If you have purchased smoked fish in bulk, then pack it in a way isolated from the air. Because unpackaged fish quickly deteriorate unlike sealed, which in the refrigerator may be kept two or three months, depending on the type of Smoking.
Sealed smoked fish can not overheat. Storage temperature of smoked meats should not go beyond the range of 0-3°C. Smoked fish stored with observance of a temperature mode, kind of happy tight, the pieces are surrounded tightly with film, and not freely floating in their own juice. If smoked fish has been frozen, unopened vacuum Packed formed the juice, and the color of smoked fish becomes pale. If smoked fish lie down in the warm or simply in the sun, then it will be the same as when freezing.
In an effort to extend shelf life, do not use for deep freeze hot-smoked fish. It will worsen the taste and will change the characteristic smoked flavor.
Before buying a vacuum sealed smoked fish look carefully at the packaging and appearance of the product.
Do not store printed smoked fish in the fridge more than two days, because she will quickly lose the ability long time to remain.
Fresh fish, prepared independently in one of two ways - cold or hot smoked, keep no more than four days without refrigeration or in a cool place, according to the temperature regime, suitable for this method: for smoked for two months for cold - not more than three months.
If the violation of the integrity of the vacuum packaging during storage, the use of this product may cause harm to the body.
Smoked fish store in the refrigerator to protect yourself from poisoning due to its use.
Advice 2: How to choose smoked fish
Choosing smoked fish, you need to exercise extra caution. The smell of smoked meat may mask the original poor condition of the raw material,which can cause food poisoning, causing, for example, botulism.
You will need
- - smoked fish
Always smell the smoked fishbefore you buy it. If you feel the slightest hint of chemical flavoring, it is better to refuse purchase. Smoked fish processing quality emits a smell of wood smoke, while it should not be caustic, and gentle. If the fish does not smell, it is also a cause for concern, most likely, the smell has had time to erode and the products are stale.
Consider the skin of the fish. If you saw a peculiar pattern of pressed cells from the Smoking network - it is a good sign, because it means that the raw materials were of good quality and organic. The size of these cells does not matter. If the surface is rough to the touch, the color is uneven, most likely, the fish is treated by chemical means and buy it not worth it.
Note damage to fish skin: the presence of scratches, dents, etc. If this is so, then, there is the expired shelf life of fish. On the sides of the fish should be bright strips, as they indicate violation of the technology of the Smoking process. Fish can be smoked and is not enough to pose a threat of infection.
If you buy the fish hot Smoking, take into account the fact that it should easily separate from the bones. Cold-smoked fish must be dense, dry and lean. Don't panic if on its surface are traces of white residue, according to the rules it added large amounts of salt.
Pay attention to the shelf life of the product. Vacuum-Packed fish cooked the way smoked, not stored for more than 90 days, smoked – not more than 60 days. In the conventional refrigerator is unpacked fish is stored, respectively, 14 and 6 days.