How long is an open herring in oil. How to store herring in the freezer

Herring is a favorite dish in the diet of many people. There are incredibly many recipes for its preparation, but salted fish is the most popular. To please her with a delicate spicy taste, you need to choose the right product and know how to store herring.

In our country, this fish is in great demand due to its nutritional properties. It has a lot of fat, including polyunsaturated fatty acids and a set of valuable vitamins. Frequent use of herring improves mental abilities, cleanses the blood of cholesterol, strengthens the heart muscle and strengthens the immune system.

CHOOSE FRESH AND SALTED HERRING

In the market and in stores there is a huge assortment of fish, in which it is easy to get confused. If you want to buy fresh herring, examine it closely from all angles. Any fish spoils quickly, so it is important to make the right choice and purchase fresh goods.

A good fish is covered with a silvery skin. It should not be damaged, rusty or dotted with yellowish spots. Press your finger on your belly. If elasticity is felt and the carcass quickly acquires its previous shape, then it is fresh.

Check the gills. When they are tightly covered, and inside a bright red color, this is a signal that the fish has been caught recently.

Examine the eyes. It is necessary that they be slightly protruding without cloudy haze.

Take a look at the carcass. Fat, fresh herring has a wide back, rounded dense sides and a neutral fishy smell.

Avoid buying headless product. You won't be able to check the eyes and gills, which are the main criteria for freshness.

It is best to opt for a medium-sized fish. Too large specimens may contain heavy metals accumulated in the sea.

The choice of salted herring should be treated no less responsibly. Poor-quality goods cause severe poisoning.

When buying, follow these simple rules:

First of all, inspect the skin. If there are rusty marks on it, the goods are stale. Oxidative processes began, worsening the taste and nutritional qualities;

The gills of salted fish are dark red. When pressed, they should not bleed. If this happened, then the salting was made in violation of the technology, and it is dangerous to buy it;

An important criterion for tasty salted herring is the elasticity of the carcass and a clean, undamaged appearance;

Undersalted fish give out red eyes. In order to safely eat it, it must lie in the fill for a longer time.

Examine the fish brine. Transparency, light color and pleasant smell indicate that the products are made recently. Be sure to sniff the product. Make sure that the slightest unpleasant odor is not felt, and the tummy is tight, without a hint of bloating. Such symptoms indicate that the herring has expired and should not be eaten.

If you prefer the product in factory packaging, pay attention to the date of manufacture and make sure the container is airtight.

HOME STORAGE: HOW AND WHERE TO STORE HERRING

Any fish is a perishable product, so it should be stored in the refrigerator. Do not forget that without brine, the herring is usable for two days.

Wash it, remove the insides. Be sure to pack in a glass or plastic container, close with a tight lid. This will restrict oxygen, delay spoilage, and prevent other food in the refrigerator from saturating the salty smell.

Salted herring can be stored in vacuum store packaging for about 35 days from the date of manufacture if the container is not opened. The printed fish should be eaten within 2 days.

Preserves should be stored at a temperature of + 2 to +5 C for the period indicated on the package. You can eat an open jar in a day.

If that doesn't work, throw away the pieces of fish. The technology of preparation of preserves does not allow long-term storage. Stick to this rule so as not to get poisoned.

If you are interested in how to properly store salted herring for a long time, you need to choose the best way that is suitable at home.

BRINE

For storage, herring must be prepared. Cut off the fish's head and remove the innards. Cut along the ridge, pull out all the bones, pull off the thin skin and cut into portions.

The easiest and most effective method for preserving herring is brine. It is best to use the one in which the fish was prepared, but if you bought it in a store, you can prepare the filling yourself. To do this, you need to consider how salty the herring is, so as not to make it too salty.

Usually the brine is done like this:

Dissolve 200 g of salt in 1 liter of water;

Boil the liquid, cool;

Pour over the prepared fish.

It is important that the brine completely covers the herring, and the container is tightly closed. Otherwise, the delicacy will begin to wind, turn yellow and lose taste. Filled herring can be stored in the refrigerator at a temperature of + 5 C for no longer than 3-4 weeks.

BEER FILLING

If there is no desire to make a brine from water and salt, you can try the original recipe, which gives a piquant taste and allows you to feast on fish at home for about 2 weeks.

