On any table, red fish are in the spotlight. Most often, she migrates there directly from store shelves, stuffed with preservatives and other chemicals. Meanwhile, it is not that difficult to surprise the guests with a delicious chum and even its caviar with its own cooking.

All you need to do is chum, salt, a few spices and a proven recipe for salting caviar and fish at home.

Criteria for selection of quality fish

In order for homemade salted red fish to be tasty and juicy, you need to properly select chum salmon for salting. Ideally, it is better to buy live fish for this, but such luck is often impossible purely geographically. Therefore, willy-nilly, you have to salt the chilled or frozen chum salmon.

During the purchase you need to carefully select fish carcasses. First of all, they should have a uniform color, the skin should be whole, without damage, and on its surface there should not be a thick layer of snow or ice. Fish with black gills or fins should be avoided. And certainly it is not necessary to take chum, if she, even frozen, feels an unpleasant odor.

Ketu is better to buy whole carcasses, and not gutted filet.

Firstly, it is more difficult to salt the fillet of chum, and the result of the work done does not always meet the expectations - pieces of salted fish often become dry. Secondly, if you're lucky, then from whole carcasses you can get a nice extra bonus to the fish - red caviar. And then it is necessary not only to salt the fish, but also to salt the caviar of chum at home, getting for the same money two delicacies instead of one.

Preparation for salting

Salt chum salmon at home is best sliced. You can salt it with whole carcasses, but it will take more time, but you still have to serve it on the table in pieces, so there’s no special point in this salting.

To make a delicious salty chum salmon from frozen fish, you need to know how to defrost it properly. It is best to be patient and defrost in the refrigerator, no matter how long this process takes. You can leave it at room temperature. Trying to speed up the process of defrosting with warm water, a microwave or in another way is not worth it: you will be able to defrost it quickly, but it is unlikely that you will be able to salt it.

When the chum salmon is unfrozen, it is necessary to separate the head and tail from the carcass - they are of no value for salting. Then the fins are cut off with scissors or a sharp knife. If the carcass was not gutted, then you need to get rid of the entrails by carefully cutting the belly in the direction from head to tail. The cut should be done carefully, do not forget that caviar can be inside.

In addition to the viscera, from the carcass before salting, it is desirable to remove the bones. To do this, symmetrical cuts are made on both sides of the spine, and bones are pulled out through them with tweezers. But to clean the chum salmon from the scales and skin before salting the salmon, is undesirable - the cleaned pieces with salting lose their shape and look ugly. Therefore, it is better to get rid of skin and scales immediately before serving.

Spice selection

Adding spices can both turn salted chum into an amazing yummy, and spoil its taste - it all depends on their selection. Chum salmon is unique in that it combines a large amount of spices:

• salt;
• sugar;
• bay leaf;
• dried parsley;
• allspice peas;
• nutmeg;
• coriander;
• caraway;
• mustard (seeds).

Such a large selection allows you to experiment with the composition of various spices and marinades. But in the selection of spices there are general recommendations that need to be followed.

Salt - the basis of salting chum. It is better to salt it with coarse-grained salt, specially designed for pickles and preservation - unlike fine-grained, it will evenly salt the entire surface of the fish.

If there is sugar in the recipe for salting, then you should not buy products from sugar cane. Coarse-grained beet sugar is better combined with keto. When salting do not abuse spices - added in large quantities, they "clog" the natural taste and aroma of chum.

Popular salting recipes

The exact number of chum salting recipes is difficult to calculate. Often the same recipe can be found in 15-20 variations. But there are basic recipes from which you need to "dance" with the salting. Among them, the easiest, both in execution and in the set of spices, is the recipe for dry salting of chum.

A carcass of fish weighing 1 kg should be divided into two filets, removing the ridge and bones from them, rinse them thoroughly and dry them with a towel. Then you need to mix 50 g of salt and 20 g of sugar, and grate both halves with this mixture, then fold them together with the skin out, wrap in several layers of gauze, put in a bowl and put in a refrigerator, for greater preservation, wrapped in cling film. After 72 hours, the fish can already be reached from the fridge, unpacked and served.

The following recipe is unique in that after 30 minutes, at the end of salting, chum salmon is ready for use. Cut the carcass, pull out the bones and rinse. Fileyki cut into several pieces, and then from each such piece to make several: the same width, but about half a centimeter thick. Then mix thoroughly 2 tbsp. spoons of salt and the same amount of sugar. Each piece should be carefully rolled out in this mixture and folded in a deep bowl, shifting each layer with a bay leaf and 1-2 peas of black allspice Squeeze the juice from half a lemon on top of the laid chum salmon and allow 30 minutes. stand at room temperature. At the end of this period, the remains of salt should be washed off from the pieces of fish and can be served on the table.

