How to store dried fish at home

Dried fish does not undergo heat treatment, therefore special requirements are put forward for its storage. It is not enough just to wrap it in a bag and throw it into the refrigerator - the product will lose its taste, and putrefactive processes can develop inside it. It is better to spend a little time preparing the fish for storage, but then enjoy its excellent taste for a single week.

Why is fish useful?

The healthiest ingredient in any seafood is calcium. Most of all it is contained in small fish, which many eat even with bones. Another important element for health is omega-3 fatty acids. They have a positive effect on brain cells, regulate fat metabolism, destroy parts of cancer cells and slow down the production of stress hormones.

The fish contains fluorine and phosphorus, which are involved in the main processes of life, the formation of the skeleton. These trace elements retain their properties not only in raw / steamed fish, but also in its dried and dried equivalent.

What a good fish should be

Spoiled fish, unlike other foods, is very easy to identify if you look closely. Several criteria must be taken into account at once: the smell of the product, the density of the meat, the color of the gills and scales, the condition of the fish eyes and the packaging of the goods (if any).

Dried

You can enjoy your favorite taste of dried fish without harm to your health, if you take into account several basic rules when buying:

• There should be no damage to the carcass.
• The fins are dried, but elastic. If you look at the light, they will be translucent, like meat.
• The fish should be brown or gray-brown in color.
• The carcass must be free of salt stains. Small residues of salt are allowed only on the head.
• The gills and the hind fin are the first to begin to rot, so it is advisable to smell them before buying.
• The absence of fragments of scales is not allowed - this usually indicates poor-quality raw materials, which were frozen and thawed several times.

This practice only works with unpackaged fish. If an evacuated product is purchased, it can be assessed only by its external features and the date of packaging.

Important! If possible, you should always choose an unpackaged product - you can check it for freshness before purchasing.

Dried

Fresh product should not be too hard - this indicates staleness. It is better to check the elasticity of meat on the abdomen: the surface of high-quality fish is a little hard, there is no sticky layer and moisture on it.An important factor is color. It should be amber yellow with a brown or gray tint without blood spots.

The staleness of the product will be indicated by a clear bright yellow tint, under which traces of insect damage and mold can appear. Do not forget about the smell: the spoiled product smells of rotten stuff.

Features of storage of dried and dried fish

In order for the fish to be edible for a longer time, it must be properly prepared for storage and the optimal ratio of cold / moisture / degree of darkness of the room must be ensured. At the slightest signs of deterioration, the product must be disposed of, you cannot try to reanimate it!

Dried fish storage rules

A dark, well-ventilated room with an air temperature of up to 10 degrees and moderate humidity is optimal for storing dried fish. Under such conditions, she can stay there for up to 4 months. Deep basements and storage rooms usually fall under these parameters.

If you want to keep the fish longer, you can send it to the freezer with a temperature of about -5 degrees. There she can hold out for up to 1 year. The fatter the fish, the less it is stored. The appearance of a yellow rim on the abdomen of a frozen product indicates that the oxidation process has begun and the ram must be eaten urgently.

Storage conditions for dried fish

It is better to store the ram when it is packed. at low humidity, it loses in mass, at high humidity, it becomes moldy. Under room conditions, fish oil begins to oxidize, imparting an unpleasant taste to the product. The best option for long-term storage is to put the fish in the refrigerator, where it can stay for several months.

Short term storage

It is not necessary to apply all preservation skills to keep fish fresh for 2-3 weeks. It is enough to pack it correctly and maintain the required temperature regime. The fish should be checked periodically to rule out premature spoilage.

In the box

Suitable for storage are wooden, cardboard or wicker boxes with good ventilation. It is better to wrap the container on top with gauze or fishing net to prevent damage to the box by rodents. So that the carcasses do not come into contact with the packaging materials, they need to be wrapped in paper, laid out in rows in a box and covered with a natural cloth.

In foil

The dense protective fabric prevents air circulation, which makes long-term storage impossible - at temperatures above 18 degrees, carcasses quickly become moldy. If, nevertheless, it is decided to store them in foil, each fish must be tightly wrapped, and several holes must be made along the entire length. This will provide longer storage and adequate air flow.

In fridge

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

Long term storage

Properly organized conditions will allow you to store fish for up to 1 year! It is important to take into account that the taste will gradually weaken, so you will not be able to enjoy the same ram as when buying.

Vacuum packaging

Due to the lack of oxygen, moisture will not collect inside the bag and the fish will be stored for 2-4 months. At the same time, you will definitely have to store it in the refrigerator. In order to pack fish, you will have to purchase a special device - a vacuum cleaner. Without it, it will be impossible to achieve similar storage conditions.

Glass jar

This home storage technology is similar to evacuation but will take longer to implement. There is no need to purchase additional equipment here.

How to store dried fish in a jar:

• Sprinkle a thin layer of salt on the bottom of the container.
• Large fish must be cut into pieces to fit into the jar. Small (roach, sabrefish) can be laid like this.
• A lighted candle should be placed in the center of the jar.
• The can is sealed with a lid. The oxygen remaining inside will burn out, and a vacuum is formed in the free space.

Such a container with fish must be kept in the refrigerator. At temperatures up to +5 degrees, she can stay there for up to 12 months.

In the freezer

There is no maximum shelf life at sub-zero temperatures - the fish can lie in the freezer for at least a year. Before laying it, you need to pack it in bags, so that you can get it out in portions later. Before eating, the fish will have to be thawed - it is possible that the meat will lose its elasticity and become watery.

In brine

The fish must be poured with a strong saline solution - 2-3 tbsp. tablespoons of salt per 1 liter of water. Before sending for storage, it will be correct to remove the tails and fins from the carcasses, if necessary, cut large fish into pieces. After the rams are placed in a container, they need to be filled with saline and the lid closed (rolled into a jar).

Such fish should be stored exclusively in a cool, but not damp and dark place. Before eating it, you need to soak it from the remnants of salt and send it to dry for a couple of days. It is important to ensure that the fish does not dry out under the influence of sunlight and does not harden.

Hanging

This method is only suitable if the fish is planned to be stored for no more than a month. It must be hung on ropes or metal hooks, excluding direct sunlight. To protect against insects, it is advisable to wrap the carcasses with gauze or place them in cotton bags that allow air to pass through.

If stored for too long, dried carcasses run the risk of becoming dry or even deteriorating.

Storage periods

Short-term storage usually means storage within 1 month, long-term storage - up to a year. At the same time, you need to remember about the GOST standards, which regulate different periods for different types of fish:

• With a mass fraction of fat 10%, the storage period is up to 2 months;
• With a mass fraction of fat less than 10% - no more than 4 months.

In the freezer (according to GOST standards), fish can be stored for up to 5 months. Many housewives neglect this rule and store fish 2-2.5 times longer.This is provided that a quality product was frozen. But these regulations apply only if the storage standards and the correctly chosen place where to store dried fish at home are observed.

How to understand that the fish has gone bad

The most telling sign of spoiled fish is its bad smell. It is so strong that you don't even have to smell it.

Related signs of expired product:

• sticky scales;
• dried meat, falls between the bones;
• the integrity of the carcass is violated;
• the gills are dry, have a greenish tint;
• if you press on the abdomen, a dent remains.

Dried and dried fish can be stored at home for up to 1 year! The main thing is to provide her with the right conditions and the necessary temperature regime. It should be borne in mind that the shelf life of different types of fish is different, and the taste and structure of meat can change over time.

Video: how to properly store dried fish