cloth or foil. Polyethylene is prohibited; it will accelerate pathogenic processes, if any, and also increase foreign odors.

Fish products should be stored separately from other foods to avoid exchange of flavors. If the salmon is fresh, you can place it in cold water before cooking to restore its former freshness. In order for the fish to remain unchanged for as long as possible, it is sprinkled with lemon juice, wrapped in a cloth soaked in vinegar, and a plate with pieces of ice is placed.

Salted salmon can be stored in its own brine, then it will remain juicy longer.

How to store in the freezer

To preserve fish stocks for up to six months, they need to be frozen correctly. This means that only fresh salmon, without signs of spoilage, is used for frosting. Before placing in the freezer, pieces of fresh or lightly salted fish are wrapped in cling film or placed in sealed plastic bags - this will keep the fish steaks juicy.

One of the storage options is ice crust. To do this, pieces of fish are dipped in cold water and placed in the freezer on a tray. When the crust freezes, dip again and repeat the process until the desired thickness of the ice crust is reached (up to 2 cm). You can simply place the pieces in sealed bags and add a small amount of water. If you freeze them like this, then you can remove them later or leave them just like that – crust + film.

Interesting! You can freeze any salmon - fresh, lightly salted, salted, even smoked. To ensure that it freezes evenly and efficiently, follow the general rules for freezing salmon, plus pre-cut it into portions.

Vacuum-packed smoked fish can be stored in the refrigerator for up to 2 months, unless otherwise indicated on the package. Opened packaging must be used within 5 days. Frozen can be stored longer - up to 3 sealed and 1 month - for fish in film, but without a vacuum.

Fried pieces are stored at 1±1°C for up to 2 days, while they are placed in the refrigerator already cold and packaged standing up (placed on the edge, one layer). The top of the dish is covered with a lid or covered with cling film.

Storing salmon

Salmon should only be stored in cold conditions.

At the same time, it is worth noting that the lower the temperature, the longer the shelf life of the fish will be.

Shelf life of salmon in the refrigerator

Fresh fish in industrial packaging can be stored for 7 to 10 days at temperatures from 0 to +2 degrees. Salmon with damaged packaging can remain fresh in the refrigerator for no more than a day.

Smoked salmon can be stored in the refrigerator according to its expiration date. Usually it is from 5 to 6 days . It is believed that the lower the temperature, the better. The shelf life of salmon is reduced if the fish spends an extra hour outside the refrigerator. That is, it can be stored for one less day.

Shelf life of salmon in vacuum packaging

Such salmon can be stored for 45 days at temperatures from -8 to -4 degrees. The shelf life of salmon in vacuum packaging at temperatures from 0 to +6 degrees is 30 days . Shelf life of lightly salted salmon. This fish can be homemade or industrially prepared. The shelf life of lightly salted salmon prepared at home is from 2 to 3 days . If the fish is industrially prepared, the expiration date may be indicated on the packaging. Or it will be equal to 45 days at a temperature of -8 to -4 degrees. The shelf life of salmon in vacuum packaging at temperatures from 0 to +6 degrees is 30 days.

Shelf life of salmon in the freezer

The shelf life of freshly frozen salmon is from 3 to 4 months at a temperature of -20 degrees.

Try to defrost fish in the refrigerator rather than at room temperature. This will help the fish maintain its decent appearance and not lose its beneficial properties.

Shelf life of salmon at room temperature

Under no circumstances should salmon be stored at room temperature. The maximum time that fish can spend without refrigeration is 3 hours . Subsequently, the fish becomes unfit for consumption.

Shelf life of salmon in the refrigerator

7-10 days

Shelf life of salmon in the freezer

3-4 months

Shelf life of salmon at home

2-3 hours

Salmon is a commercial salmon fish (ocean and lake), which can reach a length of 1.5 meters. It is valued for its excellent taste and healthy qualities. And it is used not only boiled or baked, but also salted. Salted salmon is considered a delicacy. Some housewives, in order to save money, salt this fish on their own, so as not to overpay for a ready-made product. But due to the large size of salmon, the question often arises of how to store salmon at home. Answers to this and other questions can be found in this article.

How to store chilled salmon

Regardless of when the chilled salmon is cooked, it should be stored in the refrigerator. No more than 2 hours - that’s how long you can keep it at room temperature. The shelf life of fresh salmon at a temperature of 0-2°C is no more than 10 days.

