How to keep the anchovy fresh after it is killed, and how long can the fish keep it fresh after it i

Slaughtered in time. This is a crucial step. After returning from fishing, no matter how late or tired you are, you must slaughter the fish and wash them carefully, with the aim of completely removing digestive enzymes and bacteria from the fish and body.

If there are too many fish, at least remove the internal organs of the fish and clean the fish body to prevent the enzymatic effect of digestive enzymes in the fish. Of course, if you bring back live fish, and you have the conditions to raise them alive, that's a different story.

2. Refrigerate. After slaughtering, clean the fish, if you need to eat it the next day or in a short time, it is best to choose to put the fish in the buckle box and then put it in the refrigerator. Refrigeration can keep the fish fresh, while freezing can destroy the nutritional tissues of the fish, making it unfresh, untasty and unnutritious.

Just remove the gutted fish and refrigerate it at 0 degrees for more than 24 hours. Of course, the enzymatic process of unslaughtered wild fish in the refrigerated state is also quite rapid and should be banned. I have developed a unique method, which is to soak the slaughtered and cleaned fish in light salt water and refrigerate it, and eat it within 3-5 days, it is still relatively fresh, and the salt enters the inside of the fish, and the taste of the fish is also very good.

I think it's because the slaughtering and cleaning process removes most of the digestive enzymes and bacteria, and the brackish water can further kill bacteria or stop bacterial activity, so it plays a good role in preserving freshness.

3. Freezing. Fish that have been slaughtered and cleaned, as well as fish that have only been gutted, should not be frozen for more than 1 week. Wild fish that have not yet been slaughtered, even when frozen at low temperatures, cannot completely prevent their enzymatization.

4. Deep-frying. Frying can dehydrate the fish meat to a certain extent and cause damage to residual enzymes and fungi, so it can prolong the freshness time. Deep-fried fish retains 80% freshness within 1 month regardless of whether it is refrigerated or frozen.

However, it should be noted that frying will also cause a certain degree of loss and destruction of the nutrients of the fish.

5. Salt flooding. That is, the fish is slaughtered and processed, and a large amount of salt is added to make salted fish. Salts can effectively prevent the activities of enzymes and fungi, so as to achieve the effect of non-decay, but in terms of preservation, it is not to talk about.

Of course, whether it is live, slaughtered, cleaned, refrigerated, frozen, fried, will destroy the nutrients or freshness of fish to varying degrees, you can choose different preservation methods according to your different conditions, according to scientific theories, to achieve satisfactory preservation results.

If you don't want to eat the fish right away, you have to store it in the right way, otherwise it may cause the fish to spoil and spoil. Use the following four methods to preserve the killed fish so that it will not spoil and taste.

Method 1: Wipe the killed fish with fine salt and marinate it, and put it in the refrigerator for about 6 hours, it will not deteriorate and taste and be more chewy.

Method 2: Immerse the killed fish in about 10% salt water, which can be stored for 3 to 4 days at a temperature of 30 degrees, and will not make the fish spoil and taste.

Method 3: Put the killed fish in hot water at 80 90 degrees, take it out when it is slightly scalded until the appearance is white, wrap it in plastic wrap and refrigerate it after cooling, and it will not deteriorate if it is kept fresh for 24 hours.

Method 4: Evenly coat the fish body and the inside of the fish maw with mustard, then put the fish into a fresh-keeping bag and tie the bag tightly, and refrigerate for about 3 days without spoiling and tasty.

You can cover it with a cloth to moisturize more than putting salt.

It depends. The killed fish is immersed in about 10% salt water, which can be stored for 3-4 days at a temperature of 30 degrees, and will not make the fish spoil and taste; The killed fish is salted and stored in the refrigerator for about 6 hours. Pay attention to wrap it in plastic wrap when refrigerating to avoid flavor transfer.

It depends. The killed fish is immersed in about 10% salt water, which can be stored for 3-4 days at a temperature of 30 degrees, and will not make the fish spoil and taste; The killed fish is salted and stored in the refrigerator for about 6 hours. Pay attention to wrap it in plastic wrap when refrigerating to avoid flavor transfer.

The fish is killed and eaten tomorrow, you can try the following methods to keep it fresh:

1.After the fish is cleaned, it can be stored in the freezer of the refrigerator and taken out when eating.

