How long can shrimp be stored in the refrigerator and how?

Shrimp is a very healthy and valuable product. For seafood lovers, crustaceans are a favorite delicacy. Nowadays, supermarkets offer a wide range of these products. Most often, boiled-frozen crustaceans appear on the shelves, less often fresh frozen ones. Unfortunately, most residents of our country cannot treat themselves to live shrimp. Typically, shrimp are either farmed in special ponds or grown in the environment. More often you can find grown crustaceans on our shelves. However, they are not inferior to shrimp living in their natural environment. Each of us, having bought shrimp at least once, asked the question: “Can shrimp be stored in the refrigerator?”, and for how long.

Prawn selection

It's no secret that shrimp should be chosen correctly. After all, a bad product can lead to serious consequences - food poisoning. Therefore, a healthy dietary product can turn out to be quite dangerous. Let's look at the basic rules for choosing shrimp:

• Availability of ice. There should not be a lot of it, the percentage of glaze should not exceed 7%. If there is a lot of ice, this means that the shrimp were stored incorrectly or were defrosted during transportation, and were subsequently re-frozen. If the product is packaged, make sure there is not a lot of snow or pieces of ice.
• Feel free to smell the seafood. If shrimp are taken by weight, then you can evaluate the crustaceans by smell. Fresh shrimp smell like the sea, and a sharp and unpleasant odor indicates that the product is stale.
• Tail position. If the tail part of the crustacean is straightened and not tucked towards the belly, this means that they died before heat treatment. You should immediately discard such a product.
• If there are black spots on the body of a seafood product, such a product cannot be taken, much less cooked. This means that the crustacean was seriously ill in life.
• The presence of a serious illness of the crustacean is also indicated by the black color of the head; such shrimp cannot be taken. Moreover, if the head is brown or green, then the crustacean has healthy and tasty meat.
• The eyes of shrimp should not be cloudy (normal color is black).
• The color of the product should be pink; if the body of the shrimp has acquired a yellow tint, this indicates that it is not a completely fresh product.
• If you buy fresh, chilled shrimp, the limbs and whiskers should be kept in place, and the shell should remain strong. Good fresh shrimp is always moist, not dry.

How to choose the right one

If the chicken is in a package, then the date must be indicated on it. If it is missing, it is better to open the package to check the quality of the product. When buying a chicken at the market, be sure to smell it in the area of ​​the incision on the stomach. Fresh meat has virtually no odor. The carcass should not smell of bleach or vinegar. These smells confirm that the bird has been lying there for a couple of days and they tried to “reanimate” it.

It is also worth paying attention to the condition of the skin. If the chicken was sold without packaging, it should be a little dry

Its normal color is white. Fat birds and those fed corn have a slightly yellowish tint.

If you press on fresh chicken flesh, it will quickly return to its shape. The poultry meat should be pinkish and the fat should be light yellow. You should not purchase a product that is sitting in a puddle of pink liquid. This indicates that the bird was soaked for a long time to give it extra weight. If the bird is frozen, there should be no pieces of ice on it. An ice crust indicates multiple freezing.

If you plan to freeze the bird for several months, it is recommended to take it chilled. Its advantage is that, without even leaving the counter, you can determine the freshness of the product. And it will be much easier to prepare a chilled bird by dividing it into parts.

Storing shrimp in the refrigerator

Saving chilled crustaceans is no different from storing frozen crustaceans. Shrimp cannot be stored in the refrigerator for a long time; their shelf life is only 72 hours at a refrigerator temperature of +2 to +8°C, and the colder the place, the better, so if it is possible to set the temperature colder, then it is better to take advantage of this.

But, even observing the temperature regime, you need to adhere to the correct storage method, otherwise the product may deteriorate, and its preparation will become dangerous to human health:

• You cannot store crustaceans in a plastic bag; they will quickly spoil.
• It is better to choose a glass container in which crustaceans will be stored, cover it with a lid, and place another cotton cloth on top to reduce moisture evaporation. The product must remain moist, since, losing liquid, their meat becomes “rubbery” and not tasty.
• It is necessary to observe the product proximity so that the crustacean and other products do not absorb each other’s odors. Therefore, shrimp should be placed on a separate shelf in the refrigerator.

