Salted chum salmon is an excellent treat for any festive table. Unfortunately, the quality of salted red fish does not always match its high price. That is why many housewives make a delicacy at home. How to salt chum salmon at home, it is written in many cookbooks... It is enough to strictly follow the directions to get a tasty product.

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

It is worth remembering that fish of a very dark color should not be taken. Individuals change colors when they go to spawn. At this time, their meat becomes unsuitable for human nutrition, although some poachers sell such fish. Rusty stains should also alert the buyer. They form only in old fish.

Sometimes frozen fish are on sale. She can be identified by her unnatural body shape. If the fins do not fit tightly to the body 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 tightly to the skin.

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

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

Usually chum salted in small pieces. Of course, you can cook a whole carcass, but it will take a long time. The first step is 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 lengthwise and the skeleton is removed. If there is a lot of meat left on it, then you can use it to cook fish soup.

After removing the skeleton, remove small bones... It is best to use tweezers for this purpose. If you have vision problems, then you need to wear glasses, as small bones you may not notice. No skinning is required before the ambassador. It is better to do this before serving the delicacy to the table.

Weak salted chum can be cooked different ways... The dry salting is considered the simplest. Housewives use the following ingredients:

• a fish carcass weighing 1 kilogram;
• 50 grams sea \u200b\u200bsalt;
• 20 grams of regular white sugar.

At the first stage, you need to cut the fish: remove the head, tail and entrails. Then the fish is divided into two parts and the bones are removed. Each part must be rinsed and dried with paper towels.

Mix the spices and pour 1/3 onto cheesecloth. Then put the first layer and sprinkle with 1/3 of the salting mixture. Then the second fillet is placed and the rest of the salt and sugar are poured on top. The fish must be wrapped in cheesecloth and put in 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, keep it in the freezer for at least 3 weeks.

Salted chum salmon is an excellent snack. Cooking does not take much time, but the result always pleases the hostesses. To deliciously salt chum at home, use the following products:

• fish carcass 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, the fish is cut to obtain 2 layers of fillets with skin. Then, in a separate bowl, mix finely chopped dill, sugar, vodka and salt. If everything is done correctly, you will get a gruel, which needs to be lubricated from both sides. Then combine both fillet pieces and place in an enamel pan or ceramic dishes with lid. Chum salmon should be salted within 3 days. Then you can cut off a piece and enjoy its wonderful taste.

You can taste delicious salt chum salmon at home very quickly. This recipe will appeal to hostesses who suddenly found out about the arrival of guests. To prepare a delicacy, you need the following components:

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

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

Chum salmon - delicious and nutritious fish the salmon family. 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 lot of time in stock.

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

Calorie content of salted chum

Chum salmon are used in different forms, but most housewives prefer to pickle. Calorie content salted chum is about 180-190 kilocalories per 100 grams... The high protein content (about 24 g per 100 g) deserves special attention.

How to properly cut chum salmon

1. Separate the head and tail from the mascara. In the process of salting, these parts are superfluous. The head can be used in cooking fish soup (other fish soup), take 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 gut the chum salmon by making an incision going from head to tail. The insides can be removed either by hand or with a special knife.
4. I make incisions on the right and left sides of the spine. I remove the bones. Tweezers can be used for convenience.
5. The scales do not affect the taste of the snack, so you don't need to clean it right away.

Classic salting recipe

Ingredients:

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

Preparation:

1. I mix sugar, salt and ground pepper in a bowl. Chop with a knife bay leaf... I add to the rest of the ingredients.
2. I clean the fish, cut it into portions. I put it on a plate. Roll on all sides, not forgetting to turn over to evenly apply spices over the entire area of \u200b\u200bthe fish.
3. I transfer the chum salmon to a clean deep plate. Close the lid tightly. I put it in the refrigerator for 24 hours, like salmon or pink salmon.
4. Then I wrap each piece in plastic wrap or plastic bag. I put it in the freezer for 48 to 72 hours.
5. After the specified time, the dish is ready.

Video recipe

The fastest and most delicious recipe under yoke

Ingredients:

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

Preparation:

1. Preparing fish for salting. I remove the bones, using tweezers for convenience, I cut off the head, fins and tail.
2. Cut into portions. To make the chum saline faster, I make pieces no more than 2-2.5 cm. I transfer the pieces to a plate. Sprinkle lemon juice.
3. Rub with sugar and salt.
4. I take a deep non-metallic dish and lay out the fish. I add a bay leaf (you can break it into several pieces) and a few peas of black pepper.
5. I put a heavy saucer on top as oppression.
6. For lovers of lightly salted fish, it is enough to keep the product in the refrigerator for 5-6 hours. After the chum salmon is ready to eat like trout.

