How long does pickled mackerel last in the refrigerator?

Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about how and how long you can store salted fish at home. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.

Features of storing red fish

Red varieties are salted in three ways:

• Dry method. Involves rubbing the fillet with salt and seasonings. The expected savings period is up to 6 days.
• Wet method. Involves soaking the fillet in a saline solution. This technique increases the period to 14-15 days.
• Mixed method. Involves salting, further washing and new soaking in a saline solution. This appointment can extend the period up to 25 days.

One of the options for extending the storage period may be treatment with vegetable oil. Layering each piece with vegetable oil, lining it with parchment and wrapping it in a cloth soaked in vinegar will extend the storage period by 4-6 days.

You can save salmon, pink salmon or chum salmon that have a white or yellow coating on them by consistently following the recommendations:

• The plaque is washed off with a strong saline solution.
• Then each piece is washed with cold, clean water.
• The fillet pieces are immersed in freshly prepared salt brine (the brine should completely cover the fillet pieces).
• The container with fish is closed with an airtight lid and put away in the cold.

Lightly salted salmon can be further processed, thereby increasing its shelf life. Remove the skin from the salmon steak and cut the flesh into thin slices along the fibers. For salmon, take a glass container. Salt and seasonings are poured onto the bottom. Sprinkle each layer with a mixture of salt and seasonings and sprinkle with lemon juice.

The top layer is filled with high-quality vegetable oil so that the liquid completely covers the fillet. Cover the canned food with a lid and put it in the refrigerator. This way the salmon will be stored for about 15 days. Dry-salted chum salmon can be preserved for 1-2 days longer than usual if you wrap each piece with parchment paper.

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

Advice! To prevent food from absorbing a persistent fishy odor, salmon, herring or pink salmon should be placed on a separate section of the shelf.

Red varieties tolerate long-term freezing well, but then when defrosting it is recommended to create conditions close to natural. The workpieces are immersed in cold water for 20 minutes, then left in a glass container at room temperature. As soon as the fish has thawed a little, it is cut into pieces and left again until completely defrosted.

Refrigerator Thermometers - Food Safety Facts

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Cooling stored food to the proper temperature is one of the best ways to slow the growth of dangerous bacteria.

A refrigerator thermometer can make a big difference.

When it comes to protecting yourself and your family from foodborne illnesses, one of the most effective tools is your kitchen refrigerator. In fact, at room temperature, the number of bacteria that cause foodborne illness can double every 20 minutes! Cooling foods to the correct temperature is one of the best ways to slow down the growth of these bacteria.

For a refrigerator to work well, it is important to keep its temperature at 40°F or lower; the freezer compartment temperature should be 0°F. Since few refrigerator controls indicate the actual temperature, using an inexpensive free-standing thermometer will allow you to monitor the temperature and adjust the refrigerator and/or freezer setting as needed. Buy one for the refrigerator and one for the freezer and check them often.

Products on this page:

Refrigerator Strategies: Ensuring Food Safety

In addition to keeping your refrigerator temperature at 40°F, you can take additional steps to ensure your refrigerated foods remain as safe as possible.

• Avoid "overpackaging". Cool air must circulate around refrigerated foods to keep them properly chilled.
• Wipe up any spilled liquid immediately. In addition to reducing the growth of Listeria bacteria (which can grow in refrigerated temperatures), getting rid of spills, especially drips from thawing meat, will help prevent "cross-contamination," where bacteria from one food item spreads to another. .
• Keep Covered: Store refrigerated foods in closed containers or sealed storage bags and check leftovers daily for spoilage.
• Check the expiration date of the products. If the product has expired, throw it away. If you're unsure or the food looks questionable, a simple rule: "When in doubt, throw it out."
• Clean your refrigerator frequently. Make this task part of your kitchen cleaning routine!

Fast cooling

Whether you're dealing with leftovers or freshly purchased groceries, it's important to quickly get the food you need to refrigerate into the refrigerator. Leaving perishable foods out for 2 hours or more allows bacteria to multiply quickly and can put you at serious risk of contracting foodborne illnesses.

