Chum salmon is an excellent example of taste and exceptional benefits for the body. Among it is considered one of the most popular. Salting chum salmon is customary for the holidays, as a gourmet dish. At home, the salting process is simple. There are express and long-term options. It all depends on the taste preferences of the people who will eat this delicacy.
How to prepare fish for salting
In order not to be disappointed in chum salmon and the results of its salting, it is important to choose the right fish. Expert advice:
- It is advisable to deal with live or frozen chum salmon. This is a sign of its freshness.
- To be sure, inspect the frozen carcass. The uniform shade of the surface, the absence of ice or snow build-ups, as well as mechanical damage indicate its freshness and the chum salmon has been frozen once. Additional signs good quality: Natural aroma and light colored gills.
- It is better to buy whole fish carcasses that have not been gutted. Otherwise, chum salmon will be edible, but not suitable for pickling due to its dryish structure.
- Pay attention to what kind of chum salmon you buy. River and sea varieties differ in photo and taste properties.
Chum salmon contains a lot of proteins (about 24%). The calorie content of salted fish is about 180 kcal per 100 g. Before salting chum salmon, cut the carcass:
- separate the head and tail - they are not required for salting, but they will come in handy in other dishes;
- cut off the fins with a knife or special scissors;
- make a cut from head to tail;
- gut the entrails;
- make cuts on both sides of the spine and carefully pull out the bones;
- remove scales.
Attention! The tender meat of chum salmon is easily damaged. Therefore, work carefully. If possible, use a tool: a special knife for entrails, tweezers for removing the ridge.
Ways to quickly salt chum salmon
A convenient property of this fish - the tenderness of the meat structure - allows you to achieve results in just half an hour. A quick option involves using 60 g of salt, 40 g of sugar, half a lemon per 1 kg of skinned carcass. Detailed recipe for salting chum salmon:
- Cut the fish into thin slices (0.5 cm each). It is most convenient to use a knife with a wide blade when the meat is half defrosted.
- Mix salt and granulated sugar together. Dip the fish pieces in them.
- Place the slices in layers in a pickling container. Squeeze the lemon in there. Stir lightly.
- Cover with film and leave for 30 minutes.
- Unwrap and serve.
Another quick option is to use mustard marinade. Mustard seeds (2 tbsp) add a spicy note to the dish. In this case, granulated sugar and salt are taken in equal parts, up to 50 g. Dilute them in 1 liter of almost boiling water, and then add 6 pieces. allspice peas and 2 bay leaves. Bring the marinade to a boil and leave to cool, covered. When the liquid reaches room temperature, add mustard.
In addition to grains, you can also use dry powder in the same volume. While the water is boiling, have time to cut the fish into slices 2 cm thick. Place the pieces in a metal or glass container. Pour them with the prepared marinade and place them in a cool place for 3 hours.
Recipes for delicious salted chum salmon at home
Brine salting is not the fastest, but very simple and quite tasty. For 1 kg of fish meat you will need:
- salt - 50 g;
- dill and parsley - 50 g each;
- sugar - 30 g;
- a pair of laurel leaves;
- half a lemon;
- allspice - 5 peas;
- thyme - 2 g.
Step by step process:
- Cut the chum salmon lengthwise into fillets.
- Boil 1 liter of water. Stir sugar and salt into it, throw in spices.
- Turn off the heat. Leave to cool for about half an hour.
- Place the chum salmon on a plate and sprinkle it with finely chopped herbs.
- Chop the lemon into rings and also place on a plate.
- Pour brine over the fish (it should not cool completely). Wait 1 hour.
- Remove the fillet from the brine and leave it in the refrigerator along with the lemon rings for 12 hours. Serve.
Housewives often resort to the so-called dry procedure for salting chum salmon. It requires almost nothing:
- Take 2 fillets (500 g each). They must be washed and dry.
- Rub the meat with a mixture of salt (50 g) and sugar (20 g).
- Place the pieces next to each other and wrap them in cotton cloth or 3-4 layers of gauze.
- Leave the fish in the refrigerator for 3 days. Then shake off the salt and sugar mixture and eat.
If you salt chum salmon correctly, you will get a great appetizer. Eat freshly prepared fish, and then you will be able to fully discover its taste.
