Homemade salting of chum salmon has several advantages over a mass store product.

The main thing is that you can cook the fish to your taste, and not “finish” the purchased one by soaking it in milk or spicing 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 to try your hand at such cooking for the first time - 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. To buy 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 is sent to the freezers of refrigerators.

As a rule, chum salmon comes into the market 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 a figurative, but also the most direct meaning.

The essence of the art of cooking salted fish is precisely to measure out the correct amount of 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 is developed taking into account all the requirements for a quality product.

Use rock salt only with coarse 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 is 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 made.

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 bay leaves, lemon slices. 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.

Prepare a dry mixture of pepper, mustard powder, salt, sugar.

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

Readiness - in 10-12 hours.

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 the 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 the 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 be free of 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 don't go well 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 well 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 needs to be taken with 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. Store 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.

How to 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. Baits based on 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 a sugar-salt mass. Send 1-2 bay leaves and sweet pepper to 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 (if desired, 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 it all over 1000 g of water. Boil. After boiling, remove the pan from heat. Cool to cool.

Add 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 carnation inflorescences;
• 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.

Put 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 the load, cover with a simple lid. Let it brew in the cold for another 1 hour and serve.

Chum salmon

• 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 peas of allspice;
• ½ tsp dry cumin;
• 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 saline chum salmon

How to salt chum salmon? Many people ask themselves this question. After all, the presence of salted red fish on the festive table is a tradition of our Russian feast. On holidays, inexpensive fish varieties are in special demand among our population, for example, chum salmon is such a fish. It has the most pleasant taste and very tender meat.
Salted chum salmon is one of the delicious and wonderful dishes that you can easily cook at home. At the same time, you can salt chum salmon both frozen and fresh. And I assure you, it will come out no worse than a store one. The main thing when salting any fish, not only chum salmon, is full compliance with the instructions for salting fish.

Just imagine how for breakfast or dinner you will serve boiled potatoes with red fish, which you yourself have salted. And how will the guests be amazed who have tasted salted chum salmon at your festive feast!

Purchase of chum salting.

Salting chum salmon is still quite simple, even at home. But for salting at first, all the same, it is also necessary to choose the right fish.
In order for your fish to be tasty after salting, of course, you should buy it fresh. To do this, go to the supermarket or to the market closest to your home for a fresh (you can also buy frozen, but not defrosted yet) and whole carcass of your favorite red fish, for example, salmon, trout, chum salmon or pink salmon. The main thing in this case is not to take the fish cut, without fins or a head: do all this work of cutting fish better at home yourself. Well, you have made your purchase and are the happy owner of fresh or freshly frozen red fish.

Preparation for salting chum salmon.

If you bought frozen chum salmon, then put it to defrost for several hours, but do not try to put it in the microwave in any way - all this should happen naturally. In the meantime, while the chum salting takes place, prepare everything you need for salting fish: a carving knife and oppression, a mixture for salting and culinary scissors, a container for salting fish. Under the container for salting chum salmon, you can use both plastic containers and enamel dishes. It is better not to use metal utensils, as the salted fish will then acquire a characteristic metallic taste.

A sharp and medium-sized knife for cutting fish is best, but it is better to use culinary scissors to remove the fins.

Perhaps the most important point in salting red (and indeed any) fish is the preparation of a special mixture for salting. To do this, take coarse salt (unlike finely ground salt, it better absorbs excess moisture and, thereby, allows the chum salty “in its own juice.” Also take sugar. Take it in a ratio of 3: 1 (take 3 parts salt and sugar 1 part). Prepare the salted mixture in such a way that 1 kg of fish requires about 3 tablespoons of this mixture. You can weigh your fish for this, but usually all this is done by eye. Of course, the fish will not take excess salt, but based on my own experience, I’ll tell you - it’s better not to overdo it with salt.

When salting chum salmon, you can use as additional ingredients, but this is at your discretion, bay leaves (take 3-4 bay leaves for the chum carcass), black allspice (take 5-6 peas) or you can use special spices for cooking fish , since they are freely sold in grocery stores. In this case, the main thing with spices is not to overdo it.

For oppression, you can use ordinary two- or three-liter jars filled with water.

Butchering chum salmon.

