Hot smoking mackerel: preparation, time, temperature and recipes

Mackerel is considered an affordable and sophisticated fish. Most often on the holiday table you can see a smoked fish delicacy bought in a supermarket. To be sure of the quality of the delicacy, you can always smoke mackerel in a hot smoked smokehouse at home.

Very often mackerel is treated with cold smoke. Find out how mackerel is cold smoked in the article at the link.

Ready-made hot smoked mackerel

Types of smoking

There are several smoking methods:

• cold (occurs at temperatures up to 40°C);
• hot (occurs at a temperature of 80-170°C);
• semi-hot (50-80°C).

The taste and smell of fish depend on the smoking preparations used and the type of wood. After smoking, fats become resistant to oxidation, and bacteria in the meat die. Cold smoked products last longer because they are saltier and more smoky. Hot smoked fish is juicier, so it spoils quickly.

The smell makes me sick, but I'm not pregnant

It all depends on the sensitivity of the pregnant woman herself to the smells of various foods, and the heightened sense of smell. Unfortunately, you can't predict what will trigger your gag reflex and nausea until the smell reaches your nose. However, many pregnant women say that certain smells are irritating, such as beans, pasta sauces, fish and eggs. Everything changes in a pregnant body, and it is not surprising that smells that were once pleasant can now be nauseating and frightening. In fact, fish for pregnant women is an important source of omega acids, which improve immunity and relieve inflammation. These elements are indispensable and necessary for the development of the nervous system and vision of the fetus. And a pregnant woman’s diet should include exclusively fresh fish, and not salted or canned fish, since when preserving and salting fish, all beneficial substances are simply destroyed.

Shelf life

Cold smoked fish can be stored the longest at home. It will keep quietly in the refrigerator for 10 days. Mackerel, horse mackerel and other hot smoked fish will need to be eaten within three days. The optimal location is the middle shelves near the back wall, where the temperature is kept at +3°.

Since smoked meats have a strong odor, they should be wrapped in food paper or foil. You can place the fish in a jar, saucepan or other container with a lid, and put a juniper sprig on the bottom.

Make sure there is no mold. To prevent this, you need to choose clean packaging and ensure a flow of fresh air. This means that the refrigerator must be clean, defrosted in a timely manner, and spoiled food must not be stored in it.

You will know that the fish has gone bad if it:

• became slippery to the touch;
• covered with a dirty gray or greenish coating;
• emits a sour, unappetizing odor.

Decomposition begins in the spine area. You can stick a toothpick in and check the smell. If a whitish coating appears, but there is no smell yet, then wipe the fish with vegetable oil or salt using a clean cloth.

Stocks for future use

Properly smoked fish can be stored at home for a long time in a dry, cool (0...+5°) and well-ventilated area (attic, basement, pantry). You can wrap it in burlap or foil and put it in a box, sprinkled with sawdust from non-resinous trees. This will provide protection from insects and sunlight. Please note that hot smoked fish cannot be stored this way. It is best to eat it within 2 days.

To keep smoked meats in the refrigerator for a long time, they are wrapped in a cloth soaked in a strong salty solution and then wrapped in paper. As a result, they can be preserved for a month.

Smoked fish can be frozen. Place it in vacuum packaging or in a food-grade plastic container and put it in the freezer. She will stay there for up to 3 months. To defrost, use a preheated oven or microwave. It is necessary that the fish warms up well. After this procedure, it will show all its taste, and the meat will freely separate from the bones.

Properly smoked fish can be stored at home for a long time in a dry, cool (0...+5°) and well-ventilated area (attic, basement, pantry). You can wrap it in burlap or foil and put it in a box, sprinkled with sawdust from non-resinous trees. This will provide protection from insects and sunlight. Please note that hot smoked fish cannot be stored this way. It is best to eat it within 2 days.

Pufferfish poisoning: symptoms

It is especially worth highlighting the signs of poisoning by fish of the pufferfish family, which is practically impossible to treat. The most typical and best known representative of these fish is Fugu. As a rule, the patient gets poisoned after eating the liver, caviar or milt of this fish. In this case, the signs of poisoning develop rapidly - at most, after thirty minutes, the patient’s mouth can become numb, after which the entire body gradually becomes numb. As a result of severe damage to the gastrointestinal tract by the poison of this fish, continuous vomiting occurs.

