Salted chum will always decorate the festive table. But store-bought fish is not always ideal for taste... Therefore, many housewives began to salt chum salmon on their own. At home, this is done very quickly, simply and inexpensively. There are many recipes for salting chum salmon, as well as taste preferences.

Someone loves a fish with an onion and a speck, while others prefer classic salting with minimal addition of spices. therefore perfect option not to be mistaken - to salt chum salmon on your own at home to your taste. it turns out to be much more economical from a financial point of view.

How to choose the right chum salmon

The choice of the main ingredient - chum salmon - should be taken very seriously. There are several rules:

• Ideal for buying fish - live or chilled. This will ensure that the fish is fresh.
• Frozen chum salmon should be chosen according to the following signs: uniform color, there is no crust of ice or snow on the surface, the skin of the fish should not be damaged. The fish should not have any foreign odors. The gills should not be black.
• The carcass of the fish must be whole (not gutted). For home salting will not fit finished fillet fish, because in the process of salting it can become dry and then there will be no desired result.

Not all spices and seasonings go well with fish. Some spices are ideal only for sea \u200b\u200bfishand some to the river. There are spices that are not combined with fish at all.

Therefore, it is important to consider this. It is important not to overdo it with the addition of spices. The meat should have a slight spice flavor, the main flavor should be that of fish.

Spices that go perfectly with chum

• Allspice peas;
• Bay leaf;
• It is better to use coarse salt for pickling (special for pickling and preservation). It is evenly distributed throughout the meat and it is practically impossible to oversalt the meat with it;
• Sugar for the preparation of chum salmon should be taken from ordinary beetroot (large).
• Dried parsley;
• Coriander;
• Caraway;
• Nutmeg goes well with chum;
• Mustard seeds.

Recipes for salting chum salmon at home

A simple but delicious way to salt chum salmon

• 1 kg. chum salmon;
• 2 tbsp rock salt;
• 2 tbsp Sahara;
• 1 laurel leaf;
• 1 onion;
• 3 black peppercorns.

Gut the carcass and cut into pieces 1 cm high. In a separate bowl, stir in salt and sugar. Roll the carcasses abundantly in the resulting mass. Fit tightly in liter jar in rows. Put chopped laurel and sweet peas between the rows.

Fill the jar to the top, cover with a towel and put in a dark place for 6 hours at normal temperature. After the time has elapsed, remove the fillet, rinse off the excess spices under a cool stream of water.

Put everything in a container again, but put half rings of onions between the rows. 1 large onion is sufficient. Put in the refrigerator for 60 minutes and the product is ready for use.

How do I catch more fish?

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones and stimulates their appetite. Pity that Rosprirodnadzor wants to ban its sale.
2. More sensitive gear. Read the appropriate guides for your specific tackle type on the pages of my site.
3. Bait based pheromones.

Express recipe for salting chum salting - 30 minutes and you're done!

• 1 kg of red fish;
• 2 tbsp salt;
• 2 tbsp Sahara;
• ½ lemon;
• Bay leaf;
• 5-6 peas of black allspice.

Separate the red meat from the bones and rinse. Grind into thin wide strips (4-6 mm) and fold into a deep container. Dip the meat in the sugar-salt mass. Send 1-2 bay leaves and sweet pepper into the same mixture. Squeeze the liquid from half of the lemon from above.

Throw everything out thoroughly. Leave at normal temperature for 30 minutes. After the time has elapsed, Rinse the slices from excess salt and can be served immediately to guests.

How to salt chum salmon with mustard

• 1 kg of gutted carcass;
• 2 tbsp coarse salt;
• 2 tbsp Sahara;
• 2 tbsp mustard seeds (optionally replace with a dry mustard mixture);
• 1 liter of water;
• 2 laurel leaves;
• 6 pcs. peppercorns.

Pour pepper into the pan, bay leaf, salt, sugar. Pour this all 1000 g of water. Boil. After boiling, remove the pan from heat. Cool to cool.

Pour in mustard seeds. Cut the carcass into pieces of about 2 cm. Place in a jar (not tightly). Pour in mustard liquid and remove to a cool place. After 3 hours finished product ready to eat.

Recipe for spicy salting of chum salmon

• Chum salmon - 1 pc.;
• Salt - 1.5 tbsp;
• Sugar - 1 tablespoon;
• 5 peas of black allspice;
• 2 bay leaves;
• 5 inflorescences of a carnation;
• 3 cloves of garlic;
• 1 tbsp olive oil.

Gut the carcass and separate the base from the bones. The fillet pieces should be large. Grate a separate part with a mixture of sugar and salt. There should be no large accumulations of salt on the meat. Cut the garlic into small pieces and stuff the chum fillet with it. Fold the fillets into a saucepan.

Place cloves, bay leaves and allspice on top. Pour olive oil over. Cover with a plate that is smaller in diameter than the saucepan. Put the load on top and forget about it for 60 minutes. Then remove the plate and load, cover with a simple lid. Let it brew in the cold for another 1 hour and serve.