Ketu can be salted not only in the dry way. For the preparation of spicy salting will require 1.5 tbsp. spoons of salt, Art. spoon of sugar, Art. a spoonful of olive oil, 2 bay leaves, 3 medium-sized cloves of garlic and 5 clove blossoms and peas of allspice of black pepper.

The carcass needs to be cut and bones pulled out of it. Fileyka cut into large chunks. Some of them should be dumped in a mixture of salt and sugar, and the rest - stuffed with chopped garlic. Put the processed pieces in a saucepan, put a clove, Lavrushka and allspice on top of them, sprinkle with olive oil and put on 1 h under pressure. For oppression, you can use a shallower plate and a jug of water a little smaller in diameter for the pan. After one hour, remove the load, cover the pan, send another 1 hour to the fridge - and a tasty spicy salted salmon is ready.

All the spices in the recipes are based on 1 kg of chum fillet. If you have to salt more or less weight of the fish, you need to adjust accordingly and their number.

If you are lucky to buy a chum salmon with a bonus, then in 4-5 hours you can also cook delicious red caviar.

To salt 150 grams of keta caviar, you will need 30 grams of salt, 15 grams of sugar, 3 peas of black pepper and 1 bay leaf. First, the caviar must be put in a deep plate. Then dissolve salt and sugar in warm boiled water and spawn eggs with this solution for 30-40 minutes.

At the end of the term, choose a spoon from a solution with caviar and allow excess moisture to drain from it. For the full guarantee it is better to dry it with a towel. Then the caviar should be shifted to a small saucepan or plastic bucket, add chopped bay leaf and a few black peppercorns to it. Tightly close the pot and send for 2-3 hours in the fridge, after which you can serve.

This is only a small part of the recipes for salting chum salmon and its caviar. Experimenting and improving them, you can surprise your guests with an unusually delicious delicacy of the actual manual preparation.

Chum salmon is considered a worthy analogue of salmon and trout, not only because of its shade, but also its delicate taste. Moreover, keta contains vitamins A, E, PP and many others, thanks to which the level of cholesterol is reduced in the body and the lack of omega-3 acids is replenished. Salting of this fish, as a rule, takes about 20 hours.

1. If you use frozen chum salmon, it is best to let it defrost itself. To do this, you can leave it to thaw at room temperature or place it in cool water.
2. Use plastic or glassware for pickling. It should not be metallic, as this will ruin the taste of chum. Salt the fish can also parchment paper, folded into several layers.
3. In order for the fish to be more fragrant and whole in shape, do not separate the fillets from the skin.
4. When salting fish, you can use not only bay leaf and black pepper, but cumin and coriander. You can also add nutmeg and dried herbs.

How to pickle chum salmon in a quick way

What you need to cook

1. Chum salmon 800-900 kg.
2. Sugar 50g
3. Salt 50 g
4. Black peppercorns 5 pcs.
5. Bay leaf 1 pc.
6. Lemon juice 3-4 tbsp.

Sequencing

1. Rinse the chum salmon under cool water and separate the fillets from the bones. Salting will require only fish fillets.
2. Mix rock salt and sugar in a separate container. Moreover, all the ingredients should be evenly distributed, since the quality of salting and, accordingly, the taste of the fish will depend on this factor.
3. Cut the chum fillets into medium or large pieces and roll them in a mixture of or and sugar.
4. Place the chum salmon in a container for salting and place the peppercorns and bay leaves on top. Roll the pieces again in the mixture.
5. Leave chum salmon at a temperature of 18-24 degrees for 1-1.5 hours.

How to pickle chum with onions

What you need to cook

1. Chum salmon (weighing about 1 kg). 1 PC.
2. Onions 1 pc.
3. Salt 100 g
4. Sugar 30g
5. Vegetable oil
6. 2-3 garlic cloves (depending on size)
7. Black peppercorns 5 pcs.

Sequencing

1. Divide the fish and separate the fillets from the bones. Rinse the chum fillets under cool water.
2. Peel the onions and garlic. Leave the garlic whole, and cut the onions into half rings.
3. Take a deep pickling tank. In a separate bowl, mix the salt, sugar and peppercorns and onions. After all the ingredients have been mixed, place half of it in a pickle pot and add the bay leaf to them.
4. Place the fish fillet in the tank and place the second part of the salting mixture on top. Then fill the fish so that it covers it.
5. Put on the top of the yoke and leave the fish for about 3-4 hours. Then put the fish in the refrigerator for 1 day.