Over-salted mackerel - how to remove it?

You will need an empty container; milk, water or tea leaves. The fish must be rinsed to remove excess salt from the skin. Cut into portions so that the salt leaves the fish faster and more evenly. Place in a deep bowl. Take regular milk; if you soak the fish in it, it will be more tender and juicy, and pour it over the pulp so that the liquid completely covers all the pieces. If there is no milk, you can soak the fish in black tea or plain water. Some housewives use vegetable oil to improve the taste of slightly salted fish. Place the dish along with the fish in the refrigerator; if you leave it to soak at room temperature, it may simply go bad. The soaking time depends on the degree of salinity of the fish. If it is not too salty, then two or three hours is enough. In cases where the taste is too strong, it is advisable to leave the soaked fish in the refrigerator overnight. After the specified time has passed, remove the fish from the liquid in which it was soaked and rinse it thoroughly under running water. The composition in which the fish was soaked will absorb excess salt, after which it will be less salty.

In some cases, the degree of salinity is determined by excessive storage time.

You will need an empty container; milk, water or tea leaves. The fish must be rinsed to remove excess salt from the skin. Cut into portions so that the salt leaves the fish faster and more evenly. Place in a deep bowl. Take regular milk; if you soak the fish in it, it will be more tender and juicy, and pour it over the pulp so that the liquid completely covers all the pieces. If there is no milk, you can soak the fish in black tea or plain water. Some housewives use vegetable oil to improve the taste of slightly salted fish. Place the dish along with the fish in the refrigerator; if you leave it to soak at room temperature, it may simply go bad. The soaking time depends on the degree of salinity of the fish. If it is not too salty, then two or three hours is enough. In cases where the taste is too strong, it is advisable to leave the soaked fish in the refrigerator overnight. After the specified time has passed, remove the fish from the liquid in which it was soaked and rinse it thoroughly under running water. The composition in which the fish was soaked will absorb excess salt, after which it will be less salty.

Drug treatment

When treating, the patient's characteristics are taken into account. However, there are general principles that doctors adhere to when conducting therapy for patients with symptoms of fish poisoning. The following types of therapy are used:

• Rehydration. It is based on the oral administration of certain medications to the patient. These could be, for example, drugs Chlorazol, Regidron and others. In some situations, parenteral administration of solutions is recommended. For this purpose, Chlosol, Trisol and others are used.
• Enterosorbents. It is recommended to use drugs in this group of drugs only in cases where the patient is not vomiting. The most popular for fish poisoning are, for example, activated carbon, as well as smecta, polyphepan and others.
• Painkiller. These are medications from the antispasmodic group, which are prescribed by doctors when the patient complains of severe pain. In the practice of treating fish poisoning, spasmalgon, no-shpa and others have proven themselves well.

Important: when fish poisoning occurs, antibacterial agents are usually not used. Also, in extreme cases, antipyretic medications are prescribed, only when the body temperature is too high.

After the end of the main therapy and when the patient’s condition normalizes, therapy is carried out to restore the intestinal microflora. In most cases, drugs such as bifidumbacterin, bifiform and others are prescribed.

How to Revive Smoked Mackerel

When a food product reaches its expiration date, the retailer is required to dispose of it. But it’s expensive to attach illiquid assets somewhere. It is much more profitable to simply extend his life. In addition, you can make good money from this. And, as it turns out, it’s easy to give an old product a “second life.” Retail operators know a number of ways to extend the shelf life of spoiled food products. The easiest way is to peel off the outdated expiration date label from packaged products and replace it with a new, more “fresh” one. Although often store workers do it simpler - they stick a new label on top of the old one.