Lightly salted snack can be served with greenery decoration, along with olives and white wine. Enjoy your meal!

How to salt chum salmon in brine

Ingredients:

• 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 pieces,
• Lemon is half the fruit
• Dry cumin - half a teaspoon.

Preparation:

Helpful advice. The speed 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 a saucepan. I bring it to a boil. I add spices.
2. I turn off the stove. I leave the brine to cool to a temperature of 28-30 degrees.
3. I am preparing the fish for salting. I remove all unnecessary parts. I cut it into portioned particles of the same size.
4. I transfer the pieces into glass containers ( big jar). My bunches of parsley and dill. Chop coarsely, sprinkle on top.
5. I pour the brine into the jar, cooled to the required temperature. I add lemon, cut into thin slices.
6. I move the jar to a cool place for 60 minutes. Then I put it in the refrigerator for 8-12 hours. After the specified time, you can treat household members and guests.

Video preparation

Juicy chum salmon in pieces in oil

Ingredients:

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

Preparation:

1. Butchering the carcass. Gently separate the sirloin. Cut into portions and spread 1/2 of the total in a deep container with a flat bottom.
2. I add sugar, black peppercorns to the dishes. Salt. I toss in the peeled garlic cloves and whole bay leaves. I use half of the ingredients.
3. I post the second fish layer, then the remaining components.
4. I pour vegetable oil into the bowl so that the fish completely disappears. I set the oppression (for example, a heavy saucer or plate).
5. I leave it at room temperature for 120-180 minutes. I put it in the refrigerator for 24 hours.

Salting with dry salting for the winter

Ingredients:

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

Preparation:

1. I carry out all the necessary preparatory procedures with the keta. I cut the sirloin into 2 halves, remove the bones.
2. Stir salt, sugar and vodka in a small bowl until smooth.
3. I lubricate the fish particles from all sides. I transfer it to a deep plate. I close it with a saucer or lid on top. I leave it on the kitchen table for 2-3 hours. Then I put it in the refrigerator for 24-36 hours. After that, the fish is ready to eat.
4. For long-term storage, I put it in the freezer.

Video recipe

Remove the chum salmon from the freezer before serving. After thaws (in natural conditions, without "water baths", microwave ovens and boiling water), proceed to portioned cutting. Garnish with herbs and thin lemon wedges before serving.

How to salt chum salmon with salmon

Ingredients:

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

Preparation:

1. I clean the fish. I remove the insides and cut off the excess outer parts (on the ear).
2. I mix salt and sugar in a separate dish... I wipe the cut fillet particles with the resulting mixture. I put it in a container. Sprinkle black peppercorns and coriander, add bay leaves.
3. I do not spray big amount cognac (20-25 ml) to make the fillet more delicate in taste. Cover with a plate.
4. I put it in the refrigerator for 2-3 days.

Pickling recipe in marinade

Ingredients:

• Chum salmon - 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.

Preparation:

1. I clean chum salmon. I remove the tail, head and fins. Removing entrails and bones. Cut into slices 2.5 cm high. I fold into a large pot.
2. I peel the onions and garlic. I cut the onion into thin rings. I cut the garlic into medium-sized pieces. I grind horseradish on a grater with a fine fraction.
3. I dissolve salt and sugar in warm water. I add the rest of the ingredients.
4. I fill the chum salmon with the resulting mixture. I put a tablespoon of vinegar. I squeeze the juice out of 1 lemon.
5. I close the dish with a lid.
6. I put 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

The universal quick recipe

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

Ingredients:

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

Preparation:

1. I spread the caviar in a deep plate.
2. I pour a warm boiled water... I dissolve sugar and salt in the liquid. I pour caviar for 30-40 minutes.
3. I take it out of the brine with a tablespoon, let the excess liquid drain. Dry gently kitchen towel.
4. I transfer the caviar into a plastic container. I add 1 bay leaf (chopped) and 3 black peppercorns.
5. I close the container. I put it in the refrigerator for 2-3 hours.

After the specified period, you can use chum salmon caviar in the preparation of sandwiches with butter. Take sprigs of fresh herbs for decoration. Eat to your health!

Sugar-free vegetable oil recipe

Ingredients:

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

Preparation:

Helpful advice. If you are going to store caviar for a long time in sterilized jars, keep it in the brine for longer. Regular caviar is stored for no more than 7-10 days.

