Salted fish is a tasty and convenient solution for the hostess, because you can immediately serve it on the table without additional processing. Only here it is necessary to store such fish correctly, however, it is easy to do if you follow several rules.
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You will need
- -fish;
- -refrigerator;
- -the cloth;
- -brine;
- -paper;
- -freezer.
Instruction manual
1
Immediately after the fish is salted, wrap it in paper or cloth and put it in the refrigerator. Shelf life in the refrigerator is about five days. Check the product periodically: if a slippery coating of white color appears on the fish, it must be washed off, and the fish should be eaten immediately. Press the fish with your finger - if there is a dent in the surface that does not straighten out, then the product most likely has already begun to deteriorate and it is dangerous to eat it.
2
Store herring in brine, but not in salted water, but natural - that is, in the juice that the fish gave when stored in a barrel. If the brine is not enough, moisten the cloth with it and wrap the fish with this cloth.
3
Another way to store herring: put the fish in a glass or enamel dish, fill with vegetable oil.
4
Red varieties of fish are perfectly stored in the freezer during severe freezing. Keep in a paper or rag, but do not use polyethylene as packaging.
5
Do not put herring, mackerel and other types of fish with white meat in the freezer. When defrosted, it will become watery and lose its taste.
6
Do not store fish near vegetables, eggshells, or other similar products; microorganisms that can spoil the fish may be on their surface.
7
If it is not possible to put the fish in the refrigerator, it can be stored in a dark, dry room at a temperature of 10-12 degrees.
8
It is strongly recommended that you pay attention to the condition of the fish even before you start to salt it, the fresher it is, the naturally longer it can be stored after processing.
9
If you doubt the freshness of the fish - it is better to throw it out than to take risks. Fish poisoning is one of the most severe.
Useful advice
During transportation, the fish must be wrapped in paper. The more layers you create, the slower the surrounding heat will flow to the product, causing it to spoil.