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The sell-by date is washed off from many packages with cologne or acetone, and a new one is put in its place. In this way, they “extend the life” of unsold cakes, mayonnaise, desserts and other products. Stale boiled sausage is washed from the released fat with dishwashing detergent, the weathered edge is cut off and greased with vegetable oil. Dry sausage is also wiped off mold with sunflower oil. In addition, expired sausages can be sliced. Old meat products are used as mince for all kinds of culinary products, which are sold in the culinary departments of supermarkets.

Old meat is marinated and placed on a counter with the inscription “for barbecue.” Stale chickens go to the grill. And their cut parts are washed in chemical baths, for example, from potassium permanganate. Due to this, they get rid of the unpleasant odor and regain a “healthy” color. They give a second life to aging fish in much the same way. To give it a marketable appearance, old hard cheese is also washed with oil and then tinted with iodine. And rotting vegetables and fruits are mixed with fresh ones, then packed in polymer trays and wrapped in film. Rum babkas and cakes are re-soaked to give them freshness again, and stale loaves are heated in microwaves using a special technology.

Weathered red caviar, which is sold by weight, is revived using ordinary egg whites. But such a product can be used for no more than two days, then it acquires an extremely unpleasant odor. And old vegetables are often used for salads, which are then sold in the culinary departments of the same stores. By the way, for reporting purposes, supermarkets must report where they send expired products. To achieve this, conscientious supermarket directors enter into agreements with livestock enterprises. However, there is no clearly established mechanism that would determine the path of decomposing products.

There are other ways to profit from customers. So, in some stores, the weight of the packaged product is also added to the weight of the packaging - a plastic tray, container, film, and this is an additional 2-15 g. It happens that sugar, salt, flour and cereals are specially stored in wet warehouses, due to which they weight increases significantly. Freshly frozen foods are frozen until icy, and only after that they are packaged, due to which they also gain weight. And grapes, for example, are soaked in water before packaging to gain weight. In this case, it is not the berries that absorb moisture, but the twigs. To increase the weight of sausages or smoked products, they are either placed in water overnight or pumped with liquid using an ordinary syringe.

But each buyer has the right to double-check the weight of the goods on control scales - the administrator of the sales area must provide them upon your first request. Buyer's note: The color of fresh meat should be uniform. The younger the animal, the lighter the meat: pink for pork, red and red-brown for beef. If there is something gray-green in front of you, this means that the meat was stored for too long and in not very suitable conditions. Because of this, meat proteins decompose and release hydrogen sulfide, which forms a green pigment. The edges should not be weathered or blurred: this is a sign of soaking in vinegar, which is trying to hide the old age of the product. Meat in vacuum packaging has a specific smell, which may not indicate that the product is stale. But in any case, this meat should be elastic, not slimy.

Mucus indicates the development of bacteria on its surface. If you press the vacuum-packed meat with your thumb and its surface quickly levels out, the meat is fresh. Otherwise, the process of decomposition has already begun. You can check the freshness of meat (but at home) by piercing it with a heated knife: the process of rotting can be determined by the smell. When purchasing frozen meat, it is recommended to check the integrity of the packaging and the absence of ice crystals - this is the main sign of re-freezing. If you press your finger on frozen meat of excellent quality, a red mark will remain.

This does not happen when it is re-frozen. But you shouldn’t buy ready-made cuts - it’s better to let the seller cut your cheese or sausage in your presence. Don't be tempted by marinated meat and minced meat - it's better to cook them at home. It is also not recommended to buy packaged vegetables and fruits; it is better to choose them individually. When purchasing, say, vacuum-packed fish, you should pay attention to the juice that has been released. This is the first sign of staleness. And if you sniff the packaging, you can hear the fishy stench even through it.

Mucus indicates the development of bacteria on its surface. If you press the vacuum-packed meat with your thumb and its surface quickly levels out, the meat is fresh. Otherwise, the process of decomposition has already begun. You can check the freshness of meat (but at home) by piercing it with a heated knife: the process of rotting can be determined by the smell. When purchasing frozen meat, it is recommended to check the integrity of the packaging and the absence of ice crystals - this is the main sign of re-freezing. If you press your finger on frozen meat of excellent quality, a red mark will remain.

