How to pour herring for storage. Shelf life.

Any fish, including herring, is a perishable product. Its taste and quality depend on how and how much the herring is stored in the refrigerator. beneficial features.

In a herring, a large number of vitamins necessary for a person (D, B12, E) and trace elements (phosphorus, selenium). In addition, it contains organic acids that slow down the aging process of cells.

It should also be stored at low temperatures. In the case of the Baltic herring, we cannot talk about the Matias. At this stage of development, he is too small. There is only the so-called. Easy salting. In June, new Matias are celebrated throughout Northern Europe. Then you can get into the will and in almost every corner of the new fishing mat. It matures in brine for 1-2 months and is especially sensitive to taste.

It is from December to April and from July to August. This is a very oily fish, which is ideal for the so-called. Strong salting. Often herring cannot be immediately salted, in which case it is first frozen and then salted. Salted herring is a great starting point for many delicious dishes.

Herring, which most often comes to our table in a salt form, is saturated with salt that is harmful to the body. Therefore, experts recommend eating it no more than once a week. So you will benefit and do not harm yourself with a lot of salt.

This is one of the oldest methods of canning products that has been working perfectly to this day. The main advantages of this method are low production costs, simple technology and ease of storage. His eggs and milk after they were born yet undeveloped. It is thinner than full herring - only in feeding. Soft and strong meat is very tasty. It is ideal for frying and grilling, as well as for marinades. Fishing time is September and October.

Herring belongs to oily fish. This does not mean, however, that they are high in calories. One hundred grams of herring provides about 160 kcal. In addition, it is found in fatty unsaturated fatty acids of fish, protects against atherosclerosis and coronary heart disease. They also affect lowering blood pressure.

General rules for storage of herring

Whatever storage method you use, you should always follow a few rules:

The herring has a pronounced smell, which is absorbed by other products, so it must be sealed;
Fish cannot be kept in a metal container, even if it was bought in it; after opening it is necessary to transfer the product to another container (glass, plastic or enameled);
If the fish loses moisture, it becomes “dry” in taste and more salty, as the concentration of salt increases, so the packaging should be very tight;
If you decide to cut and cut the fish into pieces - do not remove the skin, it will protect the product from drying out and moisture loss.

Immediately after the purchase, you must create conditions suitable for its storage or eat it.

In addition, it regulates blood pressure and lowers cholesterol with increased immunity. In turn, omega-3 acid, which speeds up metabolism and fat burning. And since we are already in fatty acids, it is worth mentioning those saturated in herring. They prevent the adverse deposition of bad cholesterol in the blood.

Herring is also a rich source of healthy and easily digestible protein, which contains all the essential amino acids that we cannot produce on our own. They also have a lot of potassium, as well as a relatively high amount of iodine and selenium, which put it in order of the most important fish eaten in the world. Let's not forget that herring affects mood! Increasing serotonin levels, they are antidepressants, strengthen memory and concentration.

Storage of salted herring without brine

Herring without brine can be stored for no more than 2 days. Is it possible to store it longer? After this period, the fish may still not be spoiled, but its taste and appearance will suffer greatly. It will dry out and acquire a metallic taste due to the oxidation of fat by oxygen.

Nutritionists do not recommend cooked pickled herring, because they are hardly digestible, irritate the mucous membrane and increase the secretion of gastric juice. In addition, like oil trays in trays, they contain taste enhancers and preservatives that can cause sensitization.

But from time to time, you can probably get some pickled herring, right? Herring on the market is rarely sold as fresh. It is a fatty and tender fish that is difficult to transport and store. Raw shoots are called "green" - not because of color, but because of freshness. Available almost exclusively at sea. In Poland, follow the "green" - this is the Baltic. Such a “green” herring, ladies and gentlemen, you can smother or bake on the grill. Herring from herring is tasty and filled with a mixture of mushrooms, herbs and spices. You can also, just in the world, wrap them in flour and fry them in oil.

Store herring without brine in a glass, ceramic or plastic container with a tight lid. In the refrigerator, at a temperature not exceeding + 4˚C. The best place for her is the upper and middle shelf.

In brine

Salted herring can be stored in saline. In this form, it will retain taste and benefits for up to 20 days. You can use the brine in which the fish was sold, or cook it yourself.

Braised herring can also be obtained by sprouting acid root. They are ready in 2-3 days, they will last up to 3 weeks in the refrigerator. If you are unable to buy fresh herring, hold it in your hands. Most often, we find herring in partially processed form or as canned and canned food.

