Salted chum salmon in oil. Chum salmon salmon: recipes

19.10.2019

Chum salmon is an excellent example of taste and exceptional benefits for the body. Among salmon, 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

Salted fish has long been an integral part of the diet. While housewives salt herring and mackerel quite often, they prefer to buy red fish in stores. However, it is very easy to salt any type of red fish at home.

Salmon and salmon are no longer so relevant. The first place on the table is occupied by salted chum salmon dishes. Chum salmon home salting It turns out much tastier and better quality than purchased even in the most elite store. The price differs significantly.

The calorie content of any salted chum salmon is 180-200 kcal per 100 g

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

In stores and fish markets you can find very beautiful fillets of bright, juicy color. However, beauty does not always indicate quality; in addition, one cannot be 100% sure that this is the right type of fish.

It is advisable to buy a whole carcass and fillet it yourself.

Frozen carcass

It should be even in color, free of ice and damage, dark gills and foreign odors.

Fresh fish

It has pink gills, clear, non-cloudy eyes, a clean skin without mucus, in addition, high-quality meat always returns to its place after pressing the carcass with a finger.

Live

Rules for preparing chum salmon for salting

High-quality fish implies 70% success. However, in addition to this, you need to properly defrost, cut, and select the right spices so as not to interrupt the natural taste of the fish.

Defrosting

Thawing of fish should occur naturally at room temperature or on the bottom shelf of the refrigerator.

Red fish is ideal for salting. With it you can make excellent sandwiches, pita rolls, salads... Of course, there are many contenders for home-made salting - salmon, trout, pink salmon. But optimal taste qualities and the cost, after all, is chum salmon.

How to salt chum fish?

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

Chum salmon most often ends up on store shelves deep frozen. In this case, it is better to choose a product that is frozen once. It is easy to distinguish it from multi-frozen ones - by. The fish should be silver in color, undamaged, with straight fins. It is better to choose a whole carcass, including the head. You will spend more time cutting it, but you will be sure that the fish is not spoiled.

Many factors influence how to properly pickle chum salmon. Everything is important: from the material of the container in which salting occurs to the grinding of the salt. The container for salting chum salmon should be plastic or enameled. Do not choose metal utensils - the finished fish may acquire a metallic taste. Salt should be rock salt or first grind. It draws excess moisture out of the fish and allows it to brine in its own brine. The optimal amount of sugar to salt is 1:3. When salted, chum salmon turns out drier than salmon. Therefore, when cooking, you can add a little olive oil to the fish. It will make chum salmon meat juicier.

How to properly pickle chum salmon?

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 leaf. 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 will become more elastic and tender if you sprinkle it with cognac. For 1 kg. Fish takes 2-3 tbsp.

Another recipe is salted salmon. Cut the fish into pieces 2-4 cm thick. Prepare the brine. In 1l. add 2 tbsp of 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.

Compound:

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 backbone. 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

Compound:

Fish carcass - 1 piece.
Coarse salt -3 tsp.
Sugar - 1.5 tsp.
Refined vegetable oil

Preparation:

The fish should not be completely defrosted. We cut the carcass, remove the fillet. Cut it into wide pieces.
Mix salt and sugar. Place 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

Compound:

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.
Mix. 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?

Compound:

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 chum salmon with oil.
Prepare the marinade: mix water and vinegar. Add it to the fish.
We put chum salmon in the refrigerator under pressure. Readiness is determined by the color of the fish - it should turn slightly white.

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 flavoring it with spices. An additional bonus: the delicacy will cost significantly less.

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

If you decide to try your hand at this kind of cooking for the first time, you are welcome to visit our page. Here we will tell you in detail how to pickle chum salmon at home.

Fresh or frozen?

Chum salmon is a fairly large fish. Buying a fresh one-meter specimen for ten or twelve kilos is a common thing for Far Easterners. But to other regions of the country, the catch of Pacific fishermen is sent in the freezers of refrigerators.

