Keeping fish fresh can be a major challenge. Fish is a perishable product, especially in hot conditions. Ideally, freshly caught fish should be processed and consumed within an hour, but this is not always possible. To keep your catch or purchase from going bad during the day, use any of the methods to keep your fish fresh.
It is necessary
- - freezer bag;
- - ice;
- - boiling water;
- - slotted spoon or colander;
- - plastic wrap or wax paper;
- - salt.
Instructions
Step 1
Buy live fish - this is a guarantee of its freshness. If you catch a large number of fish, try to keep them alive with a special net that plunges into the water, allowing the fish to stay awake longer.
Step 2
If the fish falls asleep, immediately clean and gut it, cut into pieces if necessary. Lightly salt is recommended. The gills and internal organs start to rot very quickly and can give meat an unpleasant taste and aroma if not removed promptly.
Step 3
Cover the fish with ice on all sides and place it in a stationary refrigerator or cooler bag. Requires 2 kg of ice for every kilogram of gutted fish. Place ice in a bag before wrapping fresh fish. The water from the melting ice can over-saturate the fish and make it watery if it has prolonged direct contact with it. Try to cook fresh fish within 48 hours or send it to the freezer during this time. Remember to change the ice as soon as it melts, this way you will keep the fish cool and fresh.
Step 4
Salt the fish if you are not going to cook it within 48 hours. It can be stored in brine for at least 4-5 days.
Step 5
You can also blanch the fish for long-term storage. Immerse each gutted fish in boiling water for 2 seconds. Use a slotted spoon or colander for this. Place the blanched fish in a single layer on a tray, cover with wax paper or plastic wrap and refrigerate to keep fresh fish for up to 6 days.
Step 6
Freeze fish if it has not been cooked in 6 days. Wrap each carcass in an individual bag and send in a container to the freezer. Place the date label on the container. When you are about to cook fish, just take out all the packaging and leave it to defrost directly in the container. Fresh fish can be stored for four to eight months after freezing, while some species, such as pike perch and perch, can retain their taste when frozen for up to a year.