How to pickle chum with mustard

What you need to cook

1. Chum salmon 1 kg.
2. Mustard dry 40 g
3. Bay leaf 1 pc.
4. Rock salt 50 g
5. Sugar 50g
6. Water 4 glasses
7. 3-4 peppercorns.

Sequencing

1. Mix salt, sugar and pepper. Put everything in an enamel bowl, add bay leaf and cover with water.
2. Put the pot on the fire and with constant stirring, wait until the water boils completely. Turn off the heat and wait until it cools to room temperature. Add mustard to the water and mix again.
3. Divide the fish and chop the chum fillet into chunks.
4. Put the salmon in a container for salting and fill it with cooked marinade with mustard.
5. Put the chum salmon in brine in a cold place for 4-5 hours.

Salty chum salmon can be served with fresh herbs, lemon and vegetables. It can also become not only an appetizer, but also a main course. It is best to serve salty chum salmon with stewed vegetables or mashed potatoes.

Salty chum salmon is an excellent treat for any holiday table. Unfortunately, the quality of salted red fish does not always correspond to its high price. That is why many housewives make a delicacy at home. How to pickle chum salmon at home is written in many cookbooks. It is sufficient to follow the directions clearly to get a tasty product.

Salting chum salmon fast and tasty is not as difficult as it may seem at first glance. Of course, it is best to use a newly caught fish for this purpose, but you can only buy it in the coastal cities of the Far East, on Kamchatka or Sakhalin. In all other regions, people are forced to be content with a frozen option.

It is worth remembering that the fish is very dark color is not worth taking. Individuals change colors when they spawn. At this time, their meat becomes unsuitable for feeding people, although some poachers sell such fish. Stains of rusty color should also alert the buyer. They are formed only in old fish.

Sometimes frozen fish is found on sale. It can be identified by an unnatural body shape. If the fins fit the body loosely or there are creases on the tail, then it is better to refuse to buy. The carcass should have an even color over the entire surface, the scales of fresh fish fit snugly to the skin.

Some housewives think that you can buy fillets or steaks to quickly cook salted chum salmon at home. However, it is better to refuse such products. After salting the meat can be dry and tough.

Before cutting the carcass must be thawed. Experienced chefs never thaw fish under cold water or in a microwave oven. They take the product out of the freezer the day before salting. At this time, the fish should be on the top shelf of the refrigerator and thaw slowly.

Chum salmon is usually salted in small pieces. Of course, you can cook a whole carcass, but it will take a lot of time. At the first stage of cutting it is necessary to cut off the head and tail. They can be used for cooking delicious soup. Then you need to carefully cut the abdomen and remove the insides. Some lucky ones manage to find up to 200 grams of red caviar. Then the carcass is cut along and clean the skeleton. If there is a lot of meat left on it, you can use it for cooking fish soup.

After removing the skeleton, it is necessary to remove the small bones. Tweezers are best used for this purpose. If you have vision problems, then you need to wear glasses, as small bones can not be noticed. Before the ambassador does not need to remove the skin. It is better to do this before serving the delicacy to the table.

Salted chum salmon can be prepared in different ways. The easiest is the dry ambassador. Mistresses use these ingredients:

• fish carcass weighing 1 kilogram;
• 50 grams of sea salt;
• 20 grams of plain white sugar.

In the first stage, you need to trim the fish: remove the head, tail and entrails. Then the fish is divided into two parts and the bones are removed. Each part needs to be washed and dried with paper napkins.

Spices are mixed and pour 1/3 on cheesecloth. Then put the first layer and sprinkle 1/3 of the mixture for salting. Then put the second fillet on top and pour the remains of salt and sugar. Fish should be wrapped in cheesecloth and put in a plastic bag. It should be salted in the refrigerator for 75 hours. Then it can be eaten if the carcass was originally frozen. After salting live fish, it should be stored in the freezer for at least 3 weeks.

Salmon salmon salmon is an excellent snack. Preparation takes not much time, but the result always pleases the hostesses. To tasty salty chum salmon at home, use the following products:

• carcass fish weighing from 1.5 to 2 kilograms;
• 45-50 grams of salt;
• 30-40 grams of sugar;
• 50 milliliters of vodka;
• 50 grams of dill.

