/ / Is it possible to freeze salted red fish in the freezer

Is it possible to freeze salted red fish in the freezer

Salmon - unusually tasty and very usefulfor our health fish. It is a source of polyunsaturated acids, which the body does not know how to produce. In addition, many vitamins and microelements are present in the fish. Unfortunately, some of its useful properties disappear during heat treatment, and so you want to keep this magnificent product longer without losing vitamins and fatty acids. The best option for solving the problem is salting, and the most useful fish is lightly salted.

Many salt salmon independently, othersbuy in the store is already finished. In both cases, it is required to create special conditions for storing it so that you can enjoy this fish in your diet as long as possible.

If you bought a fish in a vacuum package in a store and do not plan to immediately use it for food, then such a product will perfectly hold in the refrigerator for 30 to 45 days, but already unpacked salmon must be eaten within 24 hours.

Much longer will remain in the refrigeratorfish in brine. But here also the terms of its storage vary depending on the degree of salinity. Lightly salted fish can hold in the refrigerator only for 6 days, medium saline - up to 15 days, and in a solution with a high concentration of salt - about a month.

Extend the time without freezing it is possible, having cutpeeled fillets on pieces, laid in a glass or ceramic dishes and completely covered with vegetable oil. With this method of storage, it is possible, if desired, to add various spices to the oil, for example bay leaf or sweet pepper. Such fish can be kept at temperatures from 0 ° C to +6 ° C for up to three months.

Nevertheless, despite all the tricks, the shelf life of salted salmon in the refrigerator is much less than in the frozen form.

In the freezer, salted fish can be storedmuch longer than in the refrigerator - up to 6 months. However, by the end of this period, the salmon becomes much drier, and its color is paler. In addition, when freezing, part of the useful qualities for which this fish is so valued is missing.

Before freezing it is convenient to divide the whole carcass intoportioned pieces. So then it's more convenient to eat. To ensure that the salmon retains its maximum palatability during thawing, it is recommended that this process be carried out not at room temperature, but in the refrigerator.

Also read: