Advice 1: How to store fresh fish

Fresh fish is a perishable product. And about how it is stored, knows, unfortunately, not every modern hostess. Besides, not all know, and the fact that the storage conditions of fresh fish largely depends on the taste of the future dishes.
How to store fresh fish
Before storing fresh fish in the fridge, carefully rinse it in cool running water and Pat dry. Then put the fish on a dish and put in the coldest place in the refrigerator, where the temperature is below zero at 1-5°. Their useful properties, therefore frozen fish keeps for 1 day.
If you are planning to keep fresh fish for more than a day, be sure to gut it and clean from the scales. Then wrap it in a clean blotting paper soaked in salt water for a few minutes. Next, wrap the fish in a dry cloth and put the fridge.
To gut and clean from the scales of fresh fish, before putting it in the fridge for a long time, just need. But to remove the fish skin is not recommended. After all, the skin is able to protect meat with fresh fish from drying out.
If you RUB the carcass with fresh fish powder, salicylic acid and wrap them with a cloth soaked with vinegar, possible product storage period may increase to 15 days.
The same can be stored and eviscerated fresh fish, pre-washed it in water and sprinkled with sugar (on 1 kg fish 1 tablespoon of sugar). The sugar preserves the fish without letting it deteriorate.
Until the moment of preparing fresh fish to get it out of the refrigerator is not recommended. The bacteria it is easy to multiply at room temperature, so in cold fresh fish hold, even while cooking other ingredients.
Never store fresh fish next to products that do not require heat treatment. These include sausages, cheeses, prepared salads, etc.
Do not expose to direct neighbors fresh fish in the fridge was butter, milk and cheese. The neighborhood fish can give these products an unpleasant smell.
An important rule of storage of fresh fish – do not freeze it again, otherwise it will lose the juice and many of its taste qualities.

Advice 2 : How to store cheese

Cheese – a product of the delicate and perishable. Keep it long is not recommended over time, the taste of the cheese deteriorate, there is a bitter or rancid taste. This is due to the constant activity contained in cheese starter microflora, enzyme activity, presence of extraneous microflora, temperature storage, and also as a packaging material. Proper storage of cheese helps to avoid health troubles and enjoy a treat.
How to store cheese
Before, when there was no refrigeration, the cheese still had to be stored. For this he was wrapped in clean white cloth dipped in cold water, and placed in a cool place. The temperature was not to exceed 15 degrees.
Fresh cheese stored in the refrigerator for two days at a temperature of about 8 degrees, in rare cases up to 72 hours. To increase this period can be up to four days if you store it in a slightly frozen form at a temperature from 0 to +1 degree. This should keep the cheese on the shelf directly below the freezer compartment.
Keep the cheese, wrapped with foil or parchment. Many recommend to keep it in an enamel container (bowl or pot) with a tight-fitting lid. Some suggest to put in an enamel bowl, a few pieces of sugar.
It must be remembered that the cheese was in the fridge more than a day, should be subjected to heat treatment. If the cheese is not too fresh, it is better to use it for cheesecakes, pies or dumplings.
By the way, the shelf life of products, containing in its composition the cheese, even in the freezer compartment (at a temperature of -5 degrees) should not exceed four days. These foods include dumplings, pancakes, casseroles, homemade and semi-finished products purchased in the store.
The longest-stored cheese that has been frozen immediately after manufacture. Freezing the cheese is carried out at a temperature of 35 degrees. Frozen cheese longer retains its taste and useful qualities, but before use it must first be thawed. Better suited for this slow defrost (10-12 hours on the bottom shelf of the refrigerator). Baking it can be thawed at room temperature for 3-5 hours. For thawed curd cooking treatment is not necessary, to use it in food immediately after defrosting.
To freeze the curd at home is not recommended, but allowed. For this it is necessary to set the temperature the freezer on the second or third division of the scale. At -18 degrees, the cheese will be stored for about two weeks.

Advice 3 : How to store dried fish

If you are a big fan of dried fish and when buying it did not calculate with the amount or, even better, you simply gave it, the question is "How would you keep it?". Fish and stockfish in particular, is the product of a fairly perishable. But do not be upset, if everything is done correctly, it can lie six months.
How to store dried fish
You will need
  • dried fish
  • paper or a thick cloth
  • cans
  • freezer
  • wooden boxes
  • wicker from vine baskets
  • linen bags
No matter how you going to keep fish, make sure that it is fresh and not damaged by any microorganisms. Storage perfect thick cloth or parchment. Enough to wrap the fish in 3-4 layers of cloth or paper and hang in a dark place (e.g. pantry or attic). With this method of storage will not be Intrusive smell of fish, and at the same time, it will "breathe".
Also, quite often dried the fish for storage put in cans and close lid tightly. This protects it from sunlight and air (hence, the rapid shrinkage).
Not less effective than the previous two, and this is a way of preserving the dried fish. Again, wrap the fish in paper and put it safely in the freezer. In cold weather the fish do not lose their taste and freshness and can be stored long enough.
For storing dried fish use of wooden crates, wicker from vine baskets or linen bags.
1. In any case do not keep the fish in the usual plastic bags and packages!
2. Storage life of dried fish depends on its type. So, for example, dried beans may be stored a maximum of 6 months.
Useful advice
1. Dried fish must be kept at a humidity of not over 70 %. At higher humidity there is a risk of fungi and even bacteria.
2. If you keep the fish without any special packaging, it leads to loss of mass (shrinkage).
3. Before packaging the fish, inspect it carefully. If you notice mold or oxidation processes, it is better it should be thrown out.
4. With proper storage of the product fish even after 6 months remains juicy and flavorful. The presence of unpleasant odors or mold preparing of improper pre-treatment or storage conditions.
Is the advice useful?