Why do they put it in the freezer before salting fish?

During the holiday season, many of our fellow citizens go fishing in a variety of rivers and reservoirs. Of course, fish provides protein, microelements, unsaturated fatty acids and vitamins. But fish are also all kinds of parasites, which, once they enter our body, can spoil the entire impression of the catch for a long time. However, parasites can be defeated quite simply.

To kill worms and other invisible cohabitants of the caught fish, it must be properly prepared.

Raw fish

It can only be eaten if three conditions are met.

First: it must be artificially grown fish, which were fed with artificial feed, treated and monitored for the absence of parasites.

Second: if the fish was sea or ocean, then it had to be immediately frozen right on the ship, and thawed right before eating.

Third: any river fish (except sturgeon) can contain parasites. Therefore, only sterlet can be eaten raw.

Boiled and fried fish

If it is really well cooked and fried, then you can eat any fish without fear of consequences.

– You need to cook the fish for 15-20 minutes from the moment it boils.

– Fry for at least 15-20 minutes. Moreover, if the fish is large, it must first be cut along the ridge into layers.

– Fish pies need to be baked for at least 30 minutes.

– If the rules of hot and cold smoking are followed, then the fish is considered safe only after the entire process is completed.

Salty fish

Recommendations are given for fish or pieces of fish weighing up to 2 kg. When salting, the parasite larvae die:

– under hot salting conditions (15-16 degrees) – after 5-9 days;

– under cold salting conditions (5-6 degrees) – after 6-13 days;

– under conditions of dry salting (proportions of 20% salt by weight of the fish) in uncut fish – after 9-13 days, and in pored fish – after 7-12 days.

Frozen fish

A fish weighing up to 2 kg is considered neutralized after it has been kept

12 hours at minus 27 degrees

18 hours at minus 22 degrees

36 hours at minus 16 degrees

3 days – at minus 12 degrees

7 days – at minus 8 degrees

10 days – at minus 4 degrees

A farewell ceremony was held in Moscow for the former head of the city, Yuri Luzhkov.

The site materials are intended for persons over 18 years of age (18+).

The use of site materials (distribution, reproduction, transmission, translation, processing, etc.) is permitted only with the written permission of the editors. The opinions and views of the authors do not always coincide with the point of view of the editors.

Network publication "Pravda.Ru" el No. FS77-72263 dated February 1, 2018, issued by the Federal Service for Supervision of Communications, Information Technology and Mass Communications. Founder: TechnoMedia LLC. Editor-in-Chief: Novikova Inna Semenovna. Email address Telephone

Extremist and terrorist organizations banned in the Russian Federation: “Right Sector”, “Ukrainian Insurgent Army”, “ISIL” (IS, Islamic State), “Al-Qaeda”, “UNA-UNSO”, “Mejlis of the Crimean Tatar People”, "Jehovah witnesses". A complete list of organizations subject to judicial injunction in Russia is available on the website of the Ministry of Justice of the Russian Federation

The infestation of fish by parasites is not so rare, not only in river but also in marine species. Fans of stroganina, sushi, rolls, and raw fish salads with vinegar and spicy spices are at risk of encountering this problem. The natural taste and lack of complete heat treatment of such dishes can be very expensive. The species composition of fish helminths is huge, and their ability to survive is very high. To protect yourself from “eating from the inside” you need to know how to properly prepare food. At what temperature do parasites in fish die, does salt kill worms, how to properly freeze sea and river delicacies - let's talk in more detail.

Storing fresh fish

The most delicious is fresh, recently caught fish. If you bought crucian carp, carp or silver carp, then try to cook them as quickly as possible. The same applies to catches made with your own hands. But if there is a hitch with the cooking, then you should take care of storage. Fresh fish should be stored without entrails at a temperature of 0...+3 °C, in the refrigerator.

First, it is gutted and cleaned.
Then they wash it inside and out, wipe it with a napkin or towel to remove excess moisture.
Place in the refrigerator in a bowl covered with cling film or in another container with a lid.
You can sprinkle with salt if you are going to store for 2 days. Lemon juice is used instead of salt. This causes the fish meat to be slightly marinated and become more tender.

The maximum shelf life is 2 days, but it’s better not to wait until the last minute and not take risks. If you want to store fish for more than 2 days, freeze it by wrapping it in a plastic bag. You can also freeze unpeeled fish. This saves housewives who do not have the strength to process the entire catch at one time.

Fresh fish can be kept in the freezer for several months. It must be defrosted gradually, without haste, without using hot water or additional heating. Re-freezing is prohibited, since the taste of the product deteriorates and spoilage is possible.

Do not store unpeeled fish and fillets together in the refrigerator. Bacteria from the untreated product will transfer to the fillet, thereby accelerating its deterioration. It is also not recommended to place fish near dairy products, as they quickly absorb the smell.

With salt

Not everyone knows that salt speeds up the process of thawing frozen food. Let's take a closer look at how to quickly defrost fish using salted water. If the salt solution is prepared correctly, the fish will retain its juiciness.

How long it takes to thaw directly depends on the size of the fish carcasses. With this method, small fish, small steaks and fillets are thawed in a couple of hours, medium and large fish are thawed within 4 hours at room temperature and 6 hours in the refrigerator.

First you need to prepare a solution in the following proportion: for each kilogram of fish, take 2 tablespoons of salt and 2 liters of warm water. The solution must be prepared in a deep container with a lid.

