How to salt chum salmon tasty and fast - 9 step by step recipes

Chum salmon is a delicious and nutritious salmon family fish. Contains a large number of nutrients and minerals. To salt chum salmon at home quickly and tasty it is not necessary to have a variety of products and ingredients on hand, and a large amount of time is left in stock.

There are express recipes for dry salting based on salt and sugar. A minimum of time and a maximum of natural taste. If desired, the hostess can prepare a pickle or spicy marinade, make a preparation for the winter.

Calorie salted chum salmon

Ketu is used in different forms, but most housewives prefer to salt.

. High protein content (about 24 g per 100 g) deserves special attention.

How to cut chum salmon

1. Separate the head and tail from the carcass. In the process of salting, these parts are superfluous. The head can be used in the preparation of fish soup (another fish soup), taken as the basis for the broth for aspic.
2. I remove the fins with a sharp kitchen knife or large scissors. I carry out the procedure carefully and slowly so as not to damage the meat.
3. I will gut the chum, making an incision going from head to tail. The insides can be removed with both hands and a special knife.
4. I make cuts on the right and left sides of the spine. I remove the bones. For convenience, you can use tweezers.
5. Scales do not affect the taste of the snack, so you can immediately not clean it.

Classic Salting Recipe

• Chum - 1 kg,
• Sugar - 50 g
• Salt - 100 g
• Bay leaf - 2 things,
• Ground black pepper to taste.

1. I mix sugar, salt and ground pepper in a bowl. I chop the bay leaf with a knife. Add to the rest of the ingredients.
2. I clean the fish, cut into portions. I put it on a plate. I roll it off from all sides, not forgetting to turn it over for uniform application of spices over the entire area of ​​the fish.
3. I shift the chum in a clean deep plate. I close the lid tightly. I put it in the refrigerator for 24 hours, like salmon or pink salmon.
4. After I wrap each piece in a cling film or plastic bag. I put it in the freezer from 48 to 72 hours.
5. After the indicated period, the dish is ready.

The fastest and most delicious recipe under oppression

• Chum - 1 kg,
• Coarse salt - 3 large spoons,
• Sugar - 1 tablespoon,
• Lemon - 1 piece
• Black peppercorns, bay leaf - to taste.

1. I prepare the fish for salting. I remove the bones, for convenience using tweezers, cut off the head, fins and tail.
2. I cut into portions. To make salted chum salmon faster, I make parts no more than 2-2.5 cm. I shift the pieces to a plate. I sprinkle with lemon juice.
3. I rub with sugar and salt.
4. I take deep non-metallic dishes and spread the fish. Add bay leaf (can be broken into several parts) and a few peas of black pepper.
5. I put a heavy saucer on top as a yoke.
6. Lovers of slightly salted fish just keep the product in the refrigerator for 5-6 hours. After chum is ready to eat like trout.

A light-salted appetizer can be served on the table with a decoration of greens, along with olives and white wine. Bon Appetit!

How to pickle chum salmon in brine

• Fish - 1 kg
• Water - 1 liter,
• Salt - 2 large spoons
• Sugar - 1.5 tablespoons,
• Allspice - 5 peas,
• Parsley and dill - 1 bunch each,
• Bay leaf - 2 things,
• Lemon - half the fruit,
• Dry cumin - half a teaspoon.

Useful advice. The rate of salting depends on the size of the pieces. The larger the particles, the longer it will take to prepare a delicious snack.

1. I pour water into the pan. Bring to a boil. I add spices.
2. Turning off the stove. I leave the brine to cool to a temperature of 28-30 degrees.
3. I am preparing the fish for salting. Delete all unnecessary parts. I cut into portions of the same size.
4. I put the pieces in a glass container (large jar). My bunches of parsley and dill. Coarsely chop, sprinkle on top.
5. I pour the brine into the jar, which has cooled to the required temperature. Add lemon sliced ​​in thin layers.
6. I rearrange the can for 60 minutes in a cool place. Then I put it in the refrigerator for 8-12 hours. After the specified time, you can treat households and guests.

Juicy chum salmon slices in oil

• Fish carcass - 1 piece,
• Sugar - 40 g
• Salt - 80 g
• Black pepper - 6 peas,
• Garlic - 3 cloves,
• Bay leaf - 3 pieces,
• Refined vegetable oil - for salting.

1. Cutting up the carcass. Carefully separate the loin. I cut into portioned slices and spread 1/2 of the total volume into a deep container with a flat bottom.
2. Add sugar, black pepper and peas to the dishes. To the salt. Throw peeled cloves of garlic and whole bay leaves. I use half the ingredients.
3. I spread the second fish layer, then the remaining components.
4. I pour vegetable oil into the dishes so that the fish completely disappears. I install oppression (for example, a heavy saucer or a plate).
5. Leave at room temperature for 120-180 minutes. I clean in the refrigerator for 24 hours.

Dry salting for the winter

• Fish - 1 kg
• Salt - 2 large spoons
• Sugar - 1 tablespoon,
• Vodka - 3 large spoons.

1. I carry out all the necessary preparatory procedures with chum. I cut the fillet into 2 halves, remove the bones.
2. I mix salt, sugar and vodka in a small plate until a homogeneous mass is obtained.
3. Lubricate fish particles on all sides. I put it in a deep plate. I close the saucer or lid on top. Leave for 2-3 hours on the kitchen table. Then I put it in the refrigerator for 24-36 hours. After the fish is ready to eat.
4. For long-term storage, I put it in the freezer.

First remove the chum salmon from the freezer before serving. After thawing (in vivo, without "water baths", microwave ovens and boiling water), proceed to portioning. Garnish with fresh herbs and thin slices of lemon before serving.

