Sold in stores in several versions. Fresh fish can be sold fresh or frozen. However, herring is often bought salted. In this case, fish can be sold in special barrels, containers and other containers. Keep the herring is not difficult. The key role in this case is the presence of brine or its absence.

But at the moment, the rules introduced by the European Community and the governments of the Baltic States seem to have improved the situation. He picked it up in five hours, and then again threw her a shorter trawl. In the mornings on Monday morning, he was connected to the processing plant of Paul Mattson here, in Ellos, 40 miles north of Gothenburg, in a section of a granite, highly retreating coastline very similar to Maine. Having seized a 9-inch rubber hose waiting for him in the dock, he loaded it into the hold, turned on the pumps, and soon the plant was hit by 30 tons of herring, as well as chilled sea water holding the fish in a cold state.

Nuances of herring storage:

  • if the herring is fresh, then the method of storage is determined by the type in which it was purchased (the frozen fish should be thawed and cooked or immediately placed in a freezer, the chilled herring can be stored in the refrigerator for a while until a decision is made about its future use);
  • most often fresh herring, buy for further salting (brine allows not only to change the taste characteristics of fish, but also prolongs the period of its storage);
  • to extend the shelf life of herring irrespective of the method of its further preparation, using a universal brine based on water and salt (the brine must completely cover the fish, you can use a simulated press in the form of a plate);
  • if you cut fresh herring, place it in glass jars and fill it with vegetable oil, the storage period will last for several days;
  • store fresh herring only in the refrigerator (to store fish in the open state is not recommended, otherwise it will absorb foreign smells and spoil the taste of other products);
  • if the herring was bought salted, and the fish was sold from the barrels, then the onion and vegetable oil will extend the shelf life of the herring;
  • if the herring was purchased fresh, and then placed in a self-made brine, then the shelf life will be the maximum (in this case, the taste of the fish will be preserved almost for 20-25 days from the moment of placing in brine);
  • for long-term storage only fresh herring with an elastic surface is suitable (if pressing a finger with a finger, a dent remains, then this herring is not worth, not only to store but also to buy);
  • if the herring smell has changed and become unpleasant, then it should be discarded from further storage (spoiled fish can neither be stored nor consumed);
  • after the fresh herring is thawed, it can be cooked in any way (boil, fry, salt and perform other types of treatment);
  • keep the juiciness of fresh herring with a large salt (fine salt can quickly absorb and make the herring too salty, and large can be easily removed in the surface of the fish);
  • if fresh fish is bought several varieties, then it should be stored separately from each other (to place different types of fish in one container or even in close contact with each other can not in any case);
  • if a plaque-like coating appeared on the surface of the herring, the fish is spoiled and must be disposed of (a rusty coating is a sign of fat oxidation, which is rich in herring);
  • recommendations for freezing of salted herring should be done with caution (salted fish, as a rule, do not freeze, and after such experiment taste of products located in the freezer with herring and herself can be broken).

In determining the method and shelf life of herring, the degree of its fat content plays a special role. Fish of this variety can be quite fatty if caught at a certain time of the year. Fat reduces shelf life. In the frozen form, fatty herring is kept less. In 2 months its taste will begin to change and become bitter.

There shiny stainless steel machines sort the fish to size, culling the imperfect and sending them to a fish processing plant. Those who survive go to six lines of filleting. Several fillets are delivered fresh, or directly to Gothenburg, to be sold at the famous fish market of the city, known as the Fish Temple because of its odd Gothic design or elsewhere. But most of them go to plastic barrels, filled with etching salt solution.

After they were filled, the barrels get to the warehouses laid in the cliff behind the plant. They stay for up to a year, ripening like barrels of wine or brandy. The customer determines the time and composition of the brine in each batch. They add sauces or flavors. An example of managing e-mail settings. . This is a simple dish, mostly garlic potatoes, cooked with chopped onions and anchovies. Anchovies, which Swedes use, do not contain anchovies, but tiny herrings marinated with sugar and sandalwood.

How much and where you can store herring

Fresh can be stored in the refrigerator on average two days. If you use brine or vegetable oil, then this period will last up to 10 days. If the herring is salted and purchased from barrels, then after extracting it from the brine, the fish will also remain fresh for only 2 days.

In the frozen state, the herring can be stored for an average of 6 months. During this period, the fish will not change either flavor properties or structure. Repeated freezing or sudden changes in temperature should be avoided. You can freeze only gutted fish.

