How to keep fish fresh, how to keep fish fresh for a long time

What are the tips for keeping fish fresh?

As the saying goes, "Fish can't live without water", so how can a fish bought from the market stay fresh if it leaves the water? This is a very real problem.

1. Blindfold method: When buying fish, soak a piece of tissue paper with water, blindfold the fish's eyes, put it in a plastic bag, and do not have to fill it with water in a plastic bag, so that after 10-20 minutes, or even 1 hour, the fish will not die.

2. Liquor preservation method: use 1 cotton ball, dip it in liquor, stuff it into the mouth of the fish, do not use water, as long as you cover it with a wet towel, you will not die for a few hours. Because liquor contains ethanol, through the absorption of gills, it enters the body of the fish, which can play an anesthetic role.

However, in terms of specific practices, two points should be noted: first, the liquor used must be above 50 degrees to enhance the anesthetic ability. Second, after arriving at the destination, the cotton ball dipped in white wine should be taken out of the fish's mouth immediately, so as not to get the fish drunk to death for too long, generally 2-3 hours is appropriate.

3. Low temperature preservation method: Sometimes, if you buy too much fish and can't eat it for a while, you can use low temperature preservation method. Just wash the fish, put it in a plastic bag or place it on a plastic tray, put it in the freezer and freeze it, and then move it to the cold room.

According to the different heat preservation and shelf life, low temperature preservation can be divided into 3 types:

The first is cooling and preservation: the temperature is around 0. The second is micro-frozen preservation:

The temperature is between -1 and -5, which makes the moisture on the body partially frozen. The third is freezing preservation: first put it at a low temperature below -25, and then at a temperature below -18, which can be kept fresh for a long time.

4. Salt water preservation method: If there is no refrigerator, you can put live fish or fresh fish into the brine first, after 10-15 minutes, which can inhibit the growth of bacteria, generally at a temperature of about 30, the preservation time can be extended for a few days, and it will not deteriorate and rot.

Wash the fish carefully, especially to remove the internal organs and gills, put it on a plate, cover it with plastic wrap, and put it in the refrigerator micro-freezer room for short-term freshness, but no matter how good the preservation is, it is different from the taste of fish that is killed alive and burned.

One trick is to stick wet paper on the fish's eyes.

Put the shark and keep the fish moving, and it will be fresh.

How can fish stay fresh for a long time:

The fresh fish bought back is washed with clean water to clean the black markings on the fish. The washed fish is white and clean.

Drain in a basket, put it in a container, add an appropriate amount of salt, spread evenly on the fish, and marinate for three minutes.

Athletic ability:

The appendages of fish are fins, which are locomotor organs for swimming and maintaining body balance. The fin is composed of a branched fin basal bone and a fin bar, and the fin bar is divided into two types, one is the angular fin bar, which is not segmented or branched, and occurs from the epidermis and is found in cartilaginous fishes; The other is the scaly fin or bony fin bar, which is derived from the scales and is segmented, branched or unbranched, and is found in bony fishes, and the fins are connected by thin fins.

There are two types of bony fin spines, which are formed by the deformation of a kind of fin spine, which is a hard spine that is neither branched nor segmented, and is possessed by higher fish.

First of all, wash the surface of the fish with clean water to remove mucus and other dirt to reduce bacterial infection. The gills, scales and internal organs are then removed, washed and ready to cook. If you don't eat it on the same day after purchase, if you eat it within 3 days, clean it, wipe it dry, put it with a little salt, and put it in the refrigerator.

If it is to be stored for a long time, the fish carcass can be wrapped in newspaper or plastic bags and frozen in the freezer after it has been processed.

1. Survival method. Put a few drops of liquor in the mouth of the live fish, place the fish basin in a dark place, and cover it with a breathable lid or a layer of damp cloth, and the fish can live for 3-4 more days.

2. Refrigeration method. After removing the internal organs of the fish, wash the fish and discharge it in the refrigerator, it is advisable to minus 3-5, which can maintain the umami taste of the fish for 20 days.

3. Frying and frying methods. Remove the internal organs of the fish in time, wash and drain it, fry it in hot oil or hot oil until it is golden and semi-finished product, put it in a cool and ventilated place, it can be stored for 23 days in summer and 5-10 days in autumn.

4. Air-drying method. The less water a fish contains, the more difficult it is for microorganisms to grow. The fish is gutted, washed and drained, placed in a bamboo basket or tied with a rope, and hung in a cool and ventilated place to dry, which can be stored for a long time.

5. Salting. Remove the internal organs of the fish, rub the fish body with salt, put it in a cool and ventilated place, and the more thoroughly it is salted, the longer it will be stored. But the original taste of the fish has changed.

What are the tips for keeping fish fresh.

