All the ways to preserve fish

• Fish must be stored at low temperatures, between 0°C and 4°C, in the refrigerator, to avoid the proliferation of bacteria, and must be placed at the bottom, in the coldest part of the refrigerator;
• Before storing fish, it is important to clean it thoroughly, removing the innards and washing the outside well under cold running water;
• Fresh fish can be wrapped in paper towels and placed in a plastic bag. Alternatively, you can use a sealable food container. In any case, it must be tightly closed to prevent any liquid from leaking.
• If you want to keep the fish for a longer period of time, you can freeze it. in freezer. Fresh fish can be frozen at -18°C for about 3-6 months, depending on the variety. It's recommended to use a sealable food bag and remove the air from the bag before freezing;
• Frozen fish can be stored in the freezer for several months. In any case, it's best to consume frozen fish within 3-6 months of freezing to ensure the best quality;
• Fish should be thawed gradually by placing it in the refrigerator for several hours or overnight. Avoid thawing at room temperature, as this can compromise its quality and increase the risk of bacterial contamination.
• Once the package is thawed or opened, the fish It must be consumed immediately, to ensure maximum freshness and food safety.

Then there are longer-term preservation methods, in particular through marinating, smoking the fish, or wet-salting.

• Fish can be preserved by marinating it with a mixture of vinegar, salt, and spices. After cleaning and drying it, place it in a glass container with the marinade mixture and store it in the refrigerator. Marinating can help extend the shelf life of the fish for up to 3-4 days;
• Fish can be preserved cold smoking itThis method is particularly suitable for certain fish species, such as salmon or trout. After cleaning and drying, the fish is placed in a cold smoking chamber for a few hours, until it acquires its characteristic flavor and aroma. Fish smoked It can be stored in the refrigerator for a few days.

Wet-salting fish is a traditional preservation technique that involves immersing it in a salt solution to extend its shelf life. The fish is placed in a container and completely covered with brine, a mixture of water and coarse salt. It is then stored in the refrigerator for a variable period of time, depending on the type and thickness of the slices. After the salting period, the fish is rinsed under cold water to remove excess salt and dried with paper towels. This technique can extend its shelf life by a few days, but it is important to remember that salting does not completely eliminate the risk of bacterial contamination, so it is important to handle salted fish safely and consume it cooked. The duration of wet-salting depends on the type of fish and the thickness of the slices. Generally, it is recommended to salt fish for 24 to 48 hours. However, some types of fish require a longer salting period, up to 72 hours. The latter are usually fish with a high fat content, such as blue fish (sardines, mackerel, anchovies, etc.) and dried fish (cod, stockfish, etc.).