How long can I keep fresh fish is cold salted water?

Answer 1

Fish are categorized as either fat or lean. Fat fish include mullet, mackerel, trout, tuna, salmon and whitefish. Lean fish include flounder, cod, whiting, snapper and most freshwater fish.

Pretreating before freezing improves the quality of fish stored for more than four to six months.

Place fat fish in an ascorbic acid dip for 20 seconds (2 tablespoons ascorbic acid to 1 quart cold water) to decrease rancidity and flavor change. Wrap and freeze immediately.

Immerse lean fish in a chilled salt brine of ¼ cup salt to 1 quart water for 20 minutes. This treatment firms the fish and reduces drip loss when thawed

Answer 2

you never want to keep fish in water, this destroys the flesh, muscle tissue of the fish and drains the flavor of the fish away making it bland at the very least.One way to store fresh fish filets are wrapped in a sport towel to absorb moisture, then place in a closed heavy gauge food bag, place bag in a container with a drip pan where you can completely cover the bag with crushed ice all around, drain pan of water and continue icing fish everyday.

Shelf life of fish will depend greatly on initial transport and storage temperatures (i.e. how well the fish was handeled during capture, butchering, transport).

I have been able to keep Yellow Fin Tuna & Black Grouper edible and in quality condition in a 34 degree F cooler for about 4-5 days using this technique.

Let me know if this helps.

Answer 3

Take it out now. Put it in a zip lock. Put ice under it and over it in an ice chest. Keep ice chest drained. As long as you keep it drained and iced down good it will keep up to 7 days.