![]() Canning involves soaking fresh fillets in brine, packing them into sterile quart jars and bringing the jars to a boil in a pressure canner. This method preserves the shelf life of fish the longest. Freeze your fish as soon as possible after purchasing, preserving it at its peak freshness to increase its shelf life.Ĭanning: Unlike freezing, canning or jarring enables you to store your fish safely without electricity for more than five years. If frozen fish is properly thawed, there should be little to no difference in texture when compared to fresh fish. When vacuum-sealed and properly stored in the freezer, fish can last for as long as two years. A leaner fish like cod will last up to six months. When frozen in an at-home refrigerator, a fatty fish like tuna or salmon will last two to three months. Read on for tips on how best to safely put them to use to enjoy your fish for weeks and months to come.įreezing Fish: Freezing is the easiest and most common way to preserve fish. The longer the shelf life of the fish, the less fish that go to waste, which means fewer fish we have to take out of the sea!Įnter freezing, canning, and curing-three centuries-old techniques for preserving fish. ![]() ![]() However, considering the fact that fresh or thawed fish lasts for just two days in the refrigerator and cooked fish is good for up to three to four days, preparation techniques that allow for a longer shelf life can significantly help reduce seafood food waste. At first read, “sustainable seafood” and “long-term storage” may seem like contradictory terms. ![]()
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