Chum salmon in brine

• 1 kg of fish;
• 1 liter of water;
• 2 tbsp coarse salt;
• 1.5 tbsp Sahara;
• 1 bunch of greens (parsley and dill);
• 2 bay leaves;
• 5 allspice peas;
• ½ tsp dry caraway seeds;
• 1/2 lemon.

Bring 1 liter of water to a boil in a saucepan. Pour spices into boiling water. Cool the resulting brine to 30 °. IN glass containers fold the pieces of fish. Coarsely chop the greens and sprinkle the fish on it.

Put brine into a jar. Cut the lemon into plastics and place in a jar. Remove fish for 1 hour in a cool, dark place. After an hour, take out the jar and take out the lemon slices. Leave in the cold for another 8-12 hours and you need to treat guests.

How to dry salt chum salmon

Until recently, I believed that any salted red fish is an exclusively store product. I especially liked chum salmon spicy salting - fragrant, slightly salted, with unobtrusive notes of some kind of spices. True, it was not easy to find one in our stores, so you can enjoy delicious fish did not succeed often. And all due to the fact that I did not know if it was possible and how to salt chum salted at home.

Thanks to the neighbor - she told how to salt chum salmon with spices correctly and tasty. It turned out that the recipe is quite simple! And for the family budget, this option is more than acceptable, since fresh or frozen chum salmon is much cheaper than salted ones. By the way, according to this recipe, you can salt and frozen fish - just let it thaw completely when room temperature or in the positive chamber of the refrigerator.

Fish salted in this way turns out to be very tender and tasty. In addition to chum, you can cook like this spicy pink salmon, salmon, trout and even mackerel. By the way, here.

Recipe Information

Cooking method: salting.

Total cooking time: 24 h

Servings: 10 .

Ingredients:

• chum salmon - 800-900 g.
• salt - 2 tablespoons
• sugar - 1 tablespoon
• the black ground pepper - 0.5 tsp
• bay leaf.

Cooking method:

Note to the hostess:

• So that the pleasure is not overshadowed by anything, it is important to understand how long you can store red fish salted in this way. It is desirable that the term does not exceed 7-8 days. Store the pieces in a small container with a lid on the middle shelf of the refrigerator. Don't forget to add vegetable oil.
• If suddenly you salted too much chum salted, then you can extend its shelf life by sending the excess to the freezer. True, it is not advisable to do this if the fish has already been frozen before salting.

Red fish is ideal for salting. With it you can make great sandwiches, lavash rolls, salads ... Of course, applicants for homemade salting a lot - salmon, trout, pink salmon. But nevertheless, chum salmon is optimal in taste and cost.

How to salt chum salted fish?

Salting chum salmon at home is quite simple. First you need to choose the right fish.

Chum salmon most often hits store shelves in deep freeze... In this case, it is better to choose a product frozen once. It is easy to distinguish it from repeatedly frozen - by. The fish should be silvery, intact, with smooth fins. It is better to choose a whole carcass, with a head. You will spend more time cutting it, but you will be sure that the fish is not spoiled.

How to salt chum salted correctly is influenced by many factors. Everything is important: from the material of the dishes in which the salting takes place, to the grinding of the salt. The container for salting chum salmon should be plastic or enameled. Don't choose metal cookware - ready-made fish may taste like metal. Salt should be stone or first grind. It draws out excess moisture from the fish and allows it to be salted in own brine... The amount of sugar to salt is optimal in a ratio of 1: 3. When salted, chum salmon turns out to be drier than salmon. Therefore, when cooking, you can add a little olive oil to the fish. It will make the chum salmon meat juicier.

How to salt chum salted correctly?

So, the fish is selected. It remains to salt it correctly.

First you need to let the carcass defrost. After that, cut it across into two parts. Separate the ridge and large bones. Mix 1 tbsp. salt with 0.5 tbsp. Sahara. Add spices and peppercorns to the mixture to taste. Special spicy taste will give the fish coriander and bay leaves. Pour pieces of fish spicy mixture, put in a container with the skin up. Salt for 2-3 days. Salted chum salmon will become more elastic and tender if you sprinkle it with cognac. For 1 kg. Fish leaves 2-3 tbsp.

Another recipe - salmon ambassador... Cut the fish into pieces 2-4 cm thick. Cooking the brine. In 1L. water add 2 tbsp. l. salt, 1 tbsp. l. sugar, bay leaf, 5 peppercorns. Heat up and let cool. Fill chum with brine. We leave in a warm place for 2-3 days. Transfer to cold for 4-5 days.

For salting fish fillet it is best to stop at the following method.