Standard anchovies are too salty. Various smoked and pickled herrings pretend to be proud of the place on the buffet, a traditional Swedish buffet that occupies one end of the table and is eaten first. Modern life was hard for a buffet, which in its most generous can contain 60 or more items.

Much more often today there is a plate in the form of the first dish - tidbits from three to six kinds of herring, almost always accompanied by crusty bread or brown bread flavored with molasses or malt. Made on 40-pound wheels in a remote province northeast of Stockholm, for which it is named, it is aged for 11 months.

Salted herring can be stored not only in the refrigerator, but in any cool place. The main nuances are the exclusion of exposure to light and direct sunlight, the presence of a sufficient amount of oxygen and low air humidity. Cellars and cellars are also suitable for storage of salted herring for 20-25 days.

The best comes from the village of Burtask. It is working; Perhaps the sharpness of cheese provides a counterpoint to the wealth of herring. Two presentations seemed exceptional for my wife, Betsy and me, when we were walking through herring all over Sweden last summer. He came to the table with warm, sprinkled onions and finely chopped red onions. It got a kettle of brown oil for dipping.

Norrlands can be, but not with food and drinks, and the obligatory aquavit was a wittyly anthropomorphic mini-karafa called grandmother. We stopped for less, but still wonderful. The herring came in beautiful black iron pots laid on the ice, and the spread included not only pickled herring in horseradish and sour cream, but also soft roasted strumming. Both were new to us and delightful. Mustard sauce  was better than most, oiled diced dill.

Any fish, including herring - a perishable product. On how and how much herring is stored in the refrigerator, depends on its taste and beneficial features.

In herring a large number of  necessary for human vitamins (D, B12, E) and trace elements (phosphorus, selenium). In addition, it contains organic acids that slow the aging of cells.

Correct thawing of salted fish

Anderson, beloved Gothenburg, had its icy place of honor. Aquavit, if you did not have fun, - a spirit with the aroma of cumin, colorless, but deadly. For foreigners, it is often a prelude to a three-hour nap. For Swedes it is always an invitation to a song, most of it is inconvenient. Not surprisingly, the favorite is "Helan Gar" "rude" "Downstairs!".

There is a place like at home. All varieties, including mustard, tomato and matzo, are homemade. Written by Yefim and Irina Marmer. Among the classic Ashkenazi products, no one causes so much love and repulsion, none of them are as strongly associated with the Old World as the herring is a salted fish with a distinct smell. This aroma is only exacerbated by the typical way of servicing herring: marinated, with pickled onions. However, if you've ever seen old men in a shit, with one serving of whiskey in one hand and a piece of herring in the other, if you've ever seen pure bliss on their faces, you might be tempted to try and explore the object of them admiration.

Herring, which often comes to us on the table in a salty form, is saturated with salt harmful to the body. Therefore, experts recommend eating it for food not more than once a week. So you will benefit and do not harm yourself with more salt.


As Rabbi Noah Beehart told me, of course, there is nothing in the Jewish way about eating herring - the fish are as popular in Scandinavia as in the whole of Eastern Europe. In this respect, noting the rabbi, there is nothing special about the whiskey Jewry either, but the combination in the shuffle is very Jewish.

Most likely, the fish became popular among Eastern European Jews for practical reasons: it was cheap. My great-grandmother Riva, calling her her her Russian nickname, herring, called her a slobber, adding a bit of light o at the beginning of the word, like the sighs of a sigh of pure adoration. Indeed, she, like many other balabusts, knew how to make a whole holiday from one herring.

General rules for storing herring

Whichever way you store fish, you always need to follow several rules:

  • Herring has a pronounced odor that absorbs other foods, so it needs to be sealed;
  • Fish can not be kept in a metal container, even if it was bought in it, after opening it is necessary to shift the product into another container (glass, plastic or enameled);
  • If the fish loses moisture, it becomes "dry" to taste and more salty, as the concentration of salt increases, so the packaging should be very dense;
  • In case you decide to cut and cut the fish into pieces - do not remove the peel, it will protect the product from drying out and loss of moisture.

Immediately after purchase it is necessary to create conditions suitable for its storage or to eat.

Today, on this side of the ocean, many people do not know that a herring can really be bought in its entirety and prepared in several ways. Be a cop, try the recipe that you will find below. Before the recipe, though, a short word about the variety of cured, bought herring from the store, with the help of a joke.