• Groceries: When you get home from the grocery store, put away refrigerated items as quickly as possible. Never leave raw meat, poultry, seafood, eggs, or foods that require refrigeration at room temperature for more than 2 hours; the limit is one hour if the air temperature is above 90°F. (If you are unsure whether certain foods require refrigeration, ask your grocer.) Also keep in mind that your car is probably even hotter than usual in indoors, so it's important not to leave food in the car longer than absolutely necessary - and never more than 2 hours (or 1 hour on a hot day).
• Leftovers: These also need to be frozen or frozen within 2 hours. Contrary to what some people believe, storing hot food in the refrigerator does not harm the device. To help hot food cool faster, divide leftovers into smaller containers before storing them in the refrigerator.
• Dog bags and take-out food: Again, the “two-hour rule” applies to take-home food. Leftover takeout or restaurant food should be refrigerated within a maximum of 2 hours. If you can't get home within 2 hours of eating out, don't ask for a doggy bag.
• Marinated foods: Always store foods in the refrigerator while marinating. Bacteria can grow rapidly in foods left to marinate at room temperature. Also, remember this safe pickling tip: Never reuse pickling liquid as a sauce without first bringing it to a rapid boil.

Defrosting with care

Because bacteria can multiply so quickly in unrefrigerated food, it is simply not safe to let food thaw at room temperature. If not refrigerated, some organisms can produce toxins that will survive the cooking process, even if the food is cooked at temperatures that kill the bacteria themselves.

There are three ways to defrost safely: in the refrigerator, in cold water and in the microwave. If you defrost food in cold water, change the water every half hour to keep it cold. Food thawed in the microwave must be cooked immediately after defrosting.

In case of disaster...

If the power goes out in your home, how do you know what foods are safe to store and eat?

• If you have adequate warning that you may lose power, freeze water in quart-sized plastic food storage bags and place them in the freezer and refrigerator to keep food cold during a power outage.
• If you do lose power, keep your refrigerator and freezer doors closed as much as possible to keep food cold.
• Check your refrigerator and freezer thermometers before using any food. If the refrigerator temperature is still 40°F or below, or the food has only been above 40°F for 2 hours or less, it should be safe.
• Frozen foods that still have ice crystals or are at 40°F or lower (to be sure, check the appliance's thermometer or use a food thermometer to check each individual package of food) can be safely refrozen or cooked.
• If you don't know how long the temperature has been at 40°F or above, don't take any chances. Throw away food.

What length is too long?

Even if your refrigerator and freezer cool food at the right temperature and you follow all other safe storage rules, there are limits to how long you can safely store food in the refrigerator. (Food will keep indefinitely in the freezer, but this may affect its quality and taste.)

More than just an "upset stomach"

Foodborne illnesses are serious business.

Foodborne illnesses are much more serious than many people think. The federal government estimates that there are about 48 million cases of foodborne illness each year, which is equivalent to sickening one in six Americans each year. And each year, these diseases lead to approximately 128,000 hospitalizations and 3,000 deaths.

• Salmonella, for example, causes millions of cases of foodborne illness each year and is a leading cause of food-related deaths.
• E. coli O157:H7 is a bacterium that can produce a deadly toxin. Infection from E. coli O157:H7 is estimated to be between 20,000 and 40,000 cases per year.
• The bacterium Clostridium botulinum produces a deadly toxin that causes botulism, a disease characterized by muscle paralysis.
• Illnesses caused by Campylobacter, noroviruses, Shigella, and other organisms can cause serious health problems, especially in children, the elderly, and people with chronic illnesses or suppressed immune systems.

You may be surprised to learn that food can make you very sick even if it doesn't look, smell or taste bad. This is because foodborne illnesses are caused by pathogenic bacteria, which are different from spoilage bacteria, the bacteria that cause food to “spoil.”

Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs; unclean water; and even on fruits and vegetables. Keeping these foods refrigerated will slow the growth of bacteria; Following other recommended food handling practices (washing hands, surfaces and food, separating raw from ready-to-eat foods, and cooking at safe temperatures) will further reduce the risk of illness.

Safe food handling: four simple steps

CLEAN Wash your hands and surfaces frequently

• Wash your hands with warm water and soap for at least 20 seconds before and after handling food, and after using the toilet, changing diapers, and handling pets.
• Wash cutting boards, utensils, utensils and countertops with hot, soapy water after each preparation.
• Try using paper towels to clean kitchen surfaces. If you use cloth towels, wash them on a hot cycle often.
• Rinse fresh fruits and vegetables under running tap water, including those with non-edible peels and skins. Scrub hard foods with a clean brush.
• Remember to clean lids before opening cans.

SEPARATELY Separate raw meat from other foods

• Separate raw meat, poultry, seafood and eggs from other foods in your shopping cart, grocery bags and refrigerator.
• Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
• Never place cooked food on a plate that has previously contained raw meat, poultry, seafood or eggs unless the plate has been washed in hot, soapy water.
• Do not reuse marinades used on raw foods unless you bring them to a boil first.

