How to choose, how much and how to store salted fish

So, salted fish can be consumed almost immediately after cooking as an independent dish and as part of cold appetizers or salads. This type of cooking, like salting, makes the fish very tasty and healthy, but if stored incorrectly, it can cause severe poisoning and infection with life-threatening infections. Therefore, when choosing and storing salted fish, you need to follow some tips to protect yourself and your loved ones from poisoning with salted fish.

How to choose salted fish: useful tips

How to choose the right salted fish / istockphoto.com

• When buying salted fish, try pressing on it in different places: if the product is not deformed, it is obvious that it is fresh.
• If you choose a salted fish fillet, pay attention to its side cut: it should be even.
• If salted fish is packaged in vacuum packaging, it should not contain water and air.

How to store salted fish

• Salted fish should be stored in a dark, cold place. If the storage temperature is above +10 degrees, the product will begin to deteriorate.
• If a sticky coating appears on the fish, then it should be immediately washed off with brine and consumed.
• You can check if the fish is spoiled like this: press your finger on the carcass. If the dent remains, then the product is damaged.
• It is better to store salted fish in cotton cloth soaked in vinegar, but not more than 5 days.

How to properly store salted fish in the refrigerator / istockphoto.com

• If you store the product in brine, then the period increases to a month, depending on the concentration of salt in the brine.
• Do not store vegetables and eggs on the same shelf with salted fish, as this speeds up the decomposition process.
• In vacuum packaging, the product can be stored for up to one and a half months, but after opening the package, it must be consumed within a day.
• Salted fish can also be stored in the freezer. The shelf life in this case is up to 6 months. But the sooner you defrost and use the product, the juicier and more tender it will be. But freezing fish with white meat is not recommended, in particular, herring or mackerel.

How long can you store salted fish

At a temperature of 0°С -+3°С, the shelf life of salted fish is:

• Medium-salted herring - up to 20 days;
• Fat mackerel - up to 10 days;
• Salted salmon - 2 - 3 days or in a vacuum package up to a month;
• Marinated seafood - about 14 days.

It will also be helpful for you to know how to choose the right red caviar so as not to buy a fake.