A few secrets will help maximize the shelf life of salmon:

You can’t store fish open in the refrigerator - it needs to be covered with a cloth, or better yet, wrapped in foil;
Fresh salmon should not be placed in polyethylene, as this will reduce its shelf life;
fish in the refrigerator should be as far as possible from other products; it is better to give it a separate shelf;
if you place salmon in cold water, it will retain its juiciness;
storing salmon will be as long as possible if you sprinkle its surface with citric acid or wrap it in a cloth soaked in vinegar;
Chilled salmon will feel best in the refrigerator if it is placed in ice cubes.

How to choose

You can find salmon in different forms on store shelves. It happens:

lightly salted;
salty;
smoked;
fresh;
frozen;
chilled;
pickled.

Each species has its own characteristics, but there are general rules that you need to remember when buying this fish.

When choosing a fresh carcass, look at the eyes. In fresh fish they are transparent.

The skin of good quality salmon is shiny and the meat is dense. The smell is pleasant, fresh, and the gills are bright red. White, gray, green - indicators of staleness of the product.

When pressing on the fish, there should be no hole left on it. If the carcass is fresh, its structure is dense and elastic.
A cut of high-quality salmon has light-colored veins.
The product placed in vacuum packaging must not be in liquid. When it is present, there were violations of production technology.
The delicate pink color of the salmon cut is an indicator of its quality. Brighter colors may indicate the presence of dyes or a stale product.
In a vacuum, they mainly sell belly, steak, fillet, and sliced meats.

Sliced fish should not be purchased for several reasons. Firstly, no one will be able to determine its degree of freshness by appearance, and secondly, it will be impossible to understand what kind of fish these pieces are from. In addition, unscrupulous manufacturers often use substances that are harmful to health, such as benzoic acid, as preservatives.

Refrigerated storage

Salmon purchased in vacuum packaging can be kept in the refrigerator for 30 - 45 days. And if the package has already been opened, even if stored on a refrigerator shelf, the product will need to be consumed within 24 hours.

The shelf life of salmon in brine is longer, but it will depend on the degree of salting.

Lightly salted fish can be stored in a cold place for 6 days,
medium salted – up to 2 weeks,
and in brine with a high concentration of salt - up to 30 days.

To extend the refrigerated storage time, the fish fillet is peeled, placed in a glass or ceramic container, filled to the top with sunflower oil with spices (optional) and stored at 0 ° C - + 6 ° C. Store salmon in this form. possible within 3 months.

The shelf life of chilled salted salmon is shorter than when frozen. Therefore, for longer-term preservation, it is placed in the freezer.

How to preserve salted fish for a long time?

Any salted fish must be stored in a cool place, the best storage place is of course the refrigerator, but you need to constantly monitor it.
During storage, the fish may become covered with a white coating, which means that the fish is already beginning to deteriorate. In this case, the fish must be thoroughly washed and cooked. You can also store fish in vegetable oil. In this case, you need to put the fish in the jar and fill it with oil. If the fish needs to be preserved for a very long time, then only freezing will do, but the taste will be noticeably different.

In any case, salted fish is stored longer than just fish, that is, not salted or smoked.

The best way to store salted fish is vacuum packaging, but this is all done in specialized production.

Well, if we consider storing salted fish at home, then in order for the salted fish to be preserved for a longer time, you need to store the fish in the refrigerator after wrapping it in parchment paper or a clean soft cloth.

Naturally, fish will be stored in the freezer much longer than just sitting on shelves or in refrigerator compartments.

Salted fish immersed in sunflower oil or canned fish in a saline solution can also be stored for a long time.

A very convenient circumstance is the presence of salted fish in the house, which can be used as a “handy” snack.

You can preserve salted fish for as long as possible in the following ways:

Immediately after salting, wrap the fish in parchment paper or cloth and put it in the refrigerator. This way it can be stored for up to 5 days.
Herring must be stored in the brine in which it was stored in the barrel. You can moisten a cloth with brine and wrap it around the fish.
Place the herring in an enamel saucepan or glass jar, pour in vegetable oil.
salted red fish wrapped in paper or cloth (not polyethylene) can be stored in the freezer, very cold.

Before the holidays come, you always want to pamper yourself, your loved ones, or your guests with something delicious. One of these holiday delicacies can be salted red fish. However, it is better to salt it yourself than to buy it and sometimes have to store it for even a single day. Freezing or some kind of heat treatment greatly destroys the beneficial properties of fish. But there are still storage methods. I use one of these myself with success. I put salted fish without skin (only fillets) in a glass jar in a very dense layer. I add bay leaf and black pepper. Then I pour vegetable oil into the jar so that it completely covers the fish, close the top with a plastic lid, and then put it in the refrigerator. This way the fish can be stored for a whole month. If you need to preserve the fish for a short period of time, then wrap the lightly salted carcass in a cloth soaked in vinegar and put it in the refrigerator. This way, fish can be stored for no more than 10 days.

