Preserved fish, a kind of cured and air-dried fish product, is loved by people for its unique flavor and storage resistance. If you are planning to buy or make preserved fish, it is crucial to know the correct preservation method, which will directly affect the quality and safety of preserved fish for consumption.

Refrigerator preservation: ideal for short-term storage

For short-term storage (1-2 weeks), refrigerator freezer is undoubtedly the ideal home for preserved fish. The refrigerated environment can effectively inhibit the growth of bacteria and microorganisms and slow down the deterioration of preserved fish.

The specific method is also very simple, the preserved fish with plastic wrap or plastic bag wrapped tightly, placed in the refrigerator freezer can be. It is important to note that it is best to place the fish near the back of the freezer, where the temperature is lower and the freshness is better.

Storing at room temperature: a compromise for a limited time

If space is limited in the fridge, or if you can't keep the fish cold for a short time, then room temperature storage can be a compromise. This method is only suitable for a shorter period of time (2-3 days) and requires certain environmental conditions.

Precious fish should be stored in a cool and ventilated place away from direct sunlight. Make sure the storage environment is dry with low humidity so that the preserved fish will not deteriorate after absorbing moisture. You can hang the preserved fish or place it on a well-ventilated shelf to promote air circulation.

Other long-lasting storage methods: exploring the wisdom of tradition

Besides refrigerator and room temperature storage, traditional preservation methods can also keep preserved fish in good condition for a longer period of time. Among them, the most common are the following:

Ventilation and air-drying: Hanging preserved fish in a well-ventilated, cool place and drying it naturally can effectively remove excess moisture and inhibit bacterial growth. This method is suitable for long-term storage (3-6 months).

Salting storage: Coat the preserved fish with thick coarse salt, put it into a ceramic altar or glass jar, and keep it sealed. Salt has moisture-absorbing and antiseptic properties, which can extend the shelf life of preserved fish. This method is suitable for longer storage (6-12 months).

Vacuum Packing: Vacuuming and sealing the preserved fish with a vacuum packaging machine can block air and moisture, effectively inhibiting the growth of microorganisms and bacteria. Vacuum-packed preserved fish can be stored for up to 1 year or more.

Practical storage suggestions:

Select fresh ingredients: fresh fish is the key to making good quality preserved fish, choose fresh fish with firm flesh and no odor.

Curing in place: the curing process is a key step in the production of preserved fish, to ensure that the fish meat fully absorbs the salt, to achieve the purpose of anti-corrosion.

Air-drying thoroughly: air-drying is the key to preserving preserved fish, to ensure that the surface of the fish is completely dry and to avoid water residue.

Regular inspection: Check the preserved fish regularly during storage, if there is any mold, discoloration or strange smell, please discard it immediately.

Attention to insect prevention: preserved fish is easy to attract insect pests, attention should be paid to insect prevention when storing, you can put insect repellents such as peppercorns or garlic in the storage container.

With scientific storage methods, preserved fish can maintain its unique flavor and quality for a long time, allowing you to enjoy this delicious dish at any time.