A man who could not marry his ugly daughter was visited by Rabbi Shimmel from Krakow. "My heart is heavy," he said to the monk, "because God gave me an ugly daughter." "How ugly?" Asked the seer. "If she lay on a plate with herring, you would not be able to tell the difference." The seer Krakow thought for a long time and finally asked: "What kind of herring?" The man, dazed - he asked quickly and said: "Er Bismarck." "Too bad," said the rabbi, "if it were Maatjes, she would have a better chance."

Storage of salted herring without brine

Herring without brine can be stored for no more than 2 days. Can I store it longer? At the end of this period, the fish can still not be spoiled, but its taste and appearance will suffer greatly. It will dry up and get a metallic taste due to the oxidation of fat under the influence of oxygen.

You might think that Woody is joking, and there is no difference between Bismarck and gray-haired Maatjes, but the difference is crucial. Bismarck is a salted fillet and herring caviar, marinated in vinegar, white wine and spices. or fried in a marinade containing vinegar, spices, tea, sugar, herbs and served in it. Can you compare the beautiful, tender mathji that melt in your tongue with the sharp, raw Bismarck? You can also meet the Schmalz herring, which is oily, mature pieces of fish, preserved in a mixture of vinegar, spices and chum-chicken or goose fat.

Store herring without brine in a glass, ceramic or plastic container with a tight lid. In the refrigerator, at a temperature not higher than + 4˚C. The best place for her is the upper and middle regiment.

In brine

Salted herring can be stored in saline solution. In this form, it will retain flavor and benefit for up to 20 days. You can use a brine in which the fish was sold, or cook it yourself.

These herrings are stored in a mixture of water and salt, so they are already half-butter. Keep food properly and it will last longer. This may not be as easy as it seems if you are unclear where the different types of food remain fresh. This page contains several pointers that will make it easier for you to work.

A simple rule of thumb is that the colder you store food, the longer it will be stored. Many packages have storage instructions. Goods that have begun to deteriorate are safe if stored correctly. But in the end they may start to look unattractive, tasty or bad smelling. If the food has become moldy, it should usually be discarded.

How to store in brine? Fish should be cleaned better, since giblets are a source of bacteria. Can be separated from the bones or left whole. Put the pieces in a container and pour the salt solution so that it completely covers the fish. Close tightly and put in the refrigerator. You can store it in the cellar, but then the shelf life will be reduced to 10 days.

Herring can be different

Put the meat and fish in the fridge as quickly as possible. The colder the spot, the longer they last. This is especially true for mollusks, minced meat, raw fish and other sensitive items. Use a thermometer to find out where the coldest spot is.

Ham, turkey, sausage, pate with liver and other sandwich fillings retain much more if you do not leave them at room temperature during unhurried Sunday brunches. Instead, you can freeze meat and fish. Place the food in a sealed container so that it is wet and stick it on the date. You can confidently eat food that was in freezer  for a long time - there do not grow bacteria. But fat can become rancid and create an unpleasant smell. The more lively the food, the shorter its shelf life.

To prepare the brine, you will only need salt (200 grams) and water (1 liter). Salt solution should be brought to a boil, cool to room temperature and pour the herring.

Important! From how much herring is stored in the brine, the degree of its salinity depends. If you like fish of weak salt, then you need to eat it for 1 week.

Oily sausages can spoil for a month or two, while meat of dry meat lasts more than a year. Milk, cream, milk powder, yogurt, cream-break, fat spreads and other dairy products must be cooled. Milk is usually good after a long time if it is cooled, but it can evaporate prematurely if left at room temperature for several hours at a time. The moral of this story is to put the milk back in the refrigerator at the end of the meal.

There is always a taste and smell of dairy products before throwing out the container - if the flavor is normal, they are safe to eat, regardless of the best date. Milk, cream, butter and margarine can be frozen if you do not use them on time. Frozen cream can not be whipped, but is great for cooking.

You can cook an unusual beer brine. It can store fish for 5-7 days. Preparation:

  1. Put the beer on the fire and bring to a boil;
  2. Add the fragrant pepper peas and a couple of laurel leaves;
  3. Cool brine to room temperature;
  4. Pour fish pieces;
  5. Pour a little vegetable oil to make a film on top;
  6. Seal the container tightly and store in a refrigerator.

In the beer brine the fish will not become more salty and will get a pleasant spicy taste.

Cheese is stored in the refrigerator for a long time, but it can also be frozen; the only problem is that it can crumble. Cut out the hard cheese, freeze it and use it later in gratins and kitsch. The hard cheese that has become moldy can be stored until the mold is cut 1 inch around the stain.

The best date on the egg boxes involves storage at room temperature. Cool the eggs if you want them to stay a few weeks longer. You can also freeze proteins and labels that you do not use when baking or cooking.

