If you love salmon, how can you store it better if you buy more?

1. Ice preservation: As soon as the salmon is caught, it needs to be pre-treated, generally the internal organs of the salmon are removed, and then buried in the ice, packed in foam boxes, and transported to various sales points. 2. Low-temperature quick-freezing preservation

Another way to preserve salmon is to freeze the salmon at low temperatures, which is broken down and frozen to ensure the quality of the salmon. 3. Vacuum preservation: Another way is to refrigerate or freeze after vacuuming, which is a preservation method to isolate oxygen and bacteria and prevent salmon from being parasitic by bacteria and oxidation of oxygen.

Salmon: Salmon of the family Salmonidae, one of the common edible fish. Salmon is a anadromous migratory fish with flat sides, raised back, sharp teeth, small scales, silvery-gray, and orange stripes during spawning.

It is mainly distributed in the waters at the junction of the Atlantic Ocean, the Pacific Ocean and the Arctic Ocean. Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and cholesterol. Salmon also contains a substance called astaxanthin, which is a very powerful antioxidant.

Salmon contains unsaturated fatty acids, which can lower blood lipids and cholesterol, prevent cardiovascular and cerebrovascular diseases, enhance the development of retina and cerebral nervous system, strengthen the brain, protect eye health, and prevent vision loss; Contains astaxanthin, which has a strong antioxidant effect, can scavenge free radicals, prevent aging, delay aging, and beautify the skin; In addition, eating salmon can also supplement calcium, promote bone growth and development, and have a certain prevention and treatment effect on a variety of chronic diseases, such as diabetes.

If you can eat it in a short time, you can wrap the fish in kitchen paper and then wrap it in plastic wrap, which will prevent the loss of water from the fish and prevent the surface of the fish from sticky, if you can't finish it, then you can wrap it in plastic wrap and freeze it, then thaw it in the refrigerator and eat it.

If you love salmon, how can you store it better if you buy more? Place the salmon in the crisper. It's better to put it this way with ice cubes. But don't. Freeze. The effect of moving. The meat is not fresh and tender.

It's best to eat as much as you want, so that you can ensure that it is fresh, and if it is really a lot, you can freeze it.

What are the ways to preserve salmon?

There are two ways to keep salmon fresh, one is fresh and the other is frozen.

Keep the salmon at a temperature of 0-5 degrees Celsius, and spread the salmon slices on ice so that they are tender when you eat them.

If you don't eat it on the same day, you have to put it in the freezer, and the freezing temperature should be controlled to be below -17 degrees Celsius. When you want to eat it, take it out of the freezer and put it in the refrigerator to thaw it slowly, so as to avoid bacteria and rotting meat during the thawing process.

Salmon can be refrigerated or frozen.

1. Refrigerate in the refrigerator, if it is salmon that we can't eat at one time, we need to store it in time if we are worried about spoilage and bacterial growth. One way to store salmon in the refrigerator is to keep it at a temperature of 4-24 degrees Celsius, and the storage time is about 2-3 days, and then it can be eaten again. However, it should be noted that when refrigerating, wrap the salmon in plastic wrap and then store it, so that it is not easy to grow bacteria.

2. Cryopreservation. There are two ways to preserve salmon in the refrigerator, the above one is refrigerated, if you want to eat it after a while, and keep it for a longer time, then you need to keep the salmon in the freezer. In this way, we can eat salmon after 1 month, which is suitable, and the process of salmon preservation will definitely lead to water loss, so the shelf life should not exceed 1 month.

Salmon preservation methods include refrigerator cryopreservation, preservation film preservation, foam box preservation, freezer preservation, direct plastic preservation, pickling method preservation, and outdoor freezing preservation.

1. Refrigerate and store

Salmon bought from supermarkets and shopping malls is generally stored at a temperature of 3-5 degrees Celsius, and if the salmon bought home is processed sashimi, it can be directly put in the refrigerator for refrigeration; If it's a chunk, prepare it for pan-fried salmon or fillets the next day, or you can store it in the freezer of the refrigerator.

2. Preservation film preservation

We will notice that salmon bought in malls and supermarkets, especially salmon sashimi, is wrapped in a preservation film. So when we buy it home, if we can't eat it that day, it is recommended that you wrap the remaining salmon in a preservation film and put it in the refrigerator to refrigerate, and the temperature is set at 3-5 degrees Celsius.