How to store smoked fish

Smoking fish requires careful attention. Unlike meat, it contains a large number of pathogens. If they are not eliminated during processing, you can get severe food poisoning. Therefore, great attention must be paid to the storage conditions of such delicacies. How to store smoked fish to ensure the preservation of its taste and aroma? What affects storage time?

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Nutrition

It is clear that any fish poisoning has symptoms that indicate, if not an aversion to food, then certainly a lack of appetite. This is especially true during the acute period of the disease. However, after treatment, the patient will feel the urge to snack. And here it is necessary to carefully approach what his nutrition should be so that it brings more benefit than harm and does not negatively affect the digestive system that has not yet recovered well. It is necessary to follow a regimen that involves light stress on the stomach:

• You should, for some time after poisoning has occurred, stop eating fatty foods - meat, milk and any dairy products, spicy foods. Alcohol-containing drinks should also be prohibited.
• You should eat in parts,

Smoking rules

The principle of smoking fish is no different from processing meat. But, unlike meat, fish is usually prepared in fewer marinades before smoking. The basic principle is to salt the product well before the heat treatment process.

To ensure that the product is well smoked, large fish carcasses are cut into several pieces. This allows for better processing of the product throughout its entire thickness. Medium-sized raw materials are smoked whole.

Smoking of fish takes place in 2 stages - drying, during which excess moisture and smoking are removed from the carcass. The first stage takes place at a temperature of 25 degrees, the second - at 80 degrees and above. For hot smoking it is possible to reach a temperature of 120 degrees.

Fish is smoked in three ways:

In the first case, the raw materials are smoked for a long time, at a low temperature. But with this method, most microorganisms die. In the second case, more pathogenic microbes remain. Smoking time is shorter than with the cold method.

When hot smoking, the product processing time is minimal. But not all bacteria die. This fish has the shortest shelf life. To find out how long hot smoked fish can be stored, you should pay attention to its storage conditions.

Regardless of which smoking method you use, the following rules must be followed when storing fish: stable temperature, adequate ventilation, optimal level of humidity in the room.

Compound

The benefits of mackerel are determined not only by those substances that are included in its chemical composition, but also by those that are absent there. And this is mercury, antibiotics, hormones, dyes.

• Mackerel is a sea fish. Therefore, it does not contain all those toxic compounds that often abound in farm products. That is, it is free from hormones, antibiotics, dyes, etc.
• Some wild fish, such as tuna, are contaminated with mercury. There is also mercury in mackerel. But it is several times less than in many other types of marine life.

The chemical composition of mackerel is based on proteins and fats. It contains absolutely no carbohydrates. But there is ash - a natural adsorbent that helps cleanse the human body. Oily fish: it contains about 21% fat. This is due to the content of 75 mg of cholesterol per 100 g of weight. This weight accounts for 23.85 g of protein - this is 32% of the norm for an adult per day.

The composition is distinguished by a large number of amino acids. These substances (there are 14 of them in the chemical composition of fish) play an important role in the human body:

• ensure normal development of the body;
• are the basis for protein reproduction;
• take part in providing cells with oxygen;
• stimulate metabolic processes;
• improve the condition of nerve cells.

Some amino acids enter the human body only with food. All of them are present in mackerel.

We store hot smoked fish

The taste of hot-processed fish carcasses is superior to those processed by the cold method. They are juicier, softer, and tasty. But this method has a significant drawback - the shelf life of such a product is much shorter than with cold smoking. This is explained by the fact that during heat treatment not all bacteria are destroyed; a lot of moisture is retained.

The most important influence on the shelf life of hot smoked fish is temperature. If storage at room temperature is provided, the storage time should not exceed 72 hours.

If the fish is stored in a refrigerator, the time when the product is considered fit for consumption increases to 10 days. If you use a freezer, then hot smoked fish can be kept there for up to 1 month.

Defrosting of such fish should take place at a temperature not exceeding +8 degrees.

An important aspect is the humidity in the room where smoked products are stored. The optimal value is considered to be 75-80% humidity. If the indicator is elevated, mold may appear on the surface. To prevent this from happening, it is necessary to maintain a constant level of moisture content in the air and constantly ventilate the storage area.