First, cut the fish to get 2 layers of fillet with skin. Then in a separate bowl, you must mix the finely chopped dill, sugar, vodka and salt. If you do everything correctly, you get a slurry, which you need to lubricate the layers on both sides. Then both pieces of fillet are combined and put in an enamel pan or ceramic dish with a lid. Chum salmon must be salted for 3 days. Then you can cut off a piece and enjoy its wondrous taste.

Tasty salt chum in the home can be very fast. This recipe will appeal to the hostess, who suddenly found out about the arrival of guests. To make a delicacy you need the following components:

• chick carcass weighing 1.5 kilograms;
• 40 grams of granulated sugar;
• 40 grams of sea salt;
• lemon;
• 10 peas allspice.

First make 2 layers of fillet. This recipe involves the removal of the skin so that the meat is salted faster. Fillet should be cut into slices 2 centimeters thick. In a bowl, mix the salt, juice ½ part lemon and sugar. In a saucepan, combine the fillet pieces and the mixture for salting. Then add pepper and shake the contents of the pan several times. Then it is covered with cling film. Fish should be salted at room temperature for about 40 minutes. Then it is removed in the refrigerator.

Chum salmon is a relatively inexpensive red fish. The most delicious is salted fish. If you are tired of buying this delicacy in the store, find out how to pickle chum salmon at home. In fact, it is much easier than it might seem at first glance.

How to pickle chum salmon to make a tasty snack

Ingredients

Allspice 5 peas Bay leaf 1 piece (s) Lemon 1 piece (s) Salt 60 grams Sugar 40 grams Chum 1 kg

• Servings:10
• Preparation time:30 minutes
• Time for preparing:30 minutes

How to make a chum salmon at home quickly and tasty

Surprisingly, this recipe will allow you to pickle fish in just half an hour! With it, you can quickly prepare a snack for guests who suddenly appear suddenly.

Cooking technology:

1. Clean the bones and skins. Cut it into slices no more than 0.5 cm thick. To cut the fish neatly, it must be slightly frozen. Use for this process a sharp knife with a wide blade.
2. Mix salt with sugar. Roll in this mixture of chum salmon.
3. Squeeze the juice out of half a lemon. Water the chum salmon.
4. Spread the allspice and bay leaves on top.
5. Leave the snack for half an hour to pickle.

If you bought a frozen chum, defrost it gradually. It is best to just put the fish in cool water until it is completely thawed. Defrosting in hot water or, especially, in the microwave will simply destroy the taste of the fish.

How to make salty chum salmon in brine

In this multicomponent brine, the snack is especially aromatic. To make snacks you will need:

• 1 kg of fish;
• 1 l of water;
• 30 grams of sugar;
• 50 g of dill and parsley;
• 50 g of salt, preferably coarse;
• 2 bay leaves;
• 5 peas allspice;
• 3 g dry thyme;
• half a lemon.

Step-by-step recipe:

1. Ketu disassemble the fillets, thoroughly wash it and dry using paper towels.
2. Boil water in a saucepan. Put salt and sugar, thyme, laurel, pepper in it. Remove the pan from the heat and cool its contents to 30 ° C. Use a kitchen thermometer for this.
3. Place the fish fillet in a deep bowl. Parsley and dill finely chopped, add chum salmon.
4. Cut half of lemon into half rings. Put it on top of the green.
5. Fill the container with brine, cover and refrigerate.
6. After 1 hour, remove the lemon. Leave the fish to marinate in the fridge for another 12 hours.

You can pickle whole fish and cut it into fillets before serving. In this case, it should pickle longer.

In any recipe, independently adjust the amount of spices and salt. You can make the fish more or less salty. You can simply enjoy its pure taste or decorate it with a large variety of spices.

Red salted fish is an excellent snack for any feast. But it is not necessary to buy the finished product in the store. You can pickle chum salmon at home. It is not so difficult and requires a minimum set of spices. Spoil this product is impossible. The fish takes only the required amount of salt, so you can not oversalt it. Ease of preparation makes this versatile snack more affordable. So if you do not know how to pickle chum salmon at home, read this article.

Fish selection

The basis of each dish is the choice of quality ingredients. This also applies to fish. For salting it is better to take chilled chum. Frozen fish will work too. But if this process has been carried out repeatedly, then the quality becomes doubtful.

