How to properly store dried fish

Is storing dried fish different from dried fish?

Before answering this question, it’s worth understanding exactly how dried fish differs from dried fish. Each variety has its own preparation rules and storage requirements.

The differences between varieties are presented in the table.

Rules for storing dried fish

Before storing the product, make sure that its quality meets the freshness criteria. An unpleasant odor or fungus on the surface will help you understand that the product is stale.

Storage conditions:

• do not expose the product to sunlight;
• the temperature in the storage area should not exceed +10 degrees, otherwise the fish will quickly deteriorate;
• do not let the carcasses dry out, the optimal humidity is 70–80%.

Under what conditions can dried fish be stored?

You can keep dried fish in suitable conditions from 1 week to 12 months. In this case, observe the main storage criteria:

• keep the product in a dark place;
• provide containers with carcasses with sufficient ventilation;
• adjust the humidity level in the room to 60–70%;
• Monitor the temperature, ideally if the temperature at the storage location is 3–10 degrees.

Please note that for best preservation, it is better to pack dried varieties before storage.

Storage rules

Storage conditions for dried fish are based on three factors - lighting, temperature and humidity level. To preserve the product, you must:

• prevent exposure to sunlight;
• set the temperature to no higher than 10 degrees;
• maintain humidity at least 70-80% to prevent drying out.

Storing dried fish is based on the same parameters, but the requirements for them are slightly different. At home, to store carcasses you will need:

• place the product in a dark place;
• select temperature conditions in the range of 3-10 degrees;
• find a room in the apartment with a humidity level of 60-70%;
• ensure air circulation in the container.

How and where to store dried fish at home

Taking into account simple storage recommendations, you can decide on the place where the fish will be stored. At home, you can choose several options that fit these criteria.

Suspended

You can keep carcasses hanging in a barn, pantry or attic. To prevent the product from drying out, first wrap it in baking paper. Wrap large varieties separately, and small ones - several pieces at a time. Hang supplies on string or hooks. In this form, the fish can remain fresh for 4 to 6 months. You don’t have to pack the product, but simply hang the fish at a distance of 3–5 cm from each other and cover with gauze.

Before eating, to protect yourself, check the quality of the fish.

Vacuum packed

It is not recommended to place dried fish in a plastic bag, as condensation will collect inside and the carcass will become moldy over time.

An analogue of such storage will be vacuum packaging. Moisture will not collect inside due to the lack of oxygen, and the fish will last for at least several months, provided that it is kept in the refrigerator. Please note that fattier and less salty varieties will last less than leaner and saltier ones.

In a glass jar or container

The method works similarly to a vacuum, but does not require additional equipment. You will need any glass container with an airtight lid and a regular candle.

Procedure:

1. If the fish is large, cut it into pieces.
2. Place a little salt at the bottom of the container.
3. Place the carcasses in the jar not too tightly.
4. Place a lit candle in the center of the container.
5. Screw the jar tightly.
6. All oxygen remaining in the container will burn, and a vacuum will form inside.
7. Place the container with the product in the refrigerator.

This storage option will help keep the fish fresh for about 12 months.

In a refrigerator

The refrigerator is the most suitable environment for storing dried fish. The optimal temperature regime is maintained here. The best place is the bottom shelf or vegetable drawer. To prevent other foods from absorbing the fishy smell, wrap the carcasses in baking paper. This way you can keep fish fresh for 6 months. The main thing is not to put the product in a plastic bag or leave it without wrapper at all.

In the freezer

Dried fish can last in the freezer for as long as possible, at least a year. Before putting the product in the freezer, portion it out so that you can only remove one portion from the freezer as needed. Before use, keep the carcasses in the room for 15–30 minutes.

In tin cans

This storage method has one significant disadvantage. Not everyone has a tin container with a tight lid of the required large size in their home. If you do have such a container, you can safely use it. Place all the carcasses in a jar. Cover tightly and place in the refrigerator. An airtight container will not allow excess oxygen to get inside, will protect it from sunlight and will not allow the fish to permeate the rest of the food in the refrigerator with a specific smell.