Ambassador of fish at home: video
Chum salmon is nutritious and delicious fish, one of the representatives of the salmon family, containing many useful substances. Salted fish is an integral attribute of the festive table. It is not without reason that the question of how to salt chum salmon deliciously at home worries many housewives. This process requires very little time and money, and there are a huge number of recipes.
Chum salmon is perfect for table decoration. It is not as expensive as other red fish, and it contains less fat. Proper salting will save you money cash and also get a very tasty dish.
When salting, it is important to consider several subtleties:
How to choose the right fish
When choosing, you must be guided by the following rules:
- buy live or frozen fish, but only whole carcasses (not gutted);
- frozen chum salmon must have a uniform color, without an ice crust on the surface, and without foreign odors or damage;
- The gills should be dark in color.
Spices for pickling
When salting, you need to take into account that not all spices are compatible with fish, and even suitable seasonings should not be used too much.
But they are still needed to obtain delicious dish, because they are used to enhance the taste.
What spices can you take:
How to properly cut a carcass
This is not just cleaning the insides of the fish. Pieces of the delicacy on the table should look beautiful and appetizing, and for this you need to properly cut the carcass:
It will be easier to cut up chum salmon if it is not completely defrosted beforehand. You can also salt the whole carcass, but then it will need to be cut into boneless pieces before serving. Yes, and it will take longer to salt out completely.
Recipes for salted chum salmon
Many recipes for salting chum salmon can be divided into several groups: express recipes and simple options cooking, preparing salted fish for the winter and how to salt chum salmon with spices (spicy) at home.
Simple and fast ways
This simple recipe for salting chum salmon Even novice housewives can do it. Required:
- 1 kg chum salmon;
- 2 tbsp. l. salt and beet sugar;
- 1 Bay leaf;
- 1 onion;
- 3 peppercorns.
Cut the prepared fish into pieces. Mix sugar and salt separately, and grate chum salmon with this mixture. Then the pieces need to be tightly placed in layers in a liter container, and chopped bay leaf and peppercorns should be distributed between them. After this, cover the container with a towel and store for six hours in the refrigerator. Rinse the fillet and lay it in layers again, only now you need to place onion rings between them. Place in the refrigerator for an hour, after which you can enjoy the taste of tender fish.
A quick technology for salting chum salmon will require the following ingredients:
- 1 kg of fish;
- 2 tbsp. l. sugar and salt;
- 0.5 lemon;
- 6 black peppercorns.
Cut the fillet into pieces (about 5 cm) and place in a deep bowl. Mix sugar and salt, roll the pieces in this mixture. Then add peppercorns and bay leaves, squeeze the lemon. Mix all this thoroughly and leave for 30 minutes at room temperature. All that remains is to wipe off excess spices from the pieces and you can serve.
Salting chum salmon for the winter
For long-term storage You can use the recipe for dry salting for the winter:
Required:
- 1 kg chum salmon;
- 1 tbsp. l. Sahara;
- 2 tbsp. l. salt;
- 3 tbsp. l. vodka.
Mix sugar, salt, vodka and brush the fillet on all sides. Then transfer to a deep container and cover with a lid. Leave on the counter for three hours, then put in the refrigerator for 24-36 hours. For long-term storage, you need to put it in the freezer.
Recipes with spices
Eat good recipe , how to salt chum salmon at home with mustard. To prepare you need:
- 1 kg of gutted chum salmon;
- 2 tbsp. l. mustard seeds, sugar and salt;
- 1 l clean water;
- 2 bay leaves;
- 6 peppercorns;
Mix all the spices except mustard, then add water and boil. Remove from heat, cool and add mustard seeds. Cut the fish into 2 cm pieces, place in a container and pour mustard marinade over it. Leave in a cool place for three hours. Instead of grains, you can take dry mustard.
Spicy salted chum salmon can be prepared as follows:
Cut fillet in large pieces, rub it with a mixture of salt and sugar. Chop the garlic and stuff it into the fish. Then place the pieces in a container, add a bay leaf with cloves and pour over the oil. Place under pressure and marinate for an hour. Remove the oppression and place in a cool place for another hour.
How to salt chum salmon “for salmon”:
Mix salt and sugar, rub fillet pieces with them, and place in a bowl. Then add the remaining spices. Sprinkle with cognac and close with a lid. Keep in the refrigerator for 3 days.
