Fish, regardless of the method of its preparation, is a storehouse of useful substances for the human body. Quite often, salted fish is purchased in stores, since it does not require additional processing. However, in order not to harm your health, you need to know how to keep this product intact and safe.
It is necessary
- - vegetable oil;
- - refrigerator.
Instructions
Step 1
If we are talking about fish of factory production, then here it is necessary to follow the instructions on the packaging exactly. Salted fish can only be stored in the refrigerator. If the integrity of the package is not violated, then in this form it retains its properties up to several months. After the jar with the herring is opened and air begins to penetrate the contents, it should not be kept in the refrigerator for more than a day. If there is a foreign smell when opening the can, or if the appearance of the fish is doubtful, it is best to just throw it away. Sometimes, improper storage of fish during transportation or in the store itself leads to similar consequences.
Step 2
Fish of its own salting does not contain preservatives used in production, therefore it is advisable to eat it immediately after cooking. Salted fish should not be stored in the refrigerator for more than 5 days. In this case, the fish must be packed either in a piece of cloth or in parchment paper, otherwise it will deteriorate even faster without an influx of oxygen.
Step 3
The fish keeps well when dipped in oil. Therefore, salmon salmon or trout salted at home, to which vegetable oil is added, calmly stand in the refrigerator within a week. You can also save herring by chopping it into portions, putting it in a glass jar and pouring it with vegetable oil. The latter should not be odorless, otherwise the combination of aromas will turn out to be too peculiar. Some housewives additionally add onions to such a herring. Marinated in oil and fish juice, it gives a piquant taste to the appetizer.
