Is it possible to freeze the mackerel of cold smoking
Smoked fish is an exquisite delicacy, needingin special storage conditions. Any violation will not only lead to a loss of taste of the product. The greatest danger posed by improper storage is the risk of intestinal infection.
The length of storage depends not only on thefreshness of the product, but also on the methods of processing. According to sanitary norms, hot smoked fish in cool conditions can be stored no longer than 4 days. In the refrigerator, the period increases to 10-14 days. When using the freezer, the storage time increases, but the taste and consistency of the product deteriorates.
Cold smoked fish will be stored longer,because it has more smoke and salt and less moisture. Such a product can be stored in the refrigerator for up to 60 days. At the same time, the fish should be properly packaged, parchment paper is the best. This will save meat and will not allow it to absorb excess smells.
Before you send the fish to the refrigerator, other fragrant products should preferably be removed. If possible, defrost the equipment and wash all the shelves. For long-term storage, smoked fish needs:
- suitable humidity of air;
- a certain temperature regime;
- quality ventilation.
If you do not plan to store fish for long, packher in foil or parchment. Extend the time can be using a brine solution, the ratio of water and salt - 2: 1. Saturate with the received liquid a new clean cloth and wrap the fish in it. Top with a thick paper and put it in the bottom of the refrigerator closer to the wall.
Another option for packaging is vacuum tanks. With their help, the storage period is increased by 1-2 months. The state of fish should be kept under control: if an unpleasant smell has appeared, the product is not suitable for use.
Defrost products better naturally. If you do not want to wait, you can use the microwave. The taste will be more saturated. Re-freeze the heated fish can not.
Before use, check the quality of the fish,especially if it was stored for a long time. White dry plaque is not harmful, it can be easily removed with the help of vegetable oil. The spoiled fish becomes slippery and changes color, an acidic smell appears. It is impossible to save such a product, but it is dangerous.