As a rule, chum salmon comes into trade 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 or fuss. No warm water or, God forbid, a hot oven!

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

Frozen red fish can also be cut with a sharp knife. Then add salt and place under load. Will be ready in a couple of hours.

What's the salt?

IN in this case, the meaning of the question that worries beginners has not only figurative, but also the most direct meaning.

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

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

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

Use rock salt only with large crystals, without additives. But if you want to feel the taste of the ocean, stock up on coarse sea salt.

Follow this procedure and you will succeed.

If you “miss” a little and the fish turns out to be a little over-salted, it doesn’t matter. “Peresol” can be soaked in cool water for several hours. In the next salting, take into account the mistake you made.

Recipe No. 1. Dry pickling with lemon

You will need:

kilo fillet (with 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 the dry mixture: mix pepper, salt and sugar in a bowl.

Rub the mixture onto the fish. Place the first layer of fillets in a container, skin side down. Arrange bay leaves and lemon slices. Place the second layer skin side up. We close the container, wrap it in film to seal it, and send it to the cold.

Ready – in 6-8 hours.

Recipe No. 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;
glass of salad sunflower oil(unrefined);
one tablespoon of dry mustard.

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

Rub the mixture onto the fish. Sprinkle with lemon juice. Place in layers in a deep container. Fill with oil. Close and shake. We send it to the refrigerator.

Ready – in 10-12 hours.

As a rule, salted fish is an integral attribute of the festive table. It will look especially festive if there is salted chum salmon on the table. Unfortunately, very often, salted fish purchased at a retail outlet does not meet the required taste characteristics. And such a fish costs a lot of money. In this regard, many housewives began to salt fish themselves, and chum salmon is no exception. Pickling chum salmon at home, this process does not take much time or money. Moreover, not a lot of fish is needed, so housewives put all their skills into this process. In addition, there is the opportunity to experiment with recipes, as 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 in taste and color: some prefer spicy seasonings, while others prefer classic pickling, without the addition of various spices. Therefore, the main advantage of home-made salting is that you can prepare the product to your taste. In addition, it turns out to be much more economical financially.

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

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

When salting at home, you 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 overwhelm the taste of the 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 add only those spices that enhance the taste of the fish. These seasonings are:

allspice (peas);
laurel;
coarse salt for pickling. The use of coarse salt prevents the fish from being oversalted;
sugar for pickling, preferably beet sugar. Dried parsley;
coriander;
caraway;
nutmeg;
mustard (seeds).

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

Recipes for cooking chum salmon at home

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

To do 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.

Next steps:

The fish carcass is cleaned and the giblets are selected, after which it is cut into fragments 1 cm thick. Salt and sugar are mixed in a separate container and stirred well. Generously coat the fish pieces in this mixture. After this, they are placed tightly in a 1 liter container in layers. Bay leaves (chopped) and allspice are placed between the layers. The filled jar is covered with a towel and moved to a cold place for 6 hours, after which the fillet is removed from the jar and washed with clean tap water. Then the pieces are again placed 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.

Quick 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 piece;
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. Roll the pieces in a mixture of salt and sugar. Bay leaf and allspice are added to this mass, and the juice of part of the lemon is squeezed on top. After this, again carefully dump out the pieces of fish. Leave the fish at room temperature for half an hour. After this period, the pieces of fish are freed from excess salt and seasonings, after which this delicacy can be offered to guests.

Adding mustard to the main ingredients allows you to get 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 the seasonings except mustard to the bowl and add water. Put on fire and boil. As soon as the marinade boils, the heat 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. Instead of grains, you can use dry mustard. The fish is cut into pieces up to 2 cm thick. The pieces of fish are placed in a jar randomly. Finally, the fish is poured with mustard marinade and placed in a cold place. And after 3 hours the fish can be eaten.

Such recipes are used quite often due to the special taste of the finished product.

