How to store fresh and cooked fish at home

Fish contains a large amount of minerals necessary for the human body, and therefore it is recommended for people of all ages. Today, stores offer a variety of seafood of different types. This article will discuss how to store fresh fish (sea and river). This is important to know, since consuming stale products in this category can lead to poisoning and diseases associated with the digestive system.

How to choose

At the time of purchase, they look at the degree of freshness of the product. The shelf life of the fish will depend on the freshness of the catch.

• The smell of fresh product should be faint. Most often, the catch smells of sea aromas with a hint of iodine.
• Stale goods give off unpleasant (rotten) odors.
• High-quality fresh fish has elastic, shiny and elastic scales. Open convex bright and translucent eyes. Stale goods have dull eyes.
• Fresh fish can be recognized by their light and shiny gills. Shades of brown or yellow indicate stale goods.
• If possible, press firmly on the scales. If a dent does not form on it, and the surface is elastic, the product is of high quality. The dense elastic structure of the scales is an indicator of freshness.

At the time of sale, the entire catch should be kept in a container with a large amount of ice, and not on top of it. With this storage, the products will be well cooled, which means they will remain fresh longer.

Temperature and shelf life of different types of fish in refrigerated display cases

Now let's look at the types of equipment. As mentioned above, you need refrigerated display cases and chest freezers for a fish store or department. Sometimes they also buy refrigerated cabinets from us for longer storage of fish. Let's start with the windows.

How long can fish be stored?

Raw fish can spoil within a short time. In general, if not gutted, it can be stored in the refrigerator for only a few hours. After this time, rotting processes begin (the proliferation of harmful bacteria).

• It is permissible to store fresh fish without refrigeration until it is processed for 30–60 minutes.
• Products in vacuum packaging can be stored for 4–5 days in a cold place.

Fresh fish should only be stored in the cold. It cannot be kept at room temperature. It is removed from the cold immediately before cooking.

This product cannot be kept in plastic bags: the fish will “suffocate” there. You can use parchment paper for this to allow it to “breathe.”

How to store live fish

Live fish are stored in conditions that resemble their natural habitat. It is necessary to fill a suitable size tank with clean water. The temperature of the liquid should not differ from the reservoir by more than 4 degrees. Enrichment of water with oxygen and a constant flow of water are required. The duration of storage of live fish is not established by state standards. It is considered an ideal product. However, the inhabitants of environmentally polluted water bodies can be dangerous to consume.

Freshly caught fish are covered with nettles. However, such advice will not help maintain the freshness of the product at high temperatures. You need to bring the fish home immediately so that it does not spoil on the way. At home, live fish are placed in water. A bathtub or other large tank will do. The water should be changed regularly and completely. During the cold season, natural conditions will help maintain low temperatures. It is recommended to place the fish tank in the basement.

Advice! If the catch is too large and the reservoir is far from home, you need to gut the fish right at the fishing site. Then rinse and sprinkle with table salt.

Preparation for storage

All products must be processed before storage. We must remember the old truth - a fish rots from the head. Therefore, first of all, the head is separated from the carcass, and all other entrails are also removed. You can cut the carcass at the time of purchase. The seller will do this more professionally, and the shelf life of the carcass without head and entrails will increase.

1. Before storing fresh fish in the refrigerator, it should be washed thoroughly. Of course, we are talking about a gutted carcass (you cannot send a whole fish for storage).
2. Then wipe dry from the outside and inside with a napkin or disposable towel until there is no moisture left at all.

There is no need to wash fish fillets before storing them.

Frequently asked questions about refrigerated fish display cases

???? What models of refrigerated display cases for fish are most often purchased from us?

❆ What should you pay attention to when choosing a freezer display case for fish?

Based on the experience of our customers, attention should be paid to the following characteristics:

➤ Length, mm;

➤ Width, mm;

➤ Display width, mm;

➤ Temperature, *C;

➤ Electricity consumption, kW/day;

➤ Defrosting type;

???? What models of fish refrigerators are most often purchased for large stores?

???? What brands of refrigerated fish display cases do our customers most often buy?

Based on the experience of our clients, the following manufacturers are of high quality and reliable:

➤ IceThermo (РХМ) (Ukraine);

➤ Marikholodmash (Russia);

➤ Golfstream (Belarus);

Source

When running a gastronomic business, food safety should be a priority. The quality of products largely depends on how we store them. Each type of product requires special storage rules. It is also not allowed to store ready-to-eat products with products of a specific smell or consistency in the same place. All fresh food should be stored in suitable containers, tightly and closed.

