If the meat is frozen, it is important to try to keep it that way for as long as possible. Wrap it in several layers of paper (newspapers), and then wrap it in a rag (e.g., old warm clothes). This way, it does not defrost for long.
Cooked meat lasts longer than raw meat. Meat can be prepared by stewing, roasting, or boiling. After that, you need to put it in a glass container, add vegetable oil to it, mix it thoroughly and cover with a lid. Do the same with fish.
Another great way to preserve the freshness of meat and fish products is to make canned or stewed meat. Ready stew, sealed in a jar, can be stored for a very long time.
An important thing when preserving fresh meat is to separate it from the bones.
To keep the meat product fresh you need to cut it into small pieces and wrap each piece in several layers of nettle leaves. After this you need to put it in the coolest place on the property.
Horseradish leaves can be used instead of nettles and additionally wrapped in paper.
There is another way to keep meat products fresh. Wrap the meat in gauze soaked in vinegar, then put it in a container with a lid.
Meat products can also be preserved with lemon. To do this, you need to cut them into small pieces and rub each of them with lemon, sprinkle with salt and put them in a saucepan with a lid. It turns out a wonderful marinade, and meat cooked after such marinade will be especially tasty and soft.
Salicylic acid will help to prolong the life of the meat. You can buy it at any drugstore. It is necessary to prepare a solution with m salicylic acid: two teaspoons per liter of water. After soaking a gauze cloth with such a solution, you need to put small pieces of meat in it. Using this method, it is important to remember to thoroughly rinse this product before cooking.
Another method involves the use of onions or garlic, or you can use both. For this purpose, a large amount of finely chopped onions and/or garlic should be put at the bottom of the saucepan, and on top of it the meat should be placed on a steam cooking rack and tightly covered.
How to Properly Store Food at Home Why Vegetables Should Be Kept Separately, What Happens to Meat When Frozen, Whether You Can Keep a Loaf in the Fridge, and How to Escape Bugs in Flour. The Village on Food Storage
The Village announces a week of home and living. For five days, we’ll be talking about how to fix up your home, make budget renovations, deal with utility bills once and for all, and find beautiful furnishings. Here’s how to properly store your groceries at home.
Vegetables and Fruits
All fruits and vegetables release ethylene, a colorless gas that promotes ripening. The more mature the plant, the more gas. Overripe fruit, like a rotting tomato, emit the most ethylene. If you put it or a banana peel in a box with unripe peaches and cover it, the peaches will start ripening faster than outdoors on their own. On an industrial scale, fruits and vegetables are put in ethylene chambers to speed up ripening.
Ideally, fruits and vegetables should be stored separately from one another in paper bags: paper creates insulation, including against disease.
Plastic bags will also work, but the main thing is to make sure that the food in them is dry. If you plan to eat your fruits and vegetables within a few days, there is no need to keep them in the refrigerator.
To store tomatoes in the refrigerator or not. a controversial issue. On the one hand, in the cold in the tomato, as in any other product, metabolic processes slow down. On the other hand, a tomato is a specific product, spoils quickly in the light, and in the cold it withers because of its watery structure. Tomatoes were often dehydrated in older-style refrigerators, while the newer ones are made with what’s called the “weeping type,” where moisture collects on the back wall and then drains into a special tray. This keeps the relative humidity in the refrigerator close to 100%, versus 75% in the past. Accordingly, one can store tomatoes in such a refrigerator. The main thing is not to forget about expiration dates.
Potatoes, like other nightshade plants (such as eggplant, tomatoes, and peppers), turn green in the light and produce the poisonous substance solanine. It is better not to eat such potatoes or to cut off the diseased area on them. This way you can avoid letting the ice crystals destroy the cell walls. If you keep the potatoes in a dark and cool place, and at temperatures no higher than 2 to 4 degrees Celsius, they will begin to sprout. Of course, ideally the potatoes should be stored in the cellar, as they used to be, but the refrigerator will also do. And it’s better if the tubers lie in a paper bag.
Onions and garlic
Onions and garlic need to be in a cool, ventilated place to keep them for a long time otherwise they will dry out and rot, because fungus can infest them in the heat.
Sauces can be kept in the refrigerator as well as on the kitchen table. The only problem (if that’s a problem at all, of course) is that they can thicken. But that doesn’t mean their flavor or texture will be ruined at all.
