Under the general name "trout" there are a number of lacustrine, river and sea fish of the salmon family. Regardless of what kind of trout it is - Apache, Sevan or rainbow - this fish is fatty, that is, high in healthy omega fats, and tasty. The choice of how to store trout depends solely on the period in which you plan to use it.
It is necessary
- - deep container;
- - crushed ice;
- - bags for freezing.
Instructions
Step 1
The trout that you are going to store, as well as the fish that you will be cooking right now, must be fresh. Pay attention that the trout has clear and protruding eyes, shiny skin, light pink or white dense flesh, red moist gills. Fresh fish smells good, without the slightest hint of ammonia.
Step 2
If you need to store the trout for the next 24-72 hours, the fish should be put on ice. To do this, you will need a plastic container in which the whole fish will fit, lying on its belly, and crushed ice. Large ice cubes take up too much space and can burn and discolor fish skin. Place the fish on ice, belly down and back up, and close the container with the lid. Place the container in the refrigerator. If the trout was caught by you or your friends, that is, completely fresh, then it can be stored like this for about a week. Store fish on ice for more than three days. Do not forget to periodically empty the melt water from the container and add ice.
Step 3
In order for the fish to be stored for several months, it is frozen, pre-milled. The head, skin and ridge can be frozen separately in broth. Trout fillets are placed in freezer bags and placed in the freezer in one layer. Keep the fillets in the freezer for at least six hours until they are firm. Take other freezer bags and fill them about one-third full with cold water, put frozen trout chunks in the bags and put them back in the refrigerator. This method of freezing allows you to achieve maximum tightness and therefore significantly extends the shelf life.