To prepare a fish dish, you will need:

Bottle of beer;

Black peppercorns;

Bay leaf.

Bring the beer to a boil in an enamel saucepan, add a couple of bay leaves and 10 peppercorns. Turn off the liquid and wait for it to cool down. Cut the salted herring into pieces and put in a glass dish with a lid. Fill with beer, cork and store in the refrigerator.

SIMPLE MARINADE

You can easily pickle herring and get a tasty, nutritious dish that will keep for about a week.

There are many options for cooking fish. For an easy recipe you will need:

2 slightly salted carcasses;

Apple vinegar;

Vegetable oil;

Bay leaf, allspice;

Seasoning is universal.

Gut the washed herring, cut into pieces 3 cm wide. Put the layers in a glass jar, sprinkling them with chopped onion and universal seasoning. Put 10 peppercorns, pour 1 tbsp. l vinegar and 2 tbsp. l. oil and cooled boiled water. Press the pieces down lightly, add a dessert spoonful of sugar, close the jar and shake gently. After 3-4 hours, the fish will marinate and be ready to eat.

FREEZER STORAGE

Salted herring can be perfectly stored in the freezer. It must first be gutted, washed and put in a special frost-resistant container. This method has many advantages:

The product does not lose its useful properties for six months;

Takes up little space in the fridge

Does not require preparation of brine for storage.

Herring defrosting should occur naturally at room temperature. Then the taste of the fish is completely preserved, and it is no different from freshly salted fish.

SOME INTERESTING RECIPES

Perfect for short-term storage of herring mayonnaise mustard recipe , which is considered to be one of the most delicious. Taking it into service, the fish should be eaten within 2-3 days.

1. To prepare the dish, cut the fish, remove the bones, skin and cut into fillet pieces.

2. In a bowl, combine 2 tablespoons of mayonnaise with a spoonful of mustard sauce. Add a pinch of ground black pepper, sugar, a large spoonful of lemon juice and mix.

3. Finely chop the onion and mix the herring with the rest of the ingredients in a glass jar.

4. Gently tamp so that the fish is completely covered with the filling, close the lid and refrigerate for marinating for a day.

No less delicious herring with apples and horseradish . The shelf life of the dish is 2-3 days.

You will need one slightly salted fish, cut it into portions.

Take 1 apple, cut into slices, sprinkle with lemon juice and fry in sunflower oil until golden brown.

Cool, grate a spoonful of horseradish root, mix with apples, 100 g of mayonnaise, sugar and salt to taste.

Combine the herring with the marinade in an airtight container and place in a cold place for a day before use.

If there is no time for complex recipes, and you just want to keep the salted herring for a couple of days, you can put the fillet pieces in a glass jar, pour in sunflower oil, close the lid and shake. In the refrigerator, herring should stay fresh for about 4 days.

Fat juicy herring, beloved by many, is an inhabitant of the Far Eastern seas. From the South Seas, herring is supplied not so fatty, it can often be purchased in lightly salted stores.

On the shelves you can find smoked, pickled and spicy fish products. At room temperature, herring of any kind, even salted, quickly deteriorates, you can keep it out of the cold for only 3 hours. Therefore, it is important to know how to store salted herring in the refrigerator.

What you need to know about the safety of herring?

The optimal temperature balance for storing a gift from the sea or ocean in a salty form is the interval from 2 to 5 positive degrees. The refrigerator is the best for this.

Only the freshest fish, which must not be damaged, is allowed to be preserved. It is permissible to store salted herring in various ways. You can leave the product in the package, which already contains the brine.

Often, fish carcasses are cut up and left in home-made brine. Sometimes they use a brine with the addition of beer. Some use vegetable oil. Vacuum packages are ideal, in which salted herring can be kept for a long time.

Carcasses should be cleaned and dried before storage. The fish should definitely be cleaned of the insides so that pathogenic bacteria do not multiply. You can store herring in the skin. This will preserve the taste and benefits of the product for a long time.

Open with air access, salted herring is stored for only a few hours. To extend the shelf life, wrapping the fish with foil or plastic wrap is used as packaging.

A lot of salted herring should not be kept in bulk. Whole fish and fillets are stored separately, packaged in watertight and airtight containers. By salting the herring yourself, you can also extend its shelf life.