Frozen fish must be properly prepared. For defrosting it is undesirable to use a microwave and other auxiliary devices. It is better if this process is natural. Put the fish in the refrigerator, covered with a lid until it is completely thawed. But it is better to choose a whole cooled chum, with giblets and head.

Simple and tasty

This recipe requires only three ingredients. It will take a pound of red fish and one large spoonful of salt and sugar. Before salting chum salmon at home, it should be cut. Fish is better to buy chilled. In this case, you will be assured of the quality of the product. In the carcass we remove the head, tail and ridge with large bones.

They can be used in the future for cooking fish broth. Must stay fillet with skin. Separately, mix the salt with sugar and rub this mixture with chum fillet. We spread it sandpaper up into a suitable container and send it in the fridge for a day. After this time it can be eaten. Salty chum, whose recipe is very simple, it turns out very appetizing. The appetizer will decorate the table and go to cheer.

Delicious fish

If you add a few ingredients, the salty salmon will be very appetizing. Take a pound of fish, a third of a large spoonful of salt, juice of half a lemon, half a small spoonful of sugar, a small spoonful of vegetable oil and pepper. Fish clean and cut into pieces of 1.5 centimeters thick. Put the chum salmon in a bowl and pour over lemon juice.

Add salt, sugar and pepper. We mix everything without damaging the pieces. We spread the fish in a container in even layers. From above we water it with vegetable oil. We cover the dishes with a lid and remove in a cold place for a day. You can pickle chum salmon at home and enjoy a tasty and delicious snack.

Salted fish

Tasty, moderately salty fish, will appeal to all. Before salting chum salmon at home, it is necessary to cut it. It will be more convenient to eat fish if there are no stones in it. Therefore, we cut the carcass in half and remove the ridge and bones. Separately prepare the mixture for the marinade. Mix half a glass of sugar, a large spoonful of salt, coriander and peppercorns. You can also use a bay leaf, which is pre-crushed or put whole in a container for salting.

Chum salted at home will be more fragrant if you use seasonings and spices. But in everything you need to know when to stop, as red fish is already a self-sufficient product. Sprinkle the fish fillet with salting mix and place it in a container, sandpaper up. Above it is necessary to put the load. We leave chum salmon for a day at room temperature, and then put it in the fridge. A day after the snack can be served at the table.

Salted chum salmon

This is a recipe for those who love food sharper. For one kilogram of fish you will need two large spoons of salt, a large spoonful of sugar and half a spoonful of any seasoning for salting the fish. Mix all ingredients and rub this mixture with chum fillet. We do this carefully on each side. You can sprinkle lemon juice on top. We put the chum salmon with a suitable container and put the load on top so that it gives juice. After a day, remove the remnants of seasoning and pour out the excess juice. Chum salted at home is tasty and tender. It is perfect for a side dish of potatoes.

Original recipe

If you want to surprise the guests with something original, then the following recipe is perfect for this. It contains unusual ingredients that are rarely used for salting fish. But having tried such a snack once, you will cook it constantly.

It will take a kilogram of chum, a small piece of horseradish, two medium cloves of garlic, three onions, a third cup of vinegar (you can substitute one lemon juice), 80 milliliters of water, two small spoons of lemon zest, two small spoons of salt, two tablespoons of vegetable oil and three big spoons of sugar. The fish is placed in a small container (you can jar), shifting it to chopped horseradish, garlic and onions. From the remaining ingredients prepare the marinade. All stir until dissolved and fill them with fish. Put the chum in the fridge for two days.

Chum salmon

Caviar is considered a delicious dish. If you are lucky enough to get a bonus when cutting fish, use it to make a good snack. To begin, the eggs are washed. It is better to do it with boiled water. Add half a spoonful of salt to it. Remove damaged eggs. Separately prepare the mixture for pickling. Dissolve a large spoonful of salt in a liter of water. Place the eggs in a salty solution and leave for 30-40 minutes. From time to time it is necessary to stir. Willingness snacks determined by taste. When the caviar is ready, lay it on a napkin, and then place it in a dry jar. Keep it in the fridge. Knowing how to pickle chum salmon at home or caviar, you can easily and without any extra cost make a good snack. Vinegar is desirable to replace the lemon juice. It gives the fish a more delicate flavor and aroma and a light, unobtrusive sourness. From fresh herbs use dill. It goes well with fish and complements it well. Salt must be used coarsely ground. Other species are not suitable for this. When serving, chum salmon is cut into thin slices and decorated with lemon slices. Dill sprigs are also used to add aesthetic appearance to the dish.