3. Foam box preservation

Nowadays, many seafood markets use foam boxes to preserve seafood, and put ice cubes in the boxes, which is a great way to carry and send to friends and family. We can also use this method to preserve salmon at home, put absorbent paper or waste newspaper under the box, wrap the frozen ice cubes in cloth or gauze, and do not put the ice cubes directly on the fish, so that it can be stored for 2-3 days without problems.

4. Freezer for cryopreservation

It's also a good idea to buy salmon from the supermarket or mall and keep it in the freezer directly. If you buy a whole fish, it's best to cut it when you get home, divide it according to the amount you eat at a time, and put it in the freezer. The night before you are ready to eat, put the salmon in the refrigerator and thaw it slowly, never with hot water.

5. Direct plastic packaging and preservation

Salmon bought from the mall or supermarket, if it is a whole piece, it should be cut, go to the supermarket to plastic it, if there is a plastic molding machine at home, you can mold it yourself; If you buy sashimi or fish pieces, you can directly seal and store them. Plasticized salmon can be stored in the refrigerator for 2-3 days. If you can't eat it right away, you can store it in the freezer and have no problem with dissipation for 2-3 months.

6. Preservation by pickling method

You may be familiar with marinated duck eggs, marinated goose eggs, and marinated meat, but in fact, marinated salmon is also a good way to preserve it. If the salmon bought from the mall or supermarket is whole and cannot be eaten immediately, you can use the edible salt at home to spread evenly on the skin.

If your taste is relatively light, marinate for 1 week and you can eat it; If you have a strong taste, you can marinate for more than 2 weeks. Digging can be eaten steamed in pieces or boiled.

7. Outdoor cryopreservation

If the salmon bought back from the mall or supermarket is frozen, if it is in the north, it is very easy to do, you can put it outdoors without unboxing, but you must pay attention to the weather forecast, if the outdoor temperature is above -5 degrees Celsius, you will immediately put the fish in the freezer, and you can store it whole or cut as needed. Frozen salmon should never be used as sashimi, and should only be fried or braised in a braised manner.

Salmon can be kept fresh at 0-4 degrees Celsius, and the whole fish is stored with ice cubes for better results! The temperature fluctuation of the freezer should not be too large. For freezing, it must be below -18 degrees Celsius, and if possible, -35-40 degrees Celsius. Works better for salmon!

It can be eaten raw for two days, and it can not be frozen for more than three months.

1. Refrigerate and store. Nowadays, most families have refrigerators, and it is the main way to keep food fresh without using the refrigerator. Then the salmon that has been made or not cooked can be wrapped in a plastic bag and stored in the refrigerator for a short time, paying attention to wrapping the salmon in a plastic bag or a plastic box to reduce the breeding of some bacteria and the oxidation of oxygen.

2. Cryopreservation. In addition to storing it outside the refrigerator, it can also be stored by freezing. If there is too much salmon that you haven't eaten, you can try to divide the salmon into a single amount that can be eaten, and then pack the salmon in a plastic bag, put it in the freezer compartment of the refrigerator, and be careful not to freeze it all in one bag, so that the salmon is not easy to divide into pieces and not to continue cooking.

3. Cook and preserve. It's also a good idea to cook salmon and preserve it for a longer time. So if it is salmon that has been thawed for a period of time, you can cook the salmon and then store it in the refrigerator, which can kill the bacteria on the surface of the salmon and extend the shelf life, such as frying or cooking the salmon, and then choose to put it in the refrigerator or freeze it according to the length of storage time.

Salmon can be frozen and preserved. If you choose to freeze Zihu, it can usually be stored for about half a month, which can effectively inhibit the reproduction of bacteria in a frozen environment. However, try not to freeze salmon for a long time in life, because some bacteria may grow in the process of long-term freezing, which will affect the meat quality and nutrients of salmon to varying degrees.

In addition, it is also necessary to pay attention to the salmon that is frozen and suspicious, and try not to eat it raw.

Introduction to Salmon:Salmon, also known as salmon, salmon, and salmon, belongs to the class of bony fishes, salmoniformes, and salmon, mainly distributed in the waters at the junction of the Atlantic Ocean, the Pacific Ocean and the Arctic Ocean. Studies have shown that both tuna and salmon are delicious, nutritious, and rich in bioactive substances such as EPA and DHA.

There are more than 30 commercially valuable species of salmon, the most common of which are two species of trout (salmon trout, golden trout) and four species of salmon (Pacific salmon, Atlantic salmon, Arctic whitespot salmon, coho salmon).