COOKING Cook to desired temperature.

• Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood and egg products in all cooking methods. These foods must be cooked to the minimum safe internal temperature to kill any harmful bacteria.
• Boil the eggs until the yolk and white are firm. Use only recipes in which the eggs are thoroughly cooked or heated.
• When microwaving, cover food, stir and rotate to ensure even cooking. If you don't have a turntable, rotate the food by hand once or twice during cooking. Always let it sit until cooking is complete before checking the internal temperature with a food thermometer.
• When reheating, bring sauces, soups and gravies to a boil.

CHILL Rapid cooling of food

• Use an instrument thermometer to ensure the temperature is consistently 40°F or below and the freezer temperature is 0°F or below.
• Refrigerate or freeze meat, poultry, eggs, seafood and other perishable foods within 2 hours of preparation or purchase. Refrigerate within 1 hour if outside temperature is above 90°F.
• Never defrost food at room temperature, such as on a countertop. There are three safe ways to defrost food: in the refrigerator, in cold water and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
• Always marinate food in the refrigerator.
• Place leftovers in shallow containers to help them cool faster in the refrigerator.

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Is it possible to freeze

Many housewives prefer to buy seafood at a promotional discount in the supermarket, and then store it in the freezer, that is, additionally freeze it. This option requires compliance with several mandatory rules:

• Only red varieties are suitable for freezing; they are preserved without loss of quality for 4-6 months.
• White varieties cannot be subject to additional freezing, since after defrosting they become watery and lose their taste.
• For storage, red varieties are cut into large pieces, dried with a towel, wrapped in cling film without access to air and put on the freezer shelf.

Attention! Salted herring or mackerel should not be frozen!

How long can you store fish in the freezer?

This question is perhaps the main one when it comes to preserving the quality of meat and seafood. After all, even properly frozen fish cannot be stored forever. Over time, it turns yellow as a result of fat oxidation and acquires a bitter taste. If we talk specifically about how long fish can be stored in the freezer, then the terms vary between 9-12 months. You can accurately name them taking into account the type of fish and the method of freezing it. But even if all conditions are met, you should be prepared for the fact that over time the taste of the product does not change for the better.

Optimal storage conditions and periods

Salted fish is one of the most popular snacks on the holiday table. Usually you do the salting yourself or buy already salted fillets of pink salmon, red fish or herring. Several centuries ago, salted fish was considered a common dish on the table of the poor. This was due to the fact that the ambassador extended the shelf life of the catch without the use of additional devices. It was believed that the lack of refrigeration chambers and cellars among the poor led to the need to salt seafood.

Over time, the situation has changed. Salted fish began to be considered a delicacy, and salting options began to be passed down from generation to generation. The question arose about how long you can store salted fish at home. The answer to this question depends on the degree of salting, the type of fish and the type of packaging:

• vacuum packaging, provided that the seal is not broken, allows you to store the product for up to 90 days at a temperature of -6 to -8 °;
• concentrated salt solutions covering the product allow it to be preserved for up to 1 month;
• plastic bags treated with vinegar help preserve the product for 10 to 15 days.

The main requirement for storage is compliance with the temperature regime. It is best to place seafood on a refrigerator shelf or on a cellar rack, where the temperature does not exceed 0 °. If the air temperature exceeds + 8 °, the product will begin to deteriorate within 120 minutes.

Attention! Unpackaged salted fish, covered with a cloth or foil, will remain edible on the refrigerator shelf for 2-3 days.

How long can salted herring be stored?

The shelf life of herring depends on the conditions in which the product is located

The maximum period for its storage in raw form does not exceed 72 hours. A temperature regime of no higher than +6 degrees must be ensured. Higher temperatures provoke the active proliferation of bacteria that cause serious food poisoning.

How to store in the refrigerator

Conditions for storing in the refrigerator may vary. Without the use of additional measures, the fish remains suitable, depending on the degree of salinity:

Additional protection measures help prolong the storage period. To do this, the fillets are wrapped in cotton cloth soaked in vinegar. Then placed in a durable plastic bag. This method extends the period by 8-10 days for any type of fish.

You should know that spoiled salted fish is a breeding ground for harmful bacteria. Consuming it can lead to serious food poisoning. Therefore, it is necessary to recognize the most common defects:

• Rust. The appearance of a yellow coating on the surface, which is formed as a result of oxidation of the fat layer.
• A tan. Redness near the spine.
• Puff. The appearance of an unpleasant odor and weakening of the meat density indicator.
• Dampness. Unsalted meat.

These defects indicate that the product is not edible.