Dry cold storage

How long you can store herring without brine depends on the surrounding conditions, but not longer than 2 days. The container should be glass or plastic with a tight-fitting lid. This is necessary to limit the access of oxygen and protect neighboring products in the refrigerator from the strong aroma of fish that is corrosive in a matter of minutes.

A brine-free storage method is chosen if they are going to soon use carcasses or pieces of herring for pickling, adding to salads or eating.

Storage of herring in brine

Herring at home is often kept in the refrigerator in brine. The fish is cut into pieces, folded into the required container and filled with brine, in which the fish must drown.

How to properly prepare a brine for salting is not a secret. There is nothing difficult in the process. The main thing is to observe the proportions of the composition, where one part of salt will have 5 parts of water. The liquid must boil. Pour raw materials only with cooled brine.

Tip: Instead of water, some gourmets use beer that is boiled with additives. Bay leaves and peppercorns are considered the most compatible. Pour the fish with cool hoppy brine.

Storing herring with butter

It is convenient and correct to store herring on the shelf of the refrigerator if it is in a container in which vegetable oil is poured. The shelf life of this product is 4 days.

As a rule, the dishes should be made of glass or plastic, with a hermetically sealed lid or covered with parchment paper, secured with a thread.

Freezer storage

Salted, peeled lumpy fish are stored in a freezer in a plastic container for up to half a year. Pickled, smoked and slightly salted herring is also stored.

Stores sell lightly salted frozen herring, which is cleaned before freezing, as soon as it is caught, in the kitchens of ships. After dry salting, the fish is frozen in a brine-free way, and this is how it goes to the warehouse and counters.

Whether it is possible to store it after defrosting or use immediately, it is up to the owner of the goods to decide. But it should be understood that re-freezing is unacceptable. Tip: It is possible to slightly increase the shelf life of thawed herring by pouring it with the strongest saline solution.

What is the storage time of herring in the cold?

How long to store herring in the refrigerator depends on the chosen method of extending the shelf life of the fish. If the product is left for long-term storage, then it is better to purchase it in vacuum packaging and do not open it until use. So the fish will lie for a month and another day or two. If the package is open or damaged, the shelf life of herring without adding oil or brine will be no more than a couple of days.

If the herring is filled with brine, it will stand in the refrigerator for 4 weeks. Herring preserves can only be stored in a refrigerator. If the jar is open, the salty product should be eaten within a day, later it can harm the body.

How to choose high-quality fresh herring?

So that fresh store products do not disappoint, but are as useful as possible in subsequent cooking at home, you need to carefully choose the product. Skills on how to store salted herring are also important.

Fresh herring has a silvery skin. She's not damaged anywhere. A rusty yellowish tint will tell about the depravity of the goods. High-quality carcasses are elastic, if they are pressed, they instantly return to their original position. The clear eyes of the fish are slightly protruding. The color of the gills is red.

The location of the fins and gill covers should be tightly pressed against the fish. Caught in winter, herring is the most delicious and fattest. The wide back and rounded sides speak of the excellent quality and high nutritional value of the herring.

Headless products are not worth buying, as it will be difficult to determine the freshness of the product. Medium-sized herring is preferable, it has less harmful accumulations, such as heavy metals.

Selection of salted store-bought herring

If the scales of salted purchased herring have the color of rust, this means that an oxidative process has begun, which will also spoil fish meat. Freshly salted herring is distinguished by even dark red gills. If you press on them, blood streaks will not be noticeable. If they are, the cooking technology was violated. On high-quality elastic carcasses there are no spots and cuts.

An unpleasant odor and a swollen fish belly are unacceptable. Lightly salted herring has red eyes. There are many benefits to herring. It contains fat, approximately 25 percent, which contains omega 3 acids. When consumed periodically, herring improves memory, helps you think and make decisions more efficiently.

It is shown to be eaten by pregnant women so that the fetus develops correctly. Heart and vascular sufferers can also improve their condition by eating well-prepared and properly stored herring. It has a gift from the sea or the ocean and an anti-inflammatory effect, it contains a whole complex of vitamins.

