If you enjoy fish, you can’t avoid the subject of "fish shelf life". Because despite all the enjoyment, we must not forget that the oceans are overfished and that industrial fish farming often places a heavy burden on nature. When eating fish, you should make sure that as little of it as possible ends up in the garbage. By the way, this not only protects the lakes, oceans, rivers and natural resources, but also your own wallet – because good fish is usually not the cheapest. Sustainable fish enjoyment begins with the purchase. If you take care not to buy too much, you automatically have less surplus. Then, if you know how to store your fish properly, you won’t have to throw anything away and you can enjoy with a clear conscience.
Store fresh fish
You want to store fresh fish – for example, because you have planned a fish dinner with the whole family, but unfortunately your wife will be home from work later than expected today. Now the question is, how do you store the fish until an opportunity arises to make up for the meal together?. Basically: due to the special protein composition, fish and mussels unfortunately spoil particularly quickly. However, you can still store fresh seafood in the refrigerator for one day. You should make sure that fish or mussels are packed airtight – the EMSA fresh-keeping tins are ideal for this purpose.
Do not stack the fish in the can, but place them carefully next to each other and position the closed can in the coldest region of the refrigerator, on the back wall on the glass plate above the fruit and vegetable compartment. Fresh fish is also suitable for freezing. Provided that it is carefully gutted and well washed. Put the fish open on a tray in the freezer and wait until it is frozen stiff. Then simply rinse it briefly with cold water and put it back in the freezer in airtight packaging. The cold water forms a thin film of ice, which protects the fish from drying out and freezer burn. At room temperature, the fish is usually thawed after one to two hours. It should be prepared quickly and eaten on the same day. Attention: Also make sure that you do not store your fresh fish frozen for too long. Especially fatty fish, like eel or salmon, like to develop a musty taste after about 2 months in the freezer.
Pickle fish
There are a thousand delicious recipes for pickling fish – the Internet is full of them. Just go on a search and discover the recipe that makes your mouth water. Almost always with it is vinegar – sometimes with red wine, sometimes with sherry, sometimes with oil stirred and refined. In addition can be given actually everything, which makes the Gourmetherz beat faster. From onion rings and bay leaves, to mustard and juniper berries, to horseradish and carrots, anything goes. Pickled fish can be stored for several weeks and even months. Basic requirement: they are packed in an absolutely airtight container – for example in an EMSA fresh-keeping tin.
Shelf life smoked fish
A few more tips on the subject of "shelf life of smoked fish. The shelf life of smoked fish also depends on how it is stored. In a fresh-keeping container in the refrigerator it remains edible for one to two weeks. If the fish is vacuum-packed and placed in the refrigerator, it will keep for up to six weeks. If you store smoked fish in the freezer, it should still taste good after two months. In any case, it is important that the fish smoked must be just as fresh as the fish prepared in the pan, for example. Whether it is freshly caught or freshly thawed is irrelevant. However, if you notice a strong fishy smell or brownish discolored gills, the fish cannot be saved even by smoking. This also applies to frozen smoked fish, which should be used as soon as possible. If you store smoked fish in the freezer, you can leave it there for up to three months until you should use it. By the way: If you have a very cool cellar room available, you can use this instead of a cooling tank for storing fish. The advantage of this is that the fish have more space and thus neither take on the odor of other substances, nor do their own intense aromas rub off on the other foods.
Whether salmon, eel or trout. Whether tuna, octopus or shrimp. Whether freshly caught or frozen. Whether pickled or smoked. However your seafood tastes best – properly packaged and stored, it will taste best for the longest time in any case.