Frozen storage

store salmon in the freezer at -18 ° C for up to six months.

Freezing and storing salmon in the freezer must follow certain rules:

Only absolutely fresh fish is frozen;
the carcass is first divided into small pieces;
parts of the fish are wrapped in film, and then placed in bags and sealed tightly.

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There is also a way to store salmon in an ice crust. To do this, chilled fish is dipped in water and frozen until a crust of ice forms on its surface. Then it is dipped into water again and frozen. This procedure is repeated until the fish is encased in a dense ice crust, after which it is placed in a bag and placed in the freezer.

You need to defrost fish in the refrigerator. If this is not possible, gradual defrosting in ice water is allowed.

Lightly salted, salted and smoked fish are also frozen, divided into portions.

Methods for storing fresh fish in the refrigerator

Freshly caught fish is not only healthy, but also incredibly tasty, but not everyone is a fan of fishing. If the process of fishing does not appeal to you, and you prefer to buy fish in specialized stores, do it in trusted places so that you do not have to doubt the quality.

If heat treatment is not planned immediately, but several days after catching or purchasing, you can store the fish fresh by placing it in the refrigerator.

Before putting it in the refrigerator, you need to clean the fish well, removing all scales, and also gut all the insides, cutting off the head if necessary. After thoroughly washing the fish carcasses both from the outside and from the inside, let them dry or pat dry with a paper towel.

Place the fish whole or pre-cut into pieces in a clean, dry container, and pour the marinade over it. In this form, the pulp will not dry out and will not lose its freshness for the next couple of days. Ideal ingredients for marinade:

lemon juice,
vegetable oil,
soy sauce,
vinegar,
spices to taste.

Also, ordinary table salt can act as a preservative, which is used to rub the fish on all sides.

In this form, you can store fish in the refrigerator for up to two days without losing freshness.

Storing salted and lightly salted salmon

Salting salmon is the most common way to process it. Even a very large amount of salt cannot spoil it. This fish (like lard) absorbs only the required amount.

You can store salted salmon on the refrigerator shelf in a container with brine, as well as on the loggia at +2°C (not higher).
Lightly salted fish is kept refrigerated (possibly without brine).

Before storing salted salmon without refrigeration, it is peeled, divided into small parts, placed in a glass (ceramic) container, tightly closed with a plastic lid and wrapped in film. In such conditions, lightly salted salmon can be stored without refrigeration for up to 10 days.

General storage table

Storage

Shelf life

How to store dried and dried fish

A product such as dried fish can be stored for a year without losing its taste. The main thing is to follow the recommendations depending on the chosen storage method.

The most reliable way is to store fish wrapped in cling film in the freezer.

If for some reason this option does not suit you, storing dried fish in a pre-sterilized jar will be effective. You can roll up the product using a small amount of alcohol or a small candle to remove oxygen.

A popular method of storing dried fish is hanging. For this purpose, bags made of natural fabric are used, which allow air to pass through well, but serve as protection against insects. However, in this form the fish will retain its taste and quality for no longer than 30 days.

As for dried fish, its storage conditions do not cause much trouble. The place should be warm, cool and humid.

Vacuum storage

If the packaging is not damaged, lightly salted and salted fish in a vacuum can remain fresh for up to 60 days.

The shelf life of salmon in the freezer will extend up to several months if it is kept at a temperature of -18°C (not higher).

After opening the package, the shelf life of salmon is 24 hours.

Depending on the temperature conditions, the shelf life of this product in a vacuum may vary:

3 days – in the refrigerator, in homemade packaging;
30 days – at 0°С -2°С;
45 days – at -8°С –4°С.

These indicators refer to the total shelf life of salmon from the moment it is packaged, not purchased. Thus, fish packaged 10 days ago, based on storage conditions, can remain fresh for 20 to 25 days.

Salted red fish is an excellent appetizer that is often enjoyed at the holiday table. It goes well with white bread and butter or becomes an ingredient in many salads. But after salting, a logical question arises: how to store salted red fish at home?

All the rules and secrets of storing red fish are in our article.

