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 a 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 for preparing 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 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.

AT enamel saucepan bring the beer to a boil, 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 glassware with 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 simple 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 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. Lightly press the pieces, add dessert spoon 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 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 spoon 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.

Herring - remarkably useful and at the same time incredibly delicious product. It appeared in the diet of Europeans in the 15th century. Since then, different nations have invented many own recipes cooking this fish. For example, in Norway, herring is generally one of the most staple foods. In Russian cuisine, she also always occupied a significant place. It has long been consumed both fresh and salted.

The popularity of herring is not at all accidental. In addition to availability and nutritional value, the fish is characterized by a large number useful qualities. Due to the high content of fat (up to 25%) and its constituent omega-3 unsaturated acids, it helps to increase the efficiency of mental abilities and information memorization processes, has a beneficial effect on the intrauterine development of the fetus, is indicated for problems with the heart and blood vessels, and gives a good anti-inflammatory effect .

In addition, herring is a source of B vitamins, as well as A, D, E and PP.

But in order for the fish to become a useful addition to your table, you must be able to choose and store it.

If you buy fresh fish for subsequent cooking at home, then you need to carefully examine its appearance.

• A good herring always has a shiny, intact, silvery skin. The appearance of a rusty-yellowish tint on it is unacceptable.
• The carcass of fresh herring is always elastic and, when pressed, quickly regains its former shape.
• Look the fish in the eye. They should be clear and slightly protruding.
• Herring gills, like other fish, should be red.
• The fins and gill covers of the "correct" fish are tightly pressed to the body.
• Try to buy herring caught in winter. It is these instances that will be the fattest and most delicious.
• The best taste will be in dishes prepared from specimens with a wide back and rounded sides.
• When buying fresh-frozen fish, do not choose deformed or damaged carcasses.
• Beware of purchasing a headless product, as with such a purchase you will not be able to assess its freshness by the main indicators - the eyes and gills.
• It is better to opt for medium-sized specimens, because large fish accumulate much more harmful substances like heavy metals.

When choosing salted herring, regardless of the method of its preparation, you should always be guided by the following rules.

• First, pay attention to the color of the scales. Its “rusty” shade indicates the beginning of the oxidative process, in which not only the peel, but also the flesh of the fish suffers.
• The gills of a freshly salted herring have an even dark red color. When pressing on them, blood streaks should not appear. Their presence indicates a violation of the product preparation technology.
• Good copies should be elastic, the presence of stains or damage is unacceptable.
• The fish should not have an unpleasant odor and a strongly swollen belly. These signs indicate that the product is defective.
• Less salty herring usually has red eyes.
• Just like fresh, salted fish with a thick back and a rounded tummy will be the most delicious.

If you bought fish, taking into account all the above rules, then storing it will not cause you unnecessary problems. Terms and conditions depend only on the type of product you have purchased: fresh or salty.

When storing fresh fish comply with the following rules:

• If immediately after the purchase you do not plan to cook the herring, it must be washed, dried and placed in the refrigerator, or better, in the freezer.
• Fish with entrails must be gutted, as they create excellent conditions for the reproduction of various pathogens.
• Before being placed in a refrigerator or freezer, herring must be packed in polyethylene or foil so that it does not lose its freshness.
• In the refrigerator, fresh herring must be kept at a temperature of about 0 ° C for no more than 2 days. When stored in a common refrigerator, which usually has a temperature of about +5 ° C, this period is reduced to one day.
• Fish should not be placed near dairy products, as they will quickly become saturated with the smell of herring and acquire a very unpleasant taste.
• If possible, keep the skin when processing the fish. It will not allow the product to lose its taste and beneficial features. This will certainly happen when a cleaned fillet is stored for storage.
• When freezing, the herring, previously cleaned and dried, is first placed individually on a plate or tray and placed in the freezer, turning on the “Super Freeze” function. Subsequently, the fish is packaged and placed in a freezer for long-term storage, the period of which should not exceed six months.
• It is not recommended to store whole specimens and fillets together. It is better to pack them in different water and airtight containers.
• Another way of long-term storage of herring is its independent ambassador. There are many simple and original recipes, choosing one of which you will provide for your family and delight your guests with a delicious snack.

Storage of salted herring also requires compliance with several mandatory rules:

• Depending on the nature of the container, herring in undamaged original packaging should be stored at a temperature of about +5 ° C. Under these conditions, the product is stored in a tin container for the longest time - up to 4 months. Plastic packaging will ensure safety for 3 months, and vacuum packaging - up to 35 days.
• Herring, released from the factory packaging, is not recommended to be stored in a household refrigerator for more than 3-4 weeks. These periods are only suitable for storage in brine and in a suitable container.
• For long-term storage in the refrigerator, the product is placed in a glass or ceramic dish and must be tightly closed with a lid. You can cover the container with parchment paper, pressing it tightly around the neck with twine.
• If you did not have enough brine from the package to completely cover the fish, you can top up the container with a solution own cooking. To do this, add 200 grams of salt per 1 liter of water, boil and cool everything to room temperature.
• Herring will be well preserved in a filling of beer, boiled together with bay leaves and peppercorns. It is poured with this chilled solution, placed in a glass container, and a tablespoon of vegetable oil is poured on top and tightly covered with a lid or parchment.
• Without brine, fish in the refrigerator should not be stored for more than 2 days.
• You can increase the time of its storage in a chilled form up to 4 days if you cut the cleaned product into small slices and cover vegetable oil, previously placed in a glass container.
• Peeled salted herring can be frozen and stored under such conditions for up to 6 months.

