How to choose mackerel and recipe snacks from mackerel

One of the most delicious and most popular in Russia species of fish snacks, of course, is smoked mackerel. It may seem that you correctly to choose this product is not difficult, but it is not always the case. The project пїЅtest PurchaseпїЅ - www.zakupka.tv specially for users Ovkuse.ru - will reveal to you some simple tips on how not to get burned when buying mackerel smoked.

Composition and properties
The composition of mackerel smoked. What could be easier? Fish and salt. And here, as they say, the third is redundant. Preservatives and other food additives - a sign that the manufacturer is something that hides or let dust in the eyes. For example, too yellow mackerel shows the desire of engineers to make the product brighter by using dye. And vigorous smell of Smoking is a clear sign of artificial flavoring. Use in such additives no, but the too frequent use of products with their content, according to doctors, can lead to serious diseases.
Too soft consistency should be alerted: manufacturing technology was clearly broken, or the fish is already stale. If the skin you noticed the prints from large or small grid, you can be sure that the fish has been smoked in a natural way, this is a print of pallets on which lay the fish.
Look on the shelves "goldfish" uniform color. If it barrels visible light strips, then, was disrupted production technology: a Smoking device has thrown a huge party, why the fish did not Procopius from all sides. This product may contain pathogens. Signs of violation of technology and storage conditions are also stains, cuts, scratches, and loose skin structure. The very carcass of mackerel smoked should be thick, non-greasy, a little presennol. Without excess moisture. The aroma of smoked fish should resemble the smell of wood smoke. If the smell of the fish is almost there, then its not enough promptly, or it is too long lying on the counter of a shop, and aroma just weathered

Storage
Shelf life mackerel smoked in the refrigerator without packing is 14 days; sealed vacuum packaging extends the "life" of mackerel to 3 months.

Using our tips, you will not be difficult to find on the shelves of fresh fragrant smoked fish, ready to be served! In addition we offer you a recipe for a tasty snack mackerel smoked.

Find these and many other tips and recipes You are always welcome on the official website of the project пїЅtest PurchaseпїЅ www.zakupka.tv. To choose the best for themselves and their loved ones - it's easy! Hope You enjoy shopping and enjoy your meal.