Remove the fish from the packaging and place in a container with salted water. Do not close the lid tightly.

Leave the fish to defrost at room temperature or put it in the refrigerator for a couple of hours.

Rinse thawed carcasses or steaks with cold water and immediately begin frying, boiling or other cooking methods.

This option is suitable for fatty fish such as pink salmon and other red fish. There is also a negative side to this method, which is the loss of fish mass.

Smoked fish

If the fish has been cold smoked for a long time, it can be stored in the refrigerator for 10 days, wrapped in paper. Hot smoked fish can be stored in the refrigerator for only 3 days. This difference in timing is due to the fact that during cold smoking the carcasses are more saturated with salt and undergo heat treatment for a longer time.

Both types of smoked fish can be frozen. They will keep quietly in the freezer for 3 months. If you do not want to freeze, then wrap it in a cloth soaked in salt water. In this form, it will lie at a temperature of +3 °C for about a month.

Smoked fish balyk can be stored in the refrigerator for no more than a week, and if you cut it into pieces, you will have to eat it within 3 days. Be sure to ensure that mold does not appear on the meat and pay attention to the smell.

How to kill parasites in fish

01.11.2018

The natural taste and lack of complete heat treatment of such dishes can be very expensive. The species composition of fish helminths is huge, and their ability to survive is very high. To protect yourself from “eating from the inside” you need to know how to properly prepare food.

At what temperature do parasites in fish die, does salt kill worms, how to properly freeze sea and river delicacies - let's talk in more detail.

What do fish get sick with?

There are many different river and sea fish in our country, and their parasites are also different. Some breeds migrate between fresh and salt water (for example, salmon), which is important for the development of helminthiasis. Not all parasites are pathogenic for humans; for example, red worms in perches (philometras) do not harm people.

It is not always possible to detect worms with the naked eye, but when catching or buying fresh fish, you should pay attention to the gills, internal organs, and muscle tissue - these are the main habitats of parasites.

What worms are most common:

Ligulidae (tapeworm) is a flatworm that causes the disease ligulosis in fish and can cause their mass death in a body of water. Infected bream and rudd are allowed to be eaten after removing the tapeworm from them and thoroughly heat treating the carcasses.
Trematodes Metagonimus yokogawai are intestinal helminths, the causative agents of metagonimiasis, live in the human small intestine, causing inflammation of the enteritis type (abdominal pain and debilitating diarrhea).
Trematodes Nanophyetus schikhobalow - prefer to infect red fish; human infection leads to liver enlargement and the development of enteritis; nervous disorders are possible in children. In the absence of re-infestation, self-healing of a person is possible after approximately 45 days.
Broad tapeworm is a tapeworm reaching more than 10 m in length, the causative agent of diphyllobothriasis. People become infected from lightly salted caviar (for example, pike), raw or poorly fried fish, and stroganina. The parasite can live and poison the human body for up to 25 years.
The liver fluke (Siberian fluke) is the causative agent of opisthorchiasis, found in the cyprinid species, and parasitizes the human body for several decades after infection. The disease mainly affects the liver and bile ducts, affecting nervous tissue and other systems.
Roundworms from the family Anisakidae are found in marine life (crabs, lobsters), cod and salmon species. Human infection occurs from lightly salted herring or sushi; only larvae live in the human body, which cause inflammation of the gastrointestinal tract.

Cooking methods

To the question of how to get rid of parasites in fish, there is only one answer - to cook it correctly in one of those ways that will kill the worms. Salt, vinegar, high and low temperatures can help.

Freezing

This method is one of the most reliable and safe, if the temperature regime, the duration and uniformity of the impact of frost on the catch, and the rules for storing frozen fish are observed. To kill opisthorchiasis, fish must be kept in the freezer under the following conditions:

minus 10 degrees – at least 30 days;
minus 15 degrees – 14 days;
minus 40 degrees – 7-8 hours.

Other types of worms freeze for about the same amount of time, and it matters how much the carcass weighs. The optimal weight for freezing is up to 2 kg for each fish.

The larger the specimen, the longer the period of exposure to low temperatures.

Sea or ocean fish that are frozen directly on a fishing boat, stored in a freezer in a store and defrosted only before direct consumption are considered safe.

If fresh raw fish is cut into shavings and frozen for a short time (stroganina), then it does not meet safety requirements; worm larvae are still preserved in it.

Whether parasites in fish die when frozen is an important question, especially when preparing the catch yourself. On an industrial scale, the likelihood of complete disinfection in this way is higher. The safest are artificially raised breeds.

Salting

In this way, you can also rid the fish of parasites if you prepare a 20% solution (1 kg of table salt per 5 kg of cut up carcasses), it is better to lay them in layers, and do not fill them with water. Dry salting times:

for small breeds – 14 days;
for specimens up to 25 cm in length – 20 days;
for large carcasses over 30 cm - about 40 days.

It will also be interesting: Liver fluke: features of the life cycle

By analogy with salt, you can use apple cider vinegar. Before salting, it is advisable to cut a large carcass into pieces weighing up to 2 kg each. If the salting temperature is about 16 degrees, the larvae will die in a week and a half; at a lower temperature (5-6 degrees) it will take 2 weeks.

Effect of high temperatures

Boil in a saucepan or simmer in a frying pan with some water under a lid, you need individual pieces of fish no more than 100 g by weight for at least 20 minutes from the moment of boiling. In this case, it is necessary to cut the fish with separate knives on separate boards, which are then treated with detergents and doused with boiling water.