Storing salted fish

The key to answering the question of how long salted fish can be stored is the correct choice of product for salting and precise implementation of the preparation technology. It is these two issues that should be given the closest attention.

The rules for choosing a quality starting product are as follows:

· the presence of a color characteristic of a particular type of fish;

The benefits of salted red fish

Red fish is salted to maximize its shelf life.

The product is highly valued due to its large number of useful substances. Red fish contains vitamins B, D, E, calcium, phosphorus, magnesium, as well as healthy proteins, fats, carbohydrates and amino acids that are vital for the human body.

Doctors around the world advise including this product in your diet, and here's why:

Fish oil strengthens the skeletal system and prevents rickets in children during cold periods, which occurs due to a lack of vitamin D.
Fatty acids lower blood cholesterol levels, relieve stress on the cardiovascular system, and help cope with depression.
Melatonin has a beneficial effect on sleep and helps cells recover.
Vitamins strengthen the immune system, improve the digestive system and liver function, removing harmful substances and toxins from it.
B6 helps with problems with the reproductive system, improves hormonal processes and fights infertility.
E slows down the aging process and improves the condition of skin, hair and nails.
Vitamin A normalizes the functioning of the visual system.
B12 replenishes the lack of hemoglobin in the blood and improves blood circulation.

How to choose

Here are a few rules for choosing salted or fresh fish for home salting:

Decide in what form it will be more convenient for you to store it: by weight, cut into pieces or as fillets in vacuum packaging.
After pressing on the fish, there should be no traces left on it. A quality product will be dense and elastic.
If you buy pink salmon or salmon by weight, pay attention to the color. It should be light pink, without any spots or dark areas. A spoiled product will have a dark color, while a frozen product will have a light gray tint.
If you buy salmon or trout steak, pay attention to the gray layer between the flesh and the skin. It should not be too thick, and the bones should fit tightly to the meat and not lag behind it.
Fresh fillet has an even side cut.
If the piece has a lot of white veins, it means that the part that is close to the tail was used. This part is drier, but the meat closer to the head part is tender and fattier.
If you buy a product in vacuum packaging, make sure that there is no air or water droplets inside. If the packaging does not fit tightly to the product, this means that the storage and production technology was violated.
Pay attention to the product label, which indicates the production date and expiration dates.

If you take these simple rules into account when purchasing and observe the shelf life of salted fish in the refrigerator, it will delight you with a fresh, unique taste.

Important. If a vacuum-packed product is stored in a store not in the refrigerator, but on a shelf, the risk of damage to the product is too high - do not buy such fish.

Shelf life of fish products in vacuum packaging: advice from professionals

It is known that fish is a perishable product, so the consumer purchases a small amount of fish or fillet to immediately eat. But many fresh frozen fish are stored in the freezer. However, after thawing, the fish will no longer have a dense structure, since ice crystals destroy it.

Lightly salted and smoked fish can be stored in the refrigerator, but you need to know that fish proteins are very sensitive to light and oxygen, so after 2-3 days the first signs of spoilage appear (change in color, smell, loss of elasticity). The consumer does not know how long the fish spent on the store counter.

Vacuum packaging of fish allows you to increase the shelf life several times, allows you to preserve the appearance, color, smell, aroma, taste of fish, improve the process of salting and marinating, preserve vitamins and attractive appearance. When selling fish in vacuum packaging, you can package it into consumer-friendly portions of different sizes, thicknesses, lengths, and also store the product in the freezer.

Vacuum packaging of chilled, salted, smoked, dried fish prevents dehydration and weathering, so that the fish in the package does not become overdried and brittle, and the original weight of the product is preserved. The absence of odor allows you to store food from different groups in one refrigerator. There is no need to clean and gut the fish, since already processed fish is often vacuum packed.

Transparent packaging allows the buyer to examine the product, conveniently store and transport it due to the fact that the product in vacuum packaging takes up little space. When choosing salted fish in vacuum packaging, be sure to check the tightness of the packaging.

There should be no air or liquid inside the package, and the film should fit tightly to the fish. The presence of liquid inside the vacuum packaging indicates a violation of the technology for preparing or packaging fish. Be sure to pay attention to the expiration date of the fish.

You should choose those packages where the production date is indicated with a stamp directly on the film, because the pasted label may be re-pasted by an unscrupulous seller. Fish that has expired should not be eaten, even if it looks quite appetizing. You should buy vacuum-packed fish only from a display case equipped with a refrigerator. If vacuum packages are on the shelves of a warm sales area that are not equipped with a refrigerator, then it is better not to take such fish.