Composition:

• Chum fillet - 1 kg.
• Salt - 3 tablespoons
• Sugar - 2 tbsp. l.
• Ground pepper - 1 tsp

Preparation:

1. Peel the fish, if any. Cut in two: cut along the ridge towards the tail.
2. Divide the chum salmon into two halves, trying to keep the ribs on the ridge. The fillet should remain on the skin.
3. Dry the chum salmon meat, rub with a salt mixture. Place fish in a plate or tray, skin side down. Place the second part on top. Both chum salmon should be fillet to fillet.
4. Put in the refrigerator for 2-3 days.

Salted chum salmon in oil

Composition:

• Fish carcass - 1pc.
• Coarse salt -3 tsp
• Sugar - 1, 5 tsp
• Refined vegetable oil

Preparation:

1. The fish should not be completely thawed. We cut the carcass, remove the fillet. We cut it into wide pieces.
2. We mix salt and sugar. Put the chum salmon in a container, sprinkle with a mixture of salt and sugar, fill with oil.
3. It should completely cover the fish. Lay out the next fillet layer in the same way. We put the fish in the refrigerator for 2-3 days.

Chum salmon in butter brine

Composition:

• Chum salmon - 700 gr.
• Vegetable refined oil - 100 ml.
• Salt - 2 tbsp l
• Sugar - 1 tsp
• Bay leaf
• Black pepper

Preparation:

1. We cut the fish, separate the fillet, cut it into small portions. We mix oil and spices. Add the butter brine to the chum.
2. We mix. We spread the fish in clean jar, pour the remaining oil on top. We put chum salmon in the refrigerator for a day. The appetizer is ready.

Another recipe for cooking chum salmon is mysteriously called sagudai. The fish obtained by this method is juicy and tender, melting in the mouth. Sagudai - a traditional dish north of Russia. It can be prepared from any fish of the salmon family.

How to cook chum salmon sagudai?

Composition:

• Chum fillet - 500 gr.
• Medium onion - 2 pcs.
• Vegetable oil - 3 tbsp. l.
• 70% vinegar - 0.5 tbsp. l.
• Water - 100 ml.
• Salt, pepper, bay leaf - to taste

Preparation:

1. Cut the fillet into small pieces. Cut the onion into half rings. Salt and pepper the fish, add bay leaf. Fill the chum with oil.
2. Prepare the marinade: mix water, vinegar. We add it to the fish.
3. We put chum in the refrigerator under oppression. Readiness is determined by the color of the fish - it should turn slightly white.

The main thing is that the fish can be cooked to your taste, and not "finish" the purchased one by soaking it in milk or seasoning it with spices. An additional bonus: the delicacy will cost significantly less.

And also - salting fish is an interesting and creative process, like any new step along the culinary path.

If you decide for the first time to try your hand at such cooking - you are welcome to our page. Here we will tell you in detail how to salt chum salmon at home.

Fresh or frozen?

Chum salmon is a rather large fish. Buying a fresh one-meter copy of a kilo for ten to twelve is a common thing for the Far East. But in other regions of the country, the catch of Pacific fishermen goes to freezers refrigerators.

As a rule, chum salmon is sold in the form of large steaks or fillets. This is convenient: whole fish carcasses are salted for about a week, and steaks and fillets - only a few hours.

You need to defrost delicate chum meat without haste and fuss. No warm water or, God forbid, a hot oven!

The fish should be placed in a suitable container and sent to the refrigerator or cellar. After about a day, the meat will defrost.

Frozen red fish can be cut with a sharp knife. Then salt, put under the load. Prepared in a couple of hours.

What's the salt?

In this case, the meaning of the question that worries newcomers has not only figurative, but also the most direct meaning.

The essence of the art of cooking salted fish is precisely to measure correct amount salt.

We will not go deep into complex factory technologies, the ratio of salt to product mass and the volume of water in brine.

The recipe offered here was developed taking into account all the requirements for a quality product.

Use rock salt only with large crystals, no additives. But if you want to get a taste of the ocean, stock up on coarse sea salt.

Stick to the specified order of actions, and you will succeed.

If you miss a little and the fish turns out to be a little too salty, it doesn't matter. "Peresol" can be soaked in cool water for several hours. In the next salting, take into account the mistake.

Recipe number 1. Dry salting with lemon

You will need:

• kilo fillet (on the skin);
• two tablespoons of salt;
• one tablespoon of sugar;
• five to six peas of allspice (grind);
• two bay leaves;
• a few slices of lemon.

Prepare a dry mixture: mix pepper, salt and sugar in a bowl.

Rub the fish with the mixture. Place the first layer of fillets in the container, skin side down. We lay out the bay leaves lemon wedges... Place the second layer with the skin facing up. We close the container, wrap it with foil for tightness, send it to the cold.

Ready in 6-8 hours.

Recipe number 2. Salting in oil with mustard

• kilo fillet (without skin);
• two tablespoons of salt;
• one tablespoon of sugar;
• one tablespoon of lemon juice;
• one teaspoon of ground black pepper;
• a glass of salad sunflower oil (unrefined);
• one tablespoon of dry mustard.

Preparing a dry pepper mixture, mustard powder, salt, sugar.