A wide range of different types of fish is presented in the markets and store shelves today. Many of us love to include herring in our diet, and this is no coincidence. According to experts, its use has a positive effect on the human body. The fish has a number of valuable nutritional properties, in addition, the product contains fatty acids and vitamins. Frequent consumption of herring dishes helps to increase mental activity and efficiency, strengthens the immune system, as well as the cardiovascular system.

Before preparing such dishes, it is very important to get acquainted with the rules for choosing fish, as well as learn information on how to keep salted or fresh herring in the home refrigerator correctly. Find out some simple ways that will help the product not to deteriorate for a long time.

Choosing fresh and salted herring

For every housewife, advice on how to choose the highest quality product and what you should pay special attention to when buying fish will definitely not be superfluous.

Fresh herring is covered with silver scales. There should be no damage, “rust” or yellowish spots on its surface.
Before buying, lightly press on the belly of the fish. If it is elastic and quickly takes its original shape - feel free to choose such a carcass.
Look under the gills. In freshly caught herring, they are bright red in color, and also tightly covered.
Examine the fish's eyes. They are transparent and slightly protruding - everything is in order.
Visually inspect the carcass. A quality copy has a wide back, rounded sides, and also has a neutral fishy smell.
Choose whole herring. Refuse to buy a product without a head, as there is a high risk of poor quality.

The choice of salted fish should be approached no less responsibly. The use of an expired or spoiled product can have a negative impact on human health and provoke severe poisoning. When buying, follow these rules:

Examine the skin of the herring. The presence of “rusty” traces is a clear sign that the goods have been stale. This indicates the beginning of oxidative processes that can worsen the taste of the product.
The gills of a salted fish should have a burgundy hue. If you press them lightly with your finger, and blood will come out, it is better to refuse to buy such a carcass.
The most delicious salted herring is elastic, with no mechanical damage on the surface of the scales.
A sure sign of undersalted herring is red eyes. It is necessary to hold it a little more in brine, and only then eat it.
Pay attention to the solution in which the fish is stored. If it is transparent, without an unpleasant odor, light - the product was made recently.

Advice: opt for a medium-sized carcass. Large specimens may contain heavy metals accumulated in sea water.

Storing fresh herring

Absolutely any fish is a perishable product, and herring, of course, is no exception. It is allowed to keep it out of the cold for only 3 hours, so it is necessary to clean the product as soon as possible after purchase, and then choose a storage method. The procedure itself includes several simple steps, described below.

Training

If you do not plan to cook herring dishes in the next few hours, then the product should be rinsed well under running water and dried.

We cut off the head, remove the insides (caviar, milk, etc.), since all this creates excellent conditions for the reproduction of pathogenic bacteria.
We cut the fish along the ridge and get rid of the bones. Remember: during processing, it is desirable to maintain the integrity of the skin. It serves as a guarantee of excellent taste properties and product quality.
Next, cut the herring into portioned pieces and place in a cool place.

https://youtu.be/DyRIrHGW6k0

How long can fresh fish stay in the fridge

Before you put the herring in the refrigerator, it must be packed in polyethylene or foil, so you can increase the shelf life of the fish. It is better to keep the product at a temperature of about + 2-5 ° C for no more than two days.

Also, do not place open herring on a shelf next to other provisions, so that the latter does not absorb an unpleasant aroma and deteriorate.

Freezing time and methods

Often, due to the rush before some important event, many housewives cannot cook all the planned dishes at once. Most people try to buy food in advance, including fish, and thereby make it easier for themselves. Therefore, the question of how much frozen herring can be stored in the refrigerator is always relevant. If your freezer is large enough, then feel free to use this method of harvesting. Keep in mind that the cold keeps the fish fresh for up to 6 months.

Herring, pre-cut and dried, cut into small portioned pieces or strips. Then there are several storage options. It remains only to choose the one that is convenient for you:

In a container. Pieces of fish are laid in layers, poured with vegetable oil. The container is tightly closed and frozen.
In polyethylene. The herring is wrapped in a bag, creating a kind of “roll”. The slices are laid out in rows inside.

in brine

Salted herring can also be stored in a special solution. In this form, it will not deteriorate for 3-4 weeks. To do this, you can use the brine from the factory packaging, or quickly cook it in your kitchen.