In the marinade

Marinade is made from mayonnaise, mustard, greens and onions. Proportions should be selected according to your taste. To keep the product better, add a little vinegar to the sauce. The resulting marinade pour the fish and pack well.

Keep in the refrigerator for no more than 4 days.

In oil

Preserves from herring in oil until the leakproofness of the packaging are stored for 2 months. After opening, the product should be eaten for 1-2 days, longer it is not recommended to keep the open jar.

Fruits, vegetables and potatoes

Households throw more fruits and vegetables than any other type of food. The secret is not to buy more than necessary, and store them properly so that they continue to work longer. Handle them carefully - fruits and vegetables quickly deteriorate as soon as they fall or are damaged. You may want to eat more carrots, beets, cabbage, cheeses, cauliflower and other easily stored vegetables, while reducing very perishable items such as lettuce, tomatoes and cucumbers.

How to make the right choice

The storage of fruits and vegetables in plastic containers may seem superfluous, but in fact this slightly extends their life. Keep them in the package or bag if you want them not to cross and ripen too quickly. It also protects them from ethylene, a gas emitted, for example, by apples, bananas and tomatoes. If you put the package in the refrigerator, leave a small hole to minimize the amount of condensation. Or why not punch small holes in the plastic?

Prepare the herring in oil with your own hands. For this, the salted herring needs to be cut and cut into pieces, densely laid in a glass jar and poured with any vegetable oil. Close the leakproof cover. Use this product for 3-4 days.

Vacuum packing

Herring is often sold in vacuum packaging. This facilitates its transportation and storage in the store.

In a closed bag, it can be stored for up to 35 days in the refrigerator, while not exuding a pronounced smell and nourishing other products on the shelf.

Is it possible to store such fish in an open container? After opening, the fish should be eaten for 2 days. After this period, it will become dry and change the taste.


Any fresh fish is not stored for a long time, to prolong its life will help freeze

Frozen

Many are interested in whether it is possible to freeze herring. Salted herring can be stored in the freezer. This method is suitable to prepare a lot of fish for future use. In the freezer, the herring can be kept in different forms:

  • Portion pieces, laid in a jar and filled with oil;
  • In the form of fillets, packed in dense plastic bags;
  • The whole in a vacuum package;
  • The whole in a plastic bag with the addition of a small amount of brine.

You can store the frozen product for 6 months. It is important that the liquid does not freeze out of the fish, for this the product should be packed in sealed bags.

To keep the frozen fish taste and consistency, it needs to be defrosted properly. The best option is in the refrigerator compartment. Do not use hot water  or microwave, undesirable for defrosting and room temperature.

How to keep fresh fish

Herring in fresh form can be stored in the refrigerator for no longer than 2 days in a closed container (jar, container or bag). Fish can be frozen, but before that, it is imperative to remove the giblets.

To maintain elasticity and taste, do not allow thawing and thawing again hot water or in a microwave. It is better to hold fresh fish 5-6 hours in the fridge, and then cook in any way.

Frozen herring can be stored for up to 6 months.


The presence of eggs, onions and mayonnaise does not allow the herring "under the fur coat" to be stored for more than 48 hours

Herring under a Fur Coat

This fish is often cooked with a well-known salad of boiled vegetables and pieces of salted herring. But not everyone knows how much the herring is kept in the fridge under the fur coat. To understand how long it is possible to store it, it is important to evaluate the shelf life of all the ingredients in the dish.

The very first to spoil the eggs and mayonnaise, onions will accelerate this process.

According to sanitary norms, salad herring under the fur coat is suitable for 12 hours. But the established norms are always taken into account "with a reserve", so you can store the salad in the refrigerator for about 48 hours.

In many respects depends on the products contained in it, about other favorite salads with this sauce you can find out in a special article on the link.

How to choose a good herring

To keep the product as long as possible, it must initially be of high quality and first freshness. Choose the fish you need for the following features:

  • Peel - silvery, shiny, without damage and "rusty" spots;
  • Consistency - elastic, with the finger pressing the carcass should take the original shape;
  • Eyes - convex, light, not cloudy, salty fish have red eyes;
  • Gills - dense, without damage and traces of spoilage, dark red color;
  • The shape of the carcass is the most delicious with rounded sides and a wide back;
  • The smell is fishy, ​​pronounced.

Herring of good quality will better retain useful properties and will taste better. It can be served as an independent dish, a snack or in salads.

How quickly to clean herring?