You can cook fish in brine with spices. This meat will be especially juicy:
Boil water, add all seasonings to it. When the brine boils, remove from heat and cool. Place pieces of fish in a separate container and sprinkle them with chopped herbs. Then pour in the brine and place lemon rings on top. Place in a cool place for an hour, remove the lemon, and leave the chum salmon there for another 8-12 hours.
Knowing how to deliciously pickle chum salmon at home, you can get very tender and delicious snack, which you can enjoy not only yourself, but also proudly offer the delicacy to your guests.
How to pickle chum salmon? This is a question many people ask themselves. After all, the presence of salted red fish on the festive table is a tradition of our Russian feast. IN holidays Inexpensive varieties of fish are in particular demand among our population, for example, chum salmon is such a fish. It has a pleasant taste and very tender meat.
Salted chum salmon is one of the delicious and wonderful dishes that you can easily prepare at home. At the same time, you can salt chum salmon either frozen or fresh. And I assure you, it will turn out no worse than store-bought. The main thing when salting any fish, not just chum salmon, is to fully comply with the instructions for salting fish.
Just imagine how for breakfast or dinner you will serve boiled potatoes with red fish, which you yourself salted. And how amazed will the guests be who tasted the salted chum salmon at your festive feast!
Buying chum salmon for salting.
Pickling chum salmon is quite simple, even at home. But for salting, first, you still need to choose the right fish.
In order for your fish to be tasty after salting, it, of course, must be bought fresh by you. To do this, go to the supermarket or to the market closest to your home for fresh (you can also buy frozen, but not yet defrosted) and whole carcass of your favorite red fish, for example, salmon, trout, chum salmon or pink salmon. The main thing is not to take a cut fish, without fins or a head: do all this work on cutting the fish better at home yourself. Well, you have made your purchase and are the happy owner of fresh or freshly frozen red fish.
Preparing for salting chum salmon.
If you purchased frozen chum salmon, then leave it to defrost for several hours, but do not under any circumstances try to put it in the microwave - all this should happen naturally. In the meantime, while the chum salmon is defrosting, prepare everything you need for salting the fish: a cutting knife and pressure, a mixture for pickling and culinary scissors, a container for salting fish. You can use both plastic containers and enamel dishes for the container for salting chum salmon. It is better not to use metal utensils, as the salted fish will then acquire a characteristic metallic taste.
For cutting fish, it is best to take a sharp and medium-sized knife, but to remove fins, it is better to use culinary scissors.
Perhaps the most important point The key to salting red (and indeed any) fish is to prepare 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 salmon to be salted “in own juice" Also take some sugar. Take it in a 3:1 ratio (take 3 parts salt and 1 part sugar). Prepare the pickling mixture taking into account that 1 kg of fish requires approximately 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 in excess salt, but based on own experience I’ll tell you - it’s better not to overdo it with salt after all.
When salting chum salmon, you can use additional ingredients, but this is at your discretion, bay leaves (take 3-4 bay leaves for a chum salmon carcass), black allspice (take 5-6 peas) or you can use special spices for cooking fish , fortunately they are freely sold in grocery stores. At the same time, the main thing is not to overdo it with spices.
For oppression, you can use ordinary two- or three liter jars filled with water.
Cutting chum salmon.
After we prepared the pickling mixture, it was time to start cutting up the chum salmon. First of all, use a sharp knife to cut off the head of the fish. You can later use the fish head to prepare delicious fish soup. Using culinary scissors, we cut off the fish fins and then cut along the fish belly and take out all the insides there.
If you purchased a female chum salmon, then it is possible that you may be lucky and find caviar in its entrails. If this is the case, then carefully remove it and, after treating it with boiling water for disinfection, place it in warm, salted water (based on 2 tablespoons of salt per half liter of water) for 8-9 minutes. And if there is milk inside (from a male), then carefully wipe it from all remnants of fish giblets and salt it together with the fish carcass. In this case, first wipe the milk with a little prepared pickling 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 fish's spine from other bones. After all this, you should be left with a fish carcass with a small set of bones, which you will need to carefully remove. This is usually done with your hands; they are removed quite easily. A chum salmon carcass cut in this way, but without any bones, head or entrails, can be cut into two parts if it is large in size. But you can leave small-sized chum salmon as it is.