How to store salted herring?

You cover, for example, a herring with a film and you don’t have to worry - the herring will not wind and dry for several days. An uncut fish will also be perfectly preserved.

You can save herring for a longer period. Pre-clean, butcher and cut the fish as before laying in a herring box before serving. Pack tightly in a small glass jar and pour vegetable oil with a little vinegar. You can add some dill. If the herring is supposed to be served in a day or two, onions can also be cut.

So make your work easier just before you set the table. Close the jar tightly and put it in the refrigerator. Herring is stored for a long time.

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How to store salted and fresh herring

Herring is not only tasty, but also healthy: it contains a large amount of substances valuable for the body. This fish is used to prepare a variety of dishes both for everyday diet and for a festive feast. But so that the herring does not cause poisoning, you need to know the basic rules for its storage.

Fish that are not planned to be used in the near future are placed in the refrigerator or freezer. At a temperature of about 0 ° C, herring can be kept for no more than two days. In the general department, where it is usually +5 °C, this period is reduced to 1 day.

Fish will last longer if gutted. The insides are an excellent breeding ground for harmful microorganisms.

For longer storage, fresh herring is frozen. Before being sent to the freezer, it is gutted, washed, and dried. Packaging made of polyethylene or foil will help keep the product fresh. Fish can be stored in the freezer for up to six months.

Note: an independent ambassador is another option for preserving herring. Fortunately, there are many ways, both simple and very original.

First of all, the shelf life of fish depends on whether it was purchased in factory packaging or by weight.

Shelf life of the product in various types of containers:

• Tin container. In it, herring will be suitable for consumption up to 4 months.

• Plastic container. In such a container, the product is stored for 3 months.

• Vacuum packaging. Herring will not spoil within 1 month.

The following conditions are common and obligatory for all types of containers: maintaining the integrity of the original packaging, ensuring that the ambient temperature does not exceed +5 °C.

After opening the original packaging, the shelf life of fish for food changes. Without brine, herring cannot be kept in the refrigerator for more than 2 days. Brine and a properly selected container increase the storage period up to 1 month. For long-term storage of herring, glass or ceramic dishes with a tight-fitting lid are used.

Important: without a refrigerator, herring is only edible for 3 hours.

There are many options for filling in which the fish will be located - here are just a few.

The herring is placed in a glass container and filled with the liquid in which it was before. In this case, you can not even cut the fish, but store it whole, the main thing is that the marinade should cover it completely.

The simplest recipe: take 200 g of salt per 1 liter of water. Let the liquid boil a little, remove from heat, cool to room temperature, pour the herring in a jar.

An excellent storage solution for salted herring is obtained from beer and spices. How to cook: pour beer into a saucepan, add to it Bay leaf and peppercorns. Boil the liquid, cool. Place the fish in a glass container, pour the cooled beer solution. And attention - pour 1 tbsp. l. vegetable oil! Close the container with a lid or parchment paper.

The old, kind, proven way. It will slightly change the taste of the fish, but the herring will still be wonderful.

How they do it: the herring is cleaned, gutted, cut into portions. Fish slices are placed in a glass container, poured with sunflower oil.

In this form, herring can be eaten for no more than 4 days.

If you prepare such a sauce and put salted fish in it, then it will not deteriorate for 3 days. Mustard, vinegar, herbs, onions are added to mayonnaise, mixed well. Ingredients are taken in arbitrary proportions, at your discretion. Naturally, the sauce will change the taste of the herring, but not for the worse.

Apples, horseradish, and mayonnaise - that's all you need for spicy sauce. In it, salted herring will remain for several days. How to cook: you need to grate the horseradish root and apple. The crushed products are mixed with 100 g of mayonnaise - the sauce is ready. But you still need to prepare the fish: remove the skin, remove the bones. It remains to mix the herring with the marinade and store in the refrigerator.

Everyone knows that fresh herring is perfectly stored in the freezer. And such a fact as freezing salted herring to preserve its properties is known to few. Although this method deserves attention: the fish does not lose its qualities, including taste, the duration of the storage period is up to 6 months.

Note: thawed salted herring does not differ in color and taste from the usual one stored in brine.