Pies with fish should be baked in the oven at 200 degrees for at least an hour. Is there another way to expose it to high temperatures - hot smoking at 80 degrees for a couple of hours. Cold smoking is possible only after preliminary deep freezing of the fish for the recommended period.

Timely taken preventive measures based on knowledge of how to kill parasites in fish will help avoid unpleasant and dangerous health consequences. Diseases such as opisthorchiasis, diphyllobothriasis and others are easier and cheaper to prevent than to treat later.

From the video you will learn how to kill parasites in fish:

Source: https://101parazit.ru/opistorxoz/kak-ubit-parazitov-v-ribe.html

Salted and dried fish

Many people like to eat dried fish: roach, rudd, perch, sabrefish, bream and others. Let's find out how long it can be stored and under what conditions. It is stored for a long time, since salt acts as a preservative. If the fish has been dried well, then with proper storage it can last for a year. It should be wrapped in thick wrapping paper and kept in a dry, cool and dark place.

Previously, fish were often wrapped in newspaper, without thinking about the fact that printing ink contained lead. If you categorically reject newspaper, you can use craft paper, parchment, or a tin or glass jar with a lid. Dried and dried fish are stored in cardboard boxes, wicker baskets, and linen bags.

For those who live in hot climates, we recommend placing any fish in the freezer. This is the only way it can be stored for a long time.

Now let's talk about salted fish. Many housewives buy fresh or frozen product, making home salting, but you can also find a variety of varieties of salted fish on store shelves. If you store fish in brine (brine, as experts say), the shelf life increases. The amount of salt used during preparation is also of great importance.

How long to store in the refrigerator, at a temperature of 0. +3°C, days

If the fish has been cold smoked for a long time, it can be stored in the refrigerator for 10 days, wrapped in paper. Hot smoked fish can be stored in the refrigerator for only 3 days. This difference in timing is due to the fact that during cold smoking the carcasses are more saturated with salt and undergo heat treatment for a longer time.

Do worms die when frozen (fish, meat)?

It is quite simple to become infected with a helminthic infestation; it is enough to eat a small piece of infected fish or meat, unwashed vegetables or fruits. During heat treatment, helminth eggs are destroyed.

But what should fans of exotic dishes, where they eat pickled or lightly salted fish or our favorite homemade lard, do? Many people are interested in whether worms die when frozen? After all, the freezer compartment maintains a fairly low temperature. It is worth answering this question to prevent helminthiasis infection.

Do worm eggs die when frozen?

Most of the population is confident that when exposed to the low temperature of a home refrigerator, larvae and worms die immediately, therefore, eating livestock meat and seafood after defrosting is absolutely safe. By turning to the Internet for advice, you can find interesting information. For example, that parasites die after just three hours spent in the freezer, so animal products become absolutely safe.

But scientists - parasitologists - made their conclusions. Numerous experiments have proven that parasites die when maintained at a certain temperature. The parasite larvae die provided that the temperature is not lower than 40C. Within three days, parasite eggs lose viability when maintaining a level of -25C, and at -30C within six hours.

Will helminth eggs die after freezing in a regular household refrigerator, because a standard freezer cools food to a temperature of -18C.

In this case, meat and fish must be kept in the freezer for at least four days.

If the temperature regime is not observed, lard is a potentially dangerous product, because the freezing was not deep enough, and all the parasites obviously did not have time to die.

For your information. To ensure that helminths do not end up on your table, it is better to purchase everything from the freezers of supermarkets. After all, before they hit store shelves, they are frozen in special freezing rooms, during the production process and for long-distance transportation to points of sale.

When purchasing fresh seafood and meat products at the market, put them in the freezer for four days. For cutting, you must purchase a separate knife and board, which must not be used for other purposes. After using them, you must wash them thoroughly and rinse them with boiling water. Store separately from other kitchen utensils.

Do worms die when fish is frozen?

When you first remember fish, mouth-watering pictures of aromatic dishes cooked in a frying pan or grill begin to emerge in your memory. Almost no one can resist trying at least a piece of the product. In addition to excellent taste, it contains useful substances, Omega 3 fatty acids.

But, unfortunately, the fish is almost always a carrier of different types of helminths. Therefore, when cutting and cooking, you must adhere to simple rules that will help prevent the development of helminthiasis.

As a result of scientific research, it was possible to answer the most popular question that almost every person asks, whether it is possible to destroy helminths in fish when exposed to low temperatures. In order for all parasites to die, it is necessary to maintain a certain temperature regime, uniformity and duration of freezing, and time for defrosting the product.

The death of opisthorchids occurs in three hours at a temperature of – 40C, at – 30C – in 6 hours, at – 12C – in 21 days, at – 3C – in a month.

In this case, it is worth taking into account the size and its weight; the larger the individual, the longer the freezing period should be.

For example, if an individual weighs no more than two kilograms, it is enough to keep it in a chamber for 12 hours at a temperature of - 28C, at - 16C for two days, and at 4C for 10 days.

There is only one type of fish that does not carry parasites: sterlet. It can be eaten not only salted, but also raw. Marine products that were grown in artificial reservoirs are also considered safe, because... Preventive deworming work is constantly carried out there.

Before release for sale, it is checked for the presence of parasites by sanitary control workers. After the fish is caught from the sea or river, it is immediately frozen on the ship to preserve freshness, quality and kill worms.

