This is the correct way to preserve fish, not in the refrigerator, it is not bad to keep it for a year
In recent years, people have paid more and more attention to the way food is preserved, especially for the preservation of ingredients, and one of the common problems is how to preserve fish ingredients. Traditionally, we usually choose to put fish in the refrigerator to extend its shelf life. However, there is an old method that has been overlooked, not only to effectively keep fish fresh, but also to allow it to sit for a year without rotting without putting it in the refrigerator. Today, we're going to explore this amazing method of preservation, and how it works.
## Traditional methods of fish preservation
Before diving into new fish preservation methods, let's learn about the traditional method, which is to store fish in the refrigerator. This is a widely adopted method that ensures that fish remain fresh for a period of time. Low temperatures in the refrigerator help slow down bacterial growth, which extends the shelf life of fish. However, this method also has some drawbacks.
First of all, refrigerators have certain storage space restrictions, especially for those families with Xiaoice boxes. Secondly, refrigerators consume a lot of electricity, so storing fish for a long time may lead to high electricity bills. On top of that, fish still gradually loses flavor and freshness in the refrigerator, as low temperatures not only slow down bacterial growth, but also slow down the chemical changes of the ingredients, which may affect their texture and taste.
## The ancient method: drying and salting
Behind modern technology, we sometimes forget ancient preservation methods. Drying and salting are one of the ancient methods used to preserve fresh ingredients, especially fish. This method has a tradition in many places, such as dried fish in the Mediterranean, dried fish in Japan, dried fish in Northern Europe, etc.
### Dry
Drying is a method of drying fish in the sun to remove moisture. Moisture is one of the key factors in bacterial growth and food decay, so removing moisture helps keep food fresh. Drying fish requires specific conditions such as adequate sunlight, low humidity, and ventilation. In many places, fish are hung on clotheslines to allow the sun's heat to slowly remove moisture. Sun-dried fish can be stored for a long time, even more than a year, without spoilage.
### Salting
Salting is another ancient preservation method that inhibits the growth of bacteria by applying or soaking salt on fish. Salt has the ability to draw moisture, which helps prevent bacteria from multiplying. Salting is also able to improve the flavor of food and act as a preservative to a certain extent. To use the salting method, you just need to evenly salt the fish and store it in a suitable container. This method can also extend the shelf life of the fish, allowing you to enjoy delicious seafood for a long time.
## The scientific principles of the ancient method
Why are ancient methods of drying and salting so effective in preserving fish? There is science behind these methods.
### Moisture control
One of the common principles of drying and salting is to control the moisture content of ingredients. Bacteria need water to survive and multiply, so removing water from ingredients can effectively inhibit the growth of bacteria. Drying evaporates water through the heat of the sun, while salt draws water from ingredients through osmosis.
### Antibacterial properties
Salt also has antibacterial properties that can inhibit the growth of microorganisms in food. This is because high salt concentrations cause microbial cells to lose water, making them unable to function properly. This antibacterial property makes salt an excellent preservative.
### Flavor improvement
Salting not only helps keep ingredients fresh, but also improves their flavor. Salt penetrates and adds saltiness to food, enhancing its taste. This is why salted ingredients such as salted fish have a unique place in many dishes.
## How to preserve fish using drying and salting
Now that we know the science of drying and salting methods, let's see how to preserve fish using these methods.
### Dry
1. **Choose fresh fish:**
First, choose fresh fish. The fish should be undamaged or contaminated.
2. Removal of internal organs and scales: ** Clean the fish and remove the internal organs and scales to ensure that the surface of the fish is dry.
3. Drying: Hang the fish in place, ensuring adequate sunlight, low humidity, and ventilation. Fish should be hung in a cool place to prevent excessive sunlight.
4. Regular inspections: Regularly inspect dried fish to make sure they are free of pests or other contamination.
### Salting
1. Prepare fish: Choose fresh fish, clean them up and make sure they are completely dry.
2. Apply salt: Apply salt evenly to the surface and inside of the fish. Use enough salt to cover the entire body of the fish.
3. Storage: Place salted fish in a container, making sure the container is sealed to prevent air from entering.
4. Storage: Store fish in a cool, dry place away from direct sunlight.
5. Regular inspections: Inspect fish regularly to make sure they are not affected by mold or pests.
## Conclusion
Drying and salting are ancient but very effective methods for preserving fish and other ingredients. By controlling moisture, inhibiting bacterial growth, and improving the flavor of food, these methods can keep fish for a long time without rotting without leaving it in the refrigerator. Of course, to ensure the quality and hygiene of fish, you need to follow the correct steps and conditions.
If you're interested in drying and salting methods, try them out and see how they can improve your ingredient preservation experience and cooking flavor. These ancient methods may reacquaint you with the art of food preservation, while also helping to reduce the energy consumption of refrigerators. This is the correct way to preserve fish, so that you will not let the ingredients deteriorate for a year without putting it in the refrigerator.