How to cook fish that has been in the freezer for a long time

Storage methods

In a refrigerator

Proper preparation of the fish in this case looks like this: • clean the carcass from scales, gut it, wash it inside and out; • dry with paper or fabric napkins; • place the fish in a container and cover tightly with a lid or cling film.

Without refrigerator

But if there is no refrigerator or it has spoiled, then you should not despair - there are ways to keep fish fresh, even in such situations.

In the freezer

The advantage of storing fish meat in scales is to protect its fibers from destruction, so the prepared dishes are juicy and tender. Before placing fish in the freezer, either whole or in portions, it must be placed in a bag.

It is important to note that fillets and unpeeled pieces should not be placed together. Otherwise, the product will begin to deteriorate faster

In the freezer, the temperature for storing fish is -15℃. There should be a separate compartment in the chamber for storage so that the fishy smell does not permeate other products located near the containers. The time during which fish in the freezer will retain its beneficial properties and taste depends on its fat content. For example, red varieties can last up to a year. In order for the product from the freezer to remain juicy and tasty, it must be defrosted correctly. To do this, do not place it in the sink or cold water. Initially, you need to place it in the refrigerator, preferably overnight, where the defrosting process will occur gradually and in a suitable mode. Repeated freezing also causes the taste to deteriorate. Therefore, after defrosting, fish meat must be cooked immediately.

What is the shelf life of frozen fish?

Above were the parameters for storing frozen products in industrial refrigerators in stores. When the frozen fish is brought home, the storage conditions change slightly .

Fish should not be thawed and then re-frozen . Therefore, it is cut into portions, wrapped in cling film in 7-8 layers and sent to the freezer.

In this form, the product is stored at a temperature of -18 to -20°C for the expiration date indicated on the package.

The shelf life of fish in the freezer varies:

• pink salmon, char, sturgeon – 7 months;
• Far Eastern salmon (except for char and pink salmon), whitefish, carp, pike perch, pike, river perch, catfish, flounder - 8 months;
• salmon fish, undivided – 4 months;
• gutted salmon fish – 3 months;
• cod, halibut, sea bass – 6 months;
• pollock without head and back – 6 months;
• other sea – 6 months;
• the rest freshwater – 8 months.

Features of storage of different types

Sponge and lamellar varieties differ slightly in storage methods, as they absorb moisture to varying degrees.

Chanterelles

How to store orange mushrooms:

• do not wash before freezing - the variety absorbs moisture and then releases it in a closed bag, and the product becomes moldy;
• cooking will rid the chanterelles of bitterness;
• only the caps are dried;
• The variety is stored for a long time in sterilized jars.

Sterilization method: pour mushrooms into a container, wipe the lid from the inside with alcohol, set it on fire and close the jar with it.

Champignon

How to store French mushrooms after purchase:

• unwashed, uncleaned mushrooms can be kept on the middle shelf of the refrigerator in an open container for no longer than 3 days;
• The product is stored in paper for 5-6 days at a temperature of +2 degrees;
• It is not necessary to peel the champignons, but without the top skin they taste more tender;
• Shelf life in the freezer is 6 months;
• dried product is good for 12 months.

A bag of raw champignons cannot be frequently transferred in the refrigerator, as mechanical stress causes dark spots to appear on the surface of the caps. Blackened mushrooms are dangerous due to accumulated toxins.

White mushrooms

How to store boletus mushrooms:

• the collected ones are stored in the cellar for up to 12 hours;
• peeled mushrooms can be kept in the refrigerator for 3 days;
• Before cooking, cut off the bottom of the leg;
• Boletus mushrooms dried in the sun or in a dryer can be stored for a year;
• mushroom powder is good for 3 years.

It is better to freeze boletus mushrooms raw, since they last longer when fresh than when cooked.

Veselki

The variety is used in folk medicine against skin, cancer and bronchopulmonary diseases. In cooking, they use young specimens that have not yet produced an arrow leg. Veselki are dried, ground into powder, or a medicinal alcohol tincture is prepared from the egg-shaped base.