Rub the fish with the mixture. Watering lemon juice... We lay out in layers in a deep container. Fill with oil. Close, shake. We send to the refrigerator.

Readiness - in 10-12 hours.

Usually, salty fish is an essential attribute of the festive table. It will look especially festive if salted chum is present on the table. Unfortunately, very often acquired in point of sale salted fish does not meet the required taste characteristics... And such a fish costs a lot of money. In this regard, many housewives began to salt the fish on their own, and chum salmon is no exception. Salting chum salmon at home, this process does not take much time, as well as funds. Moreover, not a lot of fish is needed, so housewives put all their skills into this process. In addition, there is an opportunity to experiment with recipes, since there are a huge number of them.

In this case, much depends on the culinary preferences of the housewife and her family members. After all, there are no comrades for taste and color: someone prefers hot spices, and someone prefers classic salting, without adding various spices. Therefore, the main advantage of homemade salting is that you can cook the product to your taste. In addition, it turns out to be much more economical financially.

The quality of the final product depends on the chum, therefore, this stage should be taken with serious responsibility. When choosing, you should be guided by some rules:

• Better to buy live fish or frozen. In this case, there is every chance of purchasing a fresh product.
• Frozen chum salmon must meet the following criteria: have a uniform color, there must be no ice crust or snow on the surface of the fish, the fish carcass must not have any traces of mechanical damage. In addition, the fish should not contain foreign aromas, and the gills should not have a dark shade.
• Only whole, not gutted fish carcasses are purchased. Processed fish is not suitable for home salting, since the fish is dryish, which will not meet the required result.

When salting at home, one should take into account the fact that not every spice is combined with fish, both river and sea. At the same time, there are spices that should not be added to fish at all. The main thing is not to clog the taste of fish with seasonings, although the presence of seasonings should be felt.

Spices that are perfect for salting chum salmon

To make the fish really tasty, you should only add those spices that enhance the taste of the fish. Such seasonings are:

• allspice (peas);
• lavrushka;
• coarse salt for pickling. Application coarse salt does not allow to oversalt the fish;
• sugar for salting, preferably beetroot. Dried parsley;
• coriander;
• caraway;
• nutmeg;
• mustard (seeds).

These are the main ingredients that will provide the fish with the necessary, subtle and appealing taste.

Recipes for cooking chum salmon at home

Although the technology is simple, the finished product is quite tasty.

For this you need to take:

• 1 kg of fish (chum salmon);
• 2 tbsp. l. coarse rock salt;
• 2 tbsp. l. beet sugar;
• bay leaf - 1 leaf;
• onion - 1 pc.;
• allspice black pepper - 3 peas.

Further actions:

The carcass of the fish is cleaned and the offal is selected, after which it is cut into fragments, 1 cm thick. Salt and sugar are mixed in a separate container and mixed well. In this mass, generously roll the pieces of fish. After that, they are tightly placed in a container with a capacity of 1 liter, in layers. Bay leaves (crushed) and allspice are placed in between the layers. The filled jar is covered with a towel and moved for 6 hours to a cold place, after which the fillet is taken out of the jar and washed clean tap water... Then the pieces are again stacked in the jar in the same layers, but onion rings are placed between the layers. After this operation, the fish placed in the container is sent to the refrigerator for 1 hour. After this time, the product can be eaten.

Fast technology for salting chum salmon - ready in 30 minutes

What is needed for this:

• 1 kg of chum salmon or other red fish;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• ½ part lemon;
• bay leaf - 1 pc;
• allspice - 5-6 pcs. peas.

Cooking method:

Chum salmon meat is separated from the bones and washed. Cut into pieces 4-6 mm thick and place in a deep container. Dip the slices in a mixture of salt and sugar. Bay leaves and allspice are added to this mass, and the juice of a part of lemon is squeezed on top. After that, again carefully dump the pieces of fish. The fish is left at room temperature for half an hour. After this period, pieces of fish get rid of excess salt and seasonings, after which, this yummy can be offered to guests.

The addition of mustard to the main ingredients allows for a very interesting taste.

For salting you will need:

• 1 kg of chopped and gutted chum salmon;
• coarse salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• mustard seeds - 2 tbsp. spoons;
• water - 1 l;
• bay leaf - 2 pcs.;
• allspice - 6 pcs.;

How to cook:

Add all seasonings except mustard to the dish and add water. Put on fire and boil. Once the marinade has boiled, the fire is turned off and the mixture is allowed to cool to an acceptable temperature. And only then, mustard seeds are added to the cooled marinade. Dry mustard can be used instead of grains. The fish is cut into pieces up to 2 cm thick. The pieces of fish are placed in the jar at random. Finally, the fish is poured mustard marinade and put in a cold place. And after 3 hours the fish can be consumed.

Quite often, similar recipes are used because of the special taste of the finished product.