The shelf life of the product can be extended to 5 days if the shrimp are covered with a layer of ice. In this case, the ice needs to be changed as it melts; the liquid obtained in this process does not need to be drained. But this type of storage is troublesome, so if you do not plan to cook seafood in the next three days, then it is better to send the product for freezing, having previously prepared it.

Frozen fruit

Fruits contain water/juice, so when defrosted, a natural loss of moisture occurs and their texture changes accordingly - they become softer. Therefore, it is best to plan in what form you will use fruits in preparing dishes, sauces, jams and fillings for pies. Frozen fruit is also ideal for smoothies, sorbets and ice cream.

Shelf life of frozen fruits

Fruit can be stored in the freezer for four months to a year. If you plan to use the fruit in a mixed form, it's best to puree them before freezing - not only will this make them easier to incorporate into the recipe, but it will also take up less space in the freezer.

Storing shrimp in the freezer

If you don’t have time to cook shrimp yet, or you bought them for future use, then the best way to store them is to place the product in the freezer. The storage temperature in the chamber should be -18…-20°C. The shelf life of the product varies from 3-6 months, depending on the freshness of the product. Purchased fresh frozen seafood or boiled-frozen shrimp are stored for approximately 3-4 months. If you are lucky enough to purchase crustaceans alive, then by boiling them or simply freezing them, the shelf life will be extended to 6 months. But do not forget that the taste and usefulness of the product will decrease after this time.

You also need to store shrimp correctly in the freezer:

• If the product was purchased in its original packaging, there is no need to open it; you can open the package immediately before preparing the seafood.
• It is not recommended to store weight shrimp in a plastic bag.
• The best way is to store shrimp in cloth or paper.
• Seafood cannot be re-frozen, as the meat may become rubbery.

You also need to defrost crustaceans correctly. It's better to do this in the refrigerator. You cannot immediately throw shrimp into hot water, because crustaceans can only be cooked after they have been completely defrosted. It is also not recommended to defrost them at room temperature.

How to store shrimp for fishing

When fishing and at home, it’s good to eat shrimp with a cold beer. Carp, rotan, and carp bite on them. To catch shrimp, it is better to freeze them before catching, and while you are driving to the place, they will melt and soften. And it’s best to catch it live by placing it in salt water with algae or in a wet rag.

Storing shrimp at room temperature

It is better not to store crustaceans at room temperature, as they will quickly deteriorate. Therefore, if it is not possible to put the product in the refrigerator, follow these rules:

• Fresh crustaceans are not stored for a long time; they will spoil in just 2 hours. Therefore, it is better to place them in cold, salted water. Thus, their shelf life will increase and will be approximately 5 hours.
• It is better to wrap cooled crustaceans in several layers of foil and put them in a dark place to avoid direct sunlight.
• Ice will help keep the product fresh for up to 24 hours. Place the shrimp in a colander and cover with ice. Place a colander in a container to allow the water to drain. Ice needs to be replaced as it melts. This method is not very convenient, but it can be used.
• Boiled shrimp are stored for about 4 hours, but you need to remember that they cannot be immersed in water.

How to properly store in the heat and on the road

Some tips will help extend the freshness of the product while traveling:

1. The stick is pre-dried and then wrapped in paper.
2. It is not advisable to stock up on boiled or liver sausage on the road.
3. Do not put sausages in a plastic bag.
4. The best option would be to cut it in an airtight container.

Finished sausage products do not tolerate hot conditions well:

1. If there is a cut, it is treated with egg yolk, and the product itself is packaged in foil.
2. Garlic or mustard powder placed inside the foil will help preserve the quality of meat products.
3. A cloth soaked in vinegar solution, in which the sausage is rolled, helps save the product from the heat.