Mushrooms cannot be found in stores, but only in the forest, from May to October, or they can be purchased from a mushroom picker you know. How to prepare and store the “fun” mushroom:

• for preparing dishes, the ovoid base is cleared of the shell, and as a medicine it is used entirely;
• dried at a temperature not exceeding 30 degrees;
• the collected mushrooms are wiped with a damp cloth, without rinsing in water;
• dried vesels are stored for 2 years in tightly closed glass jars in a dark, dry place.

The tincture is stored in the refrigerator for 2-3 years.

Oyster mushrooms

How to store woody mushrooms:

• Do not soak before freezing, otherwise the taste will be lost due to excess moisture;
• at -2 degrees, sealed packaging will retain freshness for 3 weeks;
• in warmer conditions the shelf life is reduced to 5 days;
• frozen boiled oyster mushrooms are stored for 8 months;
• pickled mushrooms are edible for 1 year.

Whole caps retain aroma and taste better.

Storage conditions and periods according to GOST

Each method of storing any type of fish is described by a specific Russian national standard (GOST). They indicate not only the storage time and temperature, but also air humidity, filling density of freezers and other factors.

Chilled

The conditions and shelf life of this type of fish are regulated by GOST 814-96 “Chilled fish. Technical conditions". According to it, the temperature should not go beyond 0 to +2 °C, and the storage period depends on the time of catching, planned sale, and the size of the product.

Ice cream

For almost all types of frozen fish, with a few exceptions, GOST 32366-2013 “Frozen fish. Technical conditions".

Its main requirements:

• achieving a temperature inside the carcasses no higher than -18 °C;
• high relative air humidity to avoid product drying;
• its natural circulation throughout the freezer compartment.

The above information applies to the industrial storage of frozen fish. As for retail establishments, they store it for up to 2 weeks in freezers at a temperature of -6-8 °C, without allowing defrosting, and on open trays at a temperature of 0 °C - no longer than 2-3 days.

Hot smoked

GOST 7447-97 “Hot smoked fish. Technical Specifications" offers a description of the storage conditions of the corresponding product:

• in the temperature range from -2 to +2 C – no more than 3 days;
• frozen – up to 30 days.

Cold smoked

For fish of this type of processing, GOST 11482-96 “Cold smoked fish” applies. Technical conditions". Its shelf life at a temperature of -2-5 °C depends on the type of product:

• herring, mackerel or mackerel retain their shelf life for 45-60 days;
• balyk mackerel and notothenia, whitefish and herring, mackerel - 15-30 days (balyk products have a more delicate consistency).

See also

4 ways how and where you can preserve royal jelly

Salty

The storage of this type of fish is regulated by GOST 7448-2006 “Salted fish. Technical specifications":

• required temperature – from -8 to +5 °C;
• the salt concentration for a highly salted product is 14% and higher, for a medium-salted product – 10-14% and for a lightly salted product – no more than 10%.

The success of storage is influenced by the choice of containers, packaging methods and air humidity in the room.

Ready-made fish dishes

If the fish has been heat-treated, it can be stored outside the refrigerator for some time. This is what usually happens when fried, baked or stewed fish is put on the table. However, after being in warm conditions for 2-3 hours, it should be placed in the refrigerator. There, at a temperature of +2°...+3°C, it can stay for 2 days.

Special sushi cases are used to store sushi and other fish dishes with rice. At home, uncut sushi can be stored for 24 hours. If you order a dish to take home and don’t finish it, throw away the leftovers. In general, you can only eat fish dishes that have not undergone heat treatment if you are confident in their quality.

Optimal conditions

Raw fish cannot be kept in a refrigerator at above-zero temperatures, as this product is subject to rapid spoilage due to the development of bacteria and moldy fungi. They begin to multiply within a couple of hours after the temperature rises and lead to rotting.

Fish, if properly prepared, has a shelf life in the refrigerator of 1-3 days. At the same time, raw minced meat, cutlets or fish pieces can be stored for only 10 hours, and fillets for 24 hours. In the freezer, where the temperature reaches -24°C, fish can last from 3 to 6 months, depending on the fat content.

Temperature

The ideal storage temperature is from -2°C to 0°C. With this mode, the fish will be preserved for three days. Unfortunately, most often the temperature in refrigerators is 5-6°C, so the period is reduced to just one day.

