/ / Is it possible to freeze the pike in its undivided form

Is it possible to freeze the pike in the undivided form

In the frozen form, they harvest and sellpractically all kinds of fish. The shelf-life of frozen fish depends on the temperature, and the method of preservation. When storing frozen fish they use boxes of board and cardboard, boxes, barrels, bales of horny,

bags, etc. The packaging must be firm, clean, free of foreign smells. Cover the wooden packaging with wrapping paper. Especially valuable varieties of fish (white fish, nelma, etc.) are individually wrapped in parchment. In each unit of packaging, fish of one kind, type, size, method of cutting and freezing are laid.

According to GOST 1168-86 they store frozen fish on ships, production and distribution refrigerators at a temperature not higher than -18 "C.

The shelf-life of dry artificial and natural freezing fish at -18 ° C is (in months), no more than:

glazed: sturgeon, pink salmon, char - 7; salmon from the Far East (except for pink salmon and char), carp, whitefish, pike perch, perch, pike, catfish, flounder Azov-Black Sea - 8; salmon Baltic undivided and other undivided salmon fishes - 4; salmon Baltic gutted with head and the remaining gutted with salmon head head - 3; cod, flounder, halibut, perch cut and undressed - 6; pollock headless and back - 6; the remaining freshwater - 8; the remaining sea - 6;

treated with aqueous solution of PVS: pink salted - 10;

wrapped in antiadhesion paper: cod, flounder, halibut, perch cut and undressed - 5; pollock headless and back - 4;

unglazed: carp, whitefish, pike perch, perch river,, pike, catfish, flounder - 6; cracked broken - undivided - 4; other freshwater fish - no more than 6; other marine fish - 4.

Fish dry artificial and naturalfreezing in consumer packaging at a temperature of not more than -18 "C stored no more than 1 month from the date of manufacture, at a temperature not higher than -10 ° C freshwater - no more than 3 months, sea - no more than 2 months.

To reduce quantitative and qualitativeChanges in long-term storage are covered with tarpaulins, film or other insulating materials. During storage, it is recommended that the fish be inspected periodically, noticing the presence of mold or rust, and if necessary, decide on the implementation.

At the trading enterprises in refrigerators frozen fish is stored at a temperature from -5 to -6 ° C to 14 days, in shops without refrigeration equipment - 1 day, and at a temperature close to 0 ° С, 3 days.

Defects of chilled and frozen fish canbe conditioned by the quality of raw materials received for freezing, and processing technology. They can give foreign fish atypical odors, change appearance, color and consistency.

Drying occurs with significant shrinkagefrozen fish. However, it only loses color, but the meat acquires a dry, hard, fibrous consistency, the aroma of fresh fish disappears, and a sharp fishy smell arises. When drying in meat develops hydrolysis of fat, accompanied by foreign odor.

In general, the fish is delicious when from the sea straight to the table

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