Find a large cola bottle and fill half a bottle of water, seal the bottle mouth and shake it quickly, so that a large amount of gas will be generated, the gas will be integrated into the water, pour the water into the fish basin, the basin will be filled with sufficient oxygen, the dying fish will breathe enough oxygen and will be alive, when the fish turns white again, as long as some water is poured out of the basin, change the water again with the above method, the fish will soon be active.

What are the tips for preserving fish?

1.Store the fish in the refrigerator to keep it fresh. After buying the fish, the scales, gills and internal organs should be removed in time, and then wrapped tightly in a cloth bag or plastic bag.

If you have consumed it recently, you can put it in the refrigerator, and if you want to store it for a long time, you should put it in the freezer compartment of the refrigerator. When storing fish in the refrigerator, the shelf life is generally less than 4 months, and after a long time, although it will not rot, its umami will gradually decrease.

2.Soak in hot water and hide the fresh fish. First, put the fish in 88 hot water and soak for 2 seconds so that the bacteria and other yeasts are killed. Once the surface of the fish has turned white, store it on ice. In this way, the fish can be stored for 2 times longer.

3.Keep the fish fresh with mustard. Wasabi is not only a condiment, but also a preservative for fish.

After mixing the mustard with water, put it into a small dish, put it in a closed container with fresh meat and fish, and put it at general room temperature, and the fresh meat and fresh fish can be stored for 4 days without smelling.

1.Put an appropriate amount of liquor into the mouth of the fish, and then put it in a ventilated and cool place; 2.Remove the internal organs of the fish and put it in boiling water, then cook the fish until it changes color, remove it and freeze it in the refrigerator.

You can wrap it in plastic wrap and freeze it in the fridge, but don't let it take too long, or it won't be fresh.

How to keep the fish fresh, wipe it, and keep the fish fresh!

Summary. Hello dear, it is a pleasure to serve you <>

How do you preserve fish for its freshest time? Answer: Live fish freezing method: Fish is frozen directly in the refrigerator or freezer. When ready to eat, take out and thaw, and the fish is as fresh as a live fish.

How do you preserve fish for its freshest time?

Hello dear, it is a pleasure to serve your brother <>

How do you preserve fish for its freshest time? Answer: Live fish freezing method: Fish is frozen in the refrigerator or freezer. When the chain is taken out and thawed when it is ready to be eaten, the fish is as fresh as a live fish.

I also found other methods for you: 1. Except for the internal organs, salt water immersion method: the internal organs of the fish can be hollowed out without washing and scraping the scales, and soaked in 10% salt water, which can be stored for several days without deterioration. 2. Mustard preservation method:

Take an appropriate amount of mustard and apply it to the surface and inner cavity of the fish (disemboweled), or evenly sprinkle it around the container containing the fish, and then guess that the fish and mustard are placed in a closed container, which can be stored for 3 days without deterioration. 3. Hot water treatment method: after removing the internal organs of the fresh fish, put it into the hot water (80-90 degrees) that will be turned on, and take it out after a short stop, at this time, the appearance of the fresh fish has turned white, and then put it on ice for storage, which can be doubled than the preservation time of the fresh fish that has not been treated with hot water.

4. Steam treatment method: wash the fresh fish Qingkai Zhaoyuan, cut it into a shape suitable for cooking, and put it into a plastic bag with air permeability. After the whole bag of fish is sterilized and sterilized in hot steam, it can be kept fresh for 2-3 days.

5. Liquor treatment method: pry the fresh fish mouth open, drip the liquor into the mouth, and put it in a cool and ventilated place to prevent spoilage. Cut a few knife flowers on the body of the fresh fish, and then pour an appropriate amount of beer into the fish meat and the inner cavity of the fish, which can be kept fresh before cooking.

1. Survival method.

Put a few drops of white wine in the mouth of a live fish, place the fish pot in a dark place, and cover it with a breathable lid or a warm cloth, and the fish can live for an extra day.

2. Refrigeration method.

After removing the internal organs of the fish, wash it and put it in the refrigerator, it is advisable to -3 5, which can maintain the umami taste of the fish for 20 days. You can also smear it with a pinch of salt, wrap it in newspaper or plastic bag, and put it in the freezer to freeze it.

3. Frying and frying methods.

Remove the internal organs of the fish in time, wash and drain it, fry it in hot oil or hot oil until it is golden brown semi-finished product, put it in a cool and ventilated place, and store it for 2 to 3 days in summer. Autumn can be stored for 5-10 days.

Fourth, the air-drying method.

The less water a fish contains, the more difficult it is for microorganisms to grow. The fish is gutted, washed and drained, placed in a bamboo basket or tied with a rope, and hung in a cool and ventilated place to dry, which can be stored for a long time.