If there is no temperature-controlled zone in the refrigerator, you can make one yourself using a container with ice and store the fish there. With this method, you need to constantly monitor the condition of the ice so that it does not melt. If this suddenly happens and the carcasses end up in water, they will spoil very quickly.

How to determine the presence of opisthorchid in fish

The causative agent of the disease is the Siberian fluke. This is a small parasite, 7-12 mm in size, living in the bile ducts, pancreas or gall bladder. Before reaching humans, the parasite is in the body of mollusks or freshwater fish, the carp family - they are an intermediate link in the chain of infection. It is impossible to identify helminths in a carcass due to its small size. Opisthorchis and its larvae are clearly visible under a microscope. But this diagnostic method is only available in the laboratory. Ordinary citizens, in order to avoid becoming infected with opisthorchiasis, need to know at what temperature worms in freshwater fish die, since the larvae mainly infect representatives of the carp family.

You can determine whether a fish is infected by external signs:

• presence of spots, black spots, hemorrhages,
• dullness of scales,
• cloudy eyes,
• abdominal enlargement,
• disproportionate sizes.

When catching such individuals, you must discard the catch, since the fish may be infected.

How to freeze food correctly: useful tips

Before putting food in the freezer, you need to prepare it, because incorrect actions on your part can lead to rapid spoilage of food.

• Before freezing, it is better to cut meat and fish into large pieces - after defrosting they will be easier to cook, but as for fish, cutting the carcass after freezing will be much more difficult.
• Before freezing, the meat must be washed and then dried with a towel.
• Before freezing, mushrooms, vegetables and fruits should also be thoroughly rinsed under running water and then dried on a kitchen towel.
• Products should be packaged in airtight containers or bags to prevent them from spoiling in the same freezer.
• In bottles containing juice, milk or other liquid, leave about three-quarters of the space free.
• The finished dough must be frozen on parchment paper, as it may stick to the bag.
• Vegetables should be cut into pieces immediately - in the future you can instantly use them to prepare various dishes without waiting for defrosting.
• Fresh herbs are especially important in winter. How to freeze it? Chop your favorite dill, parsley and other herbs, distribute into ice cube trays and fill with water - such cubes will be convenient to take out for adding, for example, to soups.
• Hard cheese needs to be cut and placed in a container, adding a little starch between the slices so that they do not stick together.
• Ready-made baby puree cannot be frozen in glass jars - it is better to pour it into a small plastic container and close it with an airtight lid.

This is how you can easily prepare your favorite products at any time of the year. With proper preparation and freezing, you can keep your food fresh without spoiling it.

Freezing

If you cannot consume it within a few days, you should freeze the whole fish carcass or divide it into portions. To ensure that the product does not lose its taste and beneficial qualities, you need to know the basic rules of freezing:

Rice. 2 - Freezing fish in a home refrigerator

1. Pre-wash, gut and dry raw fish.
2. Set the temperature in the freezer to –25°C in advance if the refrigerator is equipped with a “shock freezing” function. This will preserve all the beneficial properties of the product and increase its shelf life.
3. It is recommended to use special freezing bags. If you don't have them on hand, cling film or a plastic container with an airtight lid can replace them.
4. Indicate the name of the product and the date of freezing on the package. For these purposes, there are special stickers that are glued to frozen products.

It is necessary to defrost fish carcasses correctly so that they do not lose their taste and do not disintegrate into fibers during heat treatment. It is recommended to place the container with the product in the refrigerator for a day and then prepare the dish. To speed up the thawing process, you can use a microwave or oven by selecting a special defrosting mode. The last method is suitable for housewives who urgently need to cook fish and do not have time to wait. You can cook fish soup without waiting for the product to completely defrost.

A frozen carcass is in no way inferior to a fresh one if all the principles of proper freezing are followed.