After we have prepared the pickling mixture, it is time to start cutting the chum salmon. First of all, cut off the fish's head with a sharp knife. You can use the fish head in the future to prepare delicious fish soup. We cut off, using culinary scissors, fish fins and only then cut along the fish belly and take out all the insides present there.
If you have purchased a female chum salmon, then it is possible that you may be lucky and you will find caviar in its insides. If this is the case, then carefully remove it and, after processing with boiling water for disinfection, place it in salted warm water (based on half a liter of salt water, 2 tablespoons) for 8-9 minutes. And if there are milk inside (in a male), then gently wipe them from all the remnants of fish giblets and salt together with the fish carcass. At the same time, pre-wipe the milk with a slightly prepared salting mixture.

But let's get back to our fish. Remove all the insides of the fish through the cut belly. Cut the carcass to the right and left of the spine, using scissors, as if separating the spine of the fish from the other bones. After all this, you should have a fish carcass with a small set of bones, which you will need to remove in a neat way. This is usually done with the hands, they are removed quite easily. A chum carcass cut in this way, but already without any bones, head and entrails, you can cut into two parts if it is large. But you can leave the small chum salmon as it is.

Salted chum salmon

Ketu was prepared and cut. Now you can start salting it. This process is not as complicated as it might seem to you at first glance. The main thing here is compliance with the measure when using the salting mixture. And if, nevertheless, it so happened that after salting the chum salmon turns out to be somewhat salty - it does not matter. You can always bring it to the required condition. Just soak it in water for a while.

Composition for salting chum salmon:

Chum salmon carcass - 1 piece

Coarse salt -3 teaspoons

Sugar - 1.5 teaspoons

Garlic and black allspice peas - according to your taste

Bay leaf

Refined vegetable oil

After cutting the chum salmon, you will have a fish carcass covered with skin.

Uncover it and sprinkle with the prepared pickling mixture evenly. Place the peas of black allspice, cloves of garlic and bay leaves directly when placing the chum salmon in a container for salting it. Cover the laid fish with oppression and leave in a warm place for two to three hours, for example in the kitchen, and then put it in a cold place.

At the end of the day, our chum salmon will be salted and you can serve it to your table.
Tips for salting chum salmon and other red fish.

Before you salt the chum salmon, read the helpful tips that you can definitely use in the process of work:

do not use aluminum or iron dishes for salting;
use spices for salting fish in moderation, otherwise they will simply kill the taste of the chum salmon itself;
for salting fish, make large pieces, then it will be easier to cut them before serving;
the ridge, fins, head can be used to prepare fish soup (they do not have to be thrown away);
the oppression used when salting chum will contribute to its uniform and quick salting.

When salted, chum salmon or pink salmon do not turn out to be as fatty as trout or salmon. That is why, when salted, they are slightly flavored with olive or vegetable oil.

Useful properties of chum salmon.

Despite the fact that chum salmon contains a certain amount of fat, it can be safely attributed to dietary products. Calorie content of chum- is only 127 kcal per 100 grams of product. And this is taking into account the fact that most of it falls on substances that are very useful for our body. But the calorie content of such a product as "Salted Keta" per 100 grams of the product is 184 Kcaloria. Chum fish contains a large amount of protein, which undoubtedly leads to a fairly rapid saturation of the human body. By including chum salmon in your diet, you will avoid overeating and balance your diet. The beneficial properties of chum salmon are complemented by the fact that the fats contained in this fish are easily assimilated by our body and have an excellent effect on the condition of nails, hair and skin.

What else is chum salmon useful for? It is believed that with regular consumption of this fish in food, it is possible to prevent the development of Alzheimer's disease. Also, its composition has useful properties for normalizing the work of the biliary tract and the gastrointestinal tract, as well as for the normal functioning of an organ such as the liver.

Take a look video recipe How to salt chum salmon.

Salted chum is a very tasty seasoning for potatoes, salads and sandwiches. It takes very little time to cook the aromatic salted fish at home. How to salt chum salted on your own?

Almost always, chum salmon is sold deep-frozen. It is always preferable to choose a whole fish - with a head and entrails, in which case, the likelihood that the fish is not expired is much higher. The container in which the chum will be located must be glass or enameled. Do not salt and marinate food in plastic and metal containers. The salt requires a stone first grinding, since this salt best separates the liquid from the fish.

