Fish is an essential component of a complete diet, a source of natural protein of the first category, vitamins, essential amino acids, and trace elements. Even if you completely exclude meat products from the diet, the use of fish may well replace them in terms of nutritional value. For the convenience of transportation, the fish is frozen and sold in this form, but its shelf life is limited.
Freezing fish as a way to preserve it
To deliver fresh fish to Russian stores, it has to be frozen and transported in special refrigerators. This method of conservation has almost no effect on the quality of fish, provided that the technology of freezing is followed, as well as the technology of its storage. In industrial freezing of fish, a fast method is used, when it is cooled to low temperatures within the cryohydrate point of a solution of salts and nitrogenous substances contained in its tissues. With this method, the structure of its tissues is not disturbed, and the vital processes of microorganisms and tissue enzymes, as well as the oxidative breakdown of fats contained in fish, are sharply slowed down.
In stores, fish is also stored in specially equipped premises, the conditions in which allow guaranteeing the original quality of these capricious products. By purchasing frozen fish in a store, you can continue to store it at home, but you must understand that a household refrigerator and its freezer will not be able to provide the conditions that are created with the help of special industrial equipment.
You need to defrost the fish by placing it on the bottom shelf of the refrigerator. If you defrost it at room temperature, cook it immediately after the process is complete.
How long can frozen fish be stored
Almost all types of fish are sold in frozen form today, so you can always purchase it for a particular dish that you plan to cook after some time. The shelf life and storage life of frozen fish at home depends on the type of fish, the temperature provided by the freezer, and the method of freezing. For example, glazed fish can be stored on average one month longer than naturally frozen fish, and freshwater fish can be stored longer than sea fish.
Do not thaw fish in water, especially in running water, as you will lose many of its nutritional properties.
But in order for the product to retain its freshness, do not keep frozen fish in the freezer for more than six months, and when it is fatty fish, its shelf life is halved if you do not want to eat dishes from it with a pronounced fish oil flavor. During storage, fish should be tightly packed in a plastic bag or wrapped in cling film to exclude air access to the carcass. And remember that the second time, the fish that you have already thawed cannot be placed in the freezer.