Fifth, salt wax method.

Remove the internal organs of the fish, rub the fish body with salt, hang it in a cool and ventilated place, and store it for longer with more fat. But the original taste of the fish has changed.

6. Immersion method of alcohol and fatty acid vinegar solution.

100 kg of fillets are placed in a solution of 0 5 50 liters of vinegar, 15 grams of glycerol vinegar and 5 grams of alcohol, soaked for 18 24 hours and then encapsulated in a plastic bag and can be stored at room temperature for 3 months.

7. Gas preservation method.

Place the freshly caught fish in a polyethylene bag filled with 21% oxygen, 19% nitrogen and 60% carbon dioxide, then seal the bag and place it in a room with a slightly higher temperature of 0. After a month of storage, the shape and taste of the fish remain basically unchanged.

8. Acetic acid pot solution impregnation method.

Fresh fish can be stored by immersing it in seawater containing an appropriate amount of uranium acetate or brine containing 3% to 5%, or it can be frozen or dried after maceration, and will not deteriorate for a longer period of time.

9. Heat treatment method.

Soak the fresh fish in 88 hot water for 2 seconds, so that the surface of the fish body turns white, and then store the fish in ice, and the fish after this heat treatment is stored at room temperature of 15 20, which can be kept for 5 days without deterioration.

10. Electric shock method.

When a voltage of 5000 volts per kilogram of live fish is applied for 30 seconds, and then oxygen is breathed for 5 minutes, the fish enters a state of suspended animation, in which the fish almost do not need to consume oxygen, survive up to 1 4 weeks, and can be transported over long distances. When transporting, it can be stored and transported in the proportion of half of the fish and water.

Prepare the ingredients to be used: fish to be preserved, 3 grams of salt, appropriate amount of Sichuan pepper, appropriate amount of plastic wrap.

Specific method: clean the fish that needs to be kept, remove the gills, fish scales, and fish internal organs, and then clean it, absorb the surface moisture of the fish with kitchen paper, evenly coat the salt and peppercorns on the fish, apply it repeatedly, don't forget to coat the inside of the fish belly, and then wrap the fish with plastic wrap, it is best not to have a place to contact the outside world.

Then put it in the refrigerator, refrigerate it if you can eat it in the next few days, and freeze it if you don't eat it, so that when you take it out and eat it again, the fish is still very fresh, and after salting with salt and peppercorns, the fish meat is more flavorful, no matter how it is cooked, it is particularly delicious.

Of course, the frozen fish is not indefinite, and the frozen fish can generally be stored for 3 months, and it is recommended not to eat it when it exceeds this point. The principle of preserving fish in this way is to use the principle of salt and pepper sterilization, pepper can not only remove the smell but also make the fish more flavorful, now we have learned it, do not put it directly in the refrigerator when preserving the fish in the future, add this step, and eat it very fresh at any time.

First, the method of keeping live fish fresh.

1. Wet paper on the fisheye.

There is a life and death gland behind the optic nerve in the fish's eye, and once the fish is out of water, the life and death glands will break down, and the fish will soon die. Sticking a piece of paper soaked in water on the fish's eyes can effectively prevent the fracture of the life and death glands, so that the fish can live for 3-5 hours more after leaving the water, which plays a role in keeping the fish alive and fresh.

2；Put it in a container.

Put the purchased live fish in a container with cold water, let the fish lie sideways in the container for a period of time, and then put it in the refrigerator of the freezer for preservation. This method will allow the fish to die slowly, but after low temperature treatment, the fish will not spoil easily, and as long as it is cooked in time, it will not affect the taste.

Second, the liquor preservation method.

Use a cotton ball, dip it in white wine, stuff it into the mouth of the fish, do not use water, just cover it with a wet towel, and it will not die for a few hours. Because the liquor contains ethanol, through the absorption of the gills, it can enter the mermaid's body, which can probably play an anesthetic role.

However, in terms of specific practices, we should pay attention to two points. First, the liquor used must be above 50 degrees to enhance anesthetic ability. Second, after arriving at the destination, the cotton ball dipped in white wine should be taken out of the fish's mouth immediately, so as not to get the fish drunk to death for too long, generally two or three hours is appropriate.

Third, low-temperature preservation method.

This method is relatively simple and crude, which is to put the fish directly in the freezer and refrigerate. When needed, take the fish out of the refrigerator and thaw it so that it is as fresh as a live fish.

Fourth, salt water preservation method.

If you don't have a refrigerator, don't wash and remove the scales with water, you can first hollow out the internal organs of the live fish, and then soak them in salt water with a concentration of 1:10, generally at a temperature of about 30 degrees, which can also extend the freshness of the fish for a few days.