8

I feel I must offer a contradicting opinion to @rumtscho's answer. The product you seem to have is indeed shown in the catalogue at the page of "smoked salmon" products, but note that it is the only one not being named "cold smoked", but "marinated". And just by the looks of it I assume this is actually Gravlax: raw salmon, ...


3

Does it still smell of turmeric… or more like cardboard? Many herbs & spices don't 'go off' so much as eventually taste & smell of almost nothing. Test. Heat a couple of tablespoons of oil, drop half a teaspoon of turmeric into it. Stir briefly. Don't burn it. Can you smell it properly? Pour out & let it cool. Once cooled try dipping some plain ...


3

I'd make it into ice cubes. They'd add decorative interest too. Fridge, maybe a week, freezer, more like 6 months. There's a full list of storage times in How long can I store a food in the pantry, refrigerator, or freezer?


2

I would like to add that you can just freeze the mint leaves without grinding them too. Wash and dry them well, then... Put them in the freezer. If they're fresh and dry, then they won't stick together, and you can pull out as many as you like at a time. That said, if you let the leaves thaw, they'll look and feel like they've been blanched. The water in the ...


1

It also depends on how the fish was killed. The two key helpers here that lead to a long shelf life even of non-preserved fish (i.e. not smoked, salted, pickled, marinated, dried, canned, etc.) are 1. exsanguination and 2. the utter destruction of the animal's CNS as quickly as possible. This can be achieved by sticking something pointy, like an awl, ...


1

Your salmon is not raw, it is smoked. This is a common conservation technique, and it is the reason why your fish has a long shelf life. The packaging has nothing to do with it. You can confirm that this specific product is smoked by looking it up in the producer's catalogue, https://www.yumpu.com/en/document/read/63286903/vici-cataolog-en-2020-2021-web - ...


1

Another idea: Make a tincture/ cold infusion. Wash and dry your lemons and mint. Dice and freeze the lemons; freeze the sprigs whole in a bag. Beat the bag about a bit to detach the leaves. Place frozen lemon chunks and frozen leaves in blender. Whiz to powder. To make a cold infusion, add water; to make a tincture, add vodka (well, not really a ...


1

I've had experiences in the past where herbs + lemon juice ended up getting a kind of "pickled" taste because of the acidity of the lemon. I might just grind the mint and freeze that on its own, and freeze lemon on its own, without combining the two.


1

YouTube shows many ways to can tallow, including heating the empty canning jars in an oven to 250 + degrees and then pouring the hot (250+) tallow into the jars and sealing them with clean lids. They seal nicely, the same as any canning process, and will last indefinitely on the shelf. I have used this method to can all sorts of fats, easily storing them ...


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