Canned foods are pickled fish products with a short shelf life. The main preservative, as a rule, is vinegar. The old part of fishermen perfectly reflects the richness of such a “herring”: What fish most often eat a real fisherman? Herring because you can get it at every store. So there we have it.

How to store in brine? It is better to clean the fish, since offal is a source of bacteria. Can be separated from bones or left whole. Place the pieces in a container and fill with saline so that it completely covers the fish. Close tightly and refrigerate. You can store it in the cellar, but then the shelf life will be reduced to 10 days.

Umiras - similar to matias, but persisting in a higher concentration brine. Named after a fan of the follower, Chancellor von Bismarck. Marinated for 35 days in vinegar and salt. They like Germany, the Netherlands, the Scandinavians. Kipers - smoked skin, without a head and guts. It differs from pickles from smoking in cold smoke. Muscovites are young, tiny pickled carcasses. Fried selenitsa in acacia. Herring is fried for immediate consumption or for pickling in its own way. Smokey - smoked cold mats.

Matias - young, caught in early spring.
They have thin and fatty meat.
They are stored in light brine.
Bismarck - double fillet in vinegar, oil, onion, mustard and bay leaves.

In sauces: tomato, plum, cranberries, stuffed with mushroomssweet and sour, spicy.

For the preparation of brine, only salt (200 gr.) And water (1 liter) are required. The saline solution must be brought to a boil, cooled to room temperature and pour herring on it.

Important! The degree of salinity depends on how much herring is stored in brine. If you like fish with weak salt, then you need to eat it within 1 week.
Herring kebabs, eggs, stuffed herring, herring, herring, author's herring: aunts, Anya, Kristina, Mrs. Mackie, grannies, Basi. Hungarian, Kuyavian, Japanese, Gypsy, Jewish, Kashubian, Tatar, Lithuanian, Vilnius followers. From this weight of the rules, we chose two that we want to persuade. The first fascinated us with its history, the other shocked the taste.

He wanted to create a dish that was a symbol of Russian unity. And therefore, his cook Aristarkh Prokopiev composed a salad in which every layer of society found something for himself. The proletarians of beloved herring, peasant potatoes and onions, red beet revolutionaries and the mayonnaise bourgeoisie. How do you make such a herring? Now he falls into the spawning period, removes the intestines and throws them into salt drums, in which he slowly wanders. You cannot exaggerate the length of the process, because it is not suitable for consumption.

You can also cook an unusual brine from beer. Fish can be stored in it for 5-7 days. Cooking:

Put the beer on the fire and bring to a boil;
Add allspice peas and a couple of bay leaves;
Cool the brine to room temperature;
Pour in fish pieces;
Pour a little vegetable oil to form a film on top;
Seal containers and store in the refrigerator.

In beer brine, the fish will not become more salty and will acquire a pleasant spicy taste.

This method of stewed herring translates into jars that swell due to further fermentation that occurs in them. The taste depends on the duration of aging. The first year is salty, and these two years have a slightly sour taste. Cafes usually open outside or under water, because they need to be ventilated for a long time, and it is best to do this in old clothes, as the smell persists for a long time.

Today, follow a simple but at the same time tasty. The advantage of the dish is its relatively cheap and quick preparation. Although at different speeds it changes. If you buy a regular salted herring from a barrel, then it may take several days to prepare them. But calmly - our work will be limited to a few simple actions and expectations. Such raw herring loses a lot of its nutritional and taste qualities, and if washing takes too much time, they apologize like fabric.

In the marinade

Marinade is made from mayonnaise, mustard, herbs and onions. Select proportions to taste. To keep the product better, add a little vinegar to the sauce. Pour the fish with the resulting marinade and pack well.

Store in the refrigerator for no more than 4 days.

In oil

Preserves from herring in oil are stored for 2 months until the packaging is not sealed. After opening, the product must be eaten in 1-2 days, it is not recommended to keep an open jar longer.

If we bought salted herring, I advise you only to dry it with a paper towel, cut into pieces and put in a suitable jar size, pouring oil. It may be regular rapeseed oil, but you need to plant a herring so that all the pieces come in contact with the oil. It is best to lay out pieces of herring in layers and pour each layer with oil. Such prepared herring can be stored for several months; Suitable for consumption after 2-3 days.

Of course, they are always firm and juicy, if we got to the store for fresh fish of good quality. You can also buy Matian herring, which is sold in small quantities in sealed, hermetically sealed plastic trays immersed in oil. Such a herring, of course, is much more expensive than a barrel. I don’t have the strength to wait even those few days until ordinary herring “comes” in jars of oil. Those who have trays have an advantage over barrels, which we can see before buying and choosing the most prosperous.