To do this, you need to prepare:

• chum - 1 carcass;
• salt - 1.5 tbsp. l;
• sugar - 1 tbsp. l;
• bay leaf - 2 pcs.;
• cloves - 5 inflorescences;
• garlic - 3 cloves;
• olive oil - 1 tbsp l.

Cooking technology:

Gut the carcass and separate the meat from the bones. The fillet is cut into large pieces and rubbed with a composition of salt and sugar. The fish should not have a lot of salt. The chives are chopped into smaller pieces and stuffed with chum salmon meat. After that, the chum fillet is placed in a bowl. Cloves, bay leaves and allspice are placed on top of the fish meat. After that, the fillet is poured with olive oil. Take a plate smallerthan a vessel (pan) and the fish is covered, after which a load consisting of a 3-liter jar of water is placed on the plate. The result is a 3 kg load, which is quite enough. In this state, the fish is marinated for 1 hour. After that, the plate with the load is removed, and the fish is covered regular lid and set in a cold place for another 60 minutes. After this time, the product is served on the table.

Another very interesting way cooking delicious fish.

What does that require:

• fish (chum salmon) - 1 kg;
• clean water - 1 l;
• coarse salt - 2 tbsp. l;
• sugar - 1.5 tbsp. l;
• parsley and dill - 1 bunch;
• 2 pcs. bay leaves;
• 5 allspice peas;
• dry cumin - 1/2 tsp;
• half a lemon.

Salting technology:

1 liter of water is poured into a saucepan and brought to a boil. All seasonings and spices are poured into boiling water. As soon as the brine boils, turn off the heat and allow it to cool to room temperature. Pieces of fish are placed in a prepared (glass) container and sprinkled with chopped herbs (parsley and dill) on top. Pour the brine over the fish and place the lemon rings on top. Then, the marinated fish is stored in a cool place for one hour. After one hour, lemon slices are removed from the dishes, after which the fish is left in the same place for another 8-12 hours. Then the fish can be served.

This method is extremely simple and does not require any special ingredients.

This salting technology will require:

• carcass of fish;
• 2 tbsp. tablespoons of salt;
• 1 tbsp. spoon of sugar.

Cut and gut the fish, then rinse thoroughly. Cut the fish in two along the ridge. Each part should be grated with a composition of sugar and coarse salt. Put two fish halves in a bowl and cover with a dry towel. The fish is packed so that the skin is on top and bottom of the fish. After that, the chum salmon is placed in the refrigerator for three days. Before serving the fish, it is cleaned of excess salt and sugar and cut into even parts.

This recipe differs in its unique composition, which allows you to get a product with excellent taste characteristics.

To do this, you need to prepare:

• 1 kg of red fish (chum salmon);
• 1 lemon or 1 tbsp. a spoonful of vinegar;
• 2 tbsp. spoons of coarse rock salt;
• 2 tbsp. tablespoons of sugar;
• garlic 2 cloves;
• onions 3 pcs;
• 0.5 cups of water;
• horseradish (root) - 30 g;
• olive oil - 2 tablespoons spoons.

How to cook

The chum salmon is cleaned, with the removal of the head, tail and fins, after which it is cut into equal pieces, 1.5-2 cm thick. A pot or jar is taken, where the pieces of fish are put. Water and the rest of the recipe are mixed in a separate container. Onion cut into rings, and the garlic in large pieces. Horseradish is crushed on a grater. The result is a mixture, which is poured into the fish. On top of the marinade, the juice of 0.5 parts of lemon is squeezed out or vinegar is poured. The product filled with marinade is placed in the refrigerator for a couple of days. After this time, the fish can be consumed.

Salted chum salmon will always decorate the festive table. But store-bought fish is not always ideal in taste. Therefore, many housewives began to salt chum salmon on their own. At home, this is done very quickly, simply and inexpensively. There are many recipes for salting chum salmon, as well as taste preferences.

Someone loves fish with an onion and a speck, while someone prefers the classic salting with a minimal addition of spices. Therefore, the ideal option is not to be mistaken - to salt chum salmon yourself at home to your taste. it turns out to be much more economical from a financial point of view.

How to choose the right chum salmon

The choice of the main ingredient - chum salmon - should be taken very seriously. There are several rules:

• Ideal for buying fish - live or chilled. This will ensure that the fish is fresh.
• Frozen chum salmon should be chosen according to the following signs: uniform color, there is no crust of ice or snow on the surface, the skin of the fish should not be damaged. The fish should not have any foreign odors. The gills should not be black.
• The carcass of the fish must be whole (not gutted). Ready-made fish fillets are not suitable for home salting, because during the salting process it can become dry and then there will be no desired result.

Not all spices and seasonings go well with fish. Some spices are ideal only for sea fish, and some for river fish. There are spices that cannot be combined with fish at all.

Therefore, it is important to consider this. It is important not to overdo it with the addition of spices. The meat should have a slight spice flavor, the main flavor should be that of fish.