Salting chum salmon
The chum salmon was prepared and cut up. 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 measures when using the pickling mixture. And if it so happens that after salting the chum salmon turns out to be somewhat over-salted, it’s not a problem. You can always bring it to the desired condition. Just soak it in water for a while.
Ingredients for salting chum salmon:
Chum salmon carcass – 1 piece
Coarse salt - 3 teaspoons
Sugar - 1.5 teaspoons
Garlic and black peppercorns - to your taste
Bay leaf
Refined vegetable oil
After cutting up the chum salmon, you will be left with a fish carcass covered with skin.
Open it and sprinkle it evenly with the prepared pickling mixture. Place black allspice peas, garlic cloves and bay leaves directly when placing chum salmon in a container for salting. Cover the laid fish with oppression and leave it in a warm place for two to three hours, for example in the kitchen, and then put it in a cold place.
After 24 hours, our chum salmon will be salted and you can serve it to your table.
Tips for salting chum salmon and other red fish.
Before salting chum salmon, read useful tips, which may definitely come in handy during your work:
do not use aluminum or iron utensils for salting;
use spices for salting fish in moderation, otherwise they will simply interrupt 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 pressure used when salting chum salmon will facilitate its uniform and quick salting.
When salted, chum salmon or pink salmon do not turn out as fatty as trout or salmon. That’s why, when salting them, they are flavored a little with olive oil or vegetable oil.
Useful properties of chum salmon.
Despite the fact that chum salmon contains a certain amount of fat, it can safely be classified as a dietary product. Calorie content of chum salmon- is only 127 kcal per 100 grams of product. And this takes into account the fact that most of it comes from substances that are very beneficial for our body. But the calorie content of a product such as “Salted Chum salmon” per 100 grams of product is 184 kcal. Chum salmon contains a large number of protein, which undoubtedly leads to fairly rapid saturation of the human body. By including chum salmon in your diet, you will thereby avoid overeating and balance your diet. Beneficial features Chum salmon is also complemented by the fact that the fats contained in this fish are easily absorbed by our body and have a wonderful effect on the condition of nails, hair and skin.
How else is chum salmon useful? There is an opinion that with regular consumption of this fish, it is possible to prevent the development of Alzheimer's disease. Also, its composition has useful properties for normalizing the functioning of the biliary tract and gastrointestinal tract, as well as for the normal functioning of an organ such as the liver.
Look video recipe How to pickle chum salmon.
Today we have a fish on the table, and not just any fish, but 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 into rivers to spawn. She spawns only once in her life. After this she dies. Fishing in freshwater bodies of water before spawning is prohibited. After chum salmon enters the river, its meat turns white. The beneficial properties of the fish disappear, so it is not suitable for cooking.
This delicious fish contains a lot of protein, healthy fats, and virtually no carbohydrates. It can quickly satisfy hunger and is very easy to digest. All nutritionists advise eating this fish regularly.
Now let’s move on to some recipes for salting chum salmon at home. I have tried each of them and find them the most acceptable. Now I am posting them to you...
Ingredients
- Chum salmon - 1 kg.
- Seasoning for red fish
- Salt - 2 tbsp. l.
- Sugar - 1 tbsp. l.
Today we will salt red fish, namely chum salmon. It is always served on festive table in the form of slices or on sandwiches. This is its most common type of presentation. It is expensive when salted, so in order to save money, we salt it ourselves at home.
If you buy chum salmon whole, then you need to clean it of scales and remove the fins and head. As a rule, chum salmon is sold already gutted, otherwise you might end up with caviar))). But in some good supermarkets or specialized fish stores you can buy whole caviar or even caviar. Then this is great luck; you can also add salt to the caviar.
We cleaned the fish, now cut it 10 cm wide and cut it lengthwise along the ridge into 2 parts.
Rub it inner part season the fish with a mixture of salt and sugar, and place them in a container.
After two days, the chum salmon will be completely salted and can be used for sandwiches and as slicing. But if you really can’t stand it, you can try it the next day.
Chum salmon salted in brine
As you know, red fish is high in calories. But this doesn’t scare us; in our region this is a very rare dish and we don’t eat it very often. That's why I try to salt at home. Moreover, when salting, some vitamins and almost a complete set of microelements 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 it in my holiday menu this wonderful fish.