One of the few foods that are really best not kept in the refrigerator. It is not a living organism, like fruits and vegetables, it does not have biochemical processes that can or should be slowed down by the cold. In the refrigerator because of the low temperature honey will crystallize and thicken.
Greens should be washed first, also to separate the good ones from the spoiled ones. Then the most important thing is to dry them thoroughly. It is most convenient to do it with a paper towel.
There are a few ways to store herbs, for example in a glass jar with a plastic lid or in a plastic bag with holes in it for air in. In fact, it is most convenient to wrap the herbs in a damp cloth towel and put in the refrigerator.
Tea, coffee, spices, yeast
The main task here is to limit evaporation as much as possible, and to buy these products in moderation, because they, too, cannot be stored forever. You can pour tea and spices into glass or tin jars, but make sure they are tightly closed.
As for instant yeast, which has been popular lately, it needs to be stored in the freezer and warmed before use. Fresh yeast should be stored in the refrigerator according to its shelf life.
Raw meat and fish
Chilled meat can be kept in the refrigerator no longer than two or three days. If you initially do not plan to cook with meat in the near future, it should be frozen. It is better to freeze meat not in large chunks, but in portions, so that what is not useful in cooking does not have to be frozen again. When meat is frozen and defrosted, ice crystals change its texture; defrosting leads to a loss of liquid and, therefore, to a loss of juiciness in the finished dish. The same thing is done with other products: fish, berries, vegetables and so on.
On industrial scale meat is subjected to shock freezing: its temperature goes from plus 2 to 4 degrees down to about minus 30 degrees in a few minutes. That way the cell walls do not have time to be destroyed by ice crystals. Subsequently, when defrosting, the loss of juiciness is minimal.
Eggs can be stored in plastic or stainless steel containers.
Dairy products do not keep long: for example, milk, the one from under a cow, can keep in the fridge for two days, pasteurized. six. And they can sour more quickly if you touch anything that is not sterile. Canned foods should be stored in their original containers for the specified length of time.
Canned foods. fish, corn, peas, whatever. can last a long time in the refrigerator. Do not continue to store opened canned foods in the same way, they must be placed in a tightly closed container.
Eggs can be kept for a long time and can do without fridge for up to a month, if the shell is not damaged. So they can be stored in the refrigerator without any problem. on any shelf. Even on the one in the door, contrary to the common misconception about the harm of the unstable temperature of this area, which can spoil the eggs. By the way, in modern refrigerators, all the shelves are about the same temperature. Eggs will only go bad if they are kept warm for a few weeks.
Flour, cereals and other free-flowing foods
They can be stored in purchased packaging, as well as in hermetically sealed containers: glass, tin, plastic. The fact that in the loose products can infest insects, for example, in the flour. bugs. It is difficult to fight them, but it is possible: sift the flour, monitor its expiration date and store in containers with threaded, through which the insects definitely will not climb.
Advice such as “put garlic or peppers in the flour, and there will be no bugs” should be avoided: this is certainly grandmother’s technology, in addition, the garlic will make the flour smell.
Cheese can stay fresh for a long time if you store it properly. Do not wrap it in plastic film, otherwise the cheese will not be able to breathe. Parchment paper is best. it lets enough air in and keeps the cheese from drying out. If it has a pungent smell, it should be kept away from other cheeses and other products. So that the entire refrigerator does not smell, the cheese wrapped in parchment should be placed in a tightly closed container.
Soft cheeses, such as mozzarella, should be kept in their own liquid; also, remember that soft cheeses keep less than hard cheeses.
The more fermentation the loaf has undergone, the longer it will last. Fresh loaf should be kept at room temperature in a paper or plastic bag (in the second case, the crust will lose its crunch). Leaving the loaf in the fridge is not a disaster, but you shouldn’t leave it there. The cold accelerates the crystallization of the starch in the loaf and makes it harden more quickly.
In the freezer, on the other hand, a loaf keeps fine and for a long time. This is the basis for the industrial technology for long shelf life of a loaf.
Butter, sunflower, olive and other oils
Butter should be stored in accordance with its expiration date. It is not necessary to change the packaging, it is only important to wrap the oil tightly in it, otherwise it will go rancid.
As for sunflower and olive oils, it is not recommended to keep them in the refrigerator: the oil freezes and thickens. Such oil should be kept in a dark place and preferably in dark glass bottles, avoiding exposure to sunlight.
However, there are some oils that should be kept in the fridge, like linseed oil, sesame oil and any other fresh-pressed oil, or they will quickly go bad.