2.If the ambient temperature is low, you can put it in the refrigerated layer of the refrigerator to keep it fresh.

3.The fish can be soaked in 10% edible salt water for several days.

4.If there is mustard at home, you can use a small amount of mustard to coat the surface of the fish body and the inner cavity of the substance, and then put the fish in a container and seal it, which can be stored for about two or three days.

5.You can put the killed fish into 80-90 degrees of water and immediately take it out, the skin of the fish turns white, and then store it on ice, which can prolong the storage time.

6.The fish can be cut into cookable pieces, put into breathable plastic bags, and then sterilized in steam, so that they can be stored for up to two or three days.

7.If it is a live fish, you can put it in the water and raise it, don't kill it in a hurry, so that you can also eat relatively fresh fish.

These methods are for reference only, and the actual preservation effect may vary depending on the fish species, environmental conditions, handling methods, and other factors. If long-term storage is required, it is advisable to consult a professional or seek a professional preservation solution.

How to keep the fish fresh tomorrow after killing: There are the following 4 points: 1. Except for the internal organs salt water soaking method; 2. Mustard jasmine preservation method; 3. Hot water treatment method; 4. Liquor treatment method.

1. Removing the internal organs in salt water soaking method Without removing scales and washing, the internal organs can be taken out and soaked in 10% silver in salt water. 2. Mustard preservation method Apply mustard to the surface and internal organs of the fish, or evenly sprinkle the mustard around the container, and put the fish and mustard in a closed container. 3. Hot water treatment method After removing the internal organs, put the fish in boiling water at 80 90 degrees, stop for a while and take it out, at this time the fish skin turns white, and then put it on ice for storage.

4. Liquor treatment method: Pry open the mouth of the fresh fish, 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 packed fresh fish and fish body, and then pour an appropriate amount of beer into the fish meat and the inner cavity of the fish to keep it fresh before cooking.

The killed fish is evenly salted and marinated, and it can be stored in the refrigerator for about 6 hours, so that it will not deteriorate and become more flavorful.

The effect of freshness is even more perfect.

The freezer temperature can reach -20, and if the package is well sealed, the taste will not change much; If the closure is not tight, it will be somewhat air-dried, although the taste will be worse, but it will not affect the consumption.

Tips for keeping fresh.

1. Save leafy vegetables.

The most important thing is to retain water while avoiding leaf rot. The easiest way is to use paper, spray some water on the leaves, then wrap it in paper and put it in the refrigerator with the roots down, which can effectively extend the storage time and retain the freshness.

2. Leeks and garlic purchased in winter.

If you can't eat the green vegetables for a while, you can wrap them in fresh Chinese cabbage leaves and put them in a cool place to keep them fresh for several days.

3. As long as the lettuce is left for a period of time, it will gradually become soft and discolored, you can remove the cabbage sum, then stuff the moist paper towel into the cabbage sum to let the lettuce absorb water, wait until the paper towel is dry, take it out, and then put the lettuce into a fresh-keeping bag for refrigeration.

4. Garlic, green onions, ginger, and chili peppers are mostly condiments, and it is best to keep them in their original appearance when preserved. Garlic can be stored in a similar way to onions, by placing it in a mesh bag and hanging it in a cool, ventilated place indoors or in a special ceramic jar with air holes. The ginger is divided into old ginger and young ginger, old ginger is not suitable for refrigeration preservation, can be placed in a ventilated place and sandy soil, and the tender ginger should be wrapped in plastic wrap and placed in the refrigerator for preservation.

First, seal the fish in plastic wrap or a direct plastic bag, then put a layer of absorbent paper or newspaper on the bottom of the refrigerator cabinet, and then put the fish in the refrigerator. This practice lasts for two or three days even in the hot summer months without loss of water and nutrients. If you leave it frozen, it will last longer, but the flavor may be lost.

There are many benefits to eating fish. Because of this, fish is loved by people and is a common delicacy on the table. However, it is important to remember that when storing fish from the freezer, the internal organs of the fish should be removed before freezing.

Live fish preservation method 1: There is a line of life and death behind the nerves in the eyes of the fish, and after the fish leaves the water, the line of life and death will die immediately, and the fish will die. When the bought live fish is not eaten temporarily, wet paper can be attached to the eyes of the live fish, which can make the fish continue to live for 3 to 5 hours after leaving the water.