To do this you need to prepare:

chum salmon – 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 mixture of salt and sugar. There should not be a lot of salt on the fish. Garlic cloves are crushed into smaller fragments and stuffed into chum salmon meat. After this, the chum salmon fillet is placed in a bowl. Cloves, bay leaves and allspice are placed on top of the fish meat. After this, the fillet is doused with olive oil. Take a plate smaller than the vessel (saucepan) and cover the fish, after which a load consisting of a 3-liter jar of water is placed on the plate. The result will be a 3 kg load, which is quite enough. In this state, the fish is marinated for 1 hour. After this, the plate with the load is removed, and the fish is covered with a regular lid and placed in a cold place for another 60 minutes. After this time, the product is served to the table.

Another very interesting way cooking very tasty fish.

What is needed for this:

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:

Pour 1 liter of water into the pan and bring 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 brine over the fish and place lemon rings on top. Then, the marinated fish is put in a cool place for one hour. After one hour, remove the lemon slices 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 special ingredients.

For this salting technology you will need:

fish carcass;
2 tbsp. spoons of salt;
1 tbsp. spoon of sugar.

Cut and gut the fish, then rinse thoroughly. Cut the fish along the ridge into two parts. Each part should be rubbed with a mixture of sugar and coarse salt. Place two halves of fish in a bowl and cover with a dry towel. The fish is placed so that the skin is on the bottom and top of the fish. After this, 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 pieces.

This recipe is distinguished by its unique composition, which allows you to obtain 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. spoon of vinegar;
2 tbsp. spoons of coarse rock salt;
2 tbsp. spoons of sugar;
garlic 2 cloves;
onions 3 pcs;
0.5 glasses of water;
horseradish (root) – 30 g;
olive oil – 2 tbsp. spoons.

How to cook

The chum salmon is cleaned, removing the head, tail and fins, after which it is cut into equal pieces, 1.5-2 cm thick. Take a pan or jar, where the pieces of fish are placed. In a separate container, mix water and the rest of the recipe ingredients. Onions cut into rings, and garlic into large fragments. Horseradish is grated. The result is a mixture with which the fish is poured. Squeeze the juice of 0.5 parts of lemon on top of the marinade or pour vinegar. 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 holiday table. But store-bought fish is not always ideal in taste. Therefore, many housewives began to salt chum salmon themselves. This can be done at home very quickly, simply and without much expense. There are many recipes for salting chum salmon, as well as taste preferences.

Some people like fish with onions and spices, while others prefer classic pickling with minimal addition of spices. Therefore, the ideal option not to make a mistake is to pickle chum salmon yourself at home to your taste. It turns out much more economical from a financial point of view.

How to choose a good chum salmon

You should take the choice of the main ingredient – chum salmon – with particular seriousness. There are several rules:

The ideal option for buying fish is live or chilled. This will give you confidence that the fish is fresh.
Frozen chum salmon should be selected according to the following characteristics: uniform color, 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 fish carcass must be whole (not gutted). Ready-made fish fillets are not suitable for home salting, because during the salting process they can become dry and then the desired result will not be achieved.

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 do not go well with fish at all.

Therefore, it is important to take this into account. 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 the taste of fish.

Spices that go perfectly with chum salmon

Allspice peas;
Bay leaf;
It is better to use coarse salt for pickling (special for pickles and preserves). It is evenly distributed throughout the meat and it is almost impossible to over-salt the meat;
To prepare chum salmon, you need to take regular beet sugar (large).
Dried parsley;
Coriander;
Caraway;
Nutmeg goes well with chum salmon;
Mustard seeds.

Recipes for salting chum salmon at home

A simple but tasty way to pickle 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 in height. In a separate bowl, mix salt and sugar. Coat the carcasses generously in the resulting mass. Place tightly in rows in a liter jar. Place chopped bay 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 passed, remove the fillet and rinse off excess spices under cool running water.

Place everything in the container again, but place onion half rings between the rows. 1 large onion will be enough. Place in the refrigerator for 60 minutes and the product is ready to eat.