Rice. 3 – Freezing salted fish

How to choose the right red fish

Before storing fish, you need to choose it correctly, so below we offer popular advice from fish production technologists:

• red fish is available for sale in different forms: steaks, pieces of fillet, lightly or heavily salted, in a vacuum, fresh or frozen carcasses - it is important to determine what will be more convenient to store in the refrigerator;
• there should be no dents left on a fresh, chilled carcass if pressed with a finger;
• salmon or pink salmon should have an even, pink color, without strange dark spots;
• in fresh salmon, when cutting a steak, the bones should not peel off from the flesh;
• if the product packaging is vacuum, then there should be no cloudy liquid inside;
• You should always look at the factory release and expiration date on any fish product - fish spoils quickly, and, unlike some other products, it is easy to get poisoned by it after the expiration date;
• when buying fresh fish, the gills should only be red or pink; if they are green-gray, cloudy white or with black spots, the fish is spoiled;
• One of the main signs of the freshness of red fish is a pleasant, fresh aroma, no “swamp”, since such types of fish are not found in mud and dirty water.

It is best to buy red fish in stores or markets from sellers with quality certificates for their products. It is important to understand that when fish is sold without refrigeration equipment, there is a high risk of poisoning from a spoiled product.

Red fish bought by weight in pieces without skin cannot be stored for long. It is best to eat it a day in advance, keeping it in the refrigerator.

If you follow these selection rules, the purchased fish will become a decoration of the table, and not a disappointment.

How long does fresh fish last in the refrigerator and freezer?

Fish cannot be stored without exposure to cold. But even under these conditions, the development of microorganisms does not stop, but is temporarily stopped.

It is important to protect the product from accidental contamination with pathogenic bacteria. They can be found on the following items:

They can be found on the following items:

• outer part of bottles;
• packages, other containers;
• vegetables fruits;
• egg shells.

If the product is stored in a household refrigerator, the optimal temperature will be 0...+5 degrees for 48 hours. If the product is in a cooler bag, its shelf life does not exceed 12 hours. This type of container is suitable exclusively for transporting fish.

Before placing the product in the refrigerator, you need to carefully prepare it:

• Remove scales and giblets. Remove gills, fins, tail. The carcass is thoroughly washed on all sides.
• Wipe dry using a paper towel to remove excess moisture.
• Place in a bowl and cover with a saucepan lid.
• If you plan to store it for about 2 days, then the product should be lightly sprinkled with salt or moistened with lemon juice. This will keep it fresh.
• The shelf life of refrigerated products does not exceed 48 hours.

Freezer storage

The shelf life of products in the freezer is no more than 2-3 months. Some fatty varieties can be stored for six months to 12 months.

Before storing the product, it is important to clean it from offal, rinse and dry thoroughly. If you do not plan to cook the whole carcass at once, then it is divided into portions

Fish is frozen immediately after cutting. The carcass is placed in a bag, closed and sent for storage. Products that have been in the refrigerator for a long time should not be placed in the freezer.

The product is defrosted in cold water or room temperature. You cannot defrost fish in the microwave. It is better to place it in the refrigerator for 5-6 hours.

Storing salted red fish in the refrigerator

How long red fish will last in a household refrigerator is influenced by several factors: the initial degree of freshness, the method of processing.

A gutted and dried carcass can be stored for 2 days. Fresh, raw and ungutted fish can be stored for no more than 5 hours. Therefore, zealous owners, immediately after purchasing or catching fish, gut it and, after drying it with paper towels, wrap it in film or wax paper. In this form, the fish will last in the refrigerator for up to 2 days.

How to keep salmon pieces fresh in the refrigerator:

• Salt or purchase already salted salmon, then rinse with water.
• Dry from moisture with napkins and coat on all sides with refined sunflower oil.
• Place the prepared pieces into a glass, ceramic or enamel container. Plastic absorbs odors, so it is better not to take it.
• Cover tightly and store in the bottom of the refrigerator.

There is a rule: the smaller the fillet pieces, the less salt is required for salting. Too much salt will forever ruin the unique taste of the fish and be harmful to your health.

Shelf life of frozen product

Many housewives prefer to freeze excess fish so that it does not spoil. For storage in the freezer, it is recommended to choose fresh carcasses that do not have any foreign odor. The whole fish needs to be washed and any remaining water removed.

If desired, the carcass must be cut. Whole fish can also be frozen. Place the prepared product in a special thermal bag; any sealed packaging will do. A little secret: freeze the fish with the skin on. This will prevent the meat from drying out too much in the freezer.

