Salting chum salmon in brine. Salmon salmon ambassador: recipes

Red salty fish is a very popular snack on festive and everyday tables. Many stores can be found various kinds: salmon, trout, pink salmon. One of the available and delicious varieties fish is chum. It will be a good alternative to expensive trout and salmon. How to pickle ketu correctly, we will tell in this article. Let's take a look at the recipes.

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

Cooking technology

In a bowl, mix half a cup of salt with one teaspoon of ground white pepper. Grate the prepared (cleaned, gutted) fish with this mixture. Use plastic container or container. Put dill sprigs and a couple of bay leaves on the bottom. Then place the piece of fish skin side down. Pour the pulp with lemon juice, put more dill and parsley. Put the next piece of fish on the contrary - skin up. So lay out until all the fish are finished. Do not forget to sprinkle each piece with lemon and shift with parsley leaves. Put the fish under oppression, put it in the cold for a couple of days. During this time, the salmon will soak in the marinade. Excess salt can be shaken off when serving or removed with a napkin. Do not wash the fish under water - this can spoil its taste.

Step by step video recipe

How to pickle ketu in brine: method two

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

by 8 st. 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 fish pieces in layers in a suitable plastic container. Sprinkle each of the slices with salt and spices, shift with lemon slices. Do not overdo it with curry and pepper - you need quite a bit for each piece (on the tip of a knife). You can grind black peppercorns to add flavor. Pour the fish in the container boiled water(room temperature). The water should completely cover the ketu. Then cover the container with a lid and put it in the refrigerator for a day.

After the salmon is salted, remove it from the brine, cut it into thin pieces with a knife and put it in a bowl with a lid. Pour the salmon with olive oil. So the salted fillet will not dry out and remain juicy for a long time.

How to pickle ketu at home: the third way

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

How to pickle ketu at home: technology

This recipe is popular in the Murmansk region. There, as you know, an abundance of red fish and salt it traditional way. First you need to boil the brine. Boil 1.5 liters of water on the stove, adding pepper, parsley, ground pepper and peas, salt. Keep the marinade on fire for 10 minutes, then cool. Put the prepared fish in a container and pour the 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 poured with vegetable oil and vinegar.

Keta - delicious and nutritious fish salmon family. Contains a large number of useful substances and minerals. To salt ketu at home quickly and tasty, it is not necessary to have a variety of products and ingredients on hand, and a lot of time in stock.

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

Salted chum salmon calories

Ketu is used in different form, but most housewives prefer to pickle. calories salted chum salmon is about 180-190 kilocalories per 100 grams. Deserves special attention high content proteins (about 24 g per 100 g).

How to properly cut ketu

I separate the head and tail from the carcass. During the salting process, these parts are superfluous. The head can be used in the preparation of fish soup (another fish soup), take as the basis for the broth for aspic.
I remove the fins with a sharp kitchen knife or large scissors. I perform the procedure carefully and slowly so as not to damage the meat.
I gut the salmon by making a cut going from head to tail. The insides can be removed either by hand or with a special knife.
I make incisions on the right and left sides of the spine. I remove the bones. For convenience, you can use tweezers.
The scales do not affect the taste of the snack, so you don’t have to clean it right away.

Classic salting recipe

Ingredients:

Keta - 1 kg,
Sugar - 50 g,
Salt - 100 g,
Bay leaf- 2 things
Black ground pepper - to taste.

Cooking:

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

Video recipe

The fastest and most delicious recipe under the yoke

Ingredients:

Keta - 1 kg,
Coarse salt - 3 large spoons,
Sugar - 1 tablespoon
Lemon - 1 piece,
Black peppercorns, bay leaf - to taste.

Cooking:

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

A lightly salted appetizer can be served on the table with a green decoration, along with olives and white wine. Enjoy your meal!

How to pickle ketu in brine

Ingredients:

Fish - 1 kg,
Water - 1 liter,
Salt - 2 large spoons,
Sugar - 1.5 tablespoons,
Allspice - 5 peas,
Parsley and dill - 1 bunch each,
Bay leaf - 2 things,
Lemon - half fruit
Dry cumin - half a teaspoon.

Cooking:

Useful advice. The speed of salting depends on the size of the pieces. The larger the particles, the longer it will take to prepare a delicious snack.