Do worms die when meat is frozen?

To answer the question, you need to find out what infections and viruses can be hidden under a completely harmless, fresh piece of raw meat. They are divided into:

fungi;
viruses;
protozoa;
bacteria;
tapeworms, their eggs and larvae;
round helminths, their eggs and larvae.

It should be borne in mind that not one, but several pathogens can be localized in products of animal origin, and getting rid of them will require a lot of effort. After all, each of them is able to withstand various changes in its environment, including cooling and freezing.

If you maintain a temperature in the freezer of at least 20C, this will allow you to destroy only a certain amount of protozoa (Toxoplasma), neospores, tapeworm larvae, and sarcosporidium. At the same time, fresh meat should be there for at least a week.

Viruses and bacteria, as well as some types of worms, are resistant to low temperatures.

A person may be at risk not only from helminthic infestation when consuming a contaminated product, but also from bacteria that actively multiply during defrosting.

Important. The safest is lamb, and the most dangerous are pork and lard. According to research results, worms can be found in any meat, the difference is the type, quantity and severity of the health consequences.

Fans of hunting should know that the meat of elk, bear, poultry, and wild boar are the most dangerous products. You can eat them after taking a sample and testing it in the laboratory. Trichinella larvae cannot be destroyed by freezing.

If after purchasing you do not plan to cook it immediately, it is better to put it in the freezer compartment for meat products, where the lowest temperature is maintained. Cooling helps keep the product fresh for a long time and kills helminths.

Worm eggs pose a particular danger to human health. After all, once in the intestines, they are quickly absorbed into the systemic bloodstream and distributed to all organs.

The larva grows quickly, inhibits the functioning of the liver and kidneys, actively feeds, reaches sexual maturity and begins to lay thousands of eggs.

To completely destroy all parasites in meat, it should be boiled for at least two and a half hours.

After all of the above, we can draw conclusions. Freezing is not a reliable method of killing worms at any stage of their development. Therefore, regardless of the time that the product spent in the freezer compartment, it is necessary to prepare it properly.

No one can say with certainty that sooner or later he will not be diagnosed with helminthiasis. The only way to protect yourself and your loved ones is to purchase meat and fish products at specialized points of sale, where daily sanitary control is carried out.

Source: https://ot-parazita.ru/glisty/pogibayut-li-yajca-glistov-pri-zamorozke.html

How to salt fish, or the most favorite Russian food!

Probably not a single Russian feast is complete without salted fish. Be it Ivasi herring, Olyutorskaya, Pacific, Caspian, or Atlantic herring. Salted fish can even be river fish - whitefish, muksun, omul, nelma, grayling, fish that all Siberian residents without exception know firsthand. Don’t forget about all the Salmon that live in Russian waters, lake and mountain brook trout, salmon that live in the northern seas - sockeye salmon, coho salmon, chum salmon, Chinook salmon, char that live in the Far East - without all this abundance it would hardly be possible Russian people live deliciously!

We recommend reading: Which Green Tomatoes Can Be Plucked From the Bush for Ripening

Can it be re-frozen?

It happens that there is a lot of defrosted product. Most housewives, without hesitation, put the excess back into the freezer. Under no circumstances should you do this! If you re-freeze cut fish, its structure and taste will deteriorate. The fish is frozen in order to protect it from the appearance of bacteria under the influence of negative temperatures. Microorganisms are activated on the surface of a thawed carcass and get there in different ways. Under their prolonged exposure, the product deteriorates. This is why it is recommended to defrost as much fish as you need to prepare the dish.

Two types of fish salting

Here, of course, it’s worth understanding the types of salting. There are two types: dry salting and brine! As you already understood, it turns out dry if you fold the fish in layers and sprinkle it with salt mixed with spices, then under pressure and in the refrigerator for a couple of days, stirring occasionally.

Well, for brine we must prepare salted water, again with spices, if your taste requires it! And as soon as it has been salted, the fish should be washed in cold water and stored in the refrigerator or freezer.

Salting fish

But please take into account that after defrosting the fish is much inferior in quality to fresh fish. Therefore, I recommend not storing fish for use, but buying it for 5-7 days and eating the fresh product, since modern stores allow you to do this every day or whenever you want to try a wonderful Russian product.

It is important to remember one thing: when dry salting, the fish is salted unevenly, and you can get a rather salty belly and an under-salted back. Whereas brine creates an even distribution of salt throughout the entire mass of fish, so I prefer the brine method.

But one or another method is not suitable for everyone. Firstly, it is recommended to salt fish with a dense texture in brine so that it is saturated with an aqueous solution and becomes more tender, while with fish that has a loose texture, it is better to do it differently, that is, salt it dry.

In water

One of the simplest and most affordable options for defrosting fish is to place it in cold water. The fish must be wrapped in several plastic bags and tied tightly. This is necessary so that when the carcass thaws, the sink does not get dirty and the taste of the fish does not deteriorate due to exposure to moisture. Place the bag of fish in a large cup, small bathtub or basin, then pour cold water into it. In this way, the fish defrosts in a couple of hours. To speed up the process, you need to change the water to colder water from time to time.

Warm or hot water is not suitable, since under its influence the delicate structure of the meat is damaged.

If you need it even faster, you can sprinkle the carcass with salt before packing it in bags. Salt helps ice melt at low temperatures. For this reason, it is better to defrost fish in cold water.