If we talk about wild mushrooms, they are really perishable and can stay in the fridge fresh no more than two days. At the same time the mushrooms should be dry, so before placing them in the refrigerator they can only be cleaned of dirt, and washed immediately before use. If possible, mushrooms should be used at once. Or, for example, dried or frozen.
Industrially grown mushrooms. mushrooms, oyster mushrooms, enoki and shiitake. can be kept in the refrigerator for a week.
It is recommended to store chocolate at room temperature, because a white coating appears on it in the cold. it is the cocoa butter that makes the chocolate stick out. But a white deposit will appear regardless of how cold it is when the chocolate is stale. So, a well tempered chocolate (tempering. crystallization of cocoa butter in chocolate. gives hardness and luster to the product) can be kept in the fridge.
Rules for freezing food
It is not recommended to freeze many things at once. The smaller the quantity, the better the quality. In addition, many refrigerators have a super-freezing function. the food is frozen in three hours.
Fast freezing is very important: the quicker you freeze the food, the better quality it will be.
How to Preserve Food Without a Refrigerator in Summer
To the modern person, accustomed to the conveniences of everyday life as something self-evident, such a formulation of the question may seem strange. But let’s imagine that you went to the country house, on a picnic, after all, your fridge can simply break down and you need a way to survive while it is repaired. It is good if it is winter outside, but if it is August? What to do??
Ready meals and food can be stored in the basement. In rural areas, if there is no refrigerator or basement, you can store food in a well, hanging it on a rope.
If there is ice, you can use a large pot or pot of boiling water to store food and ready meals. Wrap ice cubes in paper and store tightly in the bottom. Put the food on top of the pan, cover with paper and put the ice on top of the pan, wrapped in paper again. Cover the pot with a blanket or some sort of thick cloth and put it in a cold place. If there is no ice, replace it with moistened sand.
Keep cooked foods separate from raw foods. Try to prepare as much food as the family needs for the day. On the 23rd day, it not only loses nutrition and flavor, but it can also go bad.
Sausages and bacon can be kept in summer in tiled stoves. Clean the oven thoroughly and put paper-wrapped food in it. In a draught (draft) oven they will be fresh for a long time.
Raw meat will keep longer if you wrap it in vinegar-soaked clean cloth or salt it well and put it in a dish and cover it with a lid. Put a saucer on the bottom to let the blood of the meat drip off.
Bones and meat with bones do not keep long even in the refrigerator. That is why keeping them outside the refrigerator is a problem.
Boiled meat is better preserved when it is dry, so the water in which it was boiled must be drained.
Stir-fry meat lasts a long time if you cover it with fat. But make sure there is no water in the fat.
If you want to keep smoked meat for a long time, do not wash it.
Keep meat away from flies in summer. Do not put raw vegetables, dairy or cooked foods nearby.
Opened canned foods should be used immediately. If some remains, put it in a glass dish and cover it.
Also, do not open canned vegetables until just before you drink them.
To preserve caviar, put it in a jar, pour vegetable oil on top and seal it tightly.
Milk must not be kept in aluminium containers. After boiling it, pour it into a glass, enamel or earthenware pot.
Do not put the lid on the milk which has just boiled over. It develops an unpleasant smell.
Boiled milk will last longer if you add a little sugar.
Milk can be kept fresher for longer if you put the glass dish with it in a bowl or large pan with cold water and cover it with a clean wet cloth so that its edges were covered with water. A uniform evaporation of the water from the cloth will keep the temperature in the container with the milk low.
Sour cream, curd cheese, butter will keep well if put in any dish in cold water. Change the water several times a day in summer. Cottage cheese is well preserved without refrigeration if it is wrapped in a clean, damp white cloth and kept at a temperature no higher than 1015 C. The cloth should be rinsed in cold water once or twice a day.
Wrap cheeses in a damp cloth to prevent their surface from drying out.
Flour and cereals are best stored in boxes or tin boxes. They can also be kept in bags, but then they should be aired at least once a month by stirring. Put some charcoal on top of the bag. This prevents insects from getting in and dehydrating and prevents rotting.
Eggs for long storage put in the boxes with the sharp end down and covered with shavings, sand or straw.
The eggs are not washed for this storage. You can also grease or wax each egg and put it in the jar. Regardless of how you store them, keep them in a cool place.