Advice! To prevent food from absorbing a persistent fishy odor, salmon, herring or pink salmon should be placed on a separate section of the shelf.

How is fish frozen?

The tissues of this representative of the water element contain a lot of water. When properly frozen, this helps to increase the shelf life of fish. In this case, the temperature should be maintained at -18 °C without significant fluctuations in one direction or the other. It is important to ensure the required air humidity at the level of 85-95%.

The preservation of fish tissue and, accordingly, the quality of products is also affected by the speed of freezing. In the fast mode, small ice crystals form, which cover the carcass almost instantly, without destroying its structure.

Before long-term storage, already frozen fish is glazed using a special technology. The procedure is to cover the surface of the carcass with a small ice crust. It protects the fish from drying out and fat oxidation. When using the technology, each carcass is immersed for several seconds in ice water, the temperature of which is -2 °C or lower. Sometimes an antiseptic (polyvinyl alcohol) is additionally added to the water, which increases the shelf life of frozen products. If the technology is followed, the weight of the formed crust should be no more than 4% of the carcass weight.

Marinate in a bottle

Salting mackerel in a bottle is convenient if you need to salt one fish. Otherwise you need a lot of space. After all, the brine still pours out of the bottle through the cut-out window. I didn’t like this method at all, but it might work for someone.

You will need a liter bottle or 1.5 liters. Cut a small window near the neck so that you can put the mackerel inside through it. Do not throw away the cut portion. After the fish is in the bottle, replace the window and cover it with tape. Pour brine through the neck of the bottle.

If the bottle is liter, then the brine needs to be prepared for 0.5 liters. If the bottle is one and a half liters, then prepare a liter of brine.

Place the bay leaf directly through the window, since you won’t be able to push it through the neck. The remaining spices can be poured along with the brine.

Marinated mackerel in a bottle is ready in 2-3 days. The disadvantage of this method is that it is impossible to assess the degree of readiness of the fish without removing it from the bottle. You'll have to wait three days to be sure.

You can do it differently. Cut off the top of the bottle. Place the fish in a bottle and fill it with brine. The fish is salted on the refrigerator door. This option is good for cooking 1-2 mackerels. In winter, you can put bottles on the balcony.

Standards for storing fish in a refrigerator

The microorganisms present in fish affect the period of its storage, and the refrigeration cabinet inhibits the activity of bacteria and lengthens the storage time. However, the temperature of +5 C maintained in ordinary household units is not suitable for long-term preservation of product freshness, since it requires maintaining a temperature regime of -2...0 ̊C. Due to these temperature conditions, fish products will remain fresh in a classic refrigerator for 24 hours.

It is possible to set a lower temperature, but for other products this thermometer mark is too low. To solve this problem, it is recommended to first place the fish in an airtight container filled with ice, and only then put it in the refrigerator on the shelf. This will preserve freshness for 1-2 days longer than when stored in normal refrigerator compartment conditions.

It is much easier when the unit has a BioFresh or BioFresh-Plus section. In such a zone, fish products can be preserved for two days, since the temperature in the section is maintained at 0 °C. In a BioFresh-Plus container at a temperature of -2 °C, fish can stay for up to four days.

Fish and seafood are good for the human body; they contain a large amount of nutrients, micro- and macroelements, vitamins, amino acids and other essential compounds. But fish is a perishable product that requires special conditions to maintain freshness. About what rules you need to follow in order not to harm and get maximum health benefits, as well as about the rules for storing fish in the refrigerator, further in the material.

Marinated mackerel in onion peels, imitation smoking.

Smoked fish looks attractive. Why not tint the fish while marinating. Dyes? We will never use natural materials that will not harm the body.

To marinate mackerel, take onion peels. You will need approximately 150 grams of husk. Boil it until the water is rich in color. Filter and let the boiling water cool. Measure out 700 ml of onion solution. Brew tea from two bags. Mix the tea with the husk solution. Add spices to the solution.

Remember that the brine must be cold. The fish is salted for 3 days. Use your favorite set of spices.

The brine with all the spices must be brought to a boil. Cool. Place the mackerel in a saucepan and cover with brine. Cover with a plate and place pressure on top. A jar of water can serve as oppression. The dish will be ready in 3 days.

Lightly salted mackerel in a bottle with onion peels and tea: the most delicious recipe

Many housewives use a plastic bottle to salt fish. If you have a suitable place in the refrigerator to put it there, then use this method too. For a beautiful yellow color, onion skins and tea are used to produce real golden mackerel.

