Lightly salted chum salmon. How to pickle chum salmon in different ways

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

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 appearance. 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 out excess moisture from 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 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.

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.

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 from 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.

Salted chum salmon - incredible delicious snack. 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!

Especially for LadySpecial.ru - Olga Agramakova

Marinade for lightly salted red fish

Lightly salted red fish always goes with a bang!

Both in the daily menu and in the festive feast! Let's try to cook it at home with a delicious marinade.

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

4 tablespoons sea salt coarse grind,

1 tablespoon cognac,

2 tablespoons granulated sugar,

20 g fresh dill,

grated zest of 1 lemon.

Rub the fish fillet thoroughly with sugar and salt.

Roll in chopped dill and grated lemon zest.

Sprinkle with cognac.

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

Let's put the fish in the refrigerator for a few hours to salt.

After 4 hours you get an excellent lightly salted taste.

If you leave it overnight, the fish will turn out even more appetizing and tastier!

How to pickle chum salmon? This is a question many people ask themselves. After all, presence on festive table salted red fish 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 salted yourself. 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 absorbs excess moisture better 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 it as 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, since 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 does happen 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 allspice peas - to your taste

Bay leaf

Refined vegetable oil

After cutting 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, they are seasoned a little with olive 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 useful for our body. But the calorie content of such a product as “Salted Chum salmon” per 100 grams of product is 184 kcal. Chum salmon contains large number 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. The beneficial properties of chum salmon are 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 beneficial properties to normalize 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.

It is difficult to imagine a festive table without salted red fish.

A good housewife will always prefer to salt the fish herself rather than offering a store-bought option.

Choosing chum salmon for pickling yourself is the ideal solution. This is both budget-friendly and the result will be exquisite in taste: tender and piquant.

There are many recipes for salting this chum fish, and they are completely different. And the taste sensation from it remains individual and unique every time.

In order to receive desired result You need to use several tips given in this article.

Salting fish such as chum salmon correctly and tasty is a completely feasible task even for a completely inexperienced person who is just beginning to learn the basics of culinary art:

If the purchased chum salmon turns out to be the freshest, then after salting it will remain juicy and tender;
Having purchased chum salmon in a frozen state (its cost is several times lower than fresh), you need to be able to defrost it correctly. When defrosting fish, sudden changes in temperature are strictly prohibited, using warm water or a microwave and placing the fish in it. The fish will defrost quickly, but the quality of the dish prepared from it will be irreparably damaged;
Defrost chum salmon slowly, using a hatch and placing it along with the fish on the bottom shelf of the refrigerator;
The taste of the prepared snack directly depends on the quality of the fish used. When buying fish, you should make sure that its color is uniform, that the fins do not have a black tint in color, that there is no thick ice crust on the carcass, and that it does not have a “fragrant” smell;
For home salting you should buy chum salmon in carcass:
- it's budget friendly;
- store-bought fillets are never as juicy and tender as those prepared independently from a whole carcass;
- Having purchased an uncut chum salmon carcass, there is always a chance of finding caviar in it (almost 300 g). You can also salt it yourself together with chum salmon;
Before cutting frozen chum salmon into fillets, you should not defrost it completely. In this case, cutting chum salmon will be simpler and easier;
The belly of the fish should be cut carefully, carefully opening and washing it. It may contain caviar. It should be salted along with the fish;
Fish skins should not be separated from boneless fillets. It will help the cooked steak “keep its shape” when salted. The skin from the cooked chum steak should be separated immediately before preparing the appetizer for serving.

Salting chum salmon fillets on the skin with freshly prepared brine

Product set:

Chum salmon fillet, boneless, but with skin on - 700 g;
Water (carbonated, mineral) - 1.2 l;
Finely ground salt - 50 g;
Granulated sugar - 25 g;
Fresh dill with parsley - 30 g of each type;
Bay leaf in leaves - 3 pcs;
Allspice peas - 5 pcs;
Thyme powder - 5 g;
Fresh lemon - 1 pc.

Step by step preparation:

Boneless chum salmon, fillet on the skin, wash and dry with paper napkins (towel);
Boil water. After letting it boil for a couple of minutes, add salt with sugar, bay leaf, thyme and allspice peas;
Stir the brine. Leave it to cool (up to 30 degrees, no more);
Chop the dill and parsley leaves;
Transfer fish fillets to prepared wide bowl;
Cover the chum salmon fillet with chopped herbs;
Wash the lemon, and without peeling it, cut into thin, almost transparent, semicircles. Place them on top of the fish, ignoring the greens;
Pour warm water over the fish in a bowl saline solution and close with a lid or plate (film). Place in the refrigerator for a couple of hours;
Now it's time to remove the lemon from the chum salmon;
Place the fish in the refrigerator again (for another 12 hours). It will be completely salted and can be eaten immediately.

Dry salting of chum salmon

Required Products:

Chum salmon (carcass) - from 1.5 kg;
Coarse salt - 50 g;
Sugar - in the sand white variety- 25 g.

Step-by-step preparation:

Remove the entrails, rinse the chum salmon and dry it. Remove all the bones from it, dividing the fillet into two layers;
Combine salt and sugar. Rub both layers of chum salmon with the resulting mixture;
Place both prepared layers of fish fillet with the flesh on top of one another;
Wrap the chum salmon in gauze, folded in several layers, or in a clean cotton towel. Place in a bowl and cover with film or special paper;
Place the bowl of fish in the refrigerator for 4 days;
You can serve ready-made chum salmon to the table by first shaking off any unabsorbed salt from the fish and cutting it into thin steaks.

