Fish Storage and Good Fish Safety Practices for the Home
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Fish storage is important whether you have brought fish home from a great day out on the water or you have simply purchased fish that comes already scaled and gutted, you'll find that storage and fish safety are two very important things that you need to worry about.
Good fish storage in your home is instrumental towards making sure that your fish stays ready to eat and safe to eat, so make sure that you are taking the precautions that you need to keep in mind. It is important to realize that different situations call for different types of care, and by simply keeping a few things in mind that you will be able to ensure that your fish is enjoyable for anyone who might care to eat it.
First, take a look at the rules for fresh fish storage. You will find that by taking fresh fish back home to a refrigerated environment is instrumental towards making sure that it maintains its quality. When you are dealing with fresh fish, remember that the sooner that you eat it, the better it will taste. When you get the fresh fish home, make sure that you remove it from the store wrapping. Then wipe the surface with a damp cloth to remove any debris, and if they fish is whole, you might want to wash it with cool water and then pat it dry.
Then, it should be wrapped in wax paper and then placed in a container that has a air tight-fitting lid. When it comes to fish safety, make sure that you keep it in temperatures that are at most 34-36 degrees Fahrenheit or 1-2 degrees Celsius. If you will not be eating the fish immediately, freeze it as soon as possible
Keep in mind that when it comes to fish safety that storing it frozen is high recommended. You'll find that when you freeze fish, you are not only preparing it for storage, you are also making sure that possible harmful bacteria are being killed off as well as preventing it from spoiling. Make sure that you when you buy fish that you are already starting off with fresh catches and high-quality merchandise; these are the fish that will retain the best flavor and form when you freeze them.
When you are looking to freeze your fish, start by cleaning, washing and wiping down the fish as soon as possible after it has caught. In order to freeze large fish, it is appropriately done in stages. You will take a tray and then dip the fish in ice water before placing it in the freezer. Repeat this several times to maximize the protective layer of ice that it will acquire. Smaller fish are simpler; you can do it in the exact same fashion as you did the larger fish, or you can place them in a pan that you cover with ice water and then freeze. This makes a block of ice that you can simply remove and store.
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When you are looking towards preserving fish fillets or steaks, you'll find that fish storage gets slightly more complex. You can prepare a brine solution that is composed of four cups of water and three tablespoons of pickling salt and then dip the fillets into it for twenty seconds. This can keep the flesh of the fillets firm while making sure that you preserve the natural flavor. If at all possible, wrap the pieces up as separately as possible.
An important part of fish storage is how long it can be done for. Luckily, we can keep fish a great deal longer than ancestors could, but that does not mean that we can keep frozen fish indefinitely. You'll find that when it comes to fish safety that you can keep lean fish for 6 months, while medium fat fish can only be kept for about 4 months. Fish that are rich in fat should only be kept for two months before being thrown away. This is why many people will date the fish that they store in order to make sure that the fish that they thaw out is still good.
Finally, make sure that when you are ready to prepare the fish that you think about how to thaw it. Some processes like poaching, barbecuing in foil or steaming do not require thawing, while frying or broiling most definitely does. In the interests of good fish safety, remember to use different utensils for cooked fish than raw fish, and remembering to keep prepared fish at consistent temperatures if it is being transported.