Preserving cold smoked fish

The shelf life of cold-processed smoked fish is much longer. The high salt content and small amount of moisture allows you to increase the shelf life of cold smoked fish to 3 months.

The shelf life is affected by the type of fish. Marine fish species are stored longer than river or lake fish.

Smoked mackerel or horse mackerel can be stored for up to 90 days at temperatures from minus 2 to minus 5 degrees. The balykov part is stored less - up to 1 month.

You can keep smoked fish in the freezer for longer. But when defrosting, it is necessary to observe the temperature regime. When choosing at what temperature smoked fish is stored, do not forget that the longer storage continues, the more taste is lost.

How to best preserve taste

Home-smoked fish will delight you with its aroma and taste if stored correctly. When storing in the freezer, smoked fish must be wrapped in parchment paper. This measure will preserve the smoked aroma, but will not allow the smell to spread throughout the entire freezer. To prevent the smell from spreading throughout the refrigerator and evaporating from the fish, you can first wrap it with a cloth soaked in saline solution. The proportions are 2 parts water to 1 part salt.

In the refrigerator, you should keep the carcasses on the bottom shelf if you have an older model of the unit. In new models there is no such problem, since the entire chamber has the same temperature.

If possible, place the smoked fish in trays or containers and close. It is important to ensure that there is no excess moisture in the container.

An ancient method of storing smoked fish is in the attic. In order to protect the carcasses from dust and insects, they are placed in small fabric bags. How long smoked fish is stored in the attic depends on temperature indicators. During the hot season, the attic temperature is high, so this method should be used in the cold season.

If mold has appeared on the fish, the surface has become slippery, and the smoked smell has acquired a sourish tint, such fish should not be eaten!

If a white coating appears on the surface, but there is no foreign odor, such a carcass can be wiped with vegetable oil.

If it is not possible to keep the fish in a cold place, the product is wrapped in foil or placed in burlap bags and placed in a box with sawdust. Non-resinous tree species are used for sawdust. The box should be protected from direct sunlight.

Before storing fish for preservation, you need to remember that the longer the fish sits, the more taste it will lose. The best option is to use it immediately or within 3 days. When choosing the option of storing hot or cold smoked fish, it is important to preserve the product with all its primary qualities and reduce losses.

The most important influence on the shelf life of hot smoked fish is temperature. If storage at room temperature is provided, the storage time should not exceed 72 hours.

Why does nausea occur?

Almost every person has experienced nausea in their life. This is an unpleasant, pulling feeling in the epigastric region and pharynx, accompanied by an involuntary urge to vomit. During an attack of nausea, gastric tone is reduced, peristalsis slows down, and if a vomiting attack begins, convulsive spasms of the respiratory muscles, diaphragm, and the anterior wall of the peritoneum occur. The situation may be aggravated by additional symptoms:

• dizziness;
• headache;
• feeling of lethargy, weakness.

The feeling of nausea is regulated by the vomiting center, as well as other areas of the brain that reduce gastric tone, receiving a signal from:

• gastrointestinal tract receptors;
• pharynx;
• peritoneum;
• coronary arteries;
• vestibular apparatus.

An attack of nausea is often accompanied by increased salivation and profuse vomiting. Involuntary stimulation of the vomiting center can occur in the following pathologies and conditions:

• Hypoxia. A disorder in which the body, for various reasons, does not receive the oxygen necessary for proper functioning. This condition can affect people of all ages. If hypoxia is chronic, a person may feel sick every day; in addition, the risk of developing neurological diseases caused by a lack of nutrition and oxygen supply to brain cells increases.
• Acute decompensation of diabetes mellitus. A serious condition that can occur with diabetes mellitus types 1 and 2. Impaired carbohydrate metabolism negatively affects the functioning of internal organs and systems. In acute decompensation of diabetes mellitus, a person constantly feels nauseous and is bothered by general weakness, even to the point of loss of consciousness.
• Infections. In case of infectious poisoning, an adult or child vomits due to irritation of the walls of the digestive tract directly by the infectious pathogen or other inflammatory products.
• Taking certain medications. Many medications cause side effects such as nausea and dizziness, especially if the patient is prescribed several potent drugs at once.
• Injuries, neoplasms in the brain. As a result of irritation of the brain centers by a traumatic factor or an increasing tumor, a person constantly feels dizzy and nauseous. At the same time, the usual medications that relieve these symptoms do not help alleviate the condition. In addition to nausea and dizziness, additional symptoms appear: weakness, problems with memory and speech, chronic headache, vomiting.