Keep fresh vegetables for a long time if you put them in a box and cover them with dry sand (so they do not touch each other).
Peeled vegetables can be stored in the refrigerator for 23 days. Avoid metal containers. Also, do not keep cooked vegetables in metal containers.
Keep potatoes in a dark, cool place at temperatures no lower than 0 C. At a lower temperature, the starch changes quickly to sugar and the potatoes become sweet and tasteless. But light also helps to form in potatoes the harmful substance solanine.
Onions and garlic in winter are best kept wreathed in wreaths and hung up so that they do not touch other objects.
Lettuce, radishes, green onions and other vegetables will be fresh for several days if you wrap them in a cloth moistened with a solution of vinegar and water.
You can have parsley greens and green onions in winter as well. To do this, plant the parsley roots and onion heads in flower pots or crates and place them on a window sill in the kitchen. Do not water frequently.
Pork fat lasts a long time in a glass, enamel, or earthenware container in a cold room.
Vegetable oil will not go rancid if you pour it into a bottle of dark glass to the top, pour 50 grams of vodka and seal well. Oil should be stored in a cool dry place.
Buy mushrooms only if you are absolutely sure of their quality, this quality being determined by competent persons, and buy as many as you need for single use.
Fresh mushrooms and mushroom dishes must not be kept out of the fridge.
To preserve their flavour, dried mushrooms should be kept in jars, which should be hermetically sealed.
Salt, sugar, black and red pepper absorb moisture easily, so keep them in a dry place in a tightly corked glass or porcelain dish.
To prevent salt and sugar from absorbing moisture, put a few grains of rice in the bottom of a salt or sugar bowl.
Salt will also be dry if you mix it with starch (30 grams of starch per 500 grams of salt), or put blotting paper on the bottom of the jar in which it is stored.
Mac goes rancid quickly. Fresh Mac is best kept in a cloth bag in a cool, well-ventilated room. Grind Macs only before use: overmilled, they spoil more quickly, slipping.
Yeast keeps fresh for two weeks if you cut it into small pieces, put it in a jar, pour cold water and put it in a cold, dark place. Yeast does not lose its fermenting properties for a few weeks if you grind it with flour, dry it, put it in a cup or glass and cover it with flour. You can also put the yeast in the crumbled salt.
Nuts keep well if washed in cold water and dried outdoors. When the nuts are completely dry, put them in a bag and hang them up.
Dried fruits and vegetables keep well in gauze bags suspended in a cool room. They should be looked at from time to time and the spoiled ones taken away.
Dried dough products keep for a long time if they are put in a tin box, closed tightly and kept in a cool place.
Cake will not dry out if you put an apple in the box where it lies.
Black and white loaf should be kept separate. White easily absorbs the odor of black, resulting in a deterioration in flavor.
How to preserve food without a refrigerator in summer tried and tested grandfather’s ways
Dairy products are probably among the first to go sour. You can try preserving them by extending the time frame from a couple of days to a week, depending on the type of product:
- Milk. Boil it, adding a little baking soda, drain it in a bottle and put it in a bucket of cold water. Cover the top with a towel, but so that its edges are in the water. Change the water periodically.
- Hard cheese. Soak the parchment paper in the salt solution. Wrap the cheese with it.
- Butter. Use the method as for hard cheese, or put the butter in a saucepan with salted water. Pour vegetable oil on top. One more way: storing in a solution of wine vinegar and water.
- Cottage cheese. Of dairy products, it’s one of the first to go bad. The only way is to salt it. Sprinkle a good layer of salt on the bottom of the jar. Tamp the cottage cheese firmly on top. Cover with gauze soaked in salt water and put something heavy.
What else do we definitely buy in stock? Eggs of course, there’s always plenty of them in the fridge. And without it, they will lie in a container with salt, sand or sawdust for a while. You can also store vegetables in the sand.
Storing dairy products without refrigeration
Storing dairy products without refrigeration is not an easy task, but it can be done. This is where water comes in handy. As an option, you can fill a tub or other roomy vessel with cold water, and butter, cottage cheese, hard cheese, milk put in a suitable container and put to cool. If there is a well on the dacha plot or private property, the problem is solved even easier. All foods that need to be cooled are put in a bucket, and it is submerged in the well. Of course, these are not the most convenient ways to store food without a refrigerator, but they allow you to buy the time necessary to radically solve the problem.