Ingredients:

• fish - 2 pcs.
• water - 1 l
• salt - 3 tbsp.
• sugar - 1.5 tbsp.
• bay leaf - 3 pcs.
• onion peel - 2 handfuls
• black leaf tea - 2 tbsp.
• peppercorns to taste

You will also need a 2 liter bottle.

1. The fish is salted whole, but without the head and entrails. Therefore, cut off everything unnecessary and gut the carcasses. Thoroughly clean the black films inside, remove the blood near the spine, trim the tails and rinse.

It is more convenient to cut mackerel before it is completely defrosted and still dense.

2.Pour all the husks, tea, salt, sugar, bay leaves and pepper into the pan where the brine will be brewed. Fill this with a liter of water.

3.Put on the fire, bring the marinade to a boil and boil for 3 minutes. Stir until everything dissolves and brews evenly.

4. Strain the broth through a sieve or cheesecloth and let it cool. Do not pour it hot!

5. Cut off the top of the bottle. Pour half the cooled brine into it. Place the fish in the container, tails up, and fill it completely.

Choose a flat bottle. If there are bends, the fish will lean against the walls and will not paint well in those places.

6. Wrap the top with cling film, which will serve as a lid. And refrigerate for 3 days.

7.Remove the finished carcasses and pat dry with a paper towel. It will already be well painted and salted. Cut into pieces, sprinkle with onions and serve. Outwardly, such mackerel will look like smoked mackerel, but its taste will be different, like lightly salted fish, a little spicy.

Cooking the recipe “Frozen mackerel roll”

1. Wash the mackerel, gut it, cut off the fins, head and tail. Remove the backbone and bones from the mackerel.
2. Grate the garlic or pass through a garlic press.
3. Place the mackerel slightly overlapping on cling film or parchment paper, salt evenly and generously, add spices and chopped garlic.
4. Using cling film or parchment, roll into a tight roll and refrigerate for a couple of hours.
5. Next, put the mackerel roll in the freezer for a day, this time is enough for the roll to be well salted.
6. About 10 minutes before serving, remove the roll from the freezer, cut into pieces with a sharp knife and place on a plate.

The recipe for salting whole mackerel in brine is “finger licking good” (per liter of water)

I have heard more than once that you only need to salt whole fish, without removing the intestines and head. It should turn out tastier this way because valuable fat is not lost. Personally, I often make it in pieces, because it’s faster. But if you have time to wait 3-4 days, then try pickling it as written in this recipe.

It will turn out really delicious.

Ingredients:

• mackerel - 2 pcs. large
• sugar - 2 tbsp.
• salt - 4 tbsp.
• bay leaf - 5-7 pcs.
• black peppercorns - 10 pcs.
• spicy spices (coriander, cloves, allspice, mustard beans) - optional
• water - 1 l

1. Defrost the fish in a gentle way. That is, you don’t need to put it under hot water. Ideally, place it in the refrigerator overnight or keep it at room temperature.

2.Remove the gills so that the finished mackerel does not have excess bitterness. Wash it and there is no need to do anything else with the carcass, let it remain whole.

3. Dissolve sugar and salt in a liter of hot water, add the desired spices and boil for 5 minutes. Cool the brine completely.

4. Place the fish in a plastic or glass bowl and fill it with brine. Cover with a lid and refrigerate for 3-4 days. After 3 days you will get lightly salted mackerel, after 5 days it will be of medium salinity.

During salting, turn the carcasses over so that they are evenly salted on all sides. Or press them down with a saucer so that the water completely covers them.

5.Remove the finished fish, clean it from the insides and remove the skin (if you want). Cut into pieces and sprinkle with green onions. Pour in aromatic oil. Place it on the table and eat to your health!

Defrosting

We asked experts whether salted herring can be stored in the freezer. It turns out that if you prepare the salt correctly, thoroughly clean the fish from the entrails and dry it, and then freeze it in a high-quality freezer, you will not cause any damage to the product. You are guaranteed to receive a tasty and healthy snack at any time, you just need to serve it correctly.

But this is where many people make a mistake. In an effort to serve the fish faster, they defrost it in warm water, place it on a radiator, or try to warm it in the microwave. This cannot be done. When taking the herring out of the freezer, you need to move it to the bottom shelf of the refrigerator so that it gradually moves away. Only then can you put it on a dish, where it will finally warm up. If you expect situations where you need to quickly get a snack, then freeze the fish in thin pieces. You can immediately pour them onto a plate and pour oil over them. While you are preparing the main dish, the pieces will become suitable for consumption.

