How long does cold smoked mackerel last in the refrigerator: shelf life, can it be frozen

Content

1 How long does cold smoked mackerel last?
2 Methods for storing cold smoked mackerel
3 Several signs that the fish has gone bad
4 Conclusion

Cold smoking not only improves taste, but also increases shelf life. Pre-salting and smoke from wood chips act as a preservative. Cold smoked mackerel is stored in the refrigerator longer than after heat treatment. The shelf life can be significantly increased by freezing.

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

How long does cold smoked mackerel last?

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

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

Shelf life of cold smoked mackerel at home

Shelf life directly depends on quality. If the freshness of the fish is in doubt, it is better not to take it. It is impossible to preserve a product with a scent 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 purchasing, pay attention to the production date and sell-by date. Storage time also depends on pre-treatment. Gutted and headless raw materials retain their taste and freshness longer. If raw materials with entrails are used for cold smoking, the shelf life will be short.

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

Advice! You can determine that mackerel is from a smokehouse and not processed with liquid smoke by the hole for the hook in the area of the tail fin, head, or by the dents from the grill on the carcass.

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

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

If there is no manufacturer's label, it is better to refrain from purchasing.

How long 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 – no higher than +3⁰C. Headless, gutted carcasses will be ready for consumption within two weeks. Fish with entrails can last 8-10 days. Slicing – approximately 7 days. Air humidity is important. The optimal option is 80%.

How to prepare a product for long-term storage:

To prevent a white coating from forming on the surface, the fish is covered with a layer of vegetable oil. The film will retain the necessary humidity and prevent the access of oxygen.
Wrap the carcasses in baking paper or foil and place in a closed container. This measure is necessary so that the food in the refrigerator does not become saturated with odors, and there is a constant temperature and humidity inside the container.
The best option to store cold smoked mackerel in the refrigerator for a long time is to place it in a vacuum bag and remove the air.

Place the container on the bottom shelf and do not change the temperature during storage.Dairy products, vegetables and fruits should not be placed nearby; they are subject to rapid rotting 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 -3-5⁰The fish will be ready for consumption for 60 days. Indicator -10⁰C and below will help maintain taste and nutritional value for up to three months.

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

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

Important! Mackerel cannot be refrigerated, as the tissue structure will become soft and the taste will deteriorate.

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

Methods for storing cold smoked mackerel

It is difficult to completely fit a large volume of fish that you cook yourself into the refrigerator. There may be situations when there are no household appliances at hand, and the product needs to be preserved for as long as possible.

Some tips for extending shelf life:

The fish are placed in boxes, sprinkled with sawdust and lowered into the basement; any utility room with good ventilation will do. The air humidity should be 80%, and the temperature should not exceed +6 ⁰
Make a saline solution. Soak a cloth in cold liquid and wrap the fish.
If there is no refrigerator at the dacha, dig a shallow hole, place the product in cloth or parchment and cover it with soil.

Can be hung in the attic. Each carcass is placed in a fabric bag to protect it from insects. Hang them so that they do not touch.On the road, use a self-contained refrigerator or thermal bag.

Several signs that the fish has gone bad

Poor quality of a product can be determined by the following signs:

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

If the carcass is not gutted, then the insides in the form of a porridge-like substance with a sour odor also indicate that the product is unsuitable for food.

Conclusion

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