How to store smoked fish in the refrigerator

Smoked fish is a delicious delicacy for many. It is invariably present on any holiday table, but it is also amazingly good on weekdays, with hot boiled potatoes or a glass of cold beer.

Avid fishermen prepare their catch for future use, and smoking is their first assistant. Ordinary housewives buy smoked fish for their home in the supermarket or markets. This product is not cheap, so it is very important to know what the shelf life of smoked meats is. Any fish delicacy if stored improperly can become a source of salmonellosis and other intestinal infections; we think this is of no use to you at all. Therefore, we tell you how to properly store smoked meats at home, and how long they can stay “in stock.”

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Let's start the conversation with the most expensive, red fish.

Cholera-like type: symptoms

Poisoning is caused by eating fish and seafood that can accumulate toxic toxins. Despite the fact that fish of the salmon family are quite expensive products for our fellow citizens, it is salmon, as the most typical representative of this family, that in most cases is the cause of poisoning for Russians. Red fish poisoning occurs due to the fact that during its life it accumulates a huge amount of microorganisms harmful to humans. As a rule, they accumulate in the muscle tissue of salmon.

If we talk about the signs of this type of poisoning, then, first of all, we need to name the most common symptoms:

• the patient experiences a strong desire to drink;
• the presence of muscle spasms and cramps cannot be ruled out;
• the formation of pain in the stomach area;
• the occurrence of diarrhea;
• severe paroxysmal pain in the stomach area (intestinal colic);
• presence of signs of severe fear;
• the patient suffers from frequent attacks of nausea and vomiting;

Royal fish, red

Red fish is not necessarily salmon or salmon. Of course, they treat her first. But did you know that in old Russia fish with white meat, such as muksun and sterlet, were also called red? It was rarely served, only at the table of kings and important nobles; such food was not available to commoners. And now the same sterlet is included in the Red Book, and only poachers can feast on it.

Salmon and pink salmon have long ceased to be scarce products; they are sold everywhere, in any form - fresh frozen, salted, smoked. The shelf life of red fish varies depending on the form in which you purchased it. So, how long can fresh, salted and smoked red fish last?

• Fresh. Storage from a week to 10 days is allowed if the temperature ranges from 0 to + 2 degrees. As you guessed, this temperature only happens in the refrigerator on the bottom shelf.
• The shelf life of red smoked fish does not exceed 6 days. And be sure to keep it in the refrigerator. If you take out the product, cut it, and it sits on the table for an extra hour, the shelf life will be shortened. Every hour without cold reduces the period by 1 day.
• A good solution is smoked red fish in vacuum packaging. This is a real find in the food industry, significantly extending shelf life. How long to store the delicacy in vacuum packaging is indicated on the label, but this product should also be kept in the refrigerator. Typically, smoked meats are stored in a vacuum for at least 3 months.

Preparing a variety of dishes for Table 9 of the diet, menu for the week

Recipes for diluting the usual menu:

1. Pudding according to a dietary recipe.

• melted butter;

130 g of zucchini and 70 g of apples need to be grated on a fine grater, add 30 ml of milk, 4 tbsp. l. mix flour and remaining ingredients, except sour cream, and place in a baking dish. Cook in the oven for 20 minutes at 180°. Pour over sour cream as it is ready.

2. Ratatouille - a vegetable dish.

It is necessary to puree peeled tomatoes with herbs and garlic. Add the resulting mixture to pieces of bell pepper, zucchini and eggplant fried until half cooked in olive oil. Simmer for 10 minutes under the lid.

