How long can fish be stored: fresh, smoked, salted, fried?

Considering how long the fish is stored: fresh, smoked, salted, fried, you can achieve maximum preservation of beneficial properties and important microelements.

Storage conditions for fresh fish

Raw fish is a highly perishable product. Uncleaned carcasses can be stored in the refrigerator for 2 hours. Next, the process of rotting and the proliferation of harmful microorganisms begins. Before cooking, seafood can be left on the table for 30-60 minutes. By observing a number of mandatory rules, it is possible to extend the shelf life:

remove scales;
get the gills;
cut off the head;
rinse thoroughly with running water.

The main requirement is the absence of moisture. Wipe the fish thoroughly with a dry cloth, then dry completely.

It is advisable to place the prepared raw workpiece in a plastic container with a lid. Glassware may be used. Usage time: 1 day in the refrigerator. If you need to preserve the carcass for more than a day, then sprinkle salt on top and lemon juice. Store the salted ingredient for 24-48 hours.

Fish purchased in vacuum packaging is good for 4-5 days. Do not place milk or bread nearby. Because they quickly absorb the smell.

Other raw fish products are suitable for consumption within:

minced cutlet – 10 hours;
carcass in pieces – 9-10 hours;
fillet – 2 days.

Even in the refrigerator, the workpiece quickly becomes sticky and viscous, so it is better to cook it right away or freeze it.When purchasing a store-bought product, follow the manufacturer's recommendations on the label.

To identify freshly caught fish, several factors should be taken into account:

smell – faint sea (river), iodine aroma;
scales – elastic;
eyes – open, bulging;
gills are light in color. Dark colors characterize damaged goods;
is in a container with ice.

If the fish was bought in reserve, it will take 2 days to cook, it is better to freeze it. This method has a number of advantages:

The carcass does not need to be cleaned. Some varieties are not specially peeled; the scales add additional taste;
remains useful for 2 months, fatty varieties – 6-12;
It is impossible to be poisoned by a long-lasting frozen ingredient.

Fresh catch needed:

bowel;
cut into pieces;
put into bags;
place in the freezer.

This way the properties will be preserved and it will be convenient to fry.

There are several requirements for defrosting food:

implement gradually. First, place it in the refrigerator for 12 hours. Then take it out and leave it at room temperature until it thaws completely. In this way, the amount of nutrients is preserved;
You cannot speed up the defrosting process with hot water, as there will be a huge loss of nutritional components;
It is advisable to use a natural method without the microwave function.
Be sure to think about the finished dish. For example, to prepare soup, take a half-thawed preparation;
re-freezing is excluded; it worsens the taste of the ingredient.

With these tips, it's easy to prepare a delicious dish.

How to store smoked fish

To ensure appropriate storage conditions, the following rules must be observed:

constant temperature;
air access, good ventilation;
permissible air humidity.

If the fish is prepared by hot smoking, then the minimum consumption period is three days, subject to the following:

temperature range from -2 to +2 °C;
humidity 75-80%. It may be extended depending on the conditions of transportation and production. Be sure to provide a constant flow of fresh air. For example, hang it in a well-ventilated area. In winter, a balcony, loggia, pantry is suitable, in summer - a cellar.

A hot smoked product can be frozen at temperatures down to -30 °C and stored for 30 days (it is advisable to maintain a humidity level of 90%).

It is necessary to defrost the carcass by gradually lowering the temperature. First, leave in a cool place for a day, then at room temperature for 2 hours.

Cold smoked products can be stored for a long time under optimal conditions. It is important to ensure a constant supply of fresh air. The longer seafood is in the refrigerator, the worse its taste. It is optimal to eat within 3-4 days. Be sure to inspect the product in the store for mold, changes in appearance, color, or foul odor.

Using a freezer can really extend the shelf life of fish. It will be 1.5-2 months (for example, mackerel or herring - 60-80 days, balyk, fillet - 15-30 days). By maintaining a constant temperature, the fish will retain its original taste.

Rules for storing dried and salted fish

Dried fish is prepared using a large amount of salt, which is a natural preservative. Store the fish in a cool, dark, dry place for about a year. It is better to wrap it in parchment, white paper, or place it in a glass container. Do not use newspapers, as topographic paints can be printed and be hazardous to human health.

The shelf life of salted fish (indicated in days) depends on the amount of salt and the stages of preparation:

lightly salted salmon - 3;
vacuum-packed fish - 30;
herring soaked in brine - 14-30;
mackerel, fatty varieties - 10;
heavily salted goods - 30;
lightly salted - 7;
marinated, medium-salted products - 14; workpiece, cut into pieces, filled with sunflower oil - 90.
If the taste and smell of the fish differ from fresh, it is better to dispose of it. This will help to avoid food poisoning.

How long to store fried fish