You can make herring in oil with your own hands. To do this, salted herring must be cut and cut into pieces, laid tightly in a glass jar and pour any vegetable oil. Close with a tight cover. You need to use such a product within 3-4 days.

Vacuum packed

Herring is often sold in vacuum packaging. This facilitates its transportation and storage in the store.

Enough is enough, now is the time to prepare this rarity. Preparation: Prepare the hatches as described above, after removing from the oil, rinse briefly in warm water. Identical to processed fillet from trays. It’s just flushing fish oil. Dried pieces of herring are placed on the bottom of a large, flat, but rather deep dish.

We peel apples, remove the nest and cut into small cubes, just cut the onions. Cut apples and onions in a large bowl and add cream and mix thoroughly. This mixture is covered on a plate of herring. Most often, with a kilogram of a trace, I have two large plates of cooked food. It is important to keep in mind that herring is completely invisible from the “mud” layer; on the other hand, it cannot be that guests wait a long time for a spoonful of herring in the ocean with an onion apple.

In a closed bag, it can be stored for up to 35 days in the refrigerator, while it will not exude a pronounced smell and nourish other products on the shelf.

Is it possible to store such fish in open packaging? After opening the fish you need to eat within 2 days. After this period, it will become dry and change the taste.

Potatoes cooked in the form inherent in such herbs. For cooking, we choose potatoes of approximately equal size, clean them with a brush of warm water, rinse in cold water and cook in such a way as to throw them in salt boiling water. Cook until soft, toss and serve. You must anticipate at least 2 potatoes per participant in our herring feast.

Adam Bartninowski. Fish on holiday table - required item. Carp, herring, salmon, and flounder are just some of the species that they take in Pomeranian homes. Everyone has their own favorite tastes. We checked how to choose fish and how to prepare it.

Any fresh fish is not stored for long, freezing will help prolong its life.

Frozen

Many are interested in whether it is possible to freeze herring. Salted herring can be stored in the freezer. This method is suitable to harvest a lot of fish for future use. In the freezer, herring can be kept in different forms:

Portioned pieces stacked in a jar and filled with oil;
In the form of a fillet, packed in dense plastic bags;
Whole in vacuum packaging;
Whole in a plastic bag with the addition of a small amount of brine.

You can store frozen food for 6 months. It is important that the liquid does not freeze out of the fish, for this the product must be packed in sealed bags.

There are many places in Three City where we buy fresh fish. Especially before Christmas we have nothing to worry about. It is important, however, to make such purchases with your head. Pay attention to the conditions under which fish are stored and how they smell - if the sea is one and a half times.

When choosing fresh fish, pay attention to whether the belly is round and the natural color. In addition, the color of the gills should be dark red, not pale. The eyes should be glassy, \u200b\u200btransparent and convex. Cloudiness can be troubling. Moreover - the scales should be shiny and adhere well to the fish frame. If the fish we feel smells bad during gutting, it means that it is out of date. That is why it is good to trade with reputable retailers - it is a good idea to buy directly from suppliers, for example, in halls where fish can be seen not only hermetically packed with a sticker of the date of validity.

To frozen fish retained the taste and texture, it must be properly thawed. The best option is in the refrigerator compartment. Never use hot water or a microwave; room temperature is also undesirable for defrosting.

How to keep fresh fish

Fresh herring can be stored in the refrigerator for no longer than 2 days in a closed package (jar, container or bag). The fish can be frozen, but before that, you must remove the giblets.

When cooking fish, it should be borne in mind that not all are cooked according to the same rules. Different species have different properties, so you should check how to properly process the selected fish so that it does not fall apart and does not dry out during cooking.

On the other hand, oily fish, such as halibut, are great for baking, and the taste of salmon from us in the grill version. Popular on our herring tables, we can freeze, bake or fry. Fresh water must be soaked in cold water for several hours to get rid of the unpleasant odor and excess salt. This makes them fragile and easier to cook. Ready-made herring flakes just stand for about an hour in water or milk.

To maintain its elasticity and taste, do not allow repeated thawing and thawing under hot water or in the microwave. It is better to keep fresh fish for 5-6 hours in the refrigerator, and then cook in any way.

Frozen herring can be stored for up to 6 months.

The presence of eggs, onions and mayonnaise does not allow the herring “under a fur coat” to be stored for more than 48 hours

Herring under a Fur Coat

This fish is often used to make a well-known salad of boiled vegetables and pieces of salted herring. But not everyone knows how much herring is stored in the refrigerator under a fur coat. To understand how long it can be stored, it is important to evaluate the shelf life of all the ingredients in the dish.