Spices that go perfectly with chum

• Allspice peas;
• Bay leaf;
• It is better to use coarse salt for pickling (special for pickling and preservation). It is evenly distributed throughout the meat and it is practically impossible to oversalt the meat with it;
• Sugar for the preparation of chum salmon should be taken from ordinary beetroot (large).
• Dried parsley;
• Coriander;
• Caraway;
• Nutmeg goes well with chum;
• Mustard seeds.

Recipes for salting chum salmon at home

A simple but delicious way to salt chum salmon

• 1 kg. chum salmon;
• 2 tbsp rock salt;
• 2 tbsp Sahara;
• 1 laurel leaf;
• 1 onion;
• 3 black peppercorns.

Gut the carcass and cut into pieces 1 cm high. In a separate bowl, stir in salt and sugar. Roll the carcasses abundantly in the resulting mass. Place in rows tightly in a liter jar. Put chopped laurel and sweet peas between the rows.

Fill the jar to the top, cover with a towel and put in a dark place for 6 hours at normal temperature. After the time has elapsed, remove the fillet, rinse off the excess spices under a cool stream of water.

Put everything in a container again, but put half rings of onions between the rows. 1 large onion is sufficient. Put in the refrigerator for 60 minutes and the product is ready for use.

Express recipe for salting chum salting - 30 minutes and you're done!

• 1 kg of red fish;
• 2 tbsp salt;
• 2 tbsp Sahara;
• ½ lemon;
• Bay leaf;
• 5-6 peas of black allspice.

Separate the red meat from the bones and rinse. Grind into thin wide strips (4-6 mm) and fold into a deep container. Dip the meat in the sugar-salt mass. Send 1-2 bay leaves and sweet pepper into the same mixture. Squeeze the liquid from half of the lemon from above.

Throw everything out thoroughly. Leave at normal temperature for 30 minutes. After the time has elapsed, rinse the slices from excess salt and immediately serve the guests.

How to salt chum salmon with mustard

• 1 kg of gutted carcass;
• 2 tbsp coarse salt;
• 2 tbsp Sahara;
• 2 tbsp mustard seeds (optionally replace with a dry mustard mixture);
• 1 liter of water;
• 2 laurel leaves;
• 6 pcs. peppercorns.

Pour pepper, bay leaf, salt, sugar into a saucepan. Pour this all 1000 g of water. Boil. After boiling, remove the pan from heat. Cool to cool.

Pour in mustard seeds. Cut the carcass into pieces of about 2 cm. Place in a jar (not tightly). Pour in mustard liquid and remove to a cool place. After 3 hours, the finished product is ready for use.

Recipe for spicy salting of chum salmon

• Chum salmon - 1 pc.;
• Salt - 1.5 tbsp;
• Sugar - 1 tablespoon;
• 5 peas of black allspice;
• 2 bay leaves;
• 5 inflorescences of a carnation;
• 3 cloves of garlic;
• 1 tbsp olive oil.

Gut the carcass and separate the base from the bones. The fillet pieces should be large. Grate a separate part with a mixture of sugar and salt. There should be no large accumulations of salt on the meat. Cut the garlic into small pieces and stuff the chum fillet with it. Fold the fillets into a saucepan.

Place cloves, bay leaves and allspice on top. Pour olive oil over. Cover with a plate that is smaller in diameter than the saucepan. Put the load on top and forget about it for 60 minutes. Then remove the plate and load, cover with a simple lid. Let it brew in the cold for another 1 hour and serve.

Chum salmon in brine

• 1 kg of fish;
• 1 liter of water;
• 2 tbsp coarse salt;
• 1.5 tbsp Sahara;
• 1 bunch of greens (parsley and dill);
• 2 bay leaves;
• 5 allspice peas;
• ½ tsp dry caraway seeds;
• 1/2 lemon.

Bring 1 liter of water to a boil in a saucepan. Pour spices into boiling water. Cool the resulting brine to 30 °. Put the pieces of fish in a glass container. Coarsely chop the greens and sprinkle the fish on it.

Put brine into a jar. Cut the lemon into plastics and place in a jar. Remove fish for 1 hour in a cool, dark place. After an hour, take out the jar and take out the lemon slices. Leave in the cold for another 8-12 hours and you need to treat guests.

How to dry salt chum salmon

• 1 kg of carcass;
• 2 tbsp salt;
• 1 tbsp Sahara;

Gut the fish and rinse. Cut off all unnecessary. Divide along the spine into two halves. Grate 2 halves with a mixture of salt and sugar. Place in a saucepan and cover kitchen towelfolded in several layers. The first half of the fish lies skin down, the second on top of the first - skin up.

Refrigerate for 3 days. Before serving, remove excess salt from half of the fish (if any) and cut into portions.