1. Gently rinse the caviar in a colander. If the film is damaged, it is better to use salted water for this process (1.5 tablespoons of salt is enough for 1 liter). I remove damaged eggs, film residues, etc.
2. I put a pot of water on the fire, bring it to a boil and dissolve the salt. I leave it to cool.
3. I fill the eggs for 60-80 minutes.
4. I put the caviar on a sieve. I'm waiting for the brine to drain. I add vegetable oil (replace with olive oil if desired).
5. I spread the caviar over glass containers (small jars). Covering on top parchment paper... I close the lids and put it in a cool place.

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

Helpful advice. The main tasks of the oil are to prevent the eggs from sticking to each other, to make the appearance more presentable. Dispense with this ingredient if desired.

Which is tastier - chum salmon 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 more modest dimensions and lighter weight.

Experts consider chum salmon meat and caviar more useful and valuable productscontaining more amounts of substances and minerals necessary for 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 somewhat superior to pink salmon (the meat of the first is more tender, contains less fat), but a lot depends on the culinary skills of the hostess, the cooking technology and the ingredients used (for example, the selected products, the combination of spices and seasonings, etc.).

1. For salting, it is better to take frozen chum salmon.
2. It is not recommended to quickly defrost fish. Do not allow a sharp drop in temperature (from the freezer directly to the microwave or warm water). The fish should be thawed in the refrigerator. Later, you can put it on the kitchen table and leave it on for several hours.
3. When cooking, do not separate the skin from the fillets. Otherwise, chum salmon pieces will lose their shape. It is better to cut off the sirloin immediately before serving the snack.
4. Metal dishes are not suitable for salting. Use enamelled pots or bowls, glass jars.
5. The following seasonings and spices are perfectly combined with fish: bay leaf, allspice peas, beet sugar, coarse salt (special product for preservation and pickles), dried parsley, nutmeg, coriander, cumin.
6. Do not add a lot of spices and herbs. It can completely overwhelm natural taste and the aroma of fish. Choose combinations of several spices.

Salted chum salmon - very delicious seasoning to potatoes, salads and sandwiches. To prepare a fragrant salted fish at home, you need very little time. How to salt chum salmon yourself?

Almost always, chum salmon are sold deep-frozen. It is always preferable to choose a whole fish - with a head and entrails, in this case, the likelihood that the fish is not expired is much higher. The container in which the chum salmon 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 - from this it loses half of its taste. When it's thawed, you need to make a fillet out of it. We 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 salt chum salmon

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

• 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 place 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 pickle 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 at least 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 great variety flavors, if you vary 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.

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 appearance... 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... 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 crosswise 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 sandpaper up. Salt for 2-3 days. Salted chum salmon will become more elastic and tender if sprinkled 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. We 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:

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

Preparation:

• Peel the fish, if any. Cut in two: 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 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.
• Put in the refrigerator for 2-3 days.

Salted chum salmon in oil

Composition:

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

Preparation:

• The fish should not be completely thawed. We cut the carcass, remove the fillet. We cut it into wide pieces.
• We mix salt and sugar. We put the chum salmon in a container, sprinkle with a mixture of salt and sugar, fill in 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.

Composition:

1. Chum salmon - 700 gr.
2. Refined vegetable oil - 100 ml.
3. Salt - 2 tbsp l
4. Sugar - 1 tsp
5. Bay leaf
6. 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.
• 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:

1. Chum fillet - 500 gr.
2. Medium onion - 2 pcs.
3. Vegetable oil - 3 tbsp. l.
4. 70% vinegar - 0.5 tbsp. l.
5. Water - 100 ml.
6. 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 leaf. Fill the chum with oil.
• Prepare the marinade: mix water, vinegar. We add it to the fish.
• We put 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. Note that the most important factor affecting taste finished product, is the quality of the fish!

Especially for LadySpecial.ru - Olga Agramakova

Marinade for lightly salted red fish

Red lightly salted fish always goes with a bang!

And in daily menuand in festive feast! Let's try to cook it at home with an exquisite marinade.

For 1 kg of fish fillets (salmon, salmon, trout) we take:

4 tablespoons coarse sea salt

1 tablespoon of brandy

2 tablespoons of granulated sugar

20 g fresh dill,

grated zest of 1 lemon.

Rub the fish fillets thoroughly with sugar and salt.

Dip in chopped dill and grated lemon zest.

Sprinkle with brandy.

Let's close cling filmby making holes for free air access.

We put the fish in the refrigerator for several hours for salting.

