A housewife’s tip. Can I Freeze Salted Herring. How long can herring be kept in the refrigerator: in brine, fresh and frozen.
This is very convenient for hostesses, you can put herring in the freezer to spare.
After defrosting, it will be even easier to clean, and it will not lose its taste.
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How to choose fresh fish
In order not to get confused in the variety of types of this product, you need to remember a few simple rules that will help you choose a quality product.
- Fresh fish should have a silvery skin without damage or reddish spots.
- When pressing on the stomach you should feel the elasticity, and its surface should immediately acquire the original position.
- Quality fresh-caught fish is characterized by bright red gills, which are covered quite tightly.
- It is undesirable to buy this product without the head. Otherwise the degree of its freshness can not be established. How fresh the product is usually determined by the state of the fish’s eyes, as well as paying attention to the gills.
- Freshly frozen herring should be undamaged and without deformations.
Scandinavian Pickled Herring with CIA Chef Lars Kronmark
In the freezer
Before freezing fresh herring should be carefully packed in food film or foil. This keeps fish from spoiling and allows it to retain its flavor and color for a long time. up to six months. How long the frozen herring can be kept depends on the tightness of the package and the quality of the product itself.
Salted fish can also be kept in the freezer. For this you need to cut it into pieces and put it in a food-grade plastic container. By the way, in exactly the same way you can preserve for up to several months not only salted but also pickled, lightly salted and even smoked herring.
Frozen fish can be defrosted only once. Repeated thermal treatment will negatively affect its taste and nutritional properties.
To enjoy delicious, tasty and tangy fish without fear for your health, remember a few simple guidelines.
- Fresh herring can sit at room temperature for no more than 3 hours. After this time it is best to throw it in the trash.
- Store only fish that has been gutted properly. The insides of herring are a perfect breeding ground for pathogenic bacteria.
- If herring begins to smell bad or has a rusty patina on its surface, discard it immediately.
- Do not keep open containers of herring in the refrigerator. The acrid smell quickly spreads throughout the refrigerator and can penetrate into other foods. Dairy products are especially sensitive to fish perfume.
Whether you plan to keep herring for a few hours before making a delicious dish or a few weeks before the big meal, the most important thing is to choose herring without any damage and only buy from reputable, trustworthy outlets.
Different Storage Ways
It is possible to preserve herring in different ways for several days up to six months.
Depending on how salted it is
Some people believe that as long as they keep herring in the refrigerator, it does not matter how salted it is. But, in fact, this product will keep for different lengths of time, depending on how it is salted. It is useful for every housewife to know the shelf life of herring in the refrigerator. Focusing on the degree of pickling:
Herring of any degree spoils quickly if left unrefrigerated.
It is allowed to store herring without brine for 2 days. After this period the fish does not always become unusable, but the taste and appearance of the herring is already severely affected. During this time the herring dries out and acquires a metallic taste as the fat is oxidized by the oxygen.
To store herring without brine, it is recommended to use any container made of glass, ceramic or plastic with a tight lid. The optimum storage temperature is 4°C and the best place is on the top or middle shelf of the refrigerated cabinet.
Salted herring with brine can be stored for 20 days. The saline solution in which the fish was sold or homemade, prepared with your own hands, is suitable for this. Brine is prepared with 200 g of salt and 1 liter of water. Bring the salt solution to a boil, cool it down to 25 °C, and then pour it over the herring.
It is advisable to salt fish clean, as the entrails are source of bacteria. Some housewives separate the fillets from the bones, while others leave them. there is no difference. Spread the pieces into containers and pour the brine on so that it covers the herring. Then close the container tightly and keep it in the refrigerator. It is allowed to store in the basement, but no longer than 10 days.
The degree of salinity depends on how long to store the fish in brine. Fans of lightly salted herring should eat it in 1 week.
Oil preserves herring in an airtight container for 8 weeks. It is recommended to eat opened product 1-2 days before opening it. If you keep the container open longer, the herring can spoil and cause food poisoning.
Some housewives prefer to cook herring with butter themselves. For this purpose they separate and cut the salted herring into pieces. Spread herring into glass jars and pour sunflower or olive oil over herring. After that close the container hermetically sealed lid. Eat such a product without harm to health should be 3-4 days.