Ingredients
- Sugar
- Black peppercorns
For 1 liter of water add 5 tablespoons of 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 raba into portions at our discretion, such as are convenient for you. Personally, I clean the fish, cut it in half along the spine, and remove the backbone and bones.
The bones of such fish are large and are not difficult to remove.
The secret to cutting chum salmon evenly and beautifully is sharp knives. So be sure to sharpen it before work.
We also cut off the edge of the abdomen along with the fins. But under no circumstances throw them away. They will make an excellent, rich fish soup, or you can salt them along with the ridge and then you will make an excellent snack for beer.
If you cut the fish as thick as mine (2-2.5 cm), then keeping it in brine for 40 minutes is enough. Then we put it in a colander and wait until all the brine has drained.
To dry completely, place the chum salmon pieces on a paper towel.
The fish is ready. Now you can put it in a container in several layers, coat each layer with vegetable oil and put it in the refrigerator. You can store it there for up to 1 week. If you are preparing for a holiday and salt chum salmon in advance, for example 2 or 3 weeks, or even a month in advance, then it is better to freeze it in the freezer.
Spicy salted chum salmon at home with oil
Here is another simple recipe for spicy salting. Sometimes you want to diversify your menu. For such a case, I have a recipe. I will share it with you. Coriander will give the meat a delicious zest, and bay leaf will give it its noble hue.
Ingredients
- Sugar
- Coriander
- Black peppercorns
- Allspice peas
- Bay leaf
- Vegetable oil
I don’t know about you, but I prefer chum salmon, which is not very salty and is spiced. This can be served with potatoes, 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 everything unnecessary. We cut off the meat and salt it separately, along with the beer. Remove all bones. For convenience, use tongs or small pliers.
Cut the fillet from the skin. Cut into portions, 10 centimeters each. Sprinkle each piece with salt and sugar, about a pinch, maybe two.
We put it in a container and add spices, namely: coriander, black peppercorns, allspice peas, bay leaves and sprinkle the whole “thing” with vegetable oil, with it the spices will be better distributed to all the fish. Add all seasonings to your taste, about a pinch at a time.
Close the lid and put it in a cool place for 24 hours. The delicious fish is ready! Bon appetit!
Lightly salted (lightly salted) chum salmon for quick cooking at home
If you don't have a lot of time, then this recipe is for you. This recipe makes the fish 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 lightly salted chum salmon. This fish can be eaten within 12 hours. Chum salmon belongs to the salmon family. This family also includes whole line fish: Salmon, Pink Salmon, Sockeye Salmon, Coho Salmon, Chinook Salmon, Brown Trout, Whitefish, Nelma, Taimen, Lenok, Trout, Ishkhan. You can apply this pickling recipe to all of them.
To make the fish lightly salted, you must maintain the proportions of salt and sugar. For 1 kg. fish take 3 tbsp. l. coarse salt and 2 tbsp. l. Sahara. I repeat, this is for 1 kg. fish.
If you bought whole fish for salting, you need to prepare it. Namely: remove all fins, head and cut into two halves along the ridge.
Before salting, be sure to wipe the fish dry with paper towels. Rub with salting mixture on all sides. Use ground black pepper at your discretion. If you prefer it, add it on top of the fish.
We place them in a container on top of each other, and place a weight on top of the fish to lightly press them down. Keep it at room temperature for a couple of hours, then put it in the refrigerator and after 12 hours it’s delicious, lightly salted chum salmon you are guaranteed.
We can safely cut chum salmon for the holiday table. The cutting will look even more beautiful if it is made from different types fish and decorated with herbs and lemon slices. To ensure that the pieces are even when cutting, the fish needs to be frozen a little.
Salted chum salmon with vodka
Salmon ambassador is very popular in Far East. This red fish ambassador requires theoretical skills. Not every one of us is a fisherman, so cleaning a fish is not a very pleasant task. The fish must be fresh or chilled. Here you need to seize the moment so that the fish does not oversalt. Only coarse salt is needed. Sugar keeps the carcass firm without making it sweet.
Ingredients
- Vodka
- Sugar
To salt 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 enamel or glass containers.