The essence of the method of freezing salted herring is as follows:

1. Fresh fish is cleaned, the head is removed, gutted, bones are removed.
2. Cut the herring into pieces or strips.
3. Choose one of the ways to store in the freezer. The first option: put the pieces in a container, pour oil on top, close the lid, put in the freezer. Second: they use a dense plastic bag for freezing, creating a “fish roll”. Slices of herring are laid out in a bag in rows, wrapping each of them.

When the fish is needed, it is taken out of the freezer and thawed, placed in the refrigerator for 6 hours, or left on the table at room temperature.

Important: the product is not subject to repeated freezing.

Is there a salted herring left after the feast? We offer to quickly process it - fry it. It turns out simple and tasty.

To do this, pieces of herring are rolled in flour or dipped in dough, spread on a hot frying pan. Don't forget the oil! Fry on each side for 10 minutes.

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.

Choosing 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.

1. 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.
2. 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.
3. Examine the eyes. It is necessary that they be slightly protruding without cloudy haze.
4. Take a look at the carcass. Fat, fresh herring has a wide back, rounded dense sides and a neutral fishy smell.
5. 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:

• check the skin first. 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;
• unsalted 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.

Storage at home: 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.

1. 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.
2. 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.
3. 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 simplest 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;
• fill in 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 pouring

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:

• a 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 refrigerator;
• 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

For short-term storage of herring, a mayonnaise-mustard recipe is perfect, which is rightfully considered 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 head 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 tasty is herring with apples and horseradish. The shelf life of the dish is 2-3 days.

1. You will need one slightly salted fish, cut it into portions.
2. Take 1 apple, cut into slices, sprinkle with lemon juice and fry in sunflower oil until golden brown.
3. Cool, grate a spoonful of horseradish root, mix with apples, 100 g of mayonnaise, sugar and salt to taste.
4. 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.

Any fish, including herring, is a perishable product. How and how much herring is stored in the refrigerator depends on its taste and useful properties.

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

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

General rules for storing herring

Whatever method of storing fish you use, you must always follow a few rules:

• Herring has a pronounced smell, which is absorbed by other products, so it must be hermetically packed;
• 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 salt concentration increases, so the packaging must 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, it is necessary to create conditions suitable for its storage or eat it.

Storage of salted herring without brine

Herring without brine can be stored for no more than 2 days. Can it be kept 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 under the influence of oxygen.

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 it is the top and middle shelf.

in brine

Salted herring can be stored in a saline solution. 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.

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

To prepare the brine, you only need salt (200 gr.) And water (1 liter). Bring the saline solution to a boil, cool to room temperature and pour over the herring.

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.

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

1. Put the beer on the fire and bring to a boil;
2. Add allspice peas and a couple of bay leaves;
3. Cool the brine to room temperature;
4. Pour over the fish pieces;
5. Pour a little vegetable oil to form a film on top;
6. Seal the container tightly and store in the refrigerator.

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

in the marinade

The marinade is made from mayonnaise, mustard, herbs and onions. Adjust the 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 package seal is broken. After opening, the product should be eaten within 1-2 days, keep longer open jar Not recommended.

You can cook herring in oil with your own hands. To do this, salted herring must be cut and cut into pieces, tightly packed in a glass jar and poured over with any vegetable oil. Close with airtight lid. You need to use this product within 3-4 days.

Vacuum packed

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

In a closed package, 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 with it.

Is it possible to store such fish in an open package? After opening, the fish must be eaten within 2 days. After this period, it will become dry and change the taste.

Any fresh fish is not stored for a long time, 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 for preparing a lot of fish for future use. In the freezer, herring can be kept in different forms:

• Portioned pieces placed in a jar and filled with oil;
• In the form of a fillet, packed in tight plastic bags;
• Whole in vacuum packing;
• Whole in a plastic bag with the addition a small amount brine.

The frozen product can be stored for up to 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.

In order for frozen fish to retain its taste and texture, it must be properly defrosted. The best option- in the refrigerator compartment. In no case do not 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). Fish can be frozen, but before that, be sure to remove the offal.

To keep it firm and flavorful, do not re-thaw and defrost under hot water or in the microwave. It is better to keep fresh fish for 5-6 hours in the refrigerator, and then cook it in any way.

Frozen herring can be stored for up to 6 months.

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

Herring under a Fur Coat

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

Eggs and mayonnaise are the first to go bad, onion will speed up this process.

According to sanitary standards, herring salad under a fur coat is good for 12 hours. But the established norms 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 at the link.

How to choose a good herring

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

• Peel - silvery, shiny, without damage and "rusty" spots;
• Consistency - elastic, when pressed with a finger, the carcass should take its original shape;
• Eyes - convex, light, not cloudy, slightly salted fish have red eyes;
• Gills - dense, without damage and traces of damage, dark red;
• The shape of the carcass is the most delicious with rounded sides and a wide back;
• The smell is fishy, ​​pronounced.

Herring good quality better retain useful properties and will be tastier. It can be served as an independent dish, appetizer or in salads.

How to quickly clean a herring?