Storing Boiled Shrimp

If you cooked shrimp but couldn’t eat it right away, you can also save them. Boiled shrimp, like fresh ones, do not last long in the refrigerator. Their shelf life is no more than 3 days, and in the freezer - about 3 months. In this case, you must follow a few simple rules:

• If you plan to store shrimp for a long time, then it is better to add a little more salt when cooking. Salt will help the product not to spoil longer, as it acts as a preservative.
• After cooking, it is necessary to remove excess moisture, so the shrimp need to be dried. If water remains on the product, it will quickly spoil.
• It is better to wrap crustaceans in several layers of paper or foil; the air must be removed from such packaging.
• Be sure to observe the commercial vicinity, as shrimp have a strong odor. Therefore, nearby products will absorb the smell of this seafood. Crustaceans also absorb foreign odors well, so it is better to place the product on a separate shelf.
• Choose the coldest place in the refrigerator, the cooler it is, the better.
• If the shrimp will be frozen, it is better to divide them into small portions that can be consumed at a time, since shrimp cannot be re-frozen.

Shelf life of prepared meals

They vary depending on the technology of preparing the product - frying, boiling, salting, smoking.

Boiled, baked, fried

Heat-treated raw materials can be stored at room temperature for up to 3 hours. Then the dishes are placed in the refrigerator for up to 2 days at a temperature of 3-6 °C.

Smoked

If the following conditions are met, the hot smoked product can be stored fresh for up to 3 days:

• at temperatures from -2 to +2 °C;
• humidity – 75-80%;
• constant supply of fresh air.

When frozen, it retains its consumer properties for up to a month while maintaining a temperature of about -30 °C and humidity of 90%.

The permissible storage time in the freezer depends on the type of raw material:

• mackerel, herring, and other species can be stored for 1.5-2 months;
• fish balyks, cold smoked fillets – 15-30 days.

Sun-dried, dried

To prepare this product, a large amount of salt is used - a natural preservative. Cured and dried carcasses can be left wrapped in parchment or white paper in a cool, dry, dark place for up to a year.

Salty

The shelf life of salted fish is affected by the degree of salting and fat content of the raw materials:

• Lightly salted salmon can be stored in brine for 3 days;
• salted product in vacuum packaging – 30 days;
• lightly salted herring – 7 days;
• herring in medium and strong brine – 14-30 days;
• fatty varieties of salted mackerel – 10 days.

The place where salted fish is stored in brine outside the refrigerator is dark, dry, at a temperature of 10-12 °C. The salted product is stored in the refrigerator for up to 10 days.

Frozen poultry

Whether it's a whole bird or cut into pieces, making sure it's packaged well is the key to fresh poultry. The bird can be stored in the freezer for anywhere from four months to one year, depending on its shape.

Shelf life of frozen poultry

Two important things to remember when freezing chicken are to handle it properly when raw due to the risk of salmonella poisoning, and once the chicken has been thawed, do not refreeze it as this can increase bacterial growth.

In a saucepan

Before cooking, make sure that the seafood is raw and not cooked. Thaw frozen shrimp so that they do not stick together or turn into mush. Do this in the refrigerator rather than at room temperature. Place fresh chilled seafood into boiling water without preparation.

Cooking unpeeled raw shrimp on the stove:

1. Pour 2 liters of water into the pan, bring to a boil, add 1–1.5 tbsp. l. salt, 1 cut lemon or lime.
2. Place 1 kg of shelled shrimp in boiling water.
3. Cook the crustaceans until done. Their shells should turn pink.
4. When cooking is complete, turn off the stove, place the shrimp in a colander, and let the liquid drain.
5. Place seafood on a plate and sprinkle with freshly squeezed lemon juice. To prevent the shrimp from becoming tough, do not leave them in the broth.