Let's prepare the mixture for salmon 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 salting mixture onto the bottom of the container and place the fish skin side down. And sprinkle generously on top and rub with the remaining mixture with vodka. Don't be afraid that the fish will be too salty; it will take as much salt as it needs.
Place a weight on top and put it in the refrigerator for 3 days. After three days, remove the excess salt and eat. I'm willing to bet that you haven't tried the recipe for salting chum salmon with vodka yet. I definitely recommend doing this.
Recipe for dry salted chum salmon
In order to pickle chum salmon according to this recipe, you do not need to have great culinary skills. You can use this recipe to easily and simply salt red fish. You can salt it whole. No need to fuss about removing the bones, just rinse well under cold running water. Try this, in my opinion, the simplest recipe. But despite the fact that it is simple, the taste of the fish is no worse than the most complicated one.
Ingredients
- Chum fish
- Sugar
- Ground pepper
I want to show you another recipe for salting chum salmon. Let's pickle it with our own in a simple way. Why is it the simplest, and because we will salt it along with the bones, backbone and skin. The only thing we will do is cut the fish into slices approximately 3 cm thick.
Next, take salt, sugar and a little black, freshly ground pepper and carefully rub a piece of chum salmon on 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.
Some is left on the fish and some is on the plate. We'll wrap it up in this state cling film and put it in the refrigerator for 1 day.
After a day we take it out and wash it under cold water. This must be done, otherwise you won’t be able to eat it, but this way you will have tasty, 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 it turned out and what dishes do you use it in?
Here I present 6 very delicious recipes, in my opinion, salted chum salmon. These recipes are more than enough to prepare a delicious red fish appetizer at home.
So, the fish has been selected. All that remains is to salt it properly. First you need to let the carcass defrost. After this, 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 add a particularly piquant taste to the fish. Sprinkle the fish pieces with the spicy mixture and place them in a container, skin side up. Salt for 2-3 days. Salted chum salmon It will become more elastic and tender if you sprinkle it with cognac. For 1 kg. fish takes 2-3 tbsp. Another recipe - salmon ambassador. Cut the fish into pieces 2-4 cm thick. Prepare the brine. In 1l. add 2 tbsp water. l. salt, 1 tbsp. l. sugar, bay leaf, 5 peppercorns. Heat and let cool. Pour brine over chum salmon. Leave in a warm place for 2-3 days. Transfer to the cold for 4-5 days. For pickling fish fillet It's best to stick to the next method. Ingredients: Chum salmon fillet - 1 kg. Salt - 3 tbsp. Sugar - 2 tbsp. l. Ground pepper - 1 tsp. Preparation: Remove scales from the fish, if any. Cut into two parts: cut along the ridge towards the tail. Divide the chum salmon into two halves, trying to leave the ribs on the ridge. The fillet should remain on the skin. Dry the chum salmon meat and rub with the salt mixture. Place the fish in a plate or tray, skin side down. Place the second part on top. Both pieces of chum salmon should lie fillet to fillet. Place in the refrigerator for 2-3 days. Salted chum salmon in oil Ingredients: Fish carcass – 1 pc. Coarse salt -3 tsp. Sugar - 1.5 tsp. Refined vegetable oil Preparation: #Fish should not be completely defrosted. We cut the carcass, remove the fillet. Cut it into wide pieces. Mix salt and sugar. Place the chum salmon in a container, sprinkle with a mixture of salt and sugar, and pour in oil. It should completely cover the fish. Place the next layer of fillet in the same way. Place the fish in the refrigerator for 2-3 days. Chum salmon in oil brine Ingredients: Chum salmon - 700 gr. 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. Mix oil and spices. Add the oiled brine to the chum salmon. Stir. Place the fish in a clean jar and pour the remaining oil on top. We put the chum salmon in the refrigerator for a day. The appetizer is ready. Another recipe for making chum salmon has the mysterious name sagudai. Using this method, the fish turns out juicy and tender, melting in your 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 sagudai from chum salmon? Ingredients: Chum salmon 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 leaf. Fill the chum salmon with oil. Prepare the marinade: mix water and vinegar. Add it to the fish. Place chum salmon in the refrigerator under pressure. Readiness is determined by the color of the fish - it should turn slightly white. Salted chum salmon is an incredibly tasty appetizer. There are many recipes for how to pickle chum salmon 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 the taste of the finished product is the quality of the fish!