If they decide to marinate the fish, it will not increase its shelf life, but it will be a tasty product. Clean herring, cut it into portions and put into jars. Prepare a marinade of cooled boiling water, vegetable oil, mustard, herbs. Some also use mayonnaise. Everyone is free to choose the quantity according to his taste.
For better preservation of pickled herring, apple cider vinegar is added to the sauce. Pour the prepared marinade over the herring, and then wrap the product well. Pickled herring is stored in the refrigerator for up to 72 hours.
In a vacuum bag
Vacuum packs are often used to sell herring. They make the product easier to transport and possibly last longer. This kind of product can be preserved for up to 35 days. This package protects other products from the specific smell of fish. After opening the package herring should be eaten in a day (maximum 48 hours). After this time, it will become dry and taste unpleasant.
Not only fresh but also salted herring is stored in the freezer compartment. Freezing makes it possible to preserve a great deal of this product. There are different ways to store herring in the freezer:
- Slices placed in jars with the addition of oil;
- Fillets placed in tight packets;
- gutted herring in vacuum;
- Whole fish with salt solution.
Herring can be frozen and kept for six months. To prevent the liquid from freezing out, the product is packed in airtight bags before being sent to the freezer. In order for frozen herring to retain its flavor and consistency, it is important to defrost it properly.
The best option for defrosting is the refrigerator compartment. Do not put herring in hot water, microwave oven or keep it at room temperature.
Keep fresh herring in the fridge for 48 hours. At the same time, it should lie in an airtight container (jar, container or bag). Fresh fish can be frozen, but before it is necessary to cut it and take out the giblets. The elasticity and flavor will be preserved if you do not allow repeated freezing. For the product to have a long shelf life, even when purchased, its quality must be high.
How to freeze salted herring
For this you need to prepare a delicious brine and put the purchased fish in it for a few days. The finished carcasses should be cut into pieces and placed in a food-grade plastic container. If you want to leave some for eating, you can pour oil on the pieces and put them in a compartment of the freezer. In this form it can keep for 2 to 3 days.
Any fish you don’t plan to eat in the near future should be put in the freezer. Don’t listen to people you know who have doubts about whether you can freeze salted herring. This method is not new at all. In Russia you can often find on sale frozen, gutted, slightly salted herring. It is harvested directly on the ships after the catch, dry salted and then frozen. This fish is very tasty, but capricious in terms of storage, it does not tolerate repeated freezing, so if you do not plan to eat it immediately, put it in the freezer.
Herring is often sold in vacuum packing. It facilitates its transportation and storage in the store.
In a sealed bag it can be kept for up to 35 days in the refrigerator, without producing a distinctive smell and feeding it to other products on the shelf.
Can such fish be kept in an open container? After opening, the fish must be eaten within 2 days. After this time, it will become dry and taste different.
Any fresh fish does not keep for a long time, freezing will help to prolong its life
This way you can not only preserve the product for a longer period, but also prepare a full and delicious dish of pickled herring. The fish should be cleaned, cut into portions and put in a jar.
Marinade is made of mayonnaise, mustard, herbs and onions. Use the proportions to your taste. Add vinegar to the sauce to preserve the product better. Pour the marinade over the fish and pack it well.
Should be kept in the refrigerator not longer than 4 days.
Packing, Labeling, Storage of Canned Fish and Preserves
Fish preserves. Classification and assortment of canned fish. Quality requirements. Defects
Fish preserves. a special kind of fish products, most often spicy, sometimes marinaded or specially salted with or without adding a variety of sauces and fillings, hermetically sealed in jars, but unlike canned fish, not subjected to sterilization. To improve durability of preserves many of them have benzoic acid sodium added as an antiseptic. After cooking the preserves are placed in refrigerators for ripening. Maturation period depends on the type of fish, cooking method, storage temperature and lasts from two weeks to three months. Depending on pretreatment of fish and the applied dressings the following kinds of preserves are distinguished: from uncut fish salted with spicy salt, from dressed fish with the use of dressings and sauces, from fish of special salt, from fish fried or boiled in tomato sauce.
Preserves of uncut fish salted with spices.
Raw chilled and frozen fish, matured fish with special, spicy and simple salted fish: sprat, Baltic herring, Baltic herring, gilthead, grayling, pilchard, Sosva herring, capelin, small herrings and oceanic fish like Atlantic mackerel.