In foil

Foil does not allow air to circulate, which has a very bad effect on the quality of dried fish. Even after a short period of storage, carcasses can become moldy. It is strictly not recommended to wrap the product tightly in foil. If there is no other material where you can wrap the carcasses, make several holes in the foil with a fork or knife. This way you will provide the product with the necessary air circulation.

In a box or canvas bag

It is convenient to place dried fish in a box or canvas bag in a basement or closet. Wrap a basket or wooden box with natural fabric. Place a layer of fish and cover with tracing paper. Fill the entire container, covering each row with paper. Cover the top of the container with a cloth. The product can remain in this form for 3 to 6 months.

In brine

Prepare a strong salt solution. Cut large fish into portions, and remove the tails from small fish. Place the carcasses in a container and fill with brine. Close the container with a lid and place it in a cool place. Before use, soak the required number of carcasses and dry to the desired consistency.

In a cellar or closet

A cellar or basement is ideal for storing dried fish. Here the required temperature and humidity levels are fully observed, and there is no light. You can simply hang the carcasses on hooks or a rope, having previously packed them in paper or put them in a box covered with gauze or in a fabric bag.

On the balcony

For such purposes, a glazed balcony on the north side is suitable. The best option would be to pack the carcasses in baking paper and hang them on a rope. This way you will maintain the freshness of the product for 3 months.

On air

This storage method is suitable if you want to use the product within 3-4 weeks. After a month, the fish may lose freshness or turn from dried to dry. Hang the carcasses on ropes or hooks so that they are not exposed to sunlight. To protect them from insects, cover the bundle with gauze or pack it in a cotton bag.

Storing dried fish with vodka

Vodka kills harmful microorganisms and maintains the required level of humidity in the storage container. Using this method is very simple. Select a container with a tight lid of the required size and pour 50 g of vodka into the bottom. Place the carcasses in a container and close. Keep the jar or container of fish in a cool place away from sunlight.

Storage methods

The answer to the question of how to store dried fish at home depends on your end goals. For short-term storage, no special equipment is needed. Long terms require additional conditions. These may include sealed containers, low temperatures, high salt content, or the addition of alcohol.

Short term storage

The rules for short-term storage of fish products are simple. To prevent fish from spoiling, two conditions are needed:

• air humidity level up to 80%;
• stable temperature up to 8 degrees.

Compliance with these rules will allow you to store the carcasses at home for the next seven days. To prevent the fish from drying out, you need to put it in a cardboard box. The box will fit more carcasses if you cut off their fins.

To store the semi-finished product correctly, you will need a wrapper. Plain paper is suitable for this purpose. In paper packaging, the fat does not oxidize and the carcass does not dry out.

In foil

Foil serves as temporary packaging for fish during transportation of the product. It allows you to preserve carcasses for 1-2 days. To use this method, you must first freeze the dried fish, then remove it and wrap it in foil. The package itself is protected with stretch film.

If you put the carcasses in foil in a tremo bag, they can be kept in the heat for up to one and a half weeks in the summer.

Long term storage

The “recipe” for long-term storage of carcasses depends on the available means. You can keep the product in the freezer, glass or tin jar, salt solution, etc. All these methods help preserve fish for a period of six months to 2 years - subject to strict adherence to conditions.

In a vacuum

Vacuum packaging will extend the shelf life of the product by 3-4 months, regardless of the time of year. Dry and lean fish can be kept longer than lightly dried and fatty fish. Storage of fish in a vacuum takes place in the refrigerator at a temperature of 2 to 4 degrees. Before this, the product must be packaged. This method is rarely used by amateur fishermen, as it requires special equipment.

You cannot put dried fish in a plastic bag without vacuum packaging. Upon contact with polyethylene, condensation is released. High humidity causes the fish to become moldy.

On a rope

Hanging fish at home is suitable for those who have a pantry, balcony or attic. Other dark and cool rooms with humidity up to 80% are also suitable. Before placing the carcasses on the rope, they need to be wrapped in parchment. This way the ligaments will smell less and the fish will not dry out. Large carcasses are wrapped separately, small ones - 3-4 pieces. If desired, you can skip the wrapping step.

