Cold smoked mackerel: how much is stored in the refrigerator, at home

Cold smoking not only improves taste, but also increases shelf life. Pre-salting and smoke from wood chips act as a preservative. In the refrigerator, cold-smoked mackerel is stored longer than after heat treatment. Freezing can significantly increase the shelf life.

The main conditions for storage in the refrigerator – carcasses must be packed so that the smell does not spoil nearby dishes

How long can cold smoked mackerel be stored

Mackerel is classified as fatty fish with a soft tissue structure. After heat treatment, the fat melts and the meat becomes dry, so cold smoking is often used in processing. This technology is longer. Raw materials are preliminarily salted dry or in cold brine for at least three days. During this time, pathogenic microorganisms are partially killed by salt. Then it is dried and placed in a smokehouse. Within 16 hours, the workpiece is processed with cold smoke, the temperature in the container does not exceed +30°C.

The cooking period is quite long, the remaining bacteria die under the influence of smoke. Therefore, the shelf life of cold-smoked mackerel in the refrigerator is longer. The indicator depends not only on the method of processing, but also on the quality of raw materials, adherence to technology. And also on what preparation was used: gutted or whole (with entrails and head).

Shelf life of cold smoked mackerel at home

The shelf life directly depends on the quality. If the freshness of the fish is in doubt, it is better not to take it. It will not work to save a product with a smell for a long time. The shelf life of cold-smoked mackerel in the refrigerator is longer if it is in a vacuum (sealed) package.

When buying, pay attention to the date of production and the expiration date. The storage time also depends on pre-treatment. Gutted and headless raw materials retain taste and freshness longer. If raw materials with entrails are used for cold smoking, then the shelf life will be insignificant.

Timing is affected by pre-preparation of the carcass, how long it was salted, what kind of salt was used, and whether artificial preservatives such as liquid smoke are included or not. If all the data is on the package, then open fish does not have such information. Fish prepared with the use of flavoring additives will not differ from a product that has undergone natural cold smoking, but the shelf life will be significantly reduced.

The technology involves the use of a special mesh, in which case there will be no holes, but if the product is from a smokehouse, then light stripes are determined on the surface at the places of weaving.

The packaging should contain information about how long to store the product and at what temperature.

In the absence of a manufacturer’s label, it is better to refrain from buying.

How much and how to store cold smoked mackerel in the refrigerator

The best way to extend the shelf life of mackerel is to place it in the refrigerator. Temperature regime – not higher than +3⁰C. Headless eviscerated carcasses will be usable within two weeks. Fish with entrails can lie for 8-10 days. Slicing – approximately 7 days. Air humidity is important. The best option is 80%.

How to prepare the product for long-term storage:

1. So that a white coating does not form on the surface, the fish is covered with a layer of vegetable oil. The film will retain the necessary moisture, prevent the access of oxygen.
2. Wrap the carcasses in baking paper or foil and place in a resealable container. This measure is necessary so that the products in the refrigerator are not saturated with smell, and there is a constant temperature and humidity inside the container.
3. The best option to keep cold-smoked mackerel in the refrigerator for a long time is to place it in a vacuum bag and remove the air.

They put the container on the bottom shelf, during storage they do not change the temperature regime. Dairy products, vegetables and fruits should not be placed nearby, they are subject to rapid decay and fermentation, which is unsafe for mackerel.

Is it possible to freeze cold smoked mackerel

For long-term storage, the product can be frozen. The timing depends on the temperature in the freezer, at -3-5⁰C usable fish will be 60 days. Index -10⁰ C and below will help maintain taste and nutritional value for up to three months.

Before laying, each carcass is wrapped in parchment or foil, put in a bag and placed in a freezer.

The carcasses are placed in a vacuum bag, the air is removed and frozen.

Defrost the product gradually: take it out and put it on the shelf of the refrigerator for about a day, then leave it at room temperature until completely defrosted.

Ways to store cold smoked mackerel

A large amount of fish cooked on your own is difficult to completely place in the refrigerator. There are situations when household appliances are not at hand, and the product needs to be stored as long as possible.

A few tips for extending the shelf life:

1. The fish is placed in boxes, sprinkled with sawdust and lowered into the basement, any utility room with good ventilation will do. The air humidity indicator should be 80%, and the temperature should not be higher than +6 ⁰
2. Make saline solution. In a cold liquid, a cloth is moistened and the fish is wrapped.
3. If there is no refrigerator in the country, they dig a shallow hole, place the product in a cloth or parchment and cover it with soil.

Can be hung in the attic. Each carcass is placed in a cloth bag to protect against insects. Hang so that they do not touch. On the road, use an autonomous refrigerator or a thermal bag.

A few signs that the fish has gone bad

You can determine the poor quality of the product by the following signs:

• the presence of white plaque or mucus on the surface;
• soft structure, when cutting, the meat disintegrates;
• unpleasant odor;
• the appearance of mold.

If the carcass is not gutted, then the insides in the form of a mushy substance with a sour smell also indicate the unsuitability of the product for food.

Conclusion

In the refrigerator, cold smoked mackerel is stored on the bottom shelf or in the freezer. It is pre-wrapped with foil or paper to prevent the spread of odor, and placed in a container. The best storage option is the use of vacuum bags.