Certain types of food preservation can help you keep your food fresh for a long time, and smoking meat or fish is one of them.
Meanwhile, ADVICE.NEWS reminds that long-term storage does not mean that a particular product will always remain fresh.
That's why the publication decided to share methods that will help keep smoked fish fresh and edible for a long time.
Let's start from the beginning
Once you have purchased (or prepared) smoked fish, store it in the refrigerator. Ideally, keep the product in the coldest part of the refrigerator.
Temperature matters
Set the refrigerator temperature below +5 degrees. This helps slow down the growth of bacteria and keep the fish safe to eat.
Deadline: 3 days
For optimum freshness, try to eat smoked fish within three days. This will ensure you enjoy its best flavor and texture.
The right wrapper
To prevent the fish from drying out and absorbing odors from the refrigerator, wrap it tightly in cling film or aluminum foil. You can also use an airtight container.
Freezing Recommendations
If you can't eat your smoked fish within three days, freezing it is a great option, but you should wrap it in a moisture-proof, airtight container.
Apply markings
When freezing, leave the date on the package to keep track of how long the fish has been in the freezer.
This will help you keep your freezer stocked and ensure you consume them within the recommended time frame.
Safe defrosting methods
When you decide to eat frozen smoked fish, defrost it.
The best way is to move the fish from the freezer to the refrigerator and let it thaw gradually.
Quality check
Inspect the fish before eating. If it appears spoiled, for example because it has changed color, it is best not to eat the fish.
Avoid room temperature
Never leave smoked fish at room temperature for long periods of time as this encourages bacterial growth and may cause spoilage.
Types of smoked fish
Different types of smoked fish may have different storage recommendations.
Always follow the manufacturer's or retailer's specific recommendations.
Earlier we shared a step-by-step recipe for making lasagna.
