Is it possible to freeze salted herring in the freezer and preserve the taste?

Not everyone knows whether it is possible to freeze salted herring for storage. There is a myth that when exposed to negative temperatures, fish spreads and its taste deteriorates. Actually this is not true. Such rumors are spread by those who have never conducted such experiments themselves, but simply pass on unverified information “by word of mouth.” Salted herring can be stored perfectly in the freezer for up to six months without changing its taste. Moreover, you can freeze it in different forms - whole, in pieces, filled with oil or brine.

Signs of fresh and high-quality fish

It is a mistake to believe that salted herring does not spoil for a long time in the refrigerator. Yes, salt is a preservative, but its possibilities are not unlimited.

Salted fish that has retained its freshness has distinctive features:

light skin of silvery color;
absence of yellowish stripes on the abdomen and rusty spots;
elastic pulp that quickly restores its shape when pressed;
transparent and bulging eyes.

You can ask the seller in the fish department to show the gills of the herring by lifting the gill covers. If the fish is fresh, its gills will be red rather than dark. It is better not to buy carcasses without heads. Sometimes when cutting fish in this way, the manufacturer hides the fact that the product is stale.

Don't try to catch a bigger fish. The longer the herring swam in the seas, the more its pulp contains heavy metals and other dangerous substances accumulated in sea water.A medium-sized carcass will be safer from this point of view.

It is better to choose a herring with a wide back, it is fattier. As you know, fish oil contains a large amount of omega-3 polyunsaturated acids, which have a beneficial effect on our health. Well-fed fish also contain more protein, on average 20%.

When choosing herring to buy, you should also look at the brine. It should be light, without signs of turbidity. The brine should have a medium-intensity fishy odor.

The herring in the package should be shaken thoroughly. After this, no foam should appear under the film, indicating that the product has begun to deteriorate. It would be useful to familiarize yourself with the shelf life indicated on the label. In any case, you should not open the package.

How to properly freeze salted herring

Everyone is accustomed to the fact that fresh fish is perfectly stored in the freezer, but some housewives have doubts about herring, whether salted strongly or lightly. But the product remains the same. In this case, only salt and spices are added to the fish (if the salt is spicy). This storage method is often used on the eve of the holidays.

For example, Russians traditionally buy food for the New Year in advance, preparing a rich feast. If you find high-quality herring on sale, you can easily buy it in early December or even earlier and store it in the freezer. Moreover, the product can be anything.

It is permissible to freeze:

fish carcass in vacuum packaging;
Whole weighed herring, packed together with brine in a bag;
cleaned in the form of fillets, wrapped in thick film;
pieces of herring in oil, placed in a plastic container.

The only exception is lightly dry salted fish that has already been frozen and can be found on sale. In this way, herring is harvested on fishing vessels so that the catch does not go to waste. If the herring has already been frozen, you should not do this again. It is better to prepare a brine for such fish and eat it within the next 3 weeks, storing it in the refrigerator all this time.

The herring must be packed airtight before freezing to prevent leaks. After all, no one wants a fishy smell that has spread throughout the freezer, where other products may be stored.

Oil or brine must be present in at least a small amount. Over time, the fish freezes, it loses moisture and becomes drier. If the fish was frozen with brine or oil added, after defrosting it will have its original appearance, completely retaining its taste.

Best before date

It is advisable to freeze the product in shock mode, and in the future do not re-freeze and defrost it. The quality of the herring will deteriorate and it will be unpleasant to eat. Temperature fluctuations in the freezer should also be avoided.

If the fish was initially of high quality and fresh, and the freezing conditions were not violated, it will last for 6 months without loss of properties. It is also believed that it is better to freeze pre-gutted fish - this extends the shelf life. Harmful bacteria accumulate in the offal, which, even at low temperatures, can carry out destructive work, leading to spoilage of the product.

How to defrost salted herring

Due to the salt content, herring does not “petrify” in the freezer. Its flesh remains not completely frozen.That is why defrosted fish resembles fresh fish and does not lose color, taste, or consistency.

However, the defrosting process has its own characteristics that must be adhered to:

Do not put fish from the freezer into the microwave or try to defrost it in warm water. Heat treatment will significantly degrade the quality of the product.
First, the fish is transferred to the bottom shelf of the refrigerator, where it is kept for several hours. After this, you can continue defrosting at room temperature.
Those who keep herring in the freezer as a “standby” dish for the unexpected arrival of guests should freeze the fish after cleaning and cutting it into slices. This preparation can be immediately placed on a plate. While the potatoes are boiling on the stove, the fish will thaw and be ready to eat. Before serving, it is decorated with onion rings and sprinkled with vegetable oil.

Freezing should be considered as a suitable storage method for salted herring. By the way, you can preserve smoked and pickled herring using the same method. When properly frozen and gently defrosted, the fish will fully retain its flavor and texture. It is important to take care of the tightness of the packaging so that the herring itself does not freeze out and does not spoil the smell of the food lying next to it.