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Hot smoking

Hot smoking is a fairly fast method compared to cold smoking. If the hot smoking process takes from 40 minutes to 2 hours and does not require particularly long preparation, then cold smoked fish takes a long time to prepare, about a month. The shelf life of hot smoked products is short - up to 3 days, of course, in the refrigerator.

To prevent other foods in the refrigerator from absorbing the smell of smoked fish, wrap it in oiled cotton cloth and then in paper.

If you have prepared a large amount of product using a hot method at home, you can store smoked fish in the freezer. This way it can last up to a month, although it will take a long time to defrost. It’s better to eat a hot smoked product immediately after cooking, you can’t go wrong. Therefore, do not cook in large batches.

Folk remedies

It should be said that treatment with folk remedies can only be carried out when non-dangerous cases of the disease occur. Below are the most famous folk recipes:

• Cinnamon. The popular spice is a good sorbent and antispasmodic of natural origin. To prepare a folk infusion, you need to add half a teaspoon of herb to a glass of boiling water, let it sit for a quarter of an hour, and then strain. Drink the infusion of the medicinal spice warm, in small sips, the dose per day should be a liter and a half.
• Althea. An excellent tool that helps to significantly reduce treatment time and quickly get you back on your feet. To prepare a folk remedy, you will need half a teaspoon of pre-crushed plant root. The prepared raw materials are poured with 150 grams of boiling water. After this, leave for half an hour and drink a tablespoon up to four times a day. You can pre-add honey to add flavor. Other parts of the plant – flowers and leaves – are also used as a folk remedy. The infusion is prepared like this. Pour two tablespoons of the mixture with 400 grams of boiling water and let it brew for about four hours. Flowering and leafy marshmallow is used in the form of tea, up to three times a day.
• Dill and honey. A decoction of dill will help ease the vomiting process, but it can stop attacks. And such a folk remedy as honey has the property of preserving potassium in the body, facilitating and accelerating the elimination of toxins. The product is prepared as follows: take a teaspoon of plant seeds, pour one and a half glasses of boiling water and leave for five minutes. After this, the contents are boiled for two minutes. When the product is filtered, you will need to add a spoonful of honey. During the day you need to drink at least a liter of decoction.
• Wormwood and yarrow. These two plants will perfectly help cope with the removal of toxins from the body. Take equal parts of dry wormwood (a teaspoon each) and yarrow and pour half a liter of boiling water. After which it is infused for 15 minutes. The infusion must be strained and drunk throughout the day in equal parts.

Cold smoking

The cold smoking method itself is quite long, but the product can be stored longer. At home, in a city apartment, store cold-smoked fish in the refrigerator at a temperature of +2 - +3 degrees. So it can lie for up to 10 days. It is imperative to wrap smoked fish in paper, otherwise all the food in the refrigerator will absorb the fishy smell.

If you have an avid fisherman at home and your own smokehouse, the question is always relevant: how long can you store smoked products in a cellar or attic? We tell you several ways.

In the refrigerator for a month

You can put smoked fish in the refrigerator. First prepare a strong salt solution and soak the cotton cloth in which you will wrap the product. After the salty wrap, wrap the homemade delicacy again in paper and put it in the refrigerator. If you do everything right, you won't have to worry for a month.

In the freezer for 3 months

You can freeze cold smoked fish at home. Pack it in vacuum wrap or plastic containers and put it in the freezer. This way the product will last for 3 months.

It is better to defrost smoked meats in the air. How long this will take depends on the size of the fish. If you use a microwave oven for defrosting, the delicacy will defrost faster and the meat will easily separate from the bones.

Attic, storage room, basement

All these rooms are excellent for storing smoked fish. What cannot be achieved at home in a city apartment can be achieved perfectly in the countryside. Cellars and storerooms are cool and dark rooms, well ventilated. Storage of smoked fish in such premises is extended to six months. It is first wrapped in foil or burlap, then placed in boxes, sprinkled with sawdust from non-coniferous trees. Such long-term storage is possible only at temperatures up to +5 degrees.

Hot smoked fish is never stored for long!