How and where to properly store dried and dried fish
Creating a "stock for the winter" - an aspiration inherent in every far-sighted person, especially when it comes to such a delicious and useful product as dried and dried fish. The fishing season has passed, and the catch is left, or a voluminous "guest" was brought at once, which should not be allowed to disappear in any way. In principle, the source of the appearance of deliciousness is not important. If you create the right conditions, you can keep the stock for a long time, sparingly consuming it as needed.
First of all, you need to go over the fish and determine how long it will have to be stored. If you plan to eat it in the next few weeks, no special tricks are needed. When it comes to several months, you will have to work and stack the product in accordance with certain rules. First of all, the quality is checked. If there is a smell of mustiness, spots of mold or dark spots - it is already inedible in principle.
Dried fish is stored at room temperature for a week. It is desirable not to close it in a bag, but wrap it in parchment paper. In the refrigerator it will be usable up to six months, in the freezer - 5 years. It is unlikely that anyone will do this, but it is worth remembering about this option.
The next parameter, which is taken into account when storing - fat content. The higher it is, the shorter the period is.
Vacuum packaging is a universal option. Even an oily product will stay in good condition in it for up to 3-4 months. Another thing is that you can't get a small portion from it. If already opened, you need to eat everything within a few days.
Where and how to properly store dried and dried fish
In principle, there are many opportunities to preserve large and small specimens. The main thing is to choose the most convenient and at the same time adhere to certain conditions.
It is ideal for dried minnows, because glass is an inert material, does not absorb odors and does not let moisture through. For storage, stack the carcasses head down, put a lighted candle between them, and carefully seal the container. As the oxygen burns out, a vacuum is formed, which ensures long storage. The longer the candle lasts, the longer the time the product has. Stored in a dark, cool place together for up to 4 months.
The closer to the freezer, the longer the shelf life. It is advisable to wrap the fish in parchment and additionally pack it in a bag. Nutritional value is retained for up to six months.
At low temperatures preservation is provided for up to 5 years. It is important to remember that both dried and dried fish has a peculiar odor and one must take care of reliable packaging in order not to transfer it to other products. This method is especially recommended for red species, so that they do not turn yellow and dry out. They are quite edible even a year later if you pack the fish in small portions and wrap each one separately. After defrosting, it is dried to the right condition to reveal the flavor.
Can be used as long as there is a hermetically sealed lid. Store the container only in a dark cool place, protects it from flies and drying out.
The fish is lightly dried beforehand, then each is wrapped in parchment paper so that one carcass does not come into contact with the other, and placed in a hanging place in a dark room. The humidity level is allowed up to 80%. Note that with this storage method, shrinkage of up to 0.08% is inevitable.
Crate or cloth bag
This is a production variant. In this case the ageing time without flavor deterioration is up to 8 months. Layers are placed loosely, lined with parchment or gauze. When stored in a basket or box, where there is no air flow on the sides, the period is reduced to 3 months.
Cellar or closet.
Place the product in a hanging position, protecting it from sunlight and too much humidity. This method is excellent for small dried carcasses.
Suitable for semi-finished product, not yet fully dried. The fish is placed in a strong salt solution, securely corked, stored in a cool place. If necessary, the portion is soaked in water for 4-5 hours, dried and consumed as directed.
Alcohol maintains the necessary level of humidity and at the same time eliminates any pathogenic microorganisms. For this option, only a forty-degree product of quality purification with a minimum of sivushnyh oils is chosen. Pour 50 ml. on the bottom of the jar, then lay the fish so that the heads are facing in the direction of the bottom. The jar is sealed hermetically, it is better to close it with a tin lid.
It is undesirable to use polyethylene or foil material with a cellophane layer as a packaging material. The product must "breathe". The exception is the freezer.
Why does dried fish turn yellow in storage?
If not stored correctly, fish can turn yellow. This is caused by oxidation of the fat. It spoils, there is an unpleasant rancid smell and one does not want to eat such a product anymore. To avoid such a development, you should keep the humidity at 80%. Less humidity means it will dry out, more humidity means it will grow moldy. Before putting the meat into storage, check the condition of the carcasses. They should be smooth, with undamaged scales and have a characteristic fishy smell.
How to know if the fish is bad
You can tell if the fish is bad by the appearance of spots inside the cavity if the carcass is cut. In the case of whole fish, the gills are a good indicator. The scales become sticky, and the smell has little in common with edible. When the meat fails between the bones and the pressure leaves deep indentations, it is dangerous to eat such a product.
With proper storage, this kind of embarrassment does not happen, the carcasses remain quality throughout the recommended storage period.
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