Supplies are attached to the rope using hooks. The fish are hung at intervals of 3-5 cm and covered with gauze. The fabric will protect the product from “attack” by insects. There is no consensus on how long dried fish can be stored on a rope. The period depends on the condition of the fish and the microclimate in the room. Approximate figures: from 4 months to six months.

The room in which the fish is hung must be regularly ventilated, otherwise by the time it is consumed it will be dry and hard.

In glass

For the preparation you will need a glass jar with an airtight lid, a seaming key, a candle and matches. The candle will need to be thin and long, since it will have to fit in the center of the jar. The cooking process is as follows:

1. Sprinkle a thin layer of salt on the bottom of the container.
2. Place the dried fish in the jar vertically (cut if necessary).
3. Place the carcasses so that there is room for a candle in the center.
4. Place the candle so that the wick does not reach 3 cm from the neck.
5. Light the candle and close the lid on top.
6. Roll up while the candle continues to burn.
7. Place the jar in a dark place and store at room temperature.

The long shelf life of salted fish sealed in this way adds flavor. The longer the preparation sits, the richer the carcasses become. Over the course of 2-3 months, the salt is distributed evenly over all fish and saturates them.

The point of lighting a candle is that the fire removes oxygen. As a result, a “homemade” vacuum appears in the container.

In tin cans

You can keep dried fish at home without a refrigerator. A tin can with a tight-fitting lid will be a strong competitor to vacuum packaging. The method is equally suitable for both fresh and dried products. Tin containers store the product longer than glass ones because they do not allow sunlight to pass through.

In the bag

A linen bag is used when carcasses are stored in the attic or balcony. Before packaging, carcasses are wrapped in parchment or pieces of natural linen. You should not take newsprint as consumables - printing inks are hazardous to health. If the fish is stored for a long time, they are absorbed into the scales.

Supplies wrapped in cloth are placed on shelves lined with straw or sawdust in the pantry. Fish are stored in bags for up to three weeks. At this time, they ripen in the cool: at temperatures up to 15 degrees. During this period, the carcasses are impregnated with salt, which enhances the taste of the finished product.

In saline solution

The brine is designed for fresh fish - carcasses are stored under pressure for six months. If desired, the contents of the jar can be taken out earlier and hung to dry. But before hanging, the fish is soaked in cool water, otherwise the final product will be over-salted. It is not advisable to re-immerse carcasses in brine. The meat will sour and soon rot. Salting is a one-time procedure.

In vodka

To store fish in vodka you will need a container with an airtight lid. 50 grams of alcohol are poured into the bottom of the container. Supplies are placed in containers and tightly closed. The container is placed on closed shelves so that sunlight does not fall on it.

Vodka will kill all harmful microbes and maintain the required level of humidity. The storage time for dried fish in vodka is 10-12 months.

In a refrigerator

A refrigerator is suitable for storing supplies if there are few fish. The main problem with refrigeration chambers is the risk of drying out the product in them. Dry fish will lose its taste and will be unsuitable for consumption. To prevent this from happening, you need to choose suitable packaging - wrapping paper. The carcasses are wrapped in 2-3 layers, and holes are made in the material for “ventilation”.

The duration of storage depends on the type of fish. The ram lasts for up to six months, flounder and roach do not spoil for up to ten months.

In the freezer

The freezer keeps dried fish fresh for as long as possible. Fish stocks last up to one and a half years. But in practice, the product is rarely stored in the freezer for more than six months. The reason is simple: after prolonged freezing, the carcass loses its taste and smell.

To prevent the tart aroma of the supplies from spreading to neighboring products, the fish are wrapped in food paper. The vacuum method is also suitable, but such packaging is not readily available at home. Products are stored at temperatures from -5 to -18 degrees.

Before freezing fish, make sure that it will not come into contact with raw meat or minced meat. Such contact can ruin both minced meat and carcasses.