The fish inside the package should have a beautiful natural color. If whitish mucus appears on the surface of the fish, this means that the product is spoiled: the storage conditions were violated or the expiration date has expired. It is dangerous to buy such fish. The shelf life of lightly salted fish at temperatures from -8 to -4°C is usually 45 days, and from 0 to +6 - no more than 20 days. After opening the vacuum package, salted fish can be stored in the home refrigerator for only 2-3 days.

When packaging under vacuum, air is actively removed and the seams of the container are subsequently sealed. Recently, in addition to the airless vacuum environment, a modified gas environment has also begun to be used. There are positive properties of vacuum-packed food products: the shelf life of packaged products is extended compared to unpackaged ones; organoleptic properties (taste, smell) are preserved for a long time, weathering and drying are prevented; during transportation, storage and sale of products, there is no secondary contamination or contamination with microbes; When using a zip fastener in the packaging, when opening it and using part of the product, the remainder does not need to be repacked.

All information in declarations and on the label must comply with the Technical Regulations. Before registering on the Rosakkreditatsiya website, experts from the certification body provide the service of correctly filling out the declaration of conformity for fish products after laboratory safety tests.

Specialists of the certification body FSBI "Rostov Reference Center of Rosselkhoznadzor"

How to store red fish after salting at home

Salted fish is a perishable product. The storage location is chosen to be cold and dark. Check the fish every 2-3 days.

If you find signs of spoilage, do not eat it:

Sticky coating on the skin. Rinse it off with brine and eat the fish immediately. The next day it will be irrevocably damaged.
Loss of density and elasticity. Press the product with your finger: if the resulting dent does not straighten out, the fish has spoiled and should not be eaten.

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Cold storage

Wrap the product in cotton cloth or paper, then immediately put it in the refrigerator. Store it at a temperature of +2...+4°C for no more than 5 days.

Soak a piece of cloth in table vinegar, wrap the fish, put it in a plastic bag and put it in the refrigerator. This way it will last no more than 10 days.

Another way is to leave the product in brine:

lightly salted can be stored in the refrigerator for about 6 days;
medium salted - 2 weeks;
in a concentrated saline solution - a month.

If you are preparing a delicacy for a specific event, calculate the time in advance and choose a pickling method that allows it to be stored for the longest possible time.

Advice. Do not leave fish near other foods, especially eggs or vegetables. Bacteria form on them, which will lead to spoilage of the product if they lie nearby.

If the fish is purchased in a store in vacuum packaging, its shelf life is much longer:

in the refrigerator at temperatures up to +6°C - 1 month;
in the freezer at temperatures down to -8°C - 1.5 months.

After opening the vacuum packaging, consume the product within 24 hours.

How to store fried salmon

The question of whether it is possible to store fried salmon is very relevant. You can get poisoned from cooked fish just as easily as from raw fish. This dish should be stored in the refrigerator.

At temperatures up to 2-3°C, the shelf life of fried salmon will be no more than 48 hours.

After they have cooled, the fish pieces can be placed in a bowl or pan. At the same time, they are not stacked on top of each other, but “placed” edgewise. The dish with fish must be covered with cling film or covered with a lid.

Freezer storage

The freezer is the optimal place for long-term storage of red fish. To freeze salted salmon or trout, follow a few simple recommendations:

Cut the fish into large pieces and pat them well with a paper towel or cloth. Rub until they are completely dry.
Wrap the pieces in cling film, then place in a plastic bag.
Remove excess air from the bag and seal tightly.
Place the pieces in the freezer on one shelf. Then the odors will not mix during storage.

You can leave fish in the freezer for six months, but the sooner you take it out, the juicier, fresher and tastier it will be after defrosting.

Advice. Do not freeze salted fish with white meat (mackerel, herring). After defrosting, it loses its taste and density.

Thaw salted fish gradually. To begin, place the product from the freezer into the refrigerator for approximately 4 hours. Then it defrosts at room temperature. If you follow these rules, the fish will retain its structure, rich taste and color.

Features of storing red fish

You can preserve fresh red fish at home if it is processed properly. It is important to keep the chilled product at room temperature for no longer than 5 hours, then irreversible processes will begin in it and the meat will deteriorate. In the refrigerator, the time increases to 1 day, but greatly depends on the initial quality. The shelf life of chilled salmon or salmon increases when frozen. A whole carcass will last a year in the freezer without spoiling.