Eggs and mayonnaise will be the first to spoil, onions will accelerate this process.

According to sanitary standards, herring salad under a fur coat is suitable for 12 hours. But the established standards are always taken into account "with a margin", so you can store the salad in the refrigerator for about 48 hours.

It largely depends on the products contained in it, you can find out about other favorite salads with this sauce in a special article here.

How to choose a good herring

To keep the product as long as possible, it must initially be of high quality and first freshness. You need to choose a fish according to the following criteria:

The skin is silvery, shiny, without damage and “rusty” spots;
Consistency - elastic, when pressed with a finger, the carcass should take its original form;
Eyes - convex, bright, not cloudy, slightly salted fish eyes are red;
Gills - dense, without damage and no damage, dark red;
The shape of the carcass is the most delicious with rounded sides and a wide back;
The smell is fishy, \u200b\u200bpronounced.

A good quality herring will preserve its beneficial properties better and will be tastier. It can be served as an independent dish, appetizer or in salads.

How to quickly clean herring?

Despite the fact that the Dutch sailor came up with the salt for the first time, this dish can be called traditionally Russian. Our fellow countrymen like to use this tasty and inexpensive fish both independently and as part of various salads and appetizers. The tender brackish meat of this fish is appreciated not only because of its taste, but also because of its beneficial effects 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 subject that I really want to give you some advice. And I will share with you very useful information on how to keep herring fresh and tasty for a long time.

Herring is simply indispensable in the diet in small quantities. Its use helps to reduce the risk of diseases of the cardiovascular system. The "good cholesterol" contained in this small 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.
The herring fat this fish is rich in reduces the risk of type 2 diabetes.
Omega 3 fatty acid helps to normalize blood pressure and improve brain performance.
Phosphorus, which is abundant in fish, helps strengthen bones, improve metabolism and normalize kidney function.

Herring is different

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

In addition, fish can be sold as a whole carcass, as well as gutted or rolled up in different containers.

Can you choose the right fish?

In order to enjoy the delicate taste of salty herring and at the same time not to get serious poisoning, it is necessary to seriously approach the issue of its choice. It is quite simple to distinguish a fresh fish from one whose shelf life has already expired or is on the way.

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

We buy a herring from a barrel

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

Gills. They should have a dark red color and be resilient. The brown color and the smell of bitterness suggests 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, cuts or cracks should not be present on the skin of the herring. They arise due to improper conditions and temperature conditions during salting of fish. It is better to refuse to buy such a herring.
Smell. No extraneous, especially unpleasant odors should be present. Suppose the natural smell of fish and spices present during salting.
Herring meat should be resilient. When pressed, it should not burst open. Pay attention to the fish’s tummy. It should not be swollen.
Eyes of fish able to say about the degree of salting. Herring with red eyes is usually lightly salted.
Brinewhere the fish is located also has a lot of attention. It will help to understand how much the herring is already stored before sale. Examine the fluid carefully: it should be clear and free from unpleasant odors. Only in this case, you can make a purchase.
It will also be useful to find out origin of herring and its storage features before implementation. To do this, ask the seller to provide supporting documents. If you don’t want to show them, you should think about whether you need to buy this fish.

Choose a factory herring

If you do not particularly trust the barrel herring and are used to buying products in factory packaging, the following information will be very useful for you. Choosing preserves from herring fillet is also necessary 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 ensure its tightness, 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 deterioration of the product. Alternatively, shake the fish tank slightly. If the brine begins to foam, it is better to refuse the purchase.

The fillet slices themselves should be the same size without bones. A dark or slippery coating is not allowed on their surface.

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

How to keep herring at home

After you nevertheless chose a salty 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 herring taken out of the brine remains usable for about 2 days. It can be stored in a refrigerator in a closed container so that the fish smell does not spread to other products. If you want to save a treat for a longer period, then you should use one of the following methods.

The whole fish must be placed in a glass container and completely filled with brine. If the brine is not enough, 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 filled with chilled liquid, and on top with a thin layer of vegetable oil. Such a herring can be stored in the refrigerator for up to 20 days.
Another option for storing salted herring is this. 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 slightly change compared to the original, but the shelf life can be extended to 4 days.
You can also try to freeze herring. To do this, fish are cleaned and cut into pieces. Then placed in a plastic container and sent to freezer. The shelf life of the fish in this form should not exceed six months, otherwise, due to the oxidation of fat, the product will become unsuitable for consumption.

As for fish in vacuum packaging, its 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 pour brine.

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