Training

It is best to pre-clean the fish, cutting off the head, tail and removing the insides. Next, we get rid of small bones and the spine, or you can salt the whole fish.

To get a weak saline solution, you will need to take:

table salt - about 80 g;
water - 1 liter.

The liquid must be brought to a boil over low heat, and then cooled - it should be at room temperature. Next, you need to fill the fish with the resulting brine so that it completely covers the pieces.

How long can you store salted herring in the refrigerator in different ways

Sliced portions of fish should be carefully laid out in plastic containers and filled to the top with brine so that it covers the pieces. Next, you need to close the container with lids and put it on the shelf of the refrigerator at a temperature of + 3 ° C. The shelf life of such a blank will be 20-25 days. Tightness in the process is very important, otherwise the delicacy will begin to wind, turn yellow and rapidly lose its useful qualities. Storage can be done in a cellar or basement, but then the shelf life will be reduced to 10 days.

If the herring was purchased in ready-made brine, then the terms of its storage in the factory container will be as follows:

It is interesting: the degree of salinity of the fish directly depends on how long it lies in the solution. Therefore, lovers of lightly salted herring are recommended to eat it within 1 week.

In beer pour

Salted herring keeps well in a mixture of beer and spices. The fish after applying this method will not become too salty, but will acquire a more pleasant spicy taste.

Training

To prepare such a solution, you will need:

a bottle of any beer;
bay leaf - 2 pcs.;
black peppercorns - 10 pcs.

Boil the intoxicating drink in an enamel pan, add bay leaves and spices to it. Next, remove the liquid from the heat and wait for it to cool completely.

Time and ways to save fish in beer in the refrigerator

Carefully cut the salted herring into portions and arrange in a glass dish with a lid. Fill the product with beer and put it in the refrigerator for storage at a temperature of +2-3°C. This recipe allows you to enjoy herring for about 2 weeks.

in the marinade

You can cook a simple marinade for herring, and get a tasty and satisfying dish. There are many recipes, find out the simplest of them.

Training

You will need:

slightly salted herring - 2 carcasses;
apple cider vinegar - 1 tbsp;
sugar - 1 tbsp;
onions - 1 pc.;
vegetable oil - 2 tablespoons;
bay leaf - 3 pcs.;
allspice - to taste;
seasoning universal - to taste.

Cut the pre-washed herring and cut into pieces about 3 cm wide. Put the fish in layers in a glass jar, sprinkling each with onion rings and universal seasoning. Next, add pepper, laurel, vinegar, vegetable oil and cooled boiled water. Lightly press the pieces with a press, sprinkle with sugar, close the container with a lid and shake gently.

How long can fish be in the marinade in the refrigerator

After 3-4 hours, the fish will marinate, and will be completely ready for use. It is allowed to keep herring in this form in the refrigerator for no more than 4-5 days at a temperature of + 5 ° C.

Storing salted herring in the freezer

Like fresh, such a fish is perfectly stored in the freezer. To do this, it must first be washed, gutted and decomposed into special frost-resistant containers. Such storage of salted herring has its advantages:

the product can remain fresh for about six months, without losing its beneficial properties;
always at hand a ready-made snack, which is enough just to defrost;
fish will not take up space on the refrigerator shelf.

This method can be useful if you want to prepare a large amount of herring. The product can be stored either entirely in vacuum packaging or in polyethylene with the addition of a small amount of brine. The fish can remain fresh for six months, the main thing is to prevent freezing of the liquid from the herring. To do this, you need to monitor the condition of the container: it must be tightly closed.

Important: the process of defrosting herring should occur naturally at room temperature. Then the fish will be completely preserved, and the taste will not differ from the product of fresh salting.

Now you know all about how to keep herring in the refrigerator longer using a few simple methods. It remains only to choose the most convenient one, and enjoy the taste of this healthy fish without fear for your health. Feel free to use our tips so that your table is full of only the most delicious and high-quality products.

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Sold in stores in several versions. Fresh fish can be sold fresh or frozen. However, herring is often bought salted. At the same time, fish can be sold in special barrels, containers and other containers. Keeping a herring is not difficult. The key role in this case is played by the presence of brine or its absence.