This method is well suited for medium-sized or small fish. It is better not to defrost large carcasses in water, as this leads to swelling of the meat and a deterioration in its structure and quality characteristics.

What spices should I add?

Bay leaf is most often used as a spice; it perfectly emphasizes and enriches the taste of river fish. Those who like spicy salting - it is more suitable for all types of herring and small fish, then you need to use black peppercorns, allspice English or it is called Jamaican pepper, cloves, it kills excess bacteria and makes the herring unique; nutmeg is also used, but rarely, this spice is special and not everyone likes it, as well as dill, seeds and herbs. Dill is good for red fish species when dry salted.

Sometimes, although rarely, seeds or ready-made mustard are used; it creates an appetizing aroma and hides the smell of fish. In any case, it all depends on your tastes and the purpose of pickling. Don't be afraid to experiment and you'll probably end up with much tastier fish than the store bought fish! Well, my video will help you, bon appetit!

Ingredients:

fish;
salt;
Bay leaf;
water;
dill.

Preparation:

But please take into account that after defrosting the fish is much inferior in quality to fresh fish. Therefore, I recommend not storing fish for use, but buying it for 5-7 days and eating the fresh product, since modern stores allow you to do this every day or whenever you want to try a wonderful Russian product.

Combined method

You can use a combined method of defrosting fish carcasses, which almost completely preserves the beneficial and taste properties of the fish. This option is most suitable for thawing ocean fish.

First, the fish must be kept in cold salt water for half an hour. Then let it thaw completely in the open air. A thawed carcass should be cooked immediately.

Important! It is not recommended to completely defrost uncut carcasses, as this makes them much faster and easier to clean.

Rules for choosing fish

Salting chum salmon quickly and tasty is not as difficult as it might seem at first glance. Of course, it is best to use freshly caught fish for this purpose, but you can only buy it in the coastal cities of the Far East, Kamchatka or Sakhalin. In all other regions, people are forced to settle for the frozen option.

It is worth remembering that you should not take fish that are very dark in color. Individuals change colors when they go to spawn. At this time, their meat becomes unsuitable for human consumption, although some poachers sell such fish. Rusty stains should also alert the buyer. They are formed only in old fish.

Sometimes frozen fish is found on sale. She can be identified by her unnatural body shape. If the fins do not fit tightly to the body or there are creases in the tail, then it is better to refuse the purchase. The carcass should have an even color over the entire surface, the scales of fresh fish fit tightly to the skin.

Some housewives think that they can buy fillets or steaks to quickly cook lightly salted chum salmon at home. However, it is better to avoid such products. After salting, the meat may be dry and tough.

We recommend reading: How to Properly Grind Dogwood With Sugar

In the microwave

You can quickly defrost fish using a regular microwave. To do this, you need to place the fish in a special bowl that is designed for use in a microwave oven. Set the oven to “Defrost” mode. From time to time, you should remove the cup from the microwave and turn the carcass or steaks so that they thaw evenly.

The disadvantage of this method of defrosting fish is that due to the small size of the oven, it is not always possible to defrost large fish in it. Many also notice that after such a procedure the taste of the fish deteriorates significantly.

Preparing chum salmon for salting

Before cutting, the carcass must be thawed. Experienced cooks never defrost fish under cold water or in a microwave oven. They take the product out of the freezer a day before salting. At this time, the fish should be on the top shelf of the refrigerator and slowly thaw.

Usually chum salmon is salted in small pieces. Of course, you can cook a whole carcass, but it will take a lot of time. At the first stage of cutting, you need to cut off the head and tail. They can be used to cook delicious soup. Then you need to carefully cut the abdomen and remove the insides. Some lucky ones manage to find up to 200 grams of red caviar. Then the carcass is cut lengthwise and the skeleton is removed. If there is a lot of meat left on it, you can use it to cook fish soup.

After removing the skeleton, small bones must be removed. It is best to use tweezers for this purpose. If you have vision problems, you need to wear glasses, as small bones may not be noticed. There is no need to remove the skin before salting. It is better to do this before serving the delicacy to the table.

Thawing

The best option for defrosting any fish or fillet is slow thawing on the bottom shelf of the refrigerator at a temperature of 5˚C. This method does not degrade the quality of the product. Its negative side is that you have to wait about 9 hours.

Pierce the package with fish in several places. If the carcass is not packaged, then you will need to wrap it in cling film. Then place the fish in a thin-walled dish. Place the dish with the fish on the bottom shelf of the refrigerator to thaw for 7-9 hours or overnight. Then remove the defrosted fish from the packaging, drain the resulting liquid and dry with paper towels.

This method is excellent for sea bass, pollock, hake and sturgeon.

Most popular recipes

Lightly salted chum salmon can be prepared in different ways. Dry salting is considered the simplest. Housewives use the following ingredients:

fish carcass weighing 1 kilogram;
50 grams of sea salt;
20 grams of regular white sugar.

At the first stage, you need to cut the fish: remove the head, tail and entrails. Then the fish is divided into two parts and the bones are removed. Each part should be washed and dried with paper towels.

Mix the spices and pour 1/3 onto cheesecloth. Then place the first layer and sprinkle with 1/3 of the salting mixture. Then the second fillet is placed and the remaining salt and sugar are poured on top. The fish should be wrapped in gauze and placed in a plastic bag. It should be salted in the refrigerator for 75 hours. Then it can be eaten if the carcass was originally frozen. After salting live fish, it must be stored in the freezer for at least 3 weeks.