Butter does best without refrigeration. Tightly tamped in a glass jar and filled with brine (a teaspoon of salt per glass of water) it can be stored for a long time without additional cooling. But the water has to be changed daily.
Hard cheese can be saved by keeping it in a cool place, wrapped in parchment paper or a natural cloth soaked in brine.
To prolong the life outside the fridge of fresh milk, it must always be boiled with the addition of baking soda or sugar. just a little, about a teaspoon tip. Why bother with it?? Leave it to sour. The result is a very healthy and tasty product. After all, you can use it to make cottage cheese or make pancakes with it.
The hardest thing to store without a refrigerator is cottage cheese. The most effective way. to fill the bottom of a glass jar with a layer of table salt and firmly press the cottage cheese in it. The neck of the jar should be wrapped with soaked in salt solution gauze, which should be refreshed with brine as it dries.
How to store food if you don’t have a fridge
A refrigerator or a good icebox is, without a doubt, the best way to preserve food. But if you don’t have them, how to keep meat, fish, and other foods fresh during the summer heat?
♦ Meat can be kept fresh for a day or two by wrapping it in a cloth soaked in vinegar Before cooking it should be thoroughly washed in cold water.
♦ Meat rubbed with lemon juice can be left uncovered (under gauze or colander) in a cool, ventilated place. It will stay fresh for a day or two in the hottest heat.
♦ Meat will remain fresh for 4-5 days if dried, put it in a saucepan (enameled), pour yogurt, cover with a plate, put a weight on top and put in a cool place.
♦ Roasted in a little fat and lightly salted meat will also keep for a few days.
♦ If you want to preserve eggs for a long time, then smear them with lard or vegetable oil, wrap them in paper, put in a basket and hang in a cool, ventilated place. Or, brush with egg white, let dry, and then arrange each egg in a basket, either wrapped in paper or covered with shavings.
♦ Butter stays fresh for quite a long time if wrapped in parchment paper (100. The most convenient way is to buy a heat-proof bag, in which you can keep the food for several hours in peace. Cover the top with a plate or lid. You can wrap the butter in a cloth soaked in a mixture of vinegar and water.
♦ How to store milk: cover the container with milk, put it in a bowl or a wide saucepan filled with cold water. drape a cloth or towel over the milk, dipping the end of it in water: an even evaporation of water from the cloth or towel will keep the temperature low in the pot with milk.
♦ Add a little sugar (0.5 tbsp.) to the milk before boiling it. spoon per 1 liter of milk), in summer baking soda (on the tip of a knife), and after boiling, let it cool open. This milk will not sour for 2 to 3 days.
♦ Milk (boiled) should be kept in a jug or porcelain dish, but never in a metal dish. Rinse the container with cold water beforehand. Precipitate the milk by pouring it into a jug, immerse it in another dish with cold salted water, which in turn put in a cooler dark place. Change the water.
♦ Milk for sourdough should also be poured only in porcelain or ceramic vessels and preferably should sour in a dark place. If it is very hot, you should put the container in cold water and change it several times. Cover the jar with gauze or a lid with holes.
♦ Sour cream is preserved in the same way as sour cream. Better to keep it in a clay pot.
♦ Sour cream, cottage cheese, butter are well preserved if you put them in some dish in cold water. In summer, the water should be changed several times a day.
♦ Wrap the cottage cheese, cheese, bryndza in a clean linen cloth moistened with salt water, put it in a bowl and put it in a cool place.
♦ Sunflower oil in a corked bottle can be kept indoors for no more than two months. Started bottle must be used within a month, otherwise the oil goes rancid.
Preserving Food Without (Canning) Refrigeration with Kelley Wilkinson
♦ Green cucumbers can be kept fresh for several days by keeping them three-quarters of the way down in water with their tails down. Change water daily.
♦ Keep zucchinis and green salad in salted water, then they will not wilt.
♦ Wilted herbs (parsley, dill, celery) can be revitalized by putting them in slightly vinegar-acidified cold water for 50-60 minutes.
♦ Raw vegetables stay fresh if you wrap them in a wet towel. Lettuce and cauliflower should be placed upside down.
♦ Wilted vegetables (greens) can be refreshed by dipping them first into hot water and then into cold water.
♦ To keep watermelon fresh and cool on a hot summer day, put it in cold water in a creek tub or sink. If you can not dip the watermelon completely, cover the top of the watermelon, not immersed in water with a wet towel this will cool the watermelon and make it more elastic.