Fresh salmon or trout cannot be stored in the refrigerator for long, so it is recommended to immediately heat or salt the fish. The optimal storage duration for different processing methods and storage methods is presented in the table.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

Up to 6 months (frozen pieces), up to 1 year (carcass)

Choose smoked fish carefully in the store. Due to its characteristic persistent odor, it is difficult to detect its spoilage.

At the same time, in vacuum packaging the shelf life of red fish increases slightly. You can store salted salmon in it for up to 40 days. If you marinate it yourself, it will retain its properties for 30 days. There is no point in taking a finished product; it is better to process it yourself, choosing truly fresh seafood.

Shelf life

If you want to preserve lightly salted salmon, salted trout, herring or mackerel for as long as possible, maintain the correct temperature.

In the refrigerator at a temperature of about +4°C:

Medium-salted herring can be stored for no longer than 2 weeks;
fatty mackerel - up to 10 days;
lightly salted salmon - no longer than 3 days;
lightly salted salmon in vacuum packaging - no more than 30 days;
lightly salted fish of other types - up to 5 days;
medium-salted and marinated seafood - no longer than 2 weeks.

If you follow these storage rules, the delicacy will delight you with its rich taste and delicate texture.

Note. If you have any doubts about the correct temperature conditions when storing salted fish, do not take risks. Seafood poisoning is dangerous to health. It’s better to play it safe and cook the salted fish again, observing the temperature conditions during storage.

How to store salted fish

Salt is a universal natural preservative, with the help of which products can remain fresh for a certain time, even outside the refrigerator. The main thing is that the room is dark and cool.

Salted fish is best stored at low temperatures, pre-filled with brine. The shelf life of this product directly depends on the degree of salinity. The longer-lasting product will be the one with the higher amount of salt. Vegetable oil can extend the shelf life of salted fish if it is poured into the container where the product is stored.

How to salt red fish at home

Here's how to salt your own fish:

Choose the right fish - trout, salmon, sockeye salmon, pink salmon or chum salmon are best.
Open the abdominal cavity and gut it well, remove the head and cut off the tail and fins.
Remove all scales and rinse the fish well in cold water.
Make a cut along the ridge. Carefully separate it from the meat and remove all excess bones.
Remove all films from the inside.
Prepare 1 tbsp. l. sugar and 2 tbsp. l. salt per 1 kg of product.
Mix salt and sugar together and season the fish well with this mixture.
Place the fish in a deep bowl, skin side up, and cover tightly with a lid or cling film.
Add your favorite seasonings or herbs if desired.

After some time, the pickling will begin to release juice. It will be ready in 2-3 days.

Advice. If you don’t want to bother with cutting up a whole fish, buy a ready-made fillet or piece right away. It will cost more, but will save a lot of time.

It will be ready in 10 hours, but it is better to leave it for 2-3 days - it will be salted better and will have a brighter taste. To finish the salting process, simply drain the water in which the fish was lying.

A few tips for the holiday table

A few tips for housewives on how to present this delicacy prepared with their own hands:

Self-catering snack. Beautifully arrange thinly sliced pieces of red fish on a platter and garnish with herbs to taste.
Filling for pancakes. Coat them with cream cheese on the inside, add pieces of fish, and add a little herbs to taste.
Bruschetta with salted salmon. Fry slices of white bread in butter, place thinly sliced avocado and salmon slices on top.

How long to store smoked fish

To avoid losing the taste of this delicacy, and also to avoid exposing yourself and your loved ones to the risk of contracting an intestinal infection, try to provide this product with the necessary storage conditions.

Wrap the fish in parchment paper or foil if you do not plan to store it for a long time. Depending on the type of smoking, fish can be stored in the refrigerator from 3 days (hot smoking) to 7-10 days (cold smoking).

A more complex, but effective way to store smoked product in the refrigerator is a concentrated salt solution. A piece of clean cloth is soaked in salt and fish carcasses are wrapped in it. This method will keep the fish fit for consumption for 1-1.5 months.

Freezing will help increase the shelf life of smoked fish. This process does not require any special preparation, the main thing is to wrap it in parchment, so the fish will remain aromatic even after defrosting.

Even if you comply with all storage conditions, be extremely careful, because you are dealing with a perishable product. The danger of smoked fish lies in the fact that the processes of decay that have begun may have absolutely no effect on its appearance.

If you notice an unpleasant odor, the surface seems slippery, or there is a coating on the fish’s body, cut it near the spine and sniff. The rotting processes begin precisely from this part, and this is the easiest way to verify the edibility of this product.