Storing on a refrigerator shelf

Fresh fish is best stored at a temperature of 0°C -+2°C. These conditions can be recreated in the coldest part of the refrigerator. What temperature, on which shelf, in your refrigerator model can be found in the instructions for it.

Refrigerators that do not have a special temperature-controlled zone can be equipped with containers with ice and cut up carcasses can be kept there. Ice is poured into a container, fish (fillets) are placed on it, and then ice cubes are poured on top. With this storage method, it is important to check the condition of the ice so that it does not melt. If this happens, the carcasses will end up in water and quickly spoil.

At +2°C -+5°C, the shelf life of gutted fresh fish will be 2 days.

It is not advisable to keep fish in a bag or refrigerator. This reduces shelf life to 8 - 12 hours. This bag should only be used to transport this product.

Shelf life of fried fish

During heat treatment, the protective properties of the product are lost. Therefore, the permissible period of consumption of fried fish is limited to 6-10 hours. Although it is better to eat a freshly prepared dish - it tastes better hot. After cooling, the fish is placed in the refrigerator, where the dish is kept for 2 days at a temperature of 3-6 0C. During the specified time, seafood cooked in a frying pan retains its taste.

Ready-made dishes based on fish products should be consumed within 24 hours. After this time, the risk of intestinal infections caused by product spoilage due to the proliferation of harmful microorganisms increases.

To maintain health and prevent diseases, it is necessary to comply with the requirements for storage conditions and terms of use. The Code of Practice contains clear instructions for different types of fish and how they are processed. Following the recommendations ensures safe consumption of fish delicacies.

What ideas do you have for long-term storage of seafood? Share in the comments.

Salmon, chum salmon, dry salting for long-term storage, fish recipes from fisherman dv.27rus

Watch this video on YouTube

How to store dried fish at home?

Watch this video on YouTube

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Freezer storage conditions

• Fresh fish can be stored in the freezer for up to 3 months. Fatty types will remain fresh for 6 months to 1 year.
• Before freezing, the carcasses are cut (the head is removed, freed from scales, fins and entrails).
• Fish should not be exposed to sudden temperature changes. Therefore, it is first placed in a sealed bag and kept for some time in the refrigerator, on a shelf, and then frozen.
• If the carcass is too large, it is divided into parts of the required size. It should be taken into account that the pieces cannot be re-frozen.
• The pieces are wrapped in plastic wrap and placed in bags. If possible, air should be removed from the bags.

Storing hot smoked fish

A tasty and juicy delicacy with a smoky aroma is loved by many. True, if we take into account the heat treatment of the product, a completely logical question arises about how to preserve hot smoked fish in the proper condition for consumption.

At room temperature

The maximum time that hot smoked fish can be left out of the refrigerator is 24 hours. Longer storage can lead to food poisoning. The temperature in this case should not exceed +2 °C. It is also important to consider the level of moisture in the microclimate of the room. Optimal indicators vary around 75-85%. If there are strong fluctuations, the product may either dry out or become moldy.

You should also choose the right place - it should be dark and as ventilated as possible. If fish is stored in a container, it is recommended to systematically open it to allow air circulation.

In a refrigerator

Hot-processed fish can be stored in the refrigerator compartment for no more than 3 days. After this time, the product must be disposed of. It should be placed on a shelf in a covered container or wrapped in paper at a relative distance from other products to avoid the exchange of odors.

In the freezer

You can also freeze hot smoked fish. When exposed to low temperatures (maximum -20 degrees), the product can retain its beneficial properties for up to 30 days. Moreover, it is permissible to defrost using any convenient method: naturally, in the microwave or in the oven.

However, it should be borne in mind that only recently smoked carcasses can be frozen. If it has been lying on the shelf for several days, then it is better to refrain from this method.

Important: before placing in the freezer, wrap the smoked meat in parchment.

Storage outside the refrigerator

There are ways to store fresh fish that were used in those days when refrigerators were not yet known.

Fresh fish can be stored for 3 days in cool, well-ventilated areas. It is first cleaned of scales, and all entrails, fins and gills are removed. Then, without washing, the carcass should be wiped dry with a towel and treated with spices on all sides. To do this, use ground black pepper and salt.

The cleaned carcass is wrapped in a cotton towel soaked in vinegar with added sugar (200 grams of vinegar per 2 teaspoons of sugar). So it can remain fresh for up to 2 days if the fabric is moistened with this solution again as it dries. It is important to cover the fish outside and inside with coarse salt before doing this.

Benefits of pike

“At the behest of the pike, at my desire...” Do you remember who this fairy tale is about? Now we will talk about the fairy-tale heroine - the pike. Pike is a river fish. Jews consider it kosher food. What do we know about its properties? 1. It contains everything that is found in fish protein. Its difference from other fish is that pike is a low-fat fish: 3-5% fat.