Salting fish in a jar with onions and oil (recipe with vinegar)

This is a quick recipe. After 3 hours it will be possible to take a sample. But, if you doubt the quality of the fish, it is better to let it salt longer. Because mackerel is considered one of the most susceptible to infection with worms.

Ingredients:

• fresh frozen mackerel - 2 pcs.

• salt - 3 tbsp.
• sugar - 1 tbsp.
• coriander beans - 0.5 tsp.
• black peppercorns - 7-10 pcs.
• allspice - 3-5 pcs.
• bay leaf - 3-5 pcs.
• water - 1 l

• sunflower oil - 100 ml
• vinegar 9% - 2 tbsp.
• onions - 4-5 pcs.
• ground black pepper - 0.5 tsp.
• salt - a pinch

1. Cut one onion into four parts; no need to peel. Place in a saucepan, add half a teaspoon of coriander, black and allspice pepper, bay leaf, salt and sugar according to the norm. Pour a liter of water over the dry ingredients. Place on the stove and cook after boiling for 5 minutes.

2. Gut the fish, cut off the head and tails and wash thoroughly. Cut into thin pieces, about 1-1.5 cm thick.

3. Place the pieces in a 2 liter jar. When the brine has cooled, pour it over the mackerel. Close the jar with a lid and leave at room temperature for 2 hours to salt out.

4.Prepare the marinade in a bowl. Cut the onion into half rings (take 4 heads), salt it with a pinch of salt, pepper, pour in two tablespoons of vinegar and 100 ml of sunflower oil. Mix well.

5.When the mackerel is salted, remove it from the brine and transfer it to the marinade with vinegar. Stir and let stand in the refrigerator for another 1 hour, this will make the fish even tastier than just salted fish.

6.After three hours, you can already eat this delicious lightly salted and marinated fish. It will be very tender and melt in your mouth. And the taste will be rich and rich.

2. Gut the fish, cut off the head and tails and wash thoroughly. Cut into thin pieces, about 1-1.5 cm thick.

How to cook:

Remove the bones and backbone from the fish, leaving two fillet halves from each carcass, and rinse well. There are very few bones in mackerel, so this step will not be difficult.

Place in a container in the refrigerator, do not cover anything. After 12 hours, you can drain the released moisture from the container with the fish, and after a day, remove the garlic - it has already given a subtle aroma to the fish. And leave it for another day.

The site contains more than one recipe for salted mackerel. Mackerel can be salted in hot or cold brine, dry, whole, or cut into pieces. And today I bring to your attention a recipe for frozen mackerel roll.

Preparing such a roll is not difficult. It seems to me that making it is even easier than just salting the fish. But it is much easier to cut, and the way you store the mackerel roll in the freezer allows you to keep it fresh for a long time.

New Year holidays are ahead! Indulge in pleasure and prepare this simple, but tasty and impressive fish appetizer!

To prepare frozen mackerel roll you will need

:

1. Mackerel 2-3 pcs.
2. Salt 1 tbsp. l.
3. Hot hot pepper, ground black pepper to taste
4. Garlic 3 teeth.

Instant salted mackerel

Rules for choosing mackerel for salting

• Choose fish weighing 300 grams or more. This type of mackerel is fattier and has no small bones.
• For salting, it is better to take fresh fish, but not frozen.
• When choosing fresh fish, pay attention to its color. It should be light gray in color and elastic to the touch. If you notice a yellow tint on the carcass, most likely the fish is old, or it has been frozen and thawed several times.
• Look at the eyes, they should be light. If the fish has cloudy and dull eyes, then this indicates that it is old.
• Place the carcass on your palm. Sagging of the carcass is not allowed; it must remain in a horizontal position.
• Smell the fish; it should give off a slightly perceptible “fishy” smell.

Ingredients:

For the marinade:

• water - 1 liter;
• black peppercorns - ten pieces;
• allspice peas - three pieces;
• bay leaf - three pieces;
• salt - five tablespoons;
• sugar - three tablespoons.

How to pickle mackerel at home

To pickle mackerel at home, you will need very little time and money. Mackerel is salted with or without the addition of vinegar. The fish is marinated in a glass jar, usually for half a day at room temperature.

Let's look at a method for salting mackerel in brine at home. We will need an enamel saucepan, a two-liter glass jar and the following products:

• cold water - 1 liter;
• large fresh frozen mackerel – 3 pcs;
• bay leaf -2 pcs.;
• allspice peas (crushed) – 5 pcs.;
• rock salt - 4 tbsp. lie without slide;
• granulated sugar - 2 tbsp. lie without slide;
• dried spicy clove buds (crushed) -3 pcs.;
• 9% vinegar - 2 tbsp. false..

