The main value of red fish is in a large amount of Omega-3 fatty acids. But besides the fact that red fish is good for the body, its meat has amazing taste. However, the term and storage conditions for such fish are strictly limited.
It is necessary
- For the marinade (for 1 kg of fish):
- - juice of half a lemon;
- - 300 g onions;
- - 200 g of carrots;
- - 10 peas of black pepper;
- - 2 bay leaves;
- - 1, 5 Art. tablespoons of sugar;
- - 1 teaspoon of salt;
- - 3 tbsp. tablespoons of 3% vinegar.
Instructions
Step 1
Handle your fish carefully to maintain its appearance. Take it with both hands, do not throw it on a hard surface. Do not store uncut red fish and their fillets in one place, as bacteria from whole fish can infect already cut fish and lead to product spoilage. Do not bend or fold the fillets. Keep red fish in food grade paper, not in a plastic bag. In polyethylene, fish steamed and quickly deteriorates.
Step 2
Place the fish in the refrigerator at 0 - (-1) ° C. Or freeze ice briquettes in the freezer. Place them in a bowl, red fish on top of them and cover with a clean, damp cloth. Keep in mind that one hour of keeping the fish at room temperature will shorten the shelf life by one day. And with proper processing and storage, red fish will remain in the refrigerator for 3 - 4 days.
Step 3
Freeze fish for longer storage. Choose only very fresh red fish for freezing. Gut the fish, rinse under running water and dry from the remaining water. Wrap the fish in aluminum foil or freezer wrap. Freeze red fish at -25 ° C. Thaw fish slowly, preferably in the refrigerator. Then the red fish will retain its juiciness. It is important that the fish is completely thawed for frying, and half-thawed fish is suitable for a soup or casserole.
Step 4
Store pickled and slightly salted fish in brine in the refrigerator at 0 - (+1) ° C. Keep smoked fish at 2 - 4 ° C in a ventilated place.
Step 5
Marinate red fish. Peel it, rinse and cut into small pieces. Sprinkle it with lemon juice. Prepare the marinade. Cut carrots and onions into boiling water, put black peppercorns, bay leaves, vinegar, salt and sugar. Boil. Put pieces of red fish in the marinade, reduce heat to minimum and cook for half an hour. In the marinade, red fish can be stored in the cold for 2 - 3 days.
