How Long Does Salted Fish Last In The Fridge? [Facts!]

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A number of times while I was growing up, my mother would make us a big pot of salted fish to eat when we got home from school. It was a quick and easy way to get us to eat our veggies, and at the same time, it served as an excellent conversation starter. I still love my mom for all the things she did for us back in the day, and this recipe still makes us nostalgic every time we eat it. Let’s dive into how long does salted fish last in the refrigerator and if it’s better kept frozen, to which I always answer, yes. Well, let’s find out!

How Long Does Fresh Fish Last In The Fridge?

Fish and seafood in general have a very short life span. Once it’s been opened, it starts deteriorating very quickly. That’s why you always see sushi bars and restaurants put their fish on ice as soon as they buy it. In order to avoid waste, it’s best to purchase only what you need and avoid eating food that’s gone bad. The fresher the better, as you would assume. That being said, there are exceptions to this rule, mainly when it comes to certain types of fish. Some last longer than others, and it depends on a number of factors. The environment the fish is stored in, the water temperature, and even the angle at which the head is held are all factors that determine how long it will stay fresh. As a general guideline, fish should be eaten as soon as possible. Even if it means waking up a little early in the morning to get some before work, it’s still the best option. However, if you find that it has started to decompose a little faster than you would like, it might be a good idea to put it in the freezer in order to preserve its freshness as long as possible. Freezing only slows down the deterioration process, but doesn’t prevent it completely. There will always be little bits of fish that go bad due to thawing and refreezing, but it’s nowhere near as bad as if you had left it out on the counter. Freezing also has the added benefit of making it easier to transport, and you can always reheat it when you get home. Putting it in the freezer is the simplest and the best way to keep fish fresh. Reaching into the freezer is also a lot easier than having to go through all the frozen food in the back of the fridge. If you’re feeling particularly lazy, you can get an electric food processor and turn your leftovers into a creamy fish dish in no time flat. Plus, it allows you to make more food overall, since you can use the entire contents of the bag for the recipe. It’s the most convenient and the best way to go. When it comes to fish and seafood in general, it’s always best to keep things frozen as much as possible. The problem is that even though it’s frozen, it has a very bland taste when defrosted. Not in a bad way, but more in a way that you just couldn’t make it be anything more than what it is. I’m sure there are exceptions to this rule, but for the most part, it’s best to keep your fish frozen as much as possible, and only defrost to use as needed. When reheating frozen fish, you always want to keep things as close to the original temperature as possible, so that all the flavor has been retained. This also applies if you’re baking it as well. If the fish is taken out of the freezer and placed in the oven at room temperature, the texture will become more like a traditional baked good, rather than a pure fish product. This doesn’t mean that it won’t taste good, but it will be a closer imitation of what you had before. Putting the fish in the freezer is the simplest and the best way to keep it fresh as possible. There, now you know what my mom meant when she would make us that huge pot of salted fish every single day. It wasn’t always easy to understand, but it was a conversation starter nonetheless.

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