Salted chum salmon is an excellent appetizer. Preparation does not take much time, but the result always pleases housewives. To deliciously pickle chum salmon at home, use the following products:

fish carcass weighing from 1.5 to 2 kilograms;
45-50 grams of salt;
30-40 grams of sugar;
50 milliliters of vodka;
50 grams of dill.

First, the fish is cut to obtain 2 layers of fillet with skin. Then in a separate bowl you need to mix finely chopped dill, sugar, vodka and salt. If everything is done correctly, you will end up with a paste that needs to be lubricated on both sides of the layers. Then both pieces of fillet are combined and placed in an enamel pan or ceramic dish with a lid. Chum salmon should be salted for 3 days. Then you can cut off a piece and enjoy its wonderful taste.

You can tastefully salt chum salmon at home very quickly. This recipe will appeal to housewives who suddenly find out about the arrival of guests. To prepare the delicacy you need the following ingredients:

chum salmon carcass weighing 1.5 kilograms;
40 grams of granulated sugar;
40 grams of sea salt;
lemon;
10 peas of allspice.

First, make 2 layers of fillet. This recipe involves removing the skin to allow the meat to salt faster. The fillet should be cut into pieces 2 centimeters thick. Mix salt, juice of ½ part lemon and sugar in a bowl. In a saucepan, combine the fillet pieces and the salting mixture. Then add pepper and shake the contents of the pan several times. Then it is covered with cling film. The fish should be salted at room temperature for about 40 minutes. Then it is put in the refrigerator .

In order to deliciously marinate chum salmon, you will need:

1 fish carcass weighing 1.5 kilograms;
1 large onion;
1 lemon;
3 cloves of garlic;
150 milliliters of water;
50 grams of coarse salt;
50 grams of sugar;
a piece of horseradish root weighing 40 grams;
60 ml refined oil.

We recommend reading: Iranian Dates Can Be Stored for a Long Time How They Are Processed

The carcass needs to be washed and the head and tail cut off. Then remove the insides and cut the chum salmon into steaks 2 centimeters wide. In a small bowl, mix lemon juice, finely chopped garlic, grated horseradish, salt, sugar, vegetable oil and water.

Place fish steaks in an enamel pan and then sprinkle them with onion rings. Then add the marinade. After this, a small board with a weight is placed on the fish. The easiest way is to use a liter jar of water. Steaks should be salted in the refrigerator for 48 hours. Then they are cleaned of bones and skin to serve.

Salting chum salmon quickly and tasty is not as difficult as it might seem at first glance. Of course, it is best to use freshly caught fish for this purpose, but you can only buy it in the coastal cities of the Far East, Kamchatka or Sakhalin. In all other regions, people are forced to settle for the frozen option.

Do parasites in fish die when frozen: how to kill, does salt kill and at what temperature

Fish is a favorite food of many people, consumed all over the world. The variety of types and taste makes it an indispensable source of nutrients and requires certain skills in cutting and cooking. But often fish are a source of parasite infection.

Some of them are harmless to humans, but many are dangerous to humans and can cause significant harm to health.

It is not always possible to recognize infected fish - this is determined by the type of helminth, the environment from which the fish was caught, the skills of the fishermen and compliance with sanitary standards.

To kill parasites in fish, fish undergoes sanitary examination and processing on fishing vessels and fish processing enterprises, but it is still worth knowing about the danger it contains, because the place from which it was brought is not always precisely known.

Fish parasites and their danger

Any wild fish that is not raised under special conditions can be infected with parasites that colonize all parts - from the head and gills to the intestines and muscle tissue.

Hazard is determined by:

the location of the worm in the body of the fish;
the possibility of its removal;
the nature of heat treatment of fish;
the final host to which the worm seeks to reach as a result of its life activity.

Most of the worms infect fish, distorting their appearance and bringing specific diseases to them. Such fish are usually identified upon catch and are not eaten.

Signs of infection are varied: dots and small blotches on the body, cloudy eyes, deformation of the body or individual organs. Helminths of various species and their eggs have a variety of sizes, many are visible upon careful examination, but there are also those whose sizes do not exceed 5 mm.

Let us turn to the types of parasites that, when they enter a person, cause significant harm to him.

Roundworms - nematodes

Among them, the most dangerous species for humans are Contracaecum osculatum, Anisakis simplex and Pseudoterranova decipiens.

These species are visually visible in fish meat; their larvae are twisted spirals of about 1.5 cm; as adults they do not enter the human body.

They live in sea fish (herring, squid, cod, salmon, flounder, etc.). In the human body they live in the intestines, cutting into its walls and causing severe painful attacks, vomiting and intestinal bleeding.

Tapeworms - cestodes

Diphyllobothrium and Ligula intestinalis enter the human body mainly. In fish they are noticeable in the form of small cystic formations or white larvae up to 1-2 cm. They live in freshwater (pike, perch, gudgeon, burbot) and sea fish (trout), inhabit gills, eggs, and muscle tissue.

They enter the human body when eating raw or poorly cooked fish meat, grow up to 10-30 m (depending on the subspecies), lead to pathologies of the liver and spleen, cause dizziness and headaches.

Dioctophyme renale from the order Ascaridida is smaller in size (up to 40 cm in developed worms), but is also dangerous to humans. These helminths affect the renal pelvis, ureters, and bladder, causing kidney failure. This type of parasite can only be removed surgically.