How to pickle chum salmon in a marinade

• 1 kg of red fish;
• 1 lemon (or 1 tablespoon vinegar);
• 2 tbsp coarse salt;
• 2 tbsp Sahara;
• 2 cloves of garlic;
• 3 ordinary onions;
• ½ glass of water;
• Horseradish (root) - 30 g;
• Olive oil - 2 tablespoons;

Clean the chum from all unnecessary things. Separate the fins, head and tail. Cut into slices 1.5-2 cm in height. Fold into big jar or a saucepan. Mix water and all other ingredients separately. Cut the onions into rings. Garlic in large pieces... Grate horseradish on a fine grater.

Pour the resulting mixture over the fish. Pour vinegar on top or squeeze lemon juice. Remove the marinated chum salmon in the refrigerator for 2 days. After the time has elapsed, the fish is ready to eat.

• In order to make it easier to separate the fillets from the bones, the fish must be cut from the spine.
• If you have salted the fish, then it must be soaked in a simple cold water for 1-2 hours (depending on how salty it is).
• In order not to overdo it with spices, put a pinch of everything.

- it's not difficult. The main thing is that you can salt the fish exactly the way you like it. Each mistress has her own special recipe blanks and pickles.

How to salt chum salmon at home deliciously - the best recipes

Salted red fish must always be present on any festive table. Salted chum salmon is especially tasty, its meat is very tender and low-fat. In order to delight your loved ones and friends with such a delicacy, we will teach you how to salt chum salmon at home, how to do it very easily, quickly, confidently and very tasty. Salting such fish on your own is much more profitable than buying ready-made salted chum salmon, and in taste such fish is in no way inferior to fish from a store.

How to choose a chum to be salted?

To prepare such fish, we need: a plastic or enameled container for cooking fish, a knife, salt or sugar for pickling, culinary scissors, olive oil and spices to your taste, oppression.

• We buy fresh chum salmon in the store or at the market. To salt, it is better to take chilled chum salmon, but frozen chum is also suitable, the main thing is that it cannot be re-frozen and thawed. You don't need to take the cut fish either, you need the whole chum salmon - with offal and head.
• If you bought frozen chum salmon to salt, then leave it to defrost naturally.

Salted chum salting recipe

1. While chum salmon is thawing at home, you can prepare a special mixture for salting. To do this, you need to take salt (be sure to coarsely), it is ideal for absorbing excess liquid in order to salt the chum salmon, you also need granulated sugar. 3 parts salt to 1 part granulated sugar - this is perfect proportion... In order to salt the chum salmon, thoroughly mix the salt and sand.
2. When salting 1 kg of chum salmon, you will need about 3 tablespoons of such a mixture. However, if there is any doubt about the weight of the fish, it is better to undersalt than oversalt.

How to salt chum salmon at home - recipe

1. After the chum salmon is thawed, it needs to be cut. To begin with, in order to salt the chum salmon, we cut off the head, do not throw it away, because a delicious ear can come out of the head. Cut the fins of the fish with scissors, rip open the belly and clean out the insides. If you are lucky, you may get caviar or milk. After all, they can also be salted. Milk is salted with the carcass, and caviar separately. To salt the chum carcass, we cut to the left and right of the spine, remove the bones. If the fish is very large, then you can divide it in half.
2. To salt the chum salmon carcass, open and sprinkle with the salting mixture. Apply the mixture evenly. If you like fatter fish, you can add a few drops of olive oil to it. Also, according to your taste, you can add spices such as pepper, bay leaf, etc. If you decide to salt the chum salmon with spices, then they should be placed evenly over the entire container with fish.
3. We put chum salmon in a container to salt. We put oppression on top (for example, three-liter jar with water), leave for 2 hours, and then remove the fish in the cold. And in a day at home the fish will be ready and you can eat it.

Red salted fish is great snack for any meal. But you don't have to buy the finished product in the store. You can salt chum salmon at home. It is not that difficult and requires minimum set spices. It is impossible to spoil this product. Fish only takes required amount salt, so you cannot oversalt it. Ease of preparation makes this universal snack... Therefore, if you do not know how to salt chum salmon at home, read this article.

Fish selection

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

Frozen fish must be properly prepared. It is undesirable to use a microwave oven and other auxiliary devices for defrosting. It is better if this process is natural. Place the fish in the refrigerator, cover until thawed completely. But it is better to choose a whole chilled chum salmon, with offal and head.

Simple and tasty

This recipe only requires three ingredients. You will need a kilogram of red fish and one at a time big spoon salt and sugar. Before salting chum salmon at home, it must be cut. It is better to buy chilled fish. In this case, you will be sure of the quality of the product. Remove the head, tail and ridge from the carcass with large bones.

They can be used later for cooking fish broth... The fillet should remain with the skin. Separately mix salt and sugar and rub chum fillet with this mixture. We spread it with the skin upwards in a suitable container and send it to the refrigerator for a day. After this time, it can be eaten. Salted chum salmon, the recipe for which is very simple, turns out to be very appetizing. The appetizer will become a decoration of the table and will be sold out with a bang.