Express recipe for salting chum salmon – 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 red meat from bones and rinse. Grind into thin wide strips (4-6 mm) and place in a deep container. Roll the meat in the sugar and salt mixture. Add 1-2 bay leaves and allspice to the same mixture. Squeeze the liquid from half the lemon on top.

Dump everything thoroughly. Leave at normal temperature for 30 minutes. After the time has passed, rinse the slices to remove excess salt and can immediately serve to guests.

How to salt chum salmon with mustard

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

Pour pepper, bay leaf, salt, sugar into the pan. Fill it all with 1000 g of water. Bring to a boil. Once boiling, remove the pan from the heat. Cool until cool.

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

Recipe for spicy salted chum salmon

Chum salmon – 1 pc.;
Salt – 1.5 tbsp;
Sugar – 1 tbsp;
5 peas of black allspice;
2 bay leaves;
5 clove 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. A separate part rub with a mixture of sugar and salt. There should not be large accumulations of salt on the meat. Cut the garlic into small pieces and stuff it into the chum salmon fillet. Place the fillet in a saucepan.

Top with cloves, bay leaves and allspice. Drizzle with olive oil. Cover with a plate smaller in diameter than the saucepan. Place a weight on top and forget about it for 60 minutes. Then remove the plate and weight and cover with a simple lid. Let it sit in the cold for another 1 hour and you can 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 peas of allspice;
½ tsp. dry cumin;
1/2 lemon.

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

Pour brine into a jar. Cut the lemon into plastic pieces and put it in a jar. Place the fish in a cool, dark place for 1 hour. After an hour, remove the jar and remove the lemon slices. Leave it in the cold for another 8-12 hours and serve it to your guests.

How to salt chum salmon using the dry method

1 kg carcass;
2 tbsp. salt;
1 tbsp. Sahara;

Gut the fish and wash it. Cut off all excess. Divide along the spine into two halves. Rub 2 halves with a mixture of salt and sugar. Place in a saucepan and cover with a kitchen towel folded in several layers. The first half of the fish is placed skin side down, the second half is placed on top of the first half, skin side up.

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

How to pickle chum salmon in marinade

1 kg of red fish;
1 lemon (or 1 tbsp vinegar);
2 tbsp. coarse salt;
2 tbsp. Sahara;
2 cloves of garlic;
3 heads regular onion;
½ glass of water;
Horseradish (root) – 30 g;
Olive oil – 2 tbsp;

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

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

To make it easier to separate the fillet from the bones, you need to start cutting the fish from the spine.
If you have over-salted the fish, then you need to soak it in plain water. cold water for 1-2 hours (depending on how salty it is).
In order not to overdo it with spices, add just a pinch.

– it’s not a difficult matter. The main thing is that you can salt the fish exactly the way you like it. Each housewife has her own special recipe for preparations and pickles.

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

Salted red fish must always be present on any holiday table. Salted chum salmon is especially tasty; its meat is very tender and low in fat. In order to please 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 yourself is much more profitable than buying ready-made fish. salted chum salmon and the taste of such fish is in no way inferior to fish from the store.

How to choose chum salmon to pickle?

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

We buy fresh chum salmon in a store or market. To salt, it is better to take chilled chum salmon, but frozen is also suitable, the main thing is that it cannot be subjected to repeated freezing and defrosting. You don’t need to take cut fish either; you need chum salmon whole – with giblets and head.
If you bought frozen chum salmon to salt, then leave it to defrost naturally.

Salting chum salmon recipe

While the chum salmon is being defrosted at home, you can prepare a special mixture for pickling. To do this, you need to take salt (necessarily coarsely ground), it is ideal for absorbing excess liquid, to salt the chum salmon, you also need granulated sugar. 3 parts salt to 1 part granulated sugar is perfect proportion. In order to salt chum salmon, thoroughly mix the salt with sand.
When salting 1 kg of chum salmon you will need approximately 3 tablespoons of this mixture. However, if there is any doubt about the weight of the fish, it is better to under-salt than to over-salt.