• water - 1 liter;
• black peppercorns - ten pieces;
• allspice peas - three pieces;
• bay leaf - three pieces;
• salt - five tablespoons;
• sugar - three tablespoons.

How to repair a refrigerator: tips and tricks

If the compressor does not work, the defrost timer may be faulty. This part is located near the compressor. To check the defrost timer:

Step 1:

Unplug the refrigerator.

Announcement

Step 2:

Disconnect the wires from the timer and timer motor. Remove the timer from the brackets by unscrewing the two mounting screws.

Step 3:

Test the defrost timer with VOM set to RX1 scale. Attach one VOM probe to each defrost timer, not to the motor wire, and turn the timer control screw shaft until it clicks. If the defrost timer is running, the counter will show zero. If the arrow jumps, the defrost timer is faulty. Replace it with a new one of the same type.

Step 4:

Connect the new defrost timer in the same way as the old one.

To test the defrost timer motor, attach one VOM sensor to each motor wire with the dial set to RX100. If the meter reads between approximately 500 and 3000 ohms, the engine is running normally. If the meter reading is above 3000 ohms, the timer motor is faulty. Replace it with a new one of the same type. Connect the new motor in the same way as the old one.

Defrost heater maintenance

This component is a heating element located on the evaporator coil. When the refrigerator or freezer goes into the defrost cycle, the defrost heater turns on to melt the frost in the compartment. A malfunction of the defrost heater will result in defrosting being impossible.

Test the element with VOM set to RX1 scale. To access the heating element, remove the compartment wall panels. Attach one VOM probe to each element terminal. The meter should show between 5 and 20 ohms. Otherwise, the heating element is faulty and must be replaced. Replace the heater with a new one of the same type and electrical power. Connect the new heater in the same way as the old one.

Condenser Fan Maintenance

The condenser fan is located under the unit. If the fan is faulty, the refrigerator or freezer will not cool properly, will run continuously, or will not work at all.

Test the fan with VOM set to RX1 scale. Disconnect the electrical wires from the fan motor and attach one VOM probe to each fan motor terminal. If the meter reads between 50 and 200 ohms, the motor is operating normally. If the meter reading is above 200 ohms, the fan motor is faulty and should be replaced.

While you are working on the fan motor, make sure the fan blades are clean and not blocked. If the blades are bent, carefully straighten them with pliers.

Cleaning the drain holes

The drain ports are located at the bottom of the freezer and refrigerator sections of the unit. These holes can become clogged with debris or ice, causing drainage problems when the unit defrosts. To clean the ports, use a short piece of wire that fits the holes. Don't use a toothpick because the wood may break in the hole and get stuck. Some refrigerators have drain holes located near the defrost heater on the evaporator coils. This type of device requires a lot of disassembly to clean. If your refrigerator or freezer is of this type, you may need to have the ports cleaned by a service technician.

In some freezers, the drain is located under the freezer compartment and is shaped like a shoehorn. This type of drain can usually be unscrewed so it can be cleaned.

Maintenance of the drain hose and pan

The condenser fan is located under the bottom of the refrigerator. During the defrost cycle, water may flow through a small hose into the drain pan and evaporate naturally. Some refrigerators have a rubber drain hose instead of metal. This type of hose can crack, causing leaks. Inspect the hose. If it is damaged, replace it with a new one of the same type. If you notice water on the floor, the drain pan may tip over on its brackets, or the pan may crack or rust. To fix the leak, align or replace the pan.

Ice Maker Service

Freezers with automatic ice makers sometimes fail due to a clogged filter on the water inlet valve that supplies water to the ice maker. To resolve this problem, unplug the appliance and turn off the water supply. Remove the water supply line where it enters the valve - usually at the bottom edge of the unit. Locate the strainer and remove it. Clean the strainer with a stiff brush and mild household detergent. Reassemble the component in reverse order.

Repairing a refrigerant leak

Coolant leaks can be identified by a pungent odor. There is nothing you can do to fix a coolant leak other than contact a service technician to fix the problem.

Engine/Compressor Maintenance

The compressor and motor of a refrigerator or freezer are enclosed in a sealed unit. If you find problems with one of these components, do not attempt to fix the device yourself. Call a service technician.

As you've seen, some common refrigerator problems (such as faulty gaskets) can be easily fixed at home, while others (such as the motor or compressor) are beyond the scope of the average technician. Now you know how to make minor repairs, as well as when you met your match.