Before freezing, cut the carcass and remove the entrails.

Modern refrigerators have a super-freeze function; it is recommended to activate it after the fish is sent to the freezer compartment. This will allow you to quickly and efficiently freeze the product.

How long can frozen fish be stored?

The duration will vary depending on the freezing method.

And it doesn’t matter at all whether it’s frozen red fish or some other kind. The variety does not greatly affect the duration of storage; the temperature regime is much more important; it is important that the temperature in the compartment where the product lies is constant.

Storing frozen fish is not the most important thing; the main thing is to defrost it after the product has been in the freezer for so long. Most theoretically know how to defrost food correctly, but in reality not many do it correctly

Some housewives simply put the fish in a plate of cool water, waiting for the carcass to thaw. Unfortunately, after the described manipulations, the fish will lose some of its nutrients, its taste will deteriorate, and its structure will become soft.

In this case, it is advisable to take out the carcass in the evening, then in the morning the product can already be cooked. True, before the process it is better to thoroughly wipe the fish from water so that there is no excess liquid in the food. By following simple conditions, you can keep the product healthy and tasty.

Re-storing frozen fish should not be allowed. That is, if the carcass has been thawed once, it should be cooked; it is unacceptable to send it back to the freezer. This will not only affect its taste and nutritional properties, but also make it unsafe.

https://youtube.com/watch?v=pxd5nZTCGrk

It is important to observe the shelf life of fish, only in this case the product will be beneficial and provide gastronomic pleasure. Ready-made dishes from your favorite product must be kept in the refrigerator, otherwise they will lose their freshness and delicate taste.

By the way, some housewives, for convenience, do not freeze whole carcasses, but mince the minced meat; it takes up less space in the freezer. From such a preparation you can make cutlets, casseroles and various interesting dishes; you just need to use a little imagination.

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Signs of a spoiled product

A quality product has a natural color and a clean surface. After thawing and cooking, taste and smell are assessed. They must match the type of fish.

Defects in chilled and frozen products are determined by the quality of raw materials and their processing technology. If something in the technical process is disrupted, foreign odors appear, color, appearance and consistency change.

You should definitely not buy fish if you have the following signs:

• dark or reddish-brown surface;
• mold on scales;
• smell of petroleum products, putrid, warehouse, stale, garlicky.

Fish should not be eaten if, during/after cooking, its consistency has become tough, fibrous, flabby or structureless, or the muscle tissue of the carcass has become flaky.

Storing dried fish

So, a fresh and high-quality product has been selected. All that remains is to find out how to properly store dried fish at home.

The easiest way is to wrap it in paper or parchment and place it in a dark, cool and well-ventilated place. At room temperature no higher than 20 °C and humidity no more than 75%, fish can be stored for about 2 months.

If you have a pantry, attic or dry basement where the temperature does not exceed 10 °C, you can keep fish fresh for 4 months. To do this, the product is wrapped in several layers of thick paper or placed in linen bags and hung on hooks.

In addition, cardboard or wooden boxes and wicker baskets are used for storage. In this case, the carcasses are not wrapped in paper, but placed between the layers and covered on top. However, under such conditions, the fish gradually dries out and decreases slightly in size and weight. If this method is not to your liking, then it is better to store dried fish so that it does not dry out in the refrigerator or a tin can.

Dried fish will keep in the refrigerator for about 2-3 months, just don’t forget to wrap it in paper first (not very tightly).

In a tin jar with a tightly closed lid, the fish will “last” for several months. This method protects against shrinkage and does not allow air and light to penetrate inside the jar. The container should be stored in a dark, cool place.

If you cannot find a tin can, you can place the fish in a glass container and create a vacuum: to do this, place a small lit candle in a jar with tightly compacted fish and roll up the lid. All the oxygen will burn, a vacuum will form, the remaining moisture will be absorbed by the salt, and the fish will be “preserved.” In this way, you can save the product for up to 6-12 months (depending on the fat content of the fish).

But how and where to store dried fish for a longer period of time, for example, if you have a large supply or want to save the product for some holiday? Then choose a freezer for storage. When frozen, dried fish will retain its original qualities for 6-12 months; it is not recommended to store it longer. With this method, the carcasses are wrapped in several layers of paper and placed in the freezer.