After 4 hours you get an excellent slightly salted taste.

If you put it overnight, then the fish will turn out to be even more appetizing and tasty!

Today we have a fish on our table, but not anyhow, but a noble chum salmon. We live very far from the places where it is found. Chum salmon is one of the group of fish that lives in the sea, and swims to the rivers for spawning. She spawns only once in her life. After that, she dies. It is forbidden to fish in freshwater bodies before spawning. After the chum salmon gets into the river, its meat turns white. Beneficial features the fish go missing, so it is not suitable for cooking.

This delicious fish has a lot of protein, healthy fats, there are practically no carbohydrates. It is able to quickly satisfy hunger and is very easy to digest. All nutritionists advise consuming this fish regularly.

And now let's move on to some recipes for salting chum salmon at home. I have tried each of them and find them to be the most acceptable. Now I'm spreading them to you ...

Ingredients

• Chum salmon - 1 kg.
• Seasoning for red fish
• Salt - 2 tbsp l.
• Sugar - 1 tbsp. l.

Today we will salt a red fish, namely chum salmon. She is always served on festive table in the form of slices or on sandwiches. This is the most common type of presentation. It is worth it, in salted form, is expensive and therefore, in order to save money, we will salt it ourselves at home.

If you buy a whole chum salmon, then you need to clean it from the scales and remove the fins and head. As a rule, chum salmon are sold already gutted, otherwise suddenly you will get caviar))). But in some good supermarkets or in specialized fish shops you can buy whole and even caviar. Then this is a great success, you can still salt the caviar.

We cleaned the fish, now we cut it 10 cm wide and cut it along the ridge into 2 parts.

We rub the inside of the fish with seasoning and a mixture of salt and sugar, and put it in a container.

After two days, the chum salmon will be completely salted and it will be possible to use it both for sandwiches and as slicing. But if you are completely unbearable, then you can try the next day.

Salted chum salmon in brine

As you know, red fish is high in calories. But this does not scare us, in our region this is a very rare dish and we do not eat it very often. Therefore, I try to salt at home. Moreover, when salting, some vitamins and an almost complete set of trace elements are preserved. Their use has a positive effect on our beauty, improves blood composition, and increases hemoglobin. Soon new year holidays and I will definitely include in my holiday menu this wonderful fish.

Ingredients

• Sugar
• Black peppercorns

For 1 liter of water, put 5 tablespoons salt and 2 tablespoons of sugar. Add a few black peppercorns, bring to a boil and cool the brine to room temperature.

We cut the slave into portions at your discretion, such as are convenient for you. Personally, I clean the fish, cut it in half along the spine, remove the backbone and bones.

The bones of such a fish are large, it is not difficult to remove them.

The secret of smooth and beautiful cutting of chum salmon is sharp knives. So be sure to sharpen before work.

We also cut off the edge of the abdomen together with the fins. But don't throw them away. They will make great rich ear or they can be salted together with the ridge and then it will turn out great snack to beer.

If you cut a fish as thick as mine (2-2.5 cm), then keeping it in brine for 40 minutes is enough. Then we throw it back in a colander and wait until all the brine has escaped.

To dry completely, place the chum slices on a paper towel.

The fish is ready. Now it can be folded into a container in several layers, coat each layer vegetable oil and put in the refrigerator. You can store there for up to 1 week. If you are preparing for the holiday and salt the chum salmon in advance, for example, 2 or 3 weeks, or even a month, then it is better to freeze it in the freezer.

Salted chum salmon at home with butter

Here's another one not complex recipe spicy salting... Sometimes you want to diversify your menu. For such a case, I have a recipe. I'll share it with you. Coriander will add to the meat delicious zest, and the bay leaf gives its noble shade.

Ingredients

• Sugar
• Coriander
• Black peppercorns
• Allspice peas
• Bay leaf
• Vegetable oil

I don’t know about you, but I prefer not very salty, spicy salting, chum salmon. This can be used with potatoes, and with a sandwich, and used in salads, wherever your heart desires. Let's take a closer look at the recipe.

We clean the whole chum salmon from all that is superfluous. We cut off the amusement, we will salt it separately, under the beer. Remove all bones. Use tongs or small pliers for convenience.

Cut off the fillet from the skin. Cut into portions, 10 centimeters in size. Sprinkle each piece with salt and sugar, about a pinch, or two at a time.

We put it in a container and add spices, namely: coriander, black peppercorns, allspice peas, bay leaves and sprinkle all this "business" with vegetable oil, with it the spices will better disperse for all the fish. Add all seasonings to your taste, about a pinch.