In a cellar or closet

Carcasses can be kept in the cellar in different ways - in boxes, on a line or on shelves. Before placement, the fish are wrapped in tracing paper or parchment and then hung. When putting supplies in a box, it is not necessary to wrap each carcass in paper.

The rows of boxes are lined with straw or shavings. Fish are placed on them in rows. If the temperature and humidity levels are maintained, supplies can be stored for up to six months.

Storage in a box

How to keep dried fish from flies

Since one of the stages of preparing dried fish involves drying it outside, during the warm season the issue of controlling flies is very relevant. They can literally spoil the product in a matter of minutes by depositing larvae inside. Fishermen and fans of fish delicacies have come up with a lot of ways to combat insects. The most popular fly repellents include:

• box;
• bag or gauze;
• special mixture;
• umbrella.

The easiest and most effective way is to use gauze or a mosquito net. There are 2 main rules here:

• to prevent the fly from getting inside, close or sew all the cracks tightly;
• do not allow the gauze to touch the carcasses, otherwise the insect will cause harm through the material (wooden spacers are usually used for this).

An umbrella in tandem with gauze will make an excellent drying chamber. First, sew a rectangular gauze cover, the diameter of which will be equal to the diameter of the umbrella when open. Sew the cover to the edge of the umbrella to create a gauze veil. At the bottom of the case, 30 cm from the edge, attach a wire ring. Hang the umbrella in the storage area, and hang the carcasses on its rods inside. Tie the lower end of the cover with a strong knot.

In a similar way, you can also make a box, the frame of which is made of wooden blocks, and the walls of gauze or mosquito net.

You can also dip the carcasses into a solution of vinegar and sunflower oil in a ratio of 6:4 before hanging. If you cover your fish with the mixture every day, the flies won't even come close to the product.

Short term storage

To keep fish fresh for 2-3 weeks, it is not necessary to use all the preservation skills. It is enough to pack it correctly and maintain the required temperature conditions. Fish should be checked periodically to prevent premature spoilage.

Do not expose the product to sunlight.

In the box

Wooden, cardboard or wicker boxes with good ventilation are suitable for storage. It is better to wrap the top of the container with gauze or fishing net to prevent damage to the box by rodents. To prevent the carcasses from coming into contact with packaging materials, they need to be wrapped in paper, laid out in rows in a box and covered with natural fabric.

Shelf life: up to 2-3 months in a cool basement or pantry.

In foil

Dense protective material prevents air circulation, which makes long-term storage impossible - at temperatures above 18 degrees, carcasses quickly become moldy. If you still decide to store them in foil, each fish needs to be wrapped tightly and several holes made along the entire length. This will ensure longer storage and the necessary air flow.

Fish should be stored in this form for no more than 1 month.

In a refrigerator

The dried or dried semi-finished product must be wrapped in paper and a removable container. How long dried fish will be stored in the refrigerator depends on its type, processing technology and quality. A good product will not deteriorate for 4-6 months.

Additionally, the fish can be packed in a plastic box or box - this point is at the discretion of the hostess.

How to preserve dried fish in the heat or on the train

Before a long trip in the hot season, take care of how you will store dried fish. You can preserve the freshness of the product for 3-4 days by freezing. First, place the carcasses in the freezer and wait until they are completely frozen. Then wrap it in foil or put it in a thermal bag.

Place the fish in a storage container and cover it with plastic containers with ice.

You can replace such containers with improvised means. For example, fill a clean baby diaper with water and freeze it. When the liquid turns into ice, wrap the carcasses in diaper and pack.

General rules for storing dried fish

In order for the dried carcass to remain tasty and healthy, it is important to follow the following rules:

• optimal storage temperature – from +1°С to +5°С;
• Do not put it in a plastic bag, otherwise it will become covered with moisture and become damp;
• observe expiration dates; if they are violated, severe poisoning may develop after consuming the product.

When dried fish is stored for a long time (with the exception of vacuum packaging) in the refrigerator, the smell will permeate all the products, and it will be felt even after the carcass is eaten. To prevent this from happening, you need to change the paper as it is soaked in fish oil; it is better not to use foil.