How to salt chum salmon with salmon

• Keta - 800 g
• Salt - 2 large spoons
• Sugar - 1 tablespoon,
• Black pepper - 4 peas,
• Coriander, bay leaf - to taste,
• Cognac - 25 ml.

1. I clean the fish. I remove the insides and cut off the excess external parts (in the ear).
2. Mix salt and sugar in a separate dish. I wipe the chopped fillet particles with the mixture. Spread in the tank. I pour black pepper and peas and coriander, add bay leaf.
3. I sprinkle with a small amount of cognac (20-25 ml) to make the fillet more tender. I close the plate.
4. I put it in the refrigerator for 2-3 days.

Pickling recipe in marinade

• Chum - 1 kg,
• Salt - 2 large spoons
• Sugar - 2 tablespoons,
• Garlic - 2 cloves,
• Vinegar - 1 tablespoon,
• Onion - 3 heads,
• Horseradish root - 30 g
• Water - 150 ml
• Olive oil - 2 large spoons.

1. I’m cleaning the chum. I remove the tail, head and fins. I clean the insides and bones. I cut into slices 2.5 cm tall. I put it in a large pot.
2. I clean the onions and garlic. I cut the beam into thin rings. I cut garlic into medium sized pieces. I chop horseradish on a grater with a fine fraction.
3. Dissolve salt and sugar in warm water. Add the rest of the ingredients.
4. I fill the chum with the mixture. I put a tablespoon of vinegar. Squeeze juice from 1 lemon.
5. I cover the dish with a lid.
6. I clean the chum salmon pieces in the refrigerator for 48 hours. After the allotted time, the fish can be served on the table.

The appetizer is great for sandwiches with butter, goes well with boiled potatoes.

How to salt chum salmon caviar

Universal recipe whip up

Quick technology for salting chum salmon caviar. After 2 hours, the product is ready for use.

• Caviar - 150 g
• Salt - 30 g
• Sugar - 15 g
• Black pepper - 3 peas,
• Bay leaf - 1 little thing.

1. Spread caviar in a deep plate.
2. I pour warm boiled water. Dissolve sugar and salt in a liquid. Pour caviar for 30-40 minutes.
3. I take it out from the brine with a tablespoon, let the excess liquid drain. Gently dry with a kitchen towel.
4. I put caviar in a plastic container. Add 1 bay leaf (chopped) and 3 peppercorns.
5. I close the container. I put it in the refrigerator for 2-3 hours.

After this period, you can use chum salmon caviar in the preparation of sandwiches with butter. For decoration, take sprigs of fresh herbs. Eat on health!

Recipe with Sugar-Free Vegetable Oil

• Caviar - 500 g
• Salt - 500 g
• Water - 1.5 L
• Vegetable oil - 2 tablespoons.

Useful advice. If you intend to store caviar for a long time in sterilized jars, support longer in the brine. Normal caviar is stored for no more than 7-10 days.

1. Gently rinse the eggs in a colander. If the film is damaged, it is better to use salted water for this process (1.5 tablespoon of salt is enough for 1 liter). I remove damaged eggs, film debris, etc.
2. I put a pot of water on the fire, bring to a boil and dissolve the salt. Leave to cool.
3. Pour eggs for 60-80 minutes.
4. I lay eggs on a sieve. Waiting for the brine to drain. Add vegetable oil (replace with olive if desired).
5. I spread caviar in glass containers (small jars). I cover it with parchment paper. I close the lids and clean in a cool place.

For long-term storage, use sterile glass jars with sterilized lids. It is advisable to store blanks in the cellar.

The main tasks of the oil are to prevent the eggs from sticking to each other, to make the appearance more presentable. If desired, dispense in the recipe without this ingredient.

What is tastier - chum or pink salmon?

Pink salmon and chum salmon are fish of the salmon family. The second is larger. The length of individual individuals reaches 0.8-1.1 meters. Pink salmon has a more modest overall dimensions and less weight.

Experts consider the meat and caviar of chum salmon to be more useful and valuable products containing more substances and minerals necessary for the human body. This applies to protein, vitamins D and PP, phosphorus. Chum salmon caviar is larger, has a pronounced color.

By taste, chum salmon is slightly superior to pink salmon (the meat of the first one is softer, contains less fat), but a lot depends on the culinary skills of the hostess, the cooking technology and the ingredients used (for example, selected products, a combination of spices and seasonings, etc.).

Useful Tips

1. For salting, it is better to take fresh-frozen chum salmon.
2. Thawing fish quickly is not recommended. Do not allow a sharp temperature difference (from the freezer immediately to the microwave or warm water). The fish should thaw in the refrigerator. Later it can be put on the kitchen table and left for several hours.
3. When cooking, do not separate the skin from the fillet. Otherwise, the chum salmon pieces will lose their shape. It is better to cut the loin portion immediately before serving the appetizer on the table.
4. Metal dishes are not suitable for salting. Use enameled pots or bowls, glass jars.
5. The following seasonings and spices are perfectly combined with the fish: bay leaves, allspice peas, beet sugar, coarse salt (a special product for preservation and pickles), dried parsley, nutmeg, coriander, cumin.
6. Do not add a large number of spices. This can completely interrupt the natural taste and aroma of fish. Choose a combination of several spices.
7. Chum salmon is a little dry, unlike salted salmon, so add olive or sunflower oil to taste.
8. If no suitable utensils are at hand, use plain parchment paper. It is enough to wrap the fish pieces in several layers.

Be sure to try salting the chum salmon according to one of the recipes presented at home. The result will certainly please you and the household. Good luck

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