Fluke worms - trematodes

As a rule, these are Opisthorchis (opisthorchis), which live in freshwater fish (carp family).

Up to 13 mm long, these worms multiply quickly in the human body, adhere to the walls of the liver and gallbladder, and affect the patency of the bile ducts and the functioning of the pancreas.

The development of opisthorchiasis is unpredictable - from completely absent symptoms to complaints of loss of appetite, pain in the right hypochondrium, vomiting and a constant feeling of heaviness, up to cirrhosis of the liver and death.

Important: Infection with all types of parasites, as a rule, occurs due to non-compliance with hygiene standards, lack of sufficient culture of food consumption and disregard for the rules of inspection, processing and preparation of fish.

How to determine the presence of opisthorchid in fish

Opisthorchis were first discovered at the end of the 19th century. Detailed studies conducted in Europe and Russia have shown that this type of helminth causes serious harm to human health already in the first hours of its stay in the human body.

Opisthorchis live almost throughout the entire territory of Russia - found in the Dnieper, Don, Volga, Ural, Irtysh and other large rivers. In the Northern Urals, Altai, and Siberia, increased foci of the spread of this helminth have been identified; the central regions of Russia are no exception; an outbreak of opisthorchiasis was noted in the Moscow region (Shatura).

Traditionally, the fish that spread opisthorchid are considered to be cyprinids (grass carp, asp, bream, ide, gudgeon, rudd, roach, etc.), however, researchers note that when living in the same body of water with sick individuals, opisthorchid easily spreads and migrates to other species ( pike, pike perch, etc.).

It is almost impossible to identify opisthorchids - this is done only in a special laboratory. Capsule larvae are contained in fish meat and are visible only under a microscope (their size is less than 1 mm).

Opisthorchid eggs are transmitted in the feces of the definitive hosts (animals and humans); human-to-human transmission does not occur.

The risk of infection arises when consuming raw, lightly frozen or lightly salted fish. Proper processing will avoid infection with opisthorchiasis.

How to neutralize fish from parasites

Considering the wide distribution of fish products and their valuable qualities, there is no need to neglect them. It is important to know how to kill possible parasites in fish and make it safe for humans.

Salting Smoking Drying

These favorite cooking methods are found almost everywhere where fish is caught, and it is in this form that it most often “travels” to relatives and friends, and is brought from coastal regions and vacation spots. The main effects of salt and smoke have been tested for centuries, but whether salt kills parasites in fish has been tested relatively recently.

During hot smoking, the parasites in fish meat die; the longer the smoking period, the more likely the safety of the final product. Cold smoking is not as reliable.

Considering the size of the carcass (up to two kilograms), the parasites die with hot salting (15 degrees) after 9 days, with cold salting (6 degrees) - in 13 days, with dry salting (the amount of salt is 20% of the weight of the frozen product) - up to 13 days.

When drying, it recommends keeping it for up to three weeks after 3 days of salting (15% salt per carcass weight).

Cooking Frying Baking

These are one of the most reliable methods of heat treatment, provided that the carcass is cut into pieces. The larger the carcass, the greater the number of pieces that will end up in the dish.

Well-cooked (after boiling) and fried fish meat for 20-30 minutes is completely safe. When frying, it is recommended to cover the frying pan with a lid, this will speed up the decontamination process.

Baking takes place for 20-30 minutes at a temperature of about 200°C.

Cutting and cooking fish at home is carried out with a specially designated fish knife, on a separate utensil (frying pan, saucepan, cutting board) .

Disease Prevention

So, good heat treatment makes this product safe. To understand at what temperature parasites in fish die, you don’t need to study scientific works, you just need to approach its selection and preparation correctly:

When buying fish, find out where it was caught from, whether it was raised in artificial conditions or in the wild.
Follow the rules of freezing and do not neglect it when purchasing chilled fresh products.
Do not taste raw fish or minced meat during cooking.
Follow the cutting rules, cut it into small pieces and pieces.
Maintain the temperature and cooking time of fish dishes.
Reduce, and ideally, completely remove from the diet dishes made from lightly salted, raw, dried, slightly poached fish.
Observe the same requirements for the preparation of fish dishes for humans and domestic animals. Cats and dogs that become infected with the parasite can transmit it to humans.

Timely measures taken to decontaminate fish will help to avoid serious consequences that can be caused by helminths that have entered the human body.

Symptoms of the presence of parasites can be similar to other diseases and they are not always easy to identify. Therefore, it is much easier to eliminate a possible threat than to be tormented by doubts about the possibility of infection by these unpleasant creatures.

Source: https://101parazit.com/u-zhivotnyh/v-rybe/kak-ubit-parazitov.html

Why add cognac or vodka when salting salmon?

Total tips (9)

So: this is the first time I’ve heard this. It seems that salt and a little sugar will be enough

There is this option: Yes, God is with you... no need to add anything. Only salt. Sugar and spices are allowed if someone likes...

It is also possible: Disinfection, cognac for taste and smell and storage.

There is a piece of advice: you don’t understand - they eat salmon with them) and when salting you only need salt, sugar and lemon juice, and you don’t have to use sugar, it’s not for everyone, but you can pour lemon juice before use. All in all a very simple recipe. and alcoholic drinks are not used at this stage.

Try this: fish contains iron, vodka and cognac contain alcohol, and it resists the oxidation of metal; if you do not add it, the fish may “rust” or have a specific metallic taste.