You need to defrost fish at room temperature. You can’t put it in warm water - because of this, it loses half of its taste. When it's thawed, you need to make a fillet out of it. Cut off the head and take out the insides. After that, we make an incision along the ridge and carefully remove the spine along with the ribs. It is advisable, but not necessary, to remove the skin from the tail to the head.

There are two main ways of salting chum salmon - dry and marinated.

How to dry saline chum salmon

For dry salting, prepare a mixture in a cup from:

• 1 tablespoon salt
• 0.5 tablespoons of sugar, coriander,
• add peppercorns and bay leaves to taste.

Rub the fillet pieces on all sides with this mixture and put them in a container for 2-3 days. The container should be in the refrigerator. To give the fish elasticity, you can sprinkle it with cognac - no more than 2 tablespoons per 1 kg of fish.

How to salt chum salmon in a marinade

When the fish is wet salted, it is necessary to prepare the brine. We add salt to it to taste, but not less than 1.5 tablespoons per liter of water, sugar - 1-1.5 tbsp. spoons. We also add vinegar as desired (fish with a lot of vinegar will turn out to be pickled), but on average about 1-3 tbsp. spoons per liter. With this method, you can achieve a wide variety of flavors by varying the combination of spices added to the brine.

For example, onions, dill and cloves, or peppercorns and dill, garlic and rosemary, etc. Sometimes vegetable oil is added to the brine in the amount of 3 tbsp. spoons per 100 ml of water. In this case, the amount of vinegar is increased to 0.5 tbsp. spoons per 100 ml. water. The fish fillet is placed in a marinade and kept in the refrigerator for 2-3 days. In the case of adding vegetable oil, the fillet must first be poured with oil, and only after 5 minutes - with brine, otherwise the oil will remain on the surface of the water and will not even come into contact with the fish. An approximate sign of fish readiness for all types of salting is a slight whitening of its surface, but 2 days of aging is a mandatory period.

So, the fish is selected. It remains to salt it correctly. First you need to let the carcass defrost. After that, cut it crosswise into two parts. We separate the ridge and large bones. Mix 1 tbsp. salt with 0.5 tbsp. Sahara. Add spices and peppercorns to the mixture to taste. Coriander and bay leaves will give the fish a particularly piquant taste. Sprinkle the pieces of fish with a spicy mixture, put them 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 is 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. We heat up and let cool. Fill the chum with brine. We leave in a warm place for 2-3 days. Transfer to cold for 4-5 days. For salting fish fillets, it is best to stop at the following method. Ingredients: Chum fillet - 1 kg Salt - 3 tablespoons Sugar - 2 tbsp. l. Ground pepper - 1 tsp. Preparation: Peel the fish from the scales, if any. Cut into two parts: cut along the ridge towards the tail. Divide the chum salmon into two halves, trying to keep the ribs on the ridge. The fillet should remain on the skin. Dry the chum salmon and 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 with fillet. 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: #A fish must not be completely thawed. We cut the carcass, remove the fillet. Cut it into wide pieces and mix the salt and sugar. Put the chum salmon in a container, sprinkle with a mixture of salt and sugar, fill with oil, 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 oil brine Ingredients: Chum salmon - 700 g. Refined vegetable oil - 100 ml. Salt - 2 tbsp. l Sugar - 1 tsp. Bay leaf Black pepper Preparation: We cut the fish, separate the fillet, cut it into small portions. We mix oil and spices. Add the butter brine to the chum and mix. We put the fish in a 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 is a traditional dish of the north of Russia. It can be prepared from any fish of the salmon family. How to cook chum salmon sagudai? Ingredients: 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: Cut the fillet into small pieces. Cut the onion into half rings. Salt and pepper the fish, add bay leaves. Fill the chum with oil and prepare the marinade: mix water, vinegar. Add it to the fish and put the chum in the refrigerator under oppression. Readiness is determined by the color of the fish - it should turn slightly white. Salted chum salmon is an incredibly tasty snack. There are many recipes on how to salt chum salted at home. The cooking principle is almost always the same. You need salt, sugar, spices for the marinade and 2-3 days in the refrigerator for pickling. Please note that the quality of the fish is the most important factor affecting the taste of the finished product!