Live fish preservation method 2. Live Fish Freezing: 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.

Killing fish preservation method 3 - soaking method in brine except for internal organs: 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.

1. Put the fish in a basin and pour in water. 2. Clean the fish (clean the fish maw first). 3. Clean the body and gills of the fish.

4. After washing, wash the fish with running water. 5. After cleaning, rub salt on your hands, and evenly spread the salt on the fish with your hands. 6. Wrap the processed fish in plastic wrap and keep it fresh in the refrigerator.

I usually store this kind of aquatic product after it is cleaned, find a bag that does not leak, fill it with water and put it in the refrigerator, and it is still quite fresh after it is wrapped in ice.

Wipe dry. Wrap in plastic wrap. Put in the refrigerator.

If the time is relatively short, you can put the refrigerator fresh-keeping layer or take some ice cubes and put it in the basin containing the fish, which can play a role in preserving, if you do not eat it for more than 6 hours, it is best to put it in the freezer layer of the refrigerator, otherwise it is easy to deteriorate.

Except for the internal organs of the brine soaking method: without washing, without scraping the scales, the internal organs of the fish can be hollowed out and soaked in 10% salt water, which can be stored for several days without deterioration.

1. After the short-term fresh fish is killed, wash the internal organs with some blood and water to prevent them from being eaten in the refrigerator within 48 hours, and the freshness does not change too much.

2. Go directly into the freezer, and keep it for about a week, but you can't stew or steam it, it is recommended to braised fish or dry braised fish.

3. Wipe the killed fish with fine salt and marinate it, and store it in the refrigerator for about 6 hours, it will not deteriorate and taste and be more chewy.

4. Immerse the killed fish in about 10% salt water, and it can be stored for 3 4 days at a temperature of 30 degrees, and the fish will not deteriorate and taste.

5. Put the killed fish in hot water at 80 to 90 degrees, take it out when it is slightly scalded until the appearance is white, wrap it in plastic wrap and refrigerate it after cooling, and it will not deteriorate if it is kept fresh for 24 hours.

6. Evenly coat the inside of the fish body and fish maw with mustard, then put the fish into a fresh-keeping bag and tie the bag tightly, and refrigerate for about 3 days without spoiling and tasting.

Isolate the air. There are many ways to do this. If you want to eat it in a short time, you can coat the fresh fish with vinegar and put it in a plastic bag, tie your mouth, and keep it fresh in the freezer at zero degrees. Fresh fish eaten for half a day can be stored in this way.

If long-term storage is required, it is very necessary to vacuum it into the freshness layer of the refrigerator, or even the freezing layer. It can be stored for a long time without losing its freshness.

Long-term storage. Must be kept in the freezer layer of the refrigerator. Of course, the sooner the better.

If there is a large number of warehouses, it can be frozen with liquid nitrogen, which can be quick-frozen without causing any loss to food preservation. Many offshore operating companies abroad have adopted this model, and their seafood preservation technology is relatively advanced.

How to keep the killed fish fresh, let me tell you, the killed fish is wrapped in plastic wrap and put in the freezer of the refrigerator, and the deep refrigeration is generally said to be a month or two months, and there is no problem at all.

When it's time to eat, take it out and slowly melt it in cold water, so that it tastes similar to fresh, and this is how fish is usually treated.

How to keep fresh fish after killing:

1. If you don't eat the live fish you bought for the time being, stick wet paper on the fish's eyes, which can make the fish last for about 4 hours after leaving the water.

2. Put the live fish directly into the freezer of the refrigerator and freeze it, and after taking it out and thawing, the meat quality of the fish is similar to that of the live fish.

3Do not wash the fish and scrape the scales. Directly hollowing out the internal organs and putting them in 10:1 salt water can keep them for several days without spoiling.

4Apply an appropriate amount of mustard to the fish body and the treated inner cavity, and then put the fish in an airtight container for 3 days.

5After removing the internal organs of the fish, put the fish in the hot water (about 80°C), put it in the hot water for 2 seconds, take it out, and store it on ice, which can save twice as long as the fish that has not been treated with hot water.

6. After washing the fish, cut it into the desired shape, put it in a breathable plastic bag, and then put the whole bag of fish in the steam to sterilize and sterilize, which can be stored for 3 days.