All storage options considered are suitable for both purchased and home-cooked fish. By following the recommendations, you can preserve the product for a relatively long time. However, no matter what conditions dried fish is stored in, it will taste best in the first month after cooking.

How and how long to store dried and dried fish

Only fish of high quality and without signs of spoilage, such as an unpleasant odor, are allowed to be stored dried. The storage room for dried fish should be cool.

Good fit:

Storage temperature for smoked fish.

• pantry without windows;
• shaded balcony;
• attic.

It is recommended to wrap fish carcasses with parchment paper or tracing paper. Large fish are wrapped individually, and small fish are wrapped in small groups. This will prevent it from drying out.

The bundles are hung in places where the sun's rays do not reach. The recommended air humidity in such a room is 70-80%. At higher humidity, the fish will become moldy. Drier air in storage will cause the product to dry out.

Fish varieties with low fat content are suitable for dry storage. The best method is to store dried fish carcasses, wrapped in plastic, in the freezer. After removal from the freezer, such a semi-finished product needs to be dried.

Dried fish carcasses wrapped in paper are stored in the refrigerator for a long time. In this case, they are suitable for consumption for six months.

Large quantities of dried fish products can be stored in cardboard or wooden boxes, covered with fabric. In this form, the product can be stored for 6 months.

How to store at home

Any fresh fish product without a refrigerator or freezer preserves its quality for a maximum of several hours, depending on the air temperature. Salted or smoked, it can be stored a little longer without refrigeration.

Preparation

If you do not plan to cook fresh fish raw material within the next few hours, it must be preserved without spoiling the texture:

• the carcass is cleaned and gutted;
• rinse thoroughly under cold running water;
• blot with paper towels on all sides, including the inner surface;
• The prepared, cleaned, gutted carcass is placed in a dry, clean container, hermetically sealed and stored in the refrigerator.

Uneviscerated fish spoils much faster than gutted fish. It is allowed to leave small fish weighing up to 200 g and any size uncleaned for salting for long-term freezing. However, after defrosting, it must be immediately heat treated.

In the refrigerator without freezing

The refrigerator slows down the activity of microorganisms contained in fish, but the usual temperature of household refrigeration units - about 5 ° C - is not enough for long-term storage of fish products. Therefore, you can store fresh raw materials in a regular refrigerator for no more than a day.

To double the shelf life, fill the container with ice cubes and sprinkle the workpiece with salt or moisten it with lemon juice. However, it is better not to risk your health by leaving it without cooking or freezing for so long.

In the freezer

Fresh fish can be kept in the freezer for up to six months. It is advisable to first gut it and wrap it in a plastic bag, but it is not necessary to clean it - the scales will act as a small protection for the fibers, and the dish will remain tender after cooking.

Without a refrigerator on the road

Almost at any time of the year, you can transport fresh product, maintaining its quality throughout the day, using the following techniques:

• fish carcasses are pre-prepared - gutted and cleaned, then frozen, and before travel they are wrapped in foil and a thermal bag or in several layers of newspapers;
• The bag with them is covered with ice in plastic containers.

It is better not to use polyethylene for transportation without ice, since the fish in it, when steamed, quickly deteriorates.

How to defrost fish before eating

You cannot cook fish without defrosting - it will remain dry/raw inside or turn into a shapeless mass . The defrosting process takes from 8 to 24 hours.

Interesting things on the site:

How to store trout in the refrigerator - timing and methods

Methods for storing red fish at home after salting

How to store different types of smoked fish in the refrigerator

The defrosting speed is affected:

• type and size;
• cutting method - whole or gutted, briquette, fillet, steak;
• conditions and duration of freezing - briquette, piece, block;
• freezing temperature.

Methods for defrosting different types are described in detail in the table:

How long can you store defrosted fish in the refrigerator?

After defrosting, the fish is stored in the refrigerator at 0°C for 2–3 days , at -5°C for no more than 14 days. Carcasses are stored gutted and washed in a dry container with a tightly closed lid, otherwise neighboring products will quickly become saturated with a fishy smell.