How to keep the fish in the refrigerator : the shelf life
Miscellaneous / / August 12, 2017
before beginning anglers who returned home with a good catch, it becomes a question -treated freshly caught fish, how to deliver ithome, preserving its freshness, and how to store the fish in the refrigerator?In this respect we can give some good tips and recommendations.Transporting the fish home should be carried out in a special basket, as the fish in plastic bags quickly deteriorates.If possible (especially in the summer time), it is desirable to clean up from the scales and gut on the spot, on the shores of burying the scales, gills and viscera.Gutting fish can with a knife or scissors.
How to remove the gills of the fish and clean it?The transverse incision is made between the head and pectoral fins, and a longitudinal opened all the fish.The rest of the processing before storage will be carried out at home.Fresh gutted fish can be stored in a refrigerator for several days.Well-washed and the dried fish need to shift into an ename
Another way to keep the fish in the refrigerator - wrap it in absorbent paper, which has been previously impregnated with brine and dried.On top of the fish should be wrapped with a dry cloth.Removing the skin from the fish and whether it will affect the shelf life?Occupation is quite laborious and safety of the fish has no influence.If you need to store fish for a week or even a little longer, it should be folded in a plastic bag and place in the freezer, after washing and dry.
In the case of actual frozen fish will soon issue as quickly defrost the fish.According to the rules just yet quickly to do it, and it is impossible, without losing the flavor.But if necessary, you can use the special functions of the microwave oven, or a bowl of salted water.Ideally, fish should be slowly defrosted in the refrigerator on the appropriate shelf.Then you can start to think, how to separate the fish from the bones and on what recipe to cook it.But try to keep brushed and gutted fish in the water is not: it may be spoiled for the past two to three hours.