Interesting tip: drink it with cognac or vodka, not add it!

It’s also possible: There’s absolutely no need. )

I never knew about this. Seriously. I have a bottle of Izberbash cognac at home, although it’s a pity for such delicious cognac, but I use it for pickling. Very interesting. Thank you, author!

I use honey instead of sugar! This is the bomb.

There is a piece of advice: you don’t understand - they eat salmon with them) and when salting you only need salt, sugar and lemon juice, and you don’t have to use sugar, it’s not for everyone, but you can pour lemon juice before use. All in all a very simple recipe. and alcoholic drinks are not used at this stage.

Hairdryer

You can defrost large fish with dense scales using a regular hair dryer. Thawing one carcass will take approximately 40 minutes. Before defrosting, you need to keep the fish in the refrigerator for a quarter of an hour to preserve the taste of the fish. Place the carcass in a bag, but do not close it tightly. Place the bag of fish on a glass dish or in the bathtub. Turn on the hairdryer, selecting the “cold air” mode. Blow the carcass with a hairdryer at a distance of 25 centimeters, directing the air flow along the fish.

Shelf life of salmon

Salmon is a commercial ocean and lake fish, reaching 1.5 meters in length. It is valued for its excellent taste and healthy characteristics; it is consumed not only salted, but also baked or boiled. Salted salmon is a delicacy; many housewives cook it at home. This condition allows you to ensure the required degree and accurately know the production and shelf life.

Chilled

Chilled salmon can be kept in the refrigerator at a temperature of no more than 4 degrees for no more than 2 days. These terms apply to any part of the fish. Before storing the product, you need to prepare it:

remove the skin and scales;
rinse under running cold water;
dry with paper towels;
wrap with cling film with holes made;
place in the refrigerator in a closed container.

How to defrost salted

There are rules to defrosting salted fish. It must be soaked in cold water for 12 hours. During the defrosting process, the water must be changed at least 4 times. Storing salted fish soaked in water is not allowed. It must be cooked immediately.

If you want to pamper your loved ones with a healthy fish dish, but you couldn’t buy a chilled carcass, then you can always use the fish you have in the freezer. You just need to defrost it correctly in order to preserve not only the structure and taste, but also all the beneficial properties. The methods presented in this article will certainly help you easily cope with this task.

The right choice of chum salmon for salting

The quality of the final product depends on the correct choice of chum salmon, therefore, this stage should be taken with serious responsibility. When choosing, you should be guided by some rules:

It is better to buy live fish or frozen. In this case, there is every chance to purchase a fresh product.
Frozen chum salmon must meet the following criteria: have a uniform color, there should be no ice crust or snow on the surface of the fish, and the fish carcass should not have signs of mechanical damage. In addition, the fish should not contain any extraneous aromas, and the gills should not have a dark tint.
Only whole, not gutted fish carcasses are purchased. Processed fish is not suitable for home salting, as the fish turns out dry, which will not meet the required result.

When salting at home, you should take into account the fact that not every spice is combined with fish, both river and sea. At the same time, there are spices that should not be added to fish at all. The main thing is not to overwhelm the taste of the fish with seasonings, although the presence of seasonings should be felt.

Refrigerated storage

Salmon purchased in vacuum packaging can be kept in the refrigerator for 30 - 45 days. And if the package has already been opened, even if stored on a refrigerator shelf, the product will need to be consumed within 24 hours.

The shelf life of salmon in brine is longer, but it will depend on the degree of salting.

Lightly salted fish can be stored in a cold place for 6 days,
medium salted – up to 2 weeks,
and in brine with a high concentration of salt - up to 30 days.

To extend the refrigerated storage time, the fish fillet is peeled, placed in a glass or ceramic container, filled to the top with sunflower oil with spices (optional) and stored at 0 ° C - + 6 ° C. Store salmon in this form. possible within 3 months.

The shelf life of chilled salted salmon is shorter than when frozen. Therefore, for longer-term preservation, it is placed in the freezer.

Is it possible to freeze salted red fish?

You can freeze salted red fish, but then you need to defrost it gradually, otherwise the product will take on a mushy consistency and will be unpleasant in appearance. If defrosted incorrectly, the meat falls apart.

The list of basic recommendations to ensure successful freezing includes:

Before freezing, the fish is rubbed with additional spices, wrapped in natural fabric and placed in a bag. In this form, the product is sent to the refrigerator for a day, and then the fabric is removed; it is only needed to remove excess moisture. The piece of red fish is put back into the bag and sent to the freezer.
Frozen fish will retain its texture well if cooled in several stages. First, the fish is placed in the refrigerator for a day, and then sent to the freezer, pre-packed in a sealed bag.
Cut up red fish in vacuum packaging can simply be sent to the freezer without any special preparatory measures.

Optimal freezing and defrosting temperature

If you need to freeze fish at home, you must first wash, peel and gut it. It is better to freeze chilled carcasses. At temperatures below 18˚C, the structure of the meat is destroyed and it dries out. That is why freezing fish carcasses is recommended at temperatures from -7 to -18 degrees. An exception to this rule are fatty fish (sturgeon, pink salmon and other types of red fish). Freezing at -30˚С is also allowed here.

The best option for thawing frozen fish carcasses is to place them in the refrigerator. The optimal temperature is considered to be in the range from 3 to 5 degrees above zero. When defrosting in this way, the pulp thaws gradually, without structure or quality characteristics.