© Publications International, Ltd.

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Lightly salted mackerel at home is very tasty

I selected just the simplest ones. I think this is exactly what you should do for your home. Minimum ingredients, time. But that doesn’t mean it won’t turn out delicious. Quite the contrary. For me, in principle, any fish is a “celebration of the belly.” But cooking lightly salted mackerel at home deserves a special mention in any recipe book.

We will use the following products:

• We only need 2 mackerel (fresh frozen)
• For dressing: 1 onion, juice of half a lemon, 1-2 tablespoons of vegetable oil

To make brine (proportions per 0.5 liter):

• Salt - 1 heaped tablespoon
• Sugar - 1 tablespoon (without a slide)
• A couple of bay leaves
• Black peppercorns
• Allspice
• Coriander

1. Pour bay leaves, peppers, salt and sugar into a jar. Fill with water, usually hot boiled water is used. But in order to save a little time, just pour a small amount of hot water to dissolve everything. And then already chilled.

2. Everyone knows how to cut fish. It is better if it is not completely defrosted. This makes it easier to cut the fillet. We cut off the heads and tails. We cut off the fins; you can use special scissors. We rip open the belly and take out all the insides. Mandatory rule: the internal cavity is always cleared of black film.

Salt mackerel in pieces or fillets - dry salting, quick recipe

For quick cooking, you need to cut the fish into pieces, so it will be salted faster. Before slicing, wash the mackerel and gut the insides. It is advisable to blot off excess moisture with a napkin. Trim the fins with scissors.

Spices for 2 medium-sized mackerel:

• peppercorns – 7 pieces;
• cloves - 4 pieces;
• allspice – 5 pcs;
• salt – 5 teaspoons;
• ground bay leaf 1/3 tsp.

To give it an incomparable taste, you need to grind the spices in a coffee grinder. If you have ground spices, use them. Mix all dry ingredients in one bowl. Sprinkle them thoroughly over the mackerel pieces (fillets). Place the fillets in a container and cover with a lid.

Do not wrap fish pieces in film. This kind of salting is dangerous to your health!

The time for marinating mackerel with pieces of dry salting depends on the thickness of the pieces. Usually a day is enough for salting. During marinating, place the container with the fish in a cool place. After 12 hours, the fish will release juice. The dish is ready to eat tomorrow.

Method for preparing lightly salted mackerel without brine in a bag

Lightly salted mackerel can be cooked without brine in a regular bag. With this method you will get a treat “in its own juice”. A good option for leisurely cooking at home. Again, just a minimum, the base, as always, is just mackerel.

1. First gut the fish, cut off the head, fins, and tails. Clean out the black belly membrane. Rinse everything and dry with a paper towel.

2. Mix salt and sugar, grind coriander and mustard seeds in a mortar, chop bay leaf. Everything needs to be mixed.

3. Prepare several bags in which the mackerel will be salted. Pour our mixture into the bottom. Now we roll each fish in it. If it is thick, you can let a little salt get into the inside.

4. Twist the bag tightly, release all the air and tie the neck. To avoid accidentally damaging it and losing all the juice, use several bags. The package in this form is put into the refrigerator for a day. It needs to be turned over periodically so that everything is salted evenly. Do this after 3-4 hours.

5. In a day, the mackerel will be almost ready, but in principle it will be salted after 12 hours.

6. Now all that remains is to cut it into portions, it is ready to serve.

7. You can store it in a small glass jar. Place the pieces by mixing it with chopped onion rings. Pour the juice and a small amount of vegetable oil on top. It will keep in the refrigerator this way for a few more days.

But most likely such a treat will go away with a bang, and there will be nothing left to store in the refrigerator. Try salting mackerel without brine in a bag and you will see that this is a really successful recipe. Bon appetit!

Greetings dear friends and blog readers!

Have you ever had a craving for something salty? Now I don’t mean vegetable pickles, cucumbers and tomatoes. Today we have a very nutritious and healthy product. Lightly salted mackerel. I will tell you what I know myself and share the most common recipes. And you can decide what and how to cook, and step-by-step photos will easily help you cope with the task.

The best, in my opinion, is of course the Atlantic one. It is tasty and healthy, especially in late autumn, when it accumulates more fat. It contains the most omega 3 fatty acids. Unfortunately, they are not produced in our body and are only supplied with food. But this is the advantage of proper nutrition.

The product is truly unique; such fish can be easily salted, marinated, or baked in the oven. The treat turns out great. Perfect for both dieters and a “fun” feast. The choice is yours. For now, let’s move on directly to the recipes themselves.