How to store smoked fish in the refrigerator at home?

Fish smoking is a complex process that significantly changes the original taste of the product and positively affects the shelf life of its nutritious and nutritiousproperties. However, you still need to know how to store smoked fish, because the period of its safe use and in this case is limited to a fairly narrow scope.

The recommended parameters are influenced by the manufacturing time of the product, the type of its processing, the possibility of creating the necessary conditions in the refrigerator. If desired, the established framework can be significantly expanded, it is only necessary to correctly use modern tools and technological developments.

The main methods of smoking food

Today, it is common to distinguish three methods of smoking fish, based on the characteristics of heat treatment. It is this factor that has a major impact on the shelf life of the product at home:

1. Hot smoking. The processing of fibers involves exposure to high temperatures, ranging from 80 to 170 ° C.In this case, the product retains its characteristic texture to the least extent, its taste varies radically.
2. Cold smoking. The temperature of the combustion products acting on the fabric is not more than 40 ° C.The carcass is treated with smoke passing through a very long pipeline, the length of which reduces the physical indicator. This is a very time-consuming and complex process that requires clarity of action at all stages, but the result is considered to be the best in terms of shelf life.
3. Half-smoking. It is carried out at an average temperature range, which gives the finished product a completely unique properties in terms of taste and shelf life.

Regardless of the type of treatment, the smoked fish should be stored in the refrigerator, but in this case too much effort is required to ensure the proper environment.

Creation of optimal conditions for smoked product

The shelf life of smoked fish will reach its maximum only if there are suitable conditions in the cold room for this:

• Temperature. If this is a hot smoking product, then the indicators within -2. .. + 2ºС will be optimal. The product of cold smoking will last longer at a temperature of 0 to -5 ° C.
• Humidity. It should be set at 90%, regardless of the type of fish processing. If this indicator falls below, the fibers will quickly dry up and lose their valuable taste qualities. If the humidity is too high in the refrigerator, the product will be covered with unpleasant slime or even mold.
• Ventilation. The location of the refrigerator should sometimes be ventilated. The fish itself is not recommended to be packed so that air does not pass through. This rule does not apply to a completely vacuum-free vacuum package.

Tip: It will be easier to track these indicators if you place a special thermometer next to the fish. This will allow, if necessary, to adjust the data, rather than assess the correct storage for the quality of the product.

Recommended shelf life and options for their safe extension

Hot storage fish can be stored in the refrigerator for no more than three days, and only if the conditions described above are met. If you can not create such an environment, then these minor terms are reduced to 24 hours. The product of cold smoking will last in the refrigerator much longer - about 8-10 days. This is ensured by the bactericidal effect of smoke on the fibers of the product.

The achieved degree of conservation even allows a little to neglect the optimal conditions. If the product is placed in a freezer with temperatures around -5 ° C, its properties will be kept for 2-2.5 months( depending on the type of fish).

To significantly extend the shelf life of smoked fish, you can use one of the following methods:

• Use the properties of the vacuum. Today in the vacuum packaging food products can be packed and at home. You just need to buy a special tool. With the correct application of the device and the creation of an absolutely airless space, smoked fish can be stored for up to three months.
• Use deep freezing. The desired effect, regardless of the type of fiber treatment, will be achieved at a temperature of at least -30 ° C.Then the storage period will increase to one month.
• Self-smoking. If special substances are used in the smoking process, the shelf life of fish is slightly increased. But to control this moment it is possible only in case of self-processing of fibers.

If the listed techniques are not available due to technical reasons, then the most common foil will help. Even at a plus temperature, this technique will allow to extend the storage period by at least 5-7 days.