The nuances of storing herring:

if the herring is fresh, then the method of storage is determined by the type in which it was purchased (frozen fish must be thawed and cooked or immediately placed in the freezer, chilled herring can be stored in the refrigerator for some time until a decision is made about its further destination);
most often, fresh herring is bought for further salting (brine allows not only changing the taste characteristics of the fish, but also extends its shelf life);
you can extend the shelf life of herring, regardless of the method of its further preparation, using a universal brine based on water and salt (the brine should completely cover the fish, you can use a simulated press in the form of a plate);
if you cut a fresh herring, put it in glass jars and pour it with vegetable oil, then its shelf life will last for several days;
store fresh herring only in the refrigerator (it is not recommended to store fish in the open state, otherwise it will absorb odors and spoil the taste of other products);
if the herring was bought salted, and the fish was sold from barrels, then onions and vegetable oil will help to extend its shelf life;
if the herring was purchased fresh, and then placed in a self-made brine, then its shelf life will be maximum (in this case, the taste properties of the fish will remain for almost 20-25 days from the moment it was placed in the brine);
for long-term storage, only fresh herring with an elastic surface is suitable (if a dent remains when pressing on the fish with a finger, then such a herring is not worth it, not only to store, but also to buy);
if the smell of the herring has changed and become unpleasant, then its further storage should be discarded (spoiled fish can neither be stored nor eaten);
after defrosting fresh herring, it can be cooked in any way (boil, fry, salt and perform other types of processing);
you can preserve the juiciness of fresh herring with the help of coarse salt (fine salt can be quickly absorbed and make the herring too salty, and large salt can be easily removed from the surface of the fish);
if fresh fish is bought of several varieties, then it must be stored separately from each other (in no case should different types of fish be placed in the same container or even in close contact with each other);
if a plaque resembling rust appears on the surface of the herring, then the fish is spoiled and must be disposed of (a rusty coating is a sign of fat oxidation, which is rich in herring);
recommendations for freezing salted herring should be followed with caution (salted fish, as a rule, is not frozen, and after such an experiment, the taste properties of the products placed in the freezer with herring and itself may be disturbed).

When determining the method and shelf life of herring, the degree of its fat content plays a special role. Fish of this variety can be quite oily if caught at certain times of the year. Fat shortens shelf life. Frozen fatty herring is stored less. After 2 months, its taste will begin to change and become bitter.

How much and where can you store herring

Fresh can be stored in the refrigerator for an average of two days. If you use brine or vegetable oil, then this period will last up to 10 days. If the herring is salty and was purchased from barrels, then after removing it from the brine, the fish will also remain fresh only for 2 days.

Frozen herring can be stored for an average of 6 months. During this period, the fish will not change either the taste properties or the structure. Repeated freezing or sudden temperature changes should be excluded. Only gutted fish can be frozen.

Salted herring can be stored not only in the refrigerator, but also in any cool place. The main nuances are the exclusion of exposure to light and direct sunlight, the presence of a sufficient amount of oxygen and low humidity. Cellars and basements are also suitable for storing salted herring for 20-25 days.

Despite the fact that the Dutch sailor invented salting herring for the first time, this dish can be called traditionally Russian. Our countrymen like to use this tasty and inexpensive fish both independently and as part of various salads and snacks. The tender salty meat of this fish is valued not only because of its taste, but also because of its beneficial effect on the body. Buying salted herring is now very simple. It is sold both by weight in large barrels, and in sealed packages on supermarket shelves. But, do you know what you need to pay special attention to when choosing this fish? It is on this topic that I really want to give you some advice. And I will also share with you very useful information on how to keep herring fresh and tasty for a long time.

Herring is simply irreplaceable in the diet in small quantities. Its use helps reduce the risk of diseases of the cardiovascular system. The "good cholesterol" contained in this fish reduces the possibility of atherosclerosis.

Herring is rich in a variety of vitamins and elements:

Vitamin A has a beneficial effect on vision.
D - strengthens the immune system.
Oleic acid improves blood circulation.
Herring fat, which this fish is rich in, reduces the risk of developing type 2 diabetes.
Omega 3 fatty acid helps to normalize blood pressure and improve brain function.
Phosphorus, which is abundant in fish, helps strengthen bones, improve metabolism and normalize kidney function.

