Is it possible to freeze salted fish for storage
How long to save salted fish?
The salt fish in any case is stored longer than just a fish, that is, not salty or not salty.
The best thing for storing salt fish is vacuum packaging, but it's all done in specialized production.
Well, if we consider the storage of salt fishat home, then to keep the salt fish for a longer time it is necessary to store the fish in the refrigerator by wrapping it with parchment paper or with a clean soft cloth rag.
Naturally, in the freezer the fish will be stored for much longer than simply being on the shelves or in the compartments of the refrigerator.
Just for a long time, stored salted fish immersed in sunflower oil or canned fish, which is in saline solution.
Look here. Here are more sensible tips for storing fish.
If you want to keep salt fish on morelong time just throw it in a plastic bag and completely squeezed out all the air leave the fish in the freezer, where it can be stored for a very long time, you can still salt fish simply rolled into glass jars they are vacuum and therefore the fish will be preserved.
Salted fish can be kept for a very long time only infreezer. Fish can be stored for several days in oil filling. Salted fish is still well preserved in parchment paper, it is also possible to keep it for 7-10 days, but it should be checked. Herring salted home at home in a glass jar in oil filling with spices.
A very convenient circumstance is the presence of salted fish in the house, which can be used as a "quarry"; snacks.
Save the salt fish as long as possible in such ways:
- immediately after pickling, wrap the fish in parchment paper or cloth, put in the refrigerator. So it can be stored for up to 5 days.
- The herring should be stored in the brine, in which it was stored in a barrel. Brine can moisten the fabric and wrap it with fish.
- Herring put in an enamel saucepan or a glass jar, pour vegetable oil.
- salted red fish, wrapped in paper or cloth (only not in polyethylene) can be stored in the freezer for a strong frost.
Before the holidays, you always want topamper yourself, loved ones or your guests with something sort of and tasty. Here one of such festive delicacies can be a red salted fish. However, it is better to salt it yourself than to buy it and sometimes keep it for a day. Frozen or some kind of heat treatment strongly destroys the useful properties of fish. But there are still ways to store it. I take advantage of one of these myself. Salted fish without skins (only fillets) I put in a glass jar very dense layer. I add a laurel and black pepper. Then I pour the vegetable oil into the jar so that it completely covers the fish, close it with a polyethylene lid, then clean it in the refrigerator. So the fish can be stored for a month. If you need to save a small fish for a short time, then slightly salted carcass wrapped in a cloth soaked in vinegar and put in the refrigerator. So the fish can be stored for no more than 10 days.
Cold-smoked salted fish is goodstored in the freezer. To do this, the fish should be wrapped in thick paper so that the paper is closely fitting, you can even tie it with a thread. In this form, the fish can be stored for up to 3 months at a storage temperature of no higher than -10grad.
I keep the fish, so I grease with dry salting under the yoke, stand for two or four days, depending on the size of the fish. Then I take out, I wash from excess salt, I let it dry out a bit and clean it in the freezer.
Also I store in the cold season in a barrel in brine (tuzluk) -in the garage-it is also stored all winter.
Any salted fish should be stored ina cool place, the best storage place of course is the refrigerator, but you need to constantly watch it. During storage, the fish can become covered with a white coating, which means that the fish is already beginning to deteriorate. In this case, the fish should be thoroughly washed and cooked. Also, the fish can be stored in vegetable oil. In this case, the fish should be put in the jar and filled with oil.
If the fish needs to be stored for a very long time, then only the frost will work, but the taste will already noticeably be different.
I adore the fish, but that it will be kept longer,I take it into small pieces, then I take a jar (liter or half-liter), add sunflower oil, cover it with a lid and then shake everything thoroughly so that the whole fish is soaked in oil. You can add a couple of onion bulbs, this will only improve the kus.
In this state the fish remains fresh and juicy much longer, that's how you can increase the shelf life without losing taste.
If the fish is smoked, then we send it to the refrigerator, or even better to the freezer, it is checked already more than once, the fish does not deteriorate, but the taste remains as before.
If it is a question of a fish, it is possible to sharerecipe for long-term storage of red salted fish. It is cut by medium plates and placed in a container of glass, then poured with oil and stored in the refrigerator for a long time.
Either cut the red fish along the ridge into two parts, then wrap each part with parchment and put it in the refrigerator. Or you can wrap it in gauze or a suitable clean cloth.
But the salted herring can be stored there for a long time in the brine or also cut into slices and pour in the containers with lean oil. It will stand very long, and taste qualities will not lose completely.