What's the best way to store dried fish at home?

Before deciding how to store dried fish, determine its quality. If there is mold on the surface, an unpleasant odor emanates from the carcass, or even worse, worms have appeared inside, immediately get rid of the product. High-quality dry fish will be intact and without damage, its scales will be smooth and shiny, and the product will have a characteristic fishy smell.

In the freezer

Dried fish will last in the freezer for as long as possible – at least 12 months. To preserve the freshness and taste of the product, before putting it in the freezer, divide all the carcasses into portions and pack them in paper. This way you can take as many hazel grouse for consumption as you can eat at one time.

In a refrigerator

The best place for dried fish is the middle shelf of the refrigerator. Wrap the carcasses in paper before storing. This way you will better preserve its freshness and protect other products from the fishy smell. The batter can last no more than 6 months in the refrigerator.

In boxes or jars

The main criteria for this storage method are optimal temperature and humidity. You can ensure such conditions by placing the container with the battering ram in the refrigerator, basement or closet. Like dried fish, you can place dried fish in a glass container and tightly close the lid, removing the oxygen inside with a burning candle. You can also put the carcasses in a wooden or cardboard box with holes for ventilation.

How to store different varieties of dried fish

Flounder, bream, ide or roach will remain fresh during short-term storage of up to 30 days if the following are observed:

• temperature range: from +3 to +8 degrees;
• optimal humidity equal to 65–80%;
• packaging standards (paper or fabric, but not polyethylene);
• light regime, or, to be more precise, its absence.

Please note that a low level of humidity will cause the carcasses to dry out, and a high level will cause mold to appear on their surface.

For long-term storage of roach, bream, ide or flounder, use vacuum packaging, glass containers or a tin can. Keep the container with the product on the middle shelf of the refrigerator. For longer storage, you can put the carcasses in a box and put them in the cellar, or package them and place them in the freezer.

How long can dried fish be stored?

The period during which dried fish will definitely not lose freshness is determined by the nature of the conditions of the environment where it is located. For example, carcasses will be stored:

• in the freezer - at least 12 months;
• in the refrigerator - no more than 6 months;
• in a jar in a cool, dark place – about 12 months;
• in a box in a basement or cellar - approximately 8 months.

The specified periods can be significantly reduced if at least one of the storage conditions is violated.

Shelf life

The storage time for fish products is determined by the chosen location, packaging and indoor climate. The quality of the purchased carcasses also plays a role.

The duration of fish storage is stipulated by state standards, which are based on the percentage of fat in the product. The shelf life of dried fish according to GOST is as follows:

• fat content exceeds 10%: 2 months;
• fat content does not reach 10%: 4 months;
• freezer (regardless of fat mass): 5 months.

In accordance with GOST requirements, fish is stored in a refrigerated store display case. For carcasses without packaging, a temperature range of 0 – 8 degrees is provided. Fish are stored in film at a temperature of -18 – 0 degrees.

To answer how best to store dried fish at home, you need to take into account its type. Common varieties (flounder, bream, ide, roach) can be kept for up to a month if three conditions are met:

• temperature up to 8 degrees;
• humidity level 65 – 80%;
• packaging: paper or fabric.

In this sense, the question of how to store roach at home does not have a unique answer. The conditions are the same for most popular varieties.

How to tell if fish has gone bad

The first sign of fish spoilage, which is difficult to miss, is an unpleasant odor. In addition, there are other signs by which you can determine that the product has gone bad, namely:

• scales are unattractive and sticky;
• pressing on the meat leaves a dent;
• The integrity of the carcass is compromised, the meat falls between the bones.

If you detect at least one sign, do not even risk trying the product. It’s better to immediately throw the spoiled carcass in the trash.

In a refrigerator

Dried fish can also be stored at low temperatures. Wrap supplies in wrapping paper and place them on the middle shelf of the refrigerator. Make sure that the temperature does not exceed +4 °C. You can resort to another method of storing it in the refrigerator. Lubricate the fish carcasses with vegetable oil, place them in a glass jar, cover it with several layers of nylon, wrap the neck with thread and place it on the bottom shelf of the refrigerator. In such conditions, the fish will last well for about 6 months.

Before placing the fish in the freezer, wrap it in paper. This will help preserve the taste of the product.

The freezer will help extend the shelf life to 1 year. First, be sure to divide the fish stocks into portions, wrap each of them tightly in paper and place in a plastic bag. Don't neglect packing the fish in paper. If you store fish carcasses only in a bag, the fins can damage the packaging and break the seal. As a result, the fish will lose moisture, freeze and taste rancid.

Before use, defrost the fish naturally at room temperature. After the carcasses have thawed, hang them on a rope in a dry, ventilated place and dry them.

How to properly store dried fish in a store

Of course, the freshness and quality of dried fish is also affected by how it was stored before you bought it. If the level of humidity and temperature was not maintained or the carcasses hung in the sun for a long time, their freshness will definitely not be preserved.

Storage temperature in refrigerated display case

First of all, please note that fish products must be kept in a separate refrigerated display case. The unit must be set to the temperature regime that is suitable according to GOST standards. This document states that without packaging, dried fish must be kept at a temperature from 0 to +8 degrees, and in film bags at a temperature from -18 to 0 degrees.

Main differences in storage

To learn how to store dried fish at home, let's draw a line between dried and dried products. Dried fish is initially ready to eat, while salted fish requires additional processing. Discrepancies are also observed in the selection of varieties. Lean ones are used for drying, and fatty ones for drying.

The storage options for dried and dried carcasses are largely similar. The differences affect the degree of humidity and temperature. Dried fish needs higher levels of humidity and warmer conditions.

How to store dried fish in production

In factories where fish are salted, dried and dried, carcasses are stored in special cardboard or wooden boxes, wicker baskets, bags or paper. In production, storing the product in polyethylene or foil is not allowed.

Fresh dried fish is truly a tasty and quite healthy product. You can preserve its freshness for as long as possible in several ways. Choose a storage method depending on the number of carcasses, the method of their preparation, the conditions of the apartment and your own preferences.

Useful tips

The humidity required for storing dried fish should be moderate. It is important to adhere to this rule, because a very damp climate will cause mold to form. And due to storage in too dry a place, the carcasses will dry out and become unsuitable for consumption.

Depending on the condition of the fish at the time of purchase, its shelf life will depend. It is better not to store too dry specimens, but to consume them immediately.

Dried or dried fish in foil will also not be able to retain their quality for a long time due to the lack of air access. And in a plastic bag, condensation may occur, which contributes to the formation of mold. It is best to store carcasses wrapped in paper. The paper will prevent condensation and provide good ventilation.

Storage in containers

Find a suitable wooden box or wicker basket at home and cover the outside with gauze to prevent insects from getting inside. Wrap the carcasses in thick paper, place them tightly in the prepared container, and cover the top with a cloth. Take the box into a dark closet, attic of the house, or balcony. Instead of a box or basket, a linen bag is quite suitable, the main thing is to observe storage conditions: low temperature, average humidity, constant ventilation. You can also store smoked fish this way.

If you happen to have a corrugated cardboard box lying around at home, place the dried fish in it - in this case there is no need to wrap the carcasses (the shelf life will not change), just cover the top layer with thick paper.

A suitable container for storing dried fish is a tin can with a tight lid: it keeps out the sun, maintains the necessary humidity, and protects from insects. Place the carcasses in a jar, close the lid well and send them to a place in the house where it is dry and cool.

Small river fish can be placed in a clean, dry jar, a candle stub can be secured between the carcasses, and lighted. While the candle is burning, try to very carefully seal the container - the longer the fire burns, the longer the shelf life of such a “sealing”. Jars of fish can be kept in a dark, cool place for up to 4 months, and in the summer they can be stored in the refrigerator.

And yet, fresh dried fish is much tastier than the one that has already been sitting for a long time even under the most ideal storage conditions, so try not to overdo it with the amount of this delicacy during your next purchase.