Chum salmon, salted using the salmon method, with the addition of vodka

Product set:

Fresh fish - chum salmon - 1kg;
Coarse salt - 30 g;
White sugar in sand - 20 g;
Vodka - 50 g;
Dried dill powder - 20 g.

Cooking sequence step by step:

Wash fresh chum salmon, gut it, separate it from all bones and head, remove the skin and cut it into fillets;
Prepare a mixture of dried dill powder with salt and granulated sugar;
Add vodka to the spice mixture and stir. The result should be a mushy mass;
Coat the chum salmon liberally with this “gruel”, using it all up;
Transfer the prepared fillet to a plate, covering it with film;
Place the plate with the fillet on a shelf in the refrigerator for 72 hours;
So you can eat it. The taste of chum salmon is delicate and “melts in your mouth.”

Chum salmon in salting in a quick way

Products needed:

Boneless and skinless chum salmon fillet (previously fresh frozen) - 750 g;
Coarse salt - 60 g;
Granulated sugar, white - 40 g;
Ripe lemon, fresh - 150 g;
Bay leaf in leaves - 2 pcs;
Allspice, peas - 5 pcs.

Salting procedure:

Cut the fish into thin slices, no more than half a centimeter thick. For this purpose, you should use a wide knife with a sharp blade;
In a bowl, mix white granulated sugar with salt;
Roll the chum salmon slices (one at a time) in the sugar-salt mixture and place them in a container (jar or mold), where the fish will be salted;
Wash the lemons and cut them into halves. Squeeze the juice from each half directly into the fish. Mix it carefully and gently, adding bay leaf with allspice peas;
Cover the container with chum salmon with cling film and leave it for an hour.

You can now eat fish. People living in the North prepare red fish this way.

Freshly prepared chum salmon fillet, salted with mustard seeds

Product composition:

Chum salmon in carcass - from 1.2 kg to 1.4 kg;
Mustard in dry seeds - 30 g;
Spring water (mineral) without gas - 1 l;
Bay leaf in leaves - 2 pcs;
Allspice peas - 6 pcs;
Coarse salt - 75 g;
White sugar, sanded - 20 g.

Salting process:

Wash the fish, clean it from bones and entrails so that you get fillets on the skin;
Cut the fillet into portions (steaks). Their thickness should not exceed 3 cm;
Boil water in a small saucepan. Add granulated sugar and salt to it and let the brine boil for 5-6 minutes;
Place bay leaves and allspice peas in the brine. Remove from heat, cool;
Add mustard seeds to the warm (not cold) brine and stir;
Place chum salmon steaks in a form (jar) prepared for salting chum salmon and pour freshly prepared (warm) brine over the fish;
Place the container with chum salmon in spicy brine on the refrigerator shelf for 4 hours.

The cooked chum salmon can be eaten immediately after the specified time has elapsed. When removing the fish from the brine, serve it as an appetizer.

Chum salmon cooked in classic marinade

Product set:

Whole chum salmon - from 1.2 kg to 1.6 kg;
Fresh and ripe lemon (lime) - 150 g;
Common coarse salt - 85 g;
White sugar in sand - 50 g;
Large garlic cloves - 3 pcs;
Hot onion heads - 250 g;
Water - mineral (spring) bottled - 150 g;
Fresh horseradish root - 50 g;
Refined plant species butter - 75 g.

Cooking step by step:

Clean the chum salmon: carefully gut its insides, cut off the tail, head and fins. There is no need to remove the bones from it. Wash the fish and cut it into steaks 3 cm wide. Rinse the fish again and dry it with paper napkins;
Peel the onion and cut into thin half rings;
Place chum salmon in steaks in an enamel bowl or saucepan, alternating them with onion half rings;
Peel the horseradish and grate coarsely. Transfer it to a small bowl;
Using a press or garlic press, chop the garlic cloves (already peeled) directly into the bowl where the grated horseradish is already located. Mix;
Wash the lemon and cut into halves. Squeeze the juice out of the halves using a citrus juicer (can be electric);
Combine sand (sugar) with salt, lemon juice, butter, horseradish and garlic in a separate bowl;
Pour the freshly prepared spicy mixture with water. Mix;
Pour fresh marinade over the herring;
Cover the container with fish with a plate and place a load on top, for example, water in a jar;
Place the resulting “pyramid” in a cold place (cellar or refrigerator) for 2 days.

This fish produces a very spicy and unusual, but absolutely incredible taste. Absolutely everyone likes this chum salmon.

Until recently, I believed that any salted red fish was an exclusively store-bought product. I especially liked chum salmon spicy salting– aromatic, lightly salted, with unobtrusive notes of some spices. True, it was not easy to find one in our stores, so it was not often possible to enjoy the delicious fish. And all because I didn’t know whether and how to pickle chum salmon at home.

Thanks to my neighbor - she told me how to salt chum salmon with spices correctly and tasty. It turned out that the recipe is not complicated at all! And for the family budget, this option is more than acceptable, since fresh or frozen chum salmon is much cheaper than already salted chum salmon. By the way, you can also salt frozen fish using this recipe - just let it thaw completely at room temperature or in the positive compartment of the refrigerator.

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

Recipe information

Cooking method: pickling.

Total cooking time: 24 h

Number of servings: 10 .

Ingredients:

chum salmon – 800-900 g.
salt – 2 tbsp.
sugar – 1 tbsp.
black ground pepper– 0.5 tsp.
bay leaf.

Cooking method:

Note to the owner:

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