The contents of the salt mixture or seasoning contains salt, sugar, a mixture of spices in various combinations and ratios and sodium benzoate.
Among the raw fish preserves the most popular are spicy salted sprats of Tallinn, spicy salted sprats of Riga, spicy salted herring of Sosva.
Oceanic fish preserves are also prepared from raw fish with addition of salt mixture.
Preserves of spicy and special salted fish are produced only from Baltic herring and Baltic sprat, and for simple salted fish. sprat, khamsa, Caspian sprat. Fish laid in jars is poured into spicy cooled and filtered broth with addition of port wine.
Canned fish preserves (GOST 7453-86).
Are made of frozen and cooled fish. raw, of spicy, special, pickled and simple salted fish, with not more than 10% of common salt in semi-finished product. Atlantic and Pacific herring with fat content no less than 12%, Caspian, Azov-Black Sea and White Sea herring, Baltic herring, Baltic herring, sprat, grayling, coho, mackerel and horse mackerel, salmon of the Far East, salmon and Baltic salmon cut in the form of trunks, fillets, slices, fillets, rolls. These preserves are produced in spicy, mayonnaise and marinade dressings, in oil, in mustard, fruit and berry and other. Sauces and dips.
Preserves in spicy sauce (GOST 3945-78).
Cooked as preserves in spicy salted sauce, but also from separated fish.
Preserves in marinade.
Dressed fish is poured with marinade (sugar, salt, spices, acetic acid, antiseptic).
Preserves in oil and mayonnaise stock.
Селёдка слабосолёная солим дома!!! (Lightly salted herring salt at home!!!)
Use different kinds of mayonnaise or vegetable oils. Do not overwork fish with spices when cooking.
Fruit and berry etc. sauces.
Cooked on the basis of spice broth with the addition of sugar, citric acid, antiseptic, fruit and berry juices, wine, beer, garlic extract, dill oil etc. components.
Preserves made of special salted fish.
Prepared from fresh or chilled raw fish of herring family, Atlantic jack mackerel and mackerel, capelin, saury, anchovy. Prepared fish is poured over with a special salt mixture (salt, sugar, antiseptic).
Canned fish fried in oil or boiled in tomato sauce.
Cooked from pike-perch, catfish, pike, sea perch, chum, etc. fish. Portioned fish after preliminary cooking is put in tins and covered with tomato sauce. These preserves are the least stable in storage and produced in limited assortment.
Preserves of undressed fish.
Should have a pleasant taste, aroma of spices, tender and juicy consistency, clean surface without yellowing. Fish must be whole, undamaged and of uniform length. Allowed hard or overripe meat, burst belly without falling out of entrails, slight sticking of the fish, the presence of single scales and white flakes of protein coagulated. add 6 to 10% of table salt, not more than 1 g of benzoic acid sodium per 1 kg, fish weight to stock ratio from 75:25% to 90:10%.
Preserves of whole fish.
Must have a pleasant taste, aroma of spices, tender juicy consistency. Fish carcasses, fillets must be whole, uniform in size. Dense or overripe meat, slight skin damage and size deviations, slight sticking of carcasses, the presence of single scales, protein plaque, jelly-like state of the fillings are allowed under the condition of a pleasant aroma and taste. table salt in fruit and vegetable sauces, sweet sauces and mayonnaise from 5 to 8%, with other sauces and dressings from 6 to 10%, benzoic acid sodium per 1 kg not more than 1 g, the fish weight to dressing ratio from 75:25% to 90:10%.
The requirements for preserves made of specially salted fish are similar to those for preserves made of uncut fish. salt from 6 to 10%, the ratio of fish weight to putty from 85:15% to 93:7%.
The most common defects are:
Canned and preserved fish is packaged and labeled in accordance with GOST 11771-93 in tin, glass jars, as well as in cans made of aluminum foil and polymeric materials.
Tin cans solid or prefabricated cans can be with varnished or unvarnished inner and outer surfaces. The inner surface of the lacquered cans should be covered with a resistant can varnish or enamel. Aluminum foil cans should be varnished on the outside, lacquered inside. laminated with polypropylene. The cans should be artistically decorated by lithographing, attaching paper labels or banderoles. When packaged in individual artistically designed boxes, jars can be unlabeled.