Smoked fish is a highly nutritious product with a high taste. But one of the main disadvantages of smoked fish is its limited shelf life, which does not exceed three days. To increase shelf life, smoked fish is frozen before secondary processing.
Instructions
Step 1
If you purchased smoked fish without packaging, then pack it in such a way, isolating it from the air. Because unpackaged fish will quickly deteriorate, unlike sealed fish, which can be stored in the refrigerator for two or three months, depending on the type of smoking.
Step 2
Do not overheat sealed smoked fish. The storage temperature of smoked meats should not go beyond the range of 0-3 ° С. Smoked fish, stored in compliance with the temperature regime, looks rather dense, its pieces are surrounded by a tightly pressed film, and do not float freely in their own juice. If smoked fish was frozen, then juice is formed in the unopened vacuum package, and the color of the smoked fish becomes faded. If smoked fish lies in the warmth or just in the sun, then the same thing will happen to it as when frozen.
Step 3
In an effort to extend shelf life, do not deep freeze hot smoked fish. This will impair the taste and change the flavor characteristic of smoking.
Step 4
Before purchasing vacuum sealed smoked fish, carefully consider the packaging and appearance of the product.
Step 5
Do not store unopened smoked fish in the refrigerator for more than two days, as it will quickly lose its long shelf life.
Step 6
Fresh fish, cooked independently in one of two ways - cold or hot smoking, is stored for no more than four days without cold or in a cool place, according to the temperature regime suitable for this method: for hot smoking for two months, for cold smoking - no more than three months.