Herring is different

Depending on the habitat, the taste of herring may vary slightly. The fish, whose habitat is the southern seas, is notable for its low fat content. It goes on sale mainly in lightly salted form. Individuals swimming in the Far Eastern waters are more well-fed and fat. Such fish is considered the most delicious. She also has more benefits.

In addition, fish can be sold as a whole carcass, as well as gutted or rolled into various containers.

Do you know how to choose the right fish?

In order to enjoy the delicate taste of salted herring and not get serious poisoning, you need to take the issue of choosing it very seriously. Distinguishing a fresh fish from one that has already expired or is on the way is quite simple.

Depending on whether you choose fish that is factory packed or sold by weight, there are certain points that you need to pay attention to.

We buy herring from a barrel

If you have opted for a salted fish that is sold by weight, then pay attention to the following factors:

Gills. They should be dark red in color and firm. The brown color and the smell of bitterness indicate that the fish, alas, is not the first freshness.
Skin covering. On the scales of fresh fish there should not be a dark coating, the so-called rust. It is formed as a result of fat oxidation. In addition, there should be no cuts or cracks on the skin of the herring. They arise due to incorrect conditions and temperature conditions during the salting of fish. It is better to refuse to buy such a herring.
Smell. No extraneous, especially unpleasant odors, should not be present. Let the natural smell of fish and spices present during salting.
Herring meat should be elastic. When pressed, it should not fall apart. Notice the belly of the fish. It shouldn't be bloated.
fish eyes able to tell about the degree of its salting. Herring with red eyes usually turns out to be lightly salted.
Brine, in which the fish is located, also has great attention. It will help you understand how much the herring has already been stored before selling. Examine the liquid carefully: it should be transparent and not have an unpleasant odor. Only in this case, you can make a purchase.
It would also be useful to know origin of herring and features of its storage before implementation. To do this, ask the seller to provide supporting documents. If you do not want to show them, you should think about whether you need to buy this fish.

Choosing a factory herring

If you do not really trust barrel herring and are used to buying products in factory packaging, the following information will be very useful for you. It is also necessary to choose preserves from herring fillet quite carefully.

First of all, pay attention to the expiration date indicated on the package. Since this product, unlike canned food, does not undergo sterilization, the maximum duration of its storage is no more than 4 months.

The packaging in which the fish is stored is often a plastic container. In this case, it is necessary to make sure that it is tight, since exposure to air has a negative effect on salted herring.

The fill that covers the herring should be transparent. A dark cloudy appearance indicates the spoilage of the product. In addition, you can lightly shake the container with the fish. If the brine starts to foam, it is better to refuse the purchase.

The fillet pieces themselves should be the same size without bones. On their surface, a dark or slippery coating is unacceptable.

And, of course, do not forget to pay attention to where the jars of preserves are stored. They must be displayed in the refrigeration equipment.

How to store herring at home

After you nevertheless chose a salted herring, the question arises of how long this fish can “live” in the refrigerator and how to extend its shelf life at home. This is not so difficult to do, the main thing is to observe some key points.

Keep in mind that the herring, taken out of the brine, remains usable for about 2 days. You can store it in the refrigerator in a closed container so that the fishy smell does not spread to other products. If you want to save a delicacy for a longer period, then you should use one of the following methods.

Whole fish must be placed in a glass container and completely filled with brine. If there is not enough brine, you can go for such a trick. Regular beer is brought to a boil, then peppercorns and a few sprigs of bay leaf are added. The fish is poured with chilled liquid, and on top with a thin layer of vegetable oil. In the refrigerator, such herring can be stored for up to 20 days.
Another option for storing salted herring is as follows. The cleaned and gutted fish is cut into portioned pieces. Then it is placed in a glass container and poured with sunflower oil. The taste of such a fish will change slightly compared to the original, but the shelf life can be extended up to 4 days.
You can also try freezing the herring. To do this, the fish is cleaned and cut into pieces. Then placed in a plastic container and sent to the freezer. The shelf life of the fish in this form should not exceed six months, otherwise, due to fat oxidation, the product will become unsuitable for human consumption.

As for vacuum-packed fish, the shelf life is usually about a month. The temperature should be no more than +4 degrees. If you bought a whole herring in a tin, at home it must be placed in a glass container and poured with brine.

Your brownie.