How to salt chum salmon at home - recipe

After the chum salmon is defrosted, it needs to be cut up. To begin with, to salt chum salmon, we cut off the head, do not throw it away, because the head can make a delicious fish soup. Using scissors, we cut off the fish's fins, rip open the belly and clean out the insides. If you are lucky, you may come across caviar or milt. After all, they can also be salted. The milk is salted together with the carcass, and the caviar is salted separately. To salt the chum salmon carcass, we cut it to the left and right of the spine, remove the bones. If the fish is very large, then you can divide it in half.
To salt the chum salmon carcass, open it and sprinkle it with the pickling mixture. The mixture must be applied evenly. If you like fattier fish, you can add a few drops of olive oil to it. You can also add spices to your taste, such as pepper, bay leaf, etc. If you decide to salt chum salmon with spices, they should be placed evenly throughout the container with the fish.
Place the chum salmon to salt in a container. We put oppression on top (for example, three liter jar with water), leave for 2 hours, and then put the fish in the cold. And within a day, at home, the fish will be ready and you can eat it.

Red salted fish is a very popular appetizer on holiday and everyday tables. In stores you can find many different types: salmon, trout, pink salmon. One of the affordable and tasty varieties of fish is chum salmon. It will be a good alternative to expensive trout and salmon. We will tell you how to properly pickle chum salmon in this article. We invite you to familiarize yourself with the recipes.

chum salmon fillet (or whole carcass) in the amount of 2 kg;
lemon juice, bay leaf, salt, sugar, dill, ground white pepper.

Cooking technology

In a container, mix half a glass of salt with one teaspoon of ground white pepper. Rub the prepared (cleaned, gutted) fish with this mixture. Use a plastic container or container. Place sprigs of dill and a couple of bay leaves on the bottom. Then place the piece of fish skin side down. Pour lemon juice over the pulp, add dill and bay leaves. Place the next piece of fish the other way around - skin side up. Continue this way until all the fish is gone. Don’t forget to sprinkle each piece with lemon and add bay leaves. Place the fish under pressure and refrigerate for a couple of days. During this time, the chum salmon will be soaked in the marinade. When serving, excess salt can be shaken off or removed with a napkin. Do not rinse fish under water - this may ruin its taste.

Step-by-step video recipe

How to pickle chum salmon in brine: method two

This salting method is ideal for chum salmon and pink salmon. It gives extra juiciness to the fish. What you need:

8 tbsp. l. salt and granulated sugar;
a couple of fresh lemons;
dried basil, black pepper, nutmeg, ground ginger, curry and olive oil.

Place fillets or prepared pieces of fish in layers in a suitable plastic container. Sprinkle each slice with salt and spices, and arrange with lemon slices. Do not overdo it with curry and pepper - you need very little of it for each piece (on the tip of a knife). You can grind black peppercorns to add flavor. Pour the fish placed in the container boiled water(room temperature). The water should completely cover the chum salmon. Then cover the container with a lid and put it in the refrigerator for a day.

After the chum salmon has been salted, remove it from the brine, cut it into thin pieces with a knife and place it in a bowl with a lid. Pour olive oil over chum salmon. This way the salted fillet will not dry out and will remain juicy for a long time.

How to pickle chum salmon at home: method three

fish fillet (or prepared pieces of chum salmon with bones) in the amount of 2 kg;
salt in the amount of 8 tbsp. l.;
bay leaf, peppercorns and ground black pepper, .

How to pickle chum salmon at home: technology

This recipe is popular in the Murmansk region. There is known to be an abundance of red fish and they salt it in the traditional way. First you need to cook the brine. Boil 1.5 liters of water on the stove, adding pepper, bay leaves, ground pepper and peas, salt. Keep the marinade on the fire for 10 minutes, then cool. Place the prepared fish in a container and fill with cooled brine. Cover with a lid and place in the refrigerator for 14 hours. After the brine is drained, the fish is cut into pieces. In order for it to be stored longer, it should be filled vegetable oil and vinegar.

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 of 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

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.

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.