♦ Lemons can be stored this way: cut into circles or slices of 5-6 mm thick and put in layers in a glass or enamel bowl with a lid. Sprinkle each layer liberally with sugar. The fruit should be thoroughly washed beforehand. Also make sure the containers are well washed, scalded and dried so that there is no water on the inside. Slice the lemons with a stainless steel knife, removing the seeds with the same knife or with a pointed wooden stick (you can also store lemons in this form in the fridge at home).
♦ Lemons retain their freshness for a long time if you put them in a glass jar, pour cold water and change this water daily. You can put the lemons in a dry place so that they do not touch each other, and wait 5. 6 days until their crust is slightly dried out. After that, put it in a glass jar, cover and put in a cool place. Place the softer lemons on top so you can consume them earlier than others.
♦ Keep cold lemonade, morsels, kvass, etc. д. You can do this: Pour the drink into a bottle, wrap it in a cloth soaked in cold water, and put it in a pot of water. The water evaporates from the cloth and in doing so greatly lowers the temperature of the contents of the bottle. You need to pour cold water into the pot as it evaporates.
If you want to keep the meat fresh for a while, first separate it from the bones. That way you significantly increase the chance of it “surviving”.
Since ancient times meat has been preserved by wrapping it in nettle leaves. I can’t think of a more effective way (not counting the fridge). Cut the meat into small slices and wrap each one in nettle leaves. Do not spare the nettles. Then place the meat in the coolest and most shady place you have in the house or on the property.
Horseradish leaves can also be used in the same way as nettles. Wrap each piece of meat in individual leaves so that it is tightly covered. Wrap it in parchment and put it in the shade.
If there are no horseradish in your garden and you don’t want to bother with nettles, soak a piece of gauze in vinegar and wrap small pieces of meat in it. In this form the meat should be placed in a metal container with a tight lid and kept in a cool place.
Another very simple and effective way to preserve meat is to rub it with lemon. Cut the meat into thin slices and rub it thoroughly with slices of lemon, sprinkling salt occasionally. After this “procedure” put the pieces in a pot and close with a lid.
alt=”Before you cook the meat, wash it well, taking care to remove the citric acid.” width=”460″ height=”307″ /
Before grilling the meat, wash it well, trying to remove the citric acid
If you’ve brought frozen meat and there’s an unexpected power outage at the cottage, scrounge up some more newsprint. Wrap a few layers of them around the meat (the more the better) and you can be sure that it will “hold” for a few hours.
Food for the road without a fridge: storage
Thermo bag for groceries
The most convenient variant is to buy a heat-proof bag in which you can be calm about the products for a few hours. Strengthen its effect the cold batteries, about which it is written above.
I’ll do without you. how to store products without a refrigerator
Sometimes circumstances force us to refuse the benefits of civilization. Accident and power outage, fridge breakdown or just the absence of this unit. a good reason to think about how most of the products are generally tenacious. Fortunately, there are several ways to keep them fresh for several days.
Most questions arise when you think about storing meat. In winter, in sub-zero temperatures and if you have an open balcony, you can not worry and just put it well packed (in a couple of bags, so that the smell does not seep out).
Do not neglect the packaging. the smell can attract crows, who are sure to be tempted by such a delicacy.
But what to do if the temperature outside is well above zero?? If you have your own yard, it is worth packing meat into a dense packet and bury it at a depth of about 40-50 cm. Have a creek nearby? Even better! Pack the meat again in a tight bag and put it in water. Secure the bundle with a heavy stone so that it will not be carried away by the current.
If you live in the city it is not possible to keep the meat fresh for two or three days without special equipment. But even in this case there is a way out. you need to wilt the product in the oven. Pack it after cooling in airtight containers. In this form it can be kept at room temperature for up to a week.
You can also use this method. do not wash the meat, dry it with napkins and sprinkle salt (not too much). After that, put the piece in a glass jar and put it in the coolest place in the apartment. However, in this form, the product will not last long. a maximum of two days. Hurry up to cook something and eat it, so that the meat is not lost.
To preserve the fish, you can either resort to the help of the balcony (if you have one and if it is cold outside), or you can wilt it (pre-cleaned) and hang it somewhere to dry. In this form it can be stored for up to 5 days.
If the fish is frozen, you can not dry it, but wrap it in several layers of foil and then wrap the top with some clean rags. Defrosting will be very slow and will take about a couple of days. During this time you can prepare something.