Fish is a product, which we can safely store in the freezer, but only if we are sure that it is fresh. If you have no doubts about the quality of the fish, you can safely freeze it and leave it like that for up to 3 months. You can easily make sure of the quality of the fish. It is fresh if its eyes are clear and its skin is shiny.
You can also leave it in the refrigerator, but you must consume it soon after, as it is not a particularly durable product and spoils quickly. Do not leave fresh fish in the refrigerator for more than two days. Before leaving it there, remove the entrails and salt it. To make its blood "come out", you can add just a little, about a tablespoon, of vinegar.
You can also store the fish by making it smoked. Not every type of fish is suitable for this method of preparation. For smoking, fish such as bonito, mackerel, grey mullet, and horse mackerel are the most delicious. First you salt the fish, then it is smoked - there is cold smoking and hot smoking.
For cold smoking, the cleaned, washed and salted fish is smoked at a maximum of 40°C. When we talk about hot smoking, the temperature is up to 80°C, but beforehand the fish must have been in brine with salt for 8 hours, after which it must be strained. Hot-smoked fish spoils in about three days, and cold-smoked fish can last up to a month if stored at a temperature of -4°C.
The famous and delicious dried salted fish is also a good alternative for storing fish. The fish is again cleaned and put in a salt solution for about 12 hours. After they pass, you wash the fish and hang it by the tail outside. It is left this way for up to two weeks.
Mussels are an extremely perishable product and should not be consumed if you have any doubts about their quality. It is recommended, that they are prepared immediately upon purchase, so that you don't take any risks.
Those mussels, whose shells are closed and emit a fresh sea aroma are fresh. If you have even the slightest doubt about the origin and quality of the mussels, do not consume them. If you want to freeze mussles, you have to boil them, separate them from the shells, then freeze them along with the water in which they were boiled.