We close the lid and put it in a cool place for 24 hours. Delicious fish ready! Enjoy your meal!

Lightly salted (lightly salted) instant chum salmon at home

If you don't have a lot of time, then this recipe is for you. According to this recipe, the fish is lightly salted. It can also be used as an ingredient in soups or other snacks. There is nothing superfluous in this recipe, you can feel the taste of fish, not clogged with seasonings.

Ingredients

• Sugar
• Ground black pepper - optional

Let's look at another very tasty recipe for salted chum salmon. You can eat such a fish after 12 hours. Chum salmon belongs to the salmon family. A number of fish also belong to this family: Salmon, Pink salmon, Red salmon, Coho salmon, Chinoycha, Kumzha, Whitefish, Nelma, Taimen, Lenok, Trout, Ishkhan. This salting recipe can be applied to all of them.

In order for the fish to be lightly salted, it is necessary to observe the proportions of salt and sugar. For 1 kg. fish we take 3 tbsp. l. coarse salt and 2 tbsp. l. Sahara. I repeat, this is 1 kg. fish.

If you bought whole fish for salting, then you need to prepare it. Namely: remove all fins, head and cut into two halves along the ridge.

Before the ambassador, we must wipe the fish dry paper towels... Rub with curing mixture on all sides. Take ground black pepper at your discretion. If you prefer it, then add on top of the fish.

We put a load on top of each other in a container, put a load on top of the fish in order to slightly press down. We keep it at room temperature for a couple of hours, then we put it in the refrigerator and after 12 hours it’s delicious, salted chum salmon guaranteed to you.

We can safely cut chum salmon for a festive table. The cutting will look even more beautiful if it is from different types fish and decorated with herbs and lemon wedges. And so that when cutting the pieces are even, the fish needs to be frozen a little.

Chum salmon salted with vodka

Salmon ambassador is very popular in Far East... This redfish ambassador requires theoretical skills. Not all of us are fishermen, so cleaning a fish is not a very pleasant experience. Fish should be fresh or chilled. Here you need to seize the moment so that the fish does not become too salty. Only coarse salt is needed. Sugar keeps the carcass firm without making it sweet.

Ingredients

• Vodka
• Sugar

For salmon salting of chum salmon, I will take two pieces of fresh fish and remove the bones from them. Be sure to dry them with paper towels. We will salt in a plastic container. You can also salt in enameled dishes or glass.

Let's prepare a mixture for salting salting. To do this, take 3 tbsp. l. coarse salt and 3 tbsp. l. sugar, add a little ground pepper and pour 3 tbsp. l. vodka. Mix well.

Sprinkle a little curing mixture on the bottom of the container and lay the fish skin down. Sprinkle on top and rub with the remaining mixture with vodka. Do not be afraid that the fish will be very salty, it will take as much salt as it needs.

We put the load on top and put it in the refrigerator for 3 days. After three days we remove excess salt and eat. I bet you haven't tried the recipe for salting chum salmon with vodka yet. I definitely recommend doing this.

Dry salted chum salmon recipe

In order to salt chum salmon by this recipe, you don't need to have great culinary skills. You can use this recipe and easily and simply salt the red fish. You can salt it whole. No need to mess around pulling out bones, just rinse well under the tap cold water... Try this, in my opinion, the simplest recipe. But despite the fact that it is simple, the taste of fish is not worse than the most confused one.

Ingredients

• Chum fish
• Sugar
• Ground pepper

I want to show one more recipe for salting chum salmon. Let's salt it the most in a simple way... Why the simplest, but because we will salt together with the bones, ridge and skin. The only thing we will do is cut the fish into slices about 3 cm thick.

Next, we take salt, sugar and a little black, freshly ground pepper and carefully rub a piece of chum salmon from all sides. You don't need to know the exact amount of salt and sugar. The only proportion should be 2 to 1. Take, for example, 2 tbsp. l. salt and 1 tbsp. l. sugar and stir.

Something is left on the fish, and what is on the plate. In this state, we will wrap it with cling film and put it in the refrigerator for 1 day.

After a day, we take it out and rinse it under cold water. This must be done, otherwise you will not be able to eat it, otherwise it will be delicious for you, excellent salting... Now salted chum salmon can be used in salads, slices, and sandwiches. In general, everywhere, anywhere. Try the recipe and be sure to write in the comments how you did it and in what dishes do you use it?

Here are 6 very delicious recipes, in my opinion, salted chum salmon. These recipes are more than enough to cook at home, delicious appetizer from red fish.