The main value of red fish in a large amount of omega-3 fatty acids. But besides the fact that red fish is good for the body, its meat has amazing taste. However, the shelf life and storage conditions of such fish are strictly limited.
Pick your recipe
You will need
- For marinade (per 1 kg of fish):
- - juice of half a lemon;
- - 300 g of onion;
- - 200 g of carrots;
- - 10 peas of black pepper;
- - 2 bay leaves;
- - 1.5 tbsp. tablespoons of sugar;
- - 1 teaspoon of salt;
- - 3 tbsp. tablespoons 3% vinegar.
Instruction manual
1
Handle the fish carefully to maintain its appearance. Take it with both hands, do not drop it on a hard surface. Do not store undivided red fish and its fillet in one place, as bacteria from whole fish can infect already cut fish and lead to product spoilage. Do not bend the fillet and do not fold. Keep red fish in food paper, not in a plastic bag. In polyethylene, the fish is steamed and quickly deteriorates.
2
Place the fish in the refrigerator at 0 - (-1) ° C. Or freeze ice briquettes in the freezer. Place them in a bowl and red fish on top of them and cover with a clean, damp cloth. Note that one hour of exposure of the fish at room temperature reduces the shelf life by one day. And with proper handling and storage, red fish will remain in the refrigerator for 3 to 4 days.
3
Freeze fish for longer storage. For freezing, choose only very fresh red fish. Gut the fish, rinse under running water and dry off any remaining water. Pack the fish in aluminum foil or in a film to freeze food. Freeze red fish at -25 ° C. Defrost fish slowly, preferably in the refrigerator. Then the red fish will retain juiciness. It is important that the fish thaw completely for frying, and semi-thawed fish is suitable for soup or casserole.
4
Store pickled and slightly salted fish in brine in the refrigerator at a temperature of 0 - (+1) ° С. Keep smoked fish at a temperature of 2 - 4 ° C in a ventilated place.
5
Pickle red fish. Peel it, rinse and cut into small pieces. Sprinkle it with lemon juice. Cook the marinade. In boiling water, cut the carrots and onions, put black peppercorns, bay leaves, vinegar, salt and sugar. Boil it. Put pieces of red fish in the marinade, reduce the heat to a minimum and cook for half an hour. In the marinade, red fish can be stored in the cold for 2 to 3 days.