Cooking raw peeled shrimp:

1. Place 1 kg of prepared seafood without shell into a saucepan and fill with cold water.
2. Add salt and lemon, cut into 4 parts.
3. Place the container on the stove.
4. After boiling, cook the shrimp over low heat.
5. Remove the finished product from the liquid with a slotted spoon and place on a plate to cool.

Another popular way of preparing shrimp is with bay leaf and dill:

1. Place 500 g of seafood in a saucepan with boiling water.
2. After boiling, add 1 tbsp. l. salt, 3-4 bay leaves and a bunch of dill fastened with threads.
3. Cover the container with a lid and wait 2-3 minutes.
4. Turn off the stove, drain the water, remove the dill and laurel.
5. Serve the shrimp with a squeeze of lemon and a squeeze of juice.

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.

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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.

The main storage conditions are vacuum packaging (extends the shelf life of fish to 4-5 days) and temperature conditions. Cold destroys microflora and slows down the fermentation process.

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.

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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.

Storage periods and rules

Animal and poultry meat is stored at temperatures from 0 to -3 degrees for 2 days, and at -3...-5 degrees for up to 4 days.

Pork

At +7 degrees, the shelf life of pork is less than 24 hours, at -3-0 degrees - up to 2 days. Pork tenderloin and parts of the carcass are wrapped in foil for freezing. They are stored in a plastic bag with holes on the bottom shelf of the refrigerator.

Beef

The shelf life at temperatures from 0 to +7 degrees in the refrigerator is 7 days, at -18 - up to six months. Beef tenderloin and steak are wrapped in parchment.

Mutton

Freshness is preserved for 2 weeks at temperatures down to -15 and 90% humidity. Freezing at -18 degrees will preserve meat for 10 months. Shelf life at -5 degrees is 3 days. The cooled product is stored in a container with ice, under a damp cloth, using foil and thick polyethylene.

Chicken

Chilled chicken is stored for 5 days at +2 degrees; at 5 degrees, chicken sits for 12 hours. At zero temperature the product is suitable for consumption within 14 days. Frozen chicken is stored for 4 months at -12 degrees, 8 months at -18. Poultry meat can be stored at -25 degrees throughout the year. Chicken meat is stored in plastic containers and plastic bags.

Goose

The goose carcass is wrapped in foil or parchment to protect it from foreign odors and stored at 0 degrees for 2 weeks. Chilled goose meat is stored at +2 degrees for 3 days. Freezing will extend the shelf life to 7 months.

Duck

Frozen poultry is stored for six months, at 0...+4 degrees - 3 days. The meat is stored in an enamel container, under a lid. Wings, drumsticks, and fillet parts can be placed separately in a glass bowl or wrapped in foil. Polyethylene is only suitable for freezing.

Rabbit

Rabbit meat is stored for 5 days at temperatures from 0 to +4 degrees. Before freezing, a fresh carcass is hung and kept for 8 hours at +5 degrees. Then the rabbit is cut up or packed whole in a plastic bag. At -18, rabbit meat will last for six months.

Turkey

A plastic bag or cling film is suitable for freezing. The whole carcass is stored for a year, and parts - 9 months. Temperature conditions and storage periods:

• -14 degrees - a week;
• -4 degrees - 4 days;
• -2 degrees - 2 days.

For refrigerated storage, you need to separate the bones, since the meat around the bones spoils first. Turkey giblets should also be stored separately, as an ungutted carcass will spoil faster.

Ground meat

The product is stored:

• at +4-8 degrees - 12 hours.
• -18 - 3 months;
• -12 - 30 days.

Chilled minced meat will spoil at room temperature in 2 hours. Therefore, it must be cooked immediately or frozen. Large volumes of minced meat are placed in enamel containers, portions are wrapped in polyethylene.

By-products

Liver frozen in blocks is stored for 4-6 days, and individually - 2-4 days at a temperature of -12-18 degrees. At a temperature of 0 to 2 degrees and a humidity of 85%, liver is stored for 36 hours, at +8 degrees for a day. The giblets are wrapped in polyethylene.