Appetizing fish

If you add a few ingredients, then salted chum salmon will turn out to be very appetizing. Take a kilogram of fish, a third of a large spoonful of salt, the juice of half a lemon, half a small spoonful of sugar, a small spoonful of vegetable oil and pepper. We clean the fish and cut it into pieces 1.5 centimeters thick. Put the chum salmon in a bowl and pour over it with lemon juice.

Add salt, sugar and pepper. Mix everything without damaging the pieces. We spread the fish in a container in even layers. Top it with vegetable oil. We cover the dishes with a lid and put them in a cold place for a day. You can pickle chum salmon at home and enjoy a delicious and appetizing snack.

Lightly salted fish

Delicious, in moderation salted fish, will please everyone. Before salting chum salmon at home, you need to cut it up. The fish will be more convenient to eat if there are no bones in it. Therefore, we cut the carcass in half and remove the ridge and bones. Prepare the marinade mixture separately. Mix half a glass of sugar, a large spoonful of salt, coriander and peppercorns. You can also use a bay leaf, which we grind or put whole in a salting container.

Salted chum salmon at home will be more aromatic if you use seasonings and spices. But in everything you need to know when to stop, since red fish is already a self-sufficient product. Sprinkle the fish fillet with the salting mixture and put it in a container, skin side up. You need to put a load on top. We leave the chum salmon for a day at room temperature, and then put it in the refrigerator. After another day, the appetizer can be served at the table.

Salted chum

This is a recipe for those who like spicy food. For one kilogram of fish, you need two large tablespoons of salt, a large spoonful of sugar and half a spoonful of any seasoning for salting fish. Mix all the ingredients and rub the chum fillet with this mixture. We do it carefully, on each side. Sprinkle with lemon juice on top. We put the chum salmon in a suitable container and put a load on top so that it gives juice. After a day, remove the remaining seasoning and drain off the excess juice. Chum salted at home, it turns out delicious and tender. A side dish of potatoes is perfect for her.

Original recipe

If you want to surprise your guests with something original, then next recipe great for that. He contains unusual ingredients, which are rarely used for salting fish. But having tried such a snack once, you will cook it constantly.

You will need a kilogram of chum salmon, a small piece of horseradish, two medium cloves of garlic, three onions, a third of a glass of vinegar (you can replace it with the juice of one lemon), 80 milliliters of water, two small spoons of lemon zest, two small spoons of salt, two tablespoons of vegetable oil and three large spoons of sugar. We place the fish in a small container (a jar is possible), shifting it with chopped horseradish, garlic and onions. Prepare the marinade from the remaining ingredients. Stir everything until completely dissolved and fill it with fish. We put chum salmon in the refrigerator for two days.

Chum salmon caviar

Caviar is considered a delicacy dish. If you are lucky enough to get a bonus while cutting fish, use it to cook good snack... To begin with, the caviar is washed. It is better to do this with boiled cooled water. Add half a spoonful of salt to it. We remove damaged eggs. Separately prepare the mixture for salting. Dissolve a large spoonful of salt in a liter of water. Place the caviar in a salted solution and leave for 30-40 minutes. Stir it from time to time. The readiness of the appetizer is determined by taste. When the caviar is ready, put it on a napkin, and then place it in a dry jar. We store it in the refrigerator. Knowing how to salt chum salmon at home or caviar, you can simply and inexpensively prepare a good snack. It is advisable to replace vinegar with lemon juice. It gives the fish more delicate taste and aroma and light, unobtrusive sourness. Of fresh herbs use dill. It goes well with fish and complements it well. Salt should be used coarsely. Other types are not suitable for this. When serving, the chum salmon are cut into thin slices and garnished with lemon wedges. Dill twigs are also used to give the dish an aesthetic look.

Salted fish has long been an integral part of the diet. If the housewife's herring and mackerel are salted quite often, they prefer to buy red fish in stores. However, salting any type of red fish at home is very simple.

Salmon and salmon are no longer as relevant. The first place on the table is taken by salted chum dishes. Chum home salting it turns out much tastier and better than the one purchased even in the most elite store. At the same time, the price is significantly different.

Calorie content of any salted chum salmon 180-200 kcal per 100 g

To make chum salmon tastier than in expensive restaurant, you need to consider how to choose the right, prepare and salt at home.

In shops and fish markets, there are very beautiful fillets of a bright, juicy color. However, beauty does not always indicate quality, in addition, you cannot be 100% sure that this is the right kind of fish.

It is advisable to buy a whole carcass, and cut it into fillets yourself.

Frozen carcass

Should be of even color, free from ice and damage, dark gills and foreign odors.

Fresh fish

It has pink gills, clear, not cloudy eyes, a skin that is clean without mucus, in addition, high-quality meat always returns to its place after pressing a finger on the carcass.

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Rules for preparing chum salmon for salting

Quality fish assumes 70% success. However, in addition to this, you need to properly defrost, cut, choose the right spicesso as not to interrupt natural taste fish.

Defrosting

Defrosting fish should be done naturally at room temperature or on the bottom shelf of the refrigerator.