2. It also contains a huge amount of potassium. Potassium is essential for the functioning of the heart and nervous system. Without potassium our life is impossible. Potassium, displacing sodium, reduces swelling and lowers blood pressure. You can check for yourself whether you have swelling. To do this, you need to press with your finger in the place where there is a bone. On the leg, this place is the front part of the bone from the knee down to the foot. And one more place on the leg is the beginning of the foot, its instep (its bone). If the dimple remains, then you have swelling.

3. Pike is known for its large amount of B vitamins.

4. Doctors say that pike contains large amounts of three essential amino acids: lysine, methionine and tryptophan. Tryptophan is a precursor to our hormones, including the hormones serotonin (the joy hormone) and melatonin (the sleep hormone).

How to properly cook pike

I adhere to the rule that fried food is harmful. I couldn’t resist and at the end of the article I offer a simple recipe:

How to store pike

If you want to keep fresh fish for 3 days, then you need to cover it with ice, cover it with a linen napkin and put it in the refrigerator (not in the freezer!).

If you decide to freeze the pike, you must first gut it, clean it and put it in the freezer. It can be stored for up to 15 days.

If you brought already frozen pike, then immediately put it in the freezer and you can safely forget about it for several months.

Pike is defrosted naturally. Do not defrost in water, otherwise you will lose taste.

Storage tips

1. When it is not possible to keep fish in the refrigerator and find ice, you can use sunflower oil. The carcasses need to be cleaned of scales, fins and entrails, the gills removed, and then lubricated with high-quality sunflower oil (it should not have a strong odor) and stored for several days. The oil film will stop the development of bacteria, which will make the shelf life of the fish longer.
2. You can also preserve freshness by marinating. This is done with salt and lemon (the fish is salted and then treated with lemon juice). These natural preservatives will help extend the freshness of the product, and in addition, make the taste juicier and more interesting.

Those people who know exactly how long fresh fish can be stored in the refrigerator do not have to worry about their health. In addition, they have the opportunity to always consume this product fresh, receiving the nutrients necessary for the body.

How to keep pike while fishing

If the fish was caught in the summer, you need to try to keep it alive until it is returned. There are different ways to store pike.

• Zadok . A small individual can be kept in a cage immersed in river water. In this case, the fish may fall asleep, but not die.
• Kukan . This fishing device is a durable cord equipped with metal fasteners to hold the catch. Its second end is securely attached to a coastal snag so that the fish remains in its natural environment for the required time.
• Aquarium with aeration system . Modern fishing boats are equipped with various containers for storing catch. A special aquarium should be filled with water and the air supply system should be turned on. In such conditions, keeping the pike alive until arriving home will be ensured.
• Thermal container . A simple way to keep caught pike alive is to use a container whose bottom and walls are equipped with cooling elements.

• Salting . There is no guarantee that storing pike while fishing will be very long, especially in hot weather. But if there are no other options, this method is worth a try. The prey is pre-cut: it will be necessary to remove the gills and internal organs. Then the carcass is generously rubbed with salt on all sides and placed in a bag made of thick, breathable canvas. If you need to save several carcasses, they are laid out with grass (it is better to use nettles) so that they cannot touch.
• In a boat . You can pour river water on the bottom of the craft and place your catch in it. In hot weather, river algae or coastal grass are used to protect against scorching rays.

Defrost the fish on the bottom shelf of the refrigerator for 8 - 10 hours (depending on the size of the predator). Re-freezing is not allowed.

Fish is an exceptional product with undeniable benefits and great taste; it is part of a complete daily diet and the basis for preparing many different dishes. You need to know how to choose and store it wisely.

It is logical to cook purchased fresh fish immediately. But the opportunity does not always exist. Sometimes you have to store it for a long time. When fresh, it can remain in the refrigerator for a day without spoiling. Otherwise, other storage methods will be required. And the most reliable is freezing.

Confectionery

Flour and confectionery products must be supplied to the consumer in commercial form, that is, without loss of taste, softness or crunchiness, color, shape, etc. The main factors contributing to the deterioration of product quality are humidity, air, light, and temperature.

Cakes and pastries with whipped cream should be stored in a refrigerator or on a refrigerated display case, the same applies to those desserts that contain yogurt, fruit, cheese - these products do not like high temperatures. Refrigerated bakery display cases lower the internal temperature between 4°C and 14°C. These conditions help maintain food freshness, appearance and consistency. Confectionery products without cream mass are stored in a refrigerated display case at a temperature of +10 °C.