How to store salted fish so it doesn't spoil?

Fish poisoning is one of the most dangerous. In order not to eat a product that has begun to spoil, you need to know how long salted fish can be stored. In the refrigerator, the shelf life of home-salted fish is 3 days, lightly salted - 5 days, medium-salted - 10-14 days, in a concentrated salt solution - 30 days.

Storage periods and rules

The shelf life of salted fish largely depends on:

• on the temperature at which it is stored;
• biological species;
• size;
• use of vacuum packaging;
• salting quality;
• salt concentration.

Correctly follow the storage dates and recommendations indicated on the packaging. If this is not possible, you need to follow the general recommendations:

1. Store salted fish in the refrigerator or other cold and dark place with a temperature of 0 to +2°C.
2. Use an airtight container.
3. Place on a separate shelf.
4. For long-term storage, freeze.

Observe the storage periods indicated in the table:

Dietary and large salted fish are stored longer than fatty and small ones.

Saury and sardine spoil faster than others. Even in the freezer, the shelf life should not exceed 2 months. Pollock and sea bass are stored longer than other species - up to 1 year when frozen. We are talking about fresh frozen fish. If salting was used before freezing, the shelf life is reduced by 2-3 times.

At room temperature

Storing salted fish at room temperature is not recommended. In the heat, the proliferation of bacteria is activated, and decomposition processes begin. The higher the room temperature, the faster spoilage occurs.

At temperatures above +12 degrees, negative processes begin after 2 hours.

Some salting recipes say that fish is salted better and faster at room temperature. You need to understand that this is dangerous. If the refrigerator breaks down, the product should be properly lowered into the cellar or placed in another cool place with a temperature of up to +10+12 degrees.

In a refrigerator

After the fish has been salted, it must be immediately placed in the refrigerator. There are several possible ways to store salted fish in the refrigerator:

• In a cloth soaked in vinegar. Dry the fish after salting with a paper towel. Soak a clean cotton cloth in table vinegar. Wrap each carcass (piece) separately. Place in a plastic bag and tie it. Store for up to 10 days in the refrigerator.
• In brine. Depending on the salt concentration in the liquid, fish can be stored from 10 days to 1 month. It is recommended to store salted herring and mackerel in native brine. It is not recommended to replace the original brine; the taste may change. The shelf life of these types is 7-10 days, provided that the salting is normal.
• In vegetable oil.The method is used mainly for fillets and pieces. After removing moisture from the surface, they are generously coated with refined vegetable oil to avoid loss of juiciness. If you fold the fish very tightly and apply pressure, the shelf life will increase by 2-3 days.
• In wax paper. Suitable for whole fish. Dry it lightly and wrap it in paper wrapper, then in a bag. The storage method prolongs the freshness of the product for 1-2 days and helps preserve the taste.

The product is best preserved in a glass container with a lid. You can use a glass jar.

In the freezer

Salted frozen fish has the longest shelf life - 2-4 months on average. When properly frozen, it slightly changes its taste and becomes somewhat drier.

Attention! Freezing salted fish that has been sitting for a long time is not recommended.

Salted red fish, coarsely chopped, is best stored in the freezer. Its shelf life is 6 months. After freezing, salted herring and salted mackerel lose their density and become tasteless. Freezing is not recommended for them.

How to properly freeze salted fish:

1. Cut into large pieces.
2. Wipe with a paper towel or napkin.
3. There should be no moisture left on the surface.
4. Wrap in cling film.
5. Place the pieces in a plastic bag.
6. Remove as much air as possible and tie.
7. Place in blast freezer (if available).

It is important to defrost frozen salted fish gradually - in the refrigerator. If you need to defrost quickly, keep it in the refrigerator for 3-4 hours and then leave it at room temperature. The flavor and texture will be preserved, but to be safe, it is important to keep the fish cold.

Storing red fish

Red “varieties” include salmon, salmon, pink salmon, trout, chum salmon, grayling, and sockeye salmon. Not only are they healthier than most white meat fish, but they also store better.

Red fish is stored in the refrigerator:

• lightly salted fillet, thin pieces – 2-3 days;
• large pieces in brine – 14-30 days (depending on the strength of the brine);
• in oil – 5-7 days;
• in vacuum packaging – 30-45 days.

The recommended storage method is in vegetable oil.

The shelf life in the freezer is six months. It is important to freeze it in portions to avoid re-freezing.

Useful tips

Salted fish should not only be tasty and healthy, but also safe. Extremely important:

1. When salting at home, observe the salt concentration. Measure the amount accurately. It is a natural preservative that slows down the spoilage of raw foods. Salt the fish for at least 24 hours (preferably 2-3 days), especially large specimens - 6-8 days. Only coarse salt can be used. Homemade salted fish is better stored with wet salting, since it is salted evenly.
2. When buying a product in a store, always look at the expiration date. Pay attention to the storage conditions in the store (refrigerator only!). If the salted fish is vacuum packed, make sure there is no liquid or air inside. An indicator of quality and freshness is an even cut of the fillet, uniform and natural color (for red fish - light pink), good density and elasticity.
3. High-quality loose salted fish have lighter and sunken eyes. Fins and scales become whitish. A bad sign is a cloudy and foamy brine. Stretch the fish with your hands - it should not crack. Press on the abdomen - squelching sounds mean spoilage of the product.
4. In the refrigerator you need to place salted fish as far as possible from eggs and vegetables. Microorganisms may be present on the surface of these products, accelerating the decomposition process.
5. Check fish stored in the refrigerator every 2 days. If there are initial signs of spoilage, you can wash it and then fry it well (stew).
6. Use the coldest place in the refrigerator. This is usually located near the back wall on the top shelf. You should not store fish on the door; this is where the temperature is highest.
7. If storing whole salted fish without brine, gut it and remove the gills. They are the first to spoil and significantly reduce the shelf life of the product.

Question answer

How can you tell if it's gone bad?

First of all, pay attention to the smell and appearance of salted fish. A missing fillet or a whole carcass has an unpleasant and characteristic smell, loses its elasticity, the skin turns yellow, is easily damaged, and can become covered with a mucous coating. The meat fibers no longer adhere tightly to each other and may separate. If in doubt, pierce the product with a hot knife and smell. The smell of rotten meat (if the salted fish has disappeared) will be especially strong.

Can it be dried?

Yes, if the salted fish is fresh, not too fatty and large, it can be dried. You need to clean it, wash it or soak it in cold water for 2-3 hours. Then hang it in a well-ventilated, sunny place, installing insect protection (frame covered with gauze). A toothpick is installed inside large specimens, revealing the walls of the belly. After 2-3 days the fish will become dried, and after the same time it will become dried. If you store dried salted fish in the refrigerator in a glass jar, the shelf life will be 1 year, in paper - 6 months.It can be stored in a cool room (pantry) for 2-3 months.

What are the signs of poisoning?

Salted fish poisoning makes itself felt very quickly. It may not even take 15 minutes for signs of discomfort to appear. In rare cases, symptoms appear within 3-6 hours. Increased salivation, headache, severe thirst, stomach pain and nausea may occur, and in severe cases, convulsions, disorientation, and loss of consciousness.

You should always remember that salted fish is a highly perishable product and extremely dangerous if spoiled. Salt slows down the decomposition process to some extent, but not so much that the product can be stored at room temperature. It is unacceptable to leave salted fish on the table. You need to put it in a cool and dark place as soon as possible. If there are any doubts about freshness, you should not risk your health, but rather throw away the product without regret.