How can I extend the shelf life of smoked fish at home?

Smoking fish is a complex technological process that significantly changes the initial taste of the product and positively affects the shelf life of its beneficial and nutritional properties. In this case, you still need to know how to store smoked fish, because the period of its safe use in this case is limited by a rather narrow framework.

The recommended indicators are influenced by the time of manufacture of the product, the type of processing, the ability to create the necessary conditions in the refrigerator. If desired, the established framework can be significantly expanded, you just need to use modern tools and technological developments correctly.

The main methods of smoking a food product

Today, it is customary to distinguish three ways of smoking fish, based on the features of heat treatment. It is this factor that has the main effect on the shelf life of the product at home:

Smoked fish

1. Hot smoked. The fiber processing process involves exposure to high temperatures, in the range from 80 to 170ºС. At the same time, the product retains its characteristic texture to the least extent, its taste changes radically.
2. Cold smoked. The temperature of the combustion products affecting the tissue is not more than 40 ° C. The carcass is processed by smoke passing through a very long pipeline, the length of which reduces the physical indicator. This is a very time-consuming and complex process that requires clarity of action at all stages, but the result is considered the best in terms of shelf life.
3. Semi-hot smoking. It is carried out at an average temperature range, which gives the finished product completely unique properties in terms of taste and shelf life.

Regardless of the type of processing, smoked fish should be stored in the refrigerator, but in this case, you will have to spend a lot of effort to provide a suitable environment.

Cold smoked fish

Creation of optimal conditions for smoked product

The shelf life of smoked fish will reach its maximum only if the conditions of the refrigerator compartment are suitable for this:

• Temperature. If this product is hot smoked, then the optimal indicators will be within -2 .. + 2ºС. Cold smoked product will last longer at temperatures from 0 to -5ºС.
• Humidity. It should be set at 90%, regardless of the type of fish processing. If this indicator drops below, the fibers will quickly dry out and lose their so valuable palatability. With extreme humidity in the refrigerator, the product is covered with unpleasant mucus or even mold.
• Ventilation. The room of the refrigerator should sometimes be ventilated. The fish itself is not recommended to be packaged so that air does not pass. This rule does not apply to completely airless vacuum packaging.

Tip: Tracking these indicators will be easier if you place a special thermometer next to the fish. This will allow you to adjust the data if necessary, and not evaluate the correct storage of the product quality.

Recommended storage periods and options for their safe extension

Hot storage fish can be kept in the refrigerator for no more than three days, and only subject to the conditions described above. If you cannot create such an environment, then these insignificant terms are reduced to 24 hours. Cold smoked product will last in the refrigerator much longer - about 8-10 days.This is due to the bactericidal effect of smoke on the fibers of the product.

The achieved degree of conservation even allows a little neglect of the optimal conditions. If the product is placed in a freezer with a temperature of about -5 ° C, then its properties will remain for 2-2.5 months (depending on the type of fish).

Vacuum bag fish

To significantly extend the shelf life of smoked fish, you can use one of the following methods:

• Use the properties of a vacuum. Today, in vacuum containers, food products can be packaged at home. You only need to purchase a special tool. With the correct use of the device and creating an absolutely airless space, smoked fish can be stored for up to three months.
• Use deep freeze. The desired effect, regardless of the type of fiber processing, will be achieved at a temperature of at least -30ºС. Then the shelf life will increase to one month.
• Smoke yourself. If special substances are used in the smoking process, then the timing fish storage slightly increase. But to control this moment is possible only in the case of independent processing of the fibers.

If the above methods are not available due to technical reasons, then the most ordinary foil will help. Even at positive temperature, this technique will extend the shelf life by at least 5-7 days.