I pour water into a saucepan. I bring it to a boil. I add spices.
I turn off the stove. I leave the brine to cool to a temperature of 28-30 degrees.
I am preparing the fish for salting. I remove all unnecessary parts. I cut into portions of the same size.
I transfer the pieces to glass containers(large jar). My bunches of parsley and dill. Coarsely chop, sprinkle on top.
I pour the brine into the jar, which has cooled to the required temperature. I add lemon, cut into thin layers.
I rearrange the jar for 60 minutes in a cool place. Then I put it in the refrigerator for 8-12 hours. After the specified time, you can treat households and guests.

Videos cooking

Juicy chum salmon pieces in oil

Ingredients:

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

Cooking:

I split the carcass. Carefully separate the loin. I cut into portioned pieces and spread 1/2 of the total volume into a deep container with a flat bottom.
I add sugar, black peppercorns to the dishes. Salt. I throw in peeled garlic cloves and whole bay leaves. I use half of the ingredients.
I spread the second fish layer, then the remaining components.
I pour vegetable oil into the dishes so that the fish is completely hidden. I set oppression (for example, a heavy saucer or plate).
I leave at room temperature for 120-180 minutes. I put it in the refrigerator for 24 hours.

Salting with dry salting for the winter

Ingredients:

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

Cooking:

I carry out all the necessary preparatory procedures with chum salmon. I cut the fillet tenderloin into 2 halves, remove the bones.
I mix salt, sugar and vodka in a small plate until homogeneous mass.
I grease the fish particles from all sides. I transfer it to a deep bowl. Top with a saucer or lid. I leave it on the kitchen table for 2-3 hours. Then I put it in the refrigerator for 24-36 hours. After the fish is ready to eat.
For long term storage, store in the freezer.

Video recipe

Remove the salmon from the freezer before serving. After it thaws (in vivo, without "water baths", microwave ovens and boiling water), proceed to portion cutting. Garnish with herbs and thin slices of lemon before serving.

How to salt ketu for salmon

Ingredients:

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

Cooking:

I clean fish. I remove the insides and cut off the extra outer parts (on the ear).
I mix salt and sugar in a separate dish. I wipe the chopped pieces of the fillet with the resulting mixture. I put it in a container. I pour black peppercorns and coriander, add bay leaf.
I spray not large quantity cognac (20-25 ml) to make the fillet more tender in taste. I close with a plate.
I put it in the fridge for 2-3 days.

Salting recipe in marinade

Ingredients:

Keta - 1 kg,
Salt - 2 large spoons,
Sugar - 2 tablespoons,
Garlic - 2 cloves,
Vinegar - 1 tablespoon,
Onions - 3 heads,
Horseradish root - 30 g,
Water - 150 ml,
Olive oil - 2 large spoons.

Cooking:

I'm cleaning the cat. I remove the tail, head and fins. I remove the entrails and bones. I cut into slices 2.5 cm high. I fold into large saucepan.
I clean onion and garlic. I cut the onion into thin rings. I cut the garlic into medium-sized pieces. I grind horseradish on a grater with a fine fraction.
I dissolve salt and sugar in warm water. I add the rest of the ingredients.
I pour the chum salmon with the resulting mixture. I put in a tablespoon of vinegar. I squeeze the juice from 1 lemon.
I close the dish with a lid.
I put the pieces of salmon in the refrigerator for 48 hours. After the allotted time, the fish can be served on the table.

Appetizer is great for sandwiches with butter, goes well with boiled potatoes.

How to salt caviar chum salmon

Universal quick recipe

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

Ingredients:

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

Cooking:

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

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

Recipe with vegetable oil without sugar

Ingredients:

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

Cooking:

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

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

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

Useful advice. The main tasks of the oil are to prevent eggs from sticking to each other, to make appearance more presentable. Feel free to skip this ingredient if you wish.

Which is tastier - chum salmon or pink salmon?

Pink salmon and chum salmon are fish of the salmon family. The second one is larger. The length of individual individuals reaches 0.8-1.1 meters. Pink salmon has more modest overall dimensions and less weight.

Experts consider chum meat and caviar more useful and valuable products containing more substances and minerals necessary for the human body. This applies to protein, vitamins D and PP, phosphorus. Chum caviar is larger, has a pronounced color.

By palatability chum salmon is somewhat superior to pink salmon (the meat of the former is more tender, contains less fat), but a lot depends on the culinary skills of the hostess, the cooking technology and the ingredients used (for example, selected products, combinations of spices and seasonings, etc.).

For salting, it is better to take fresh-frozen chum salmon.
It is not recommended to quickly defrost fish. Do not allow a sharp temperature drop (from the freezer directly to the microwave or warm water). The fish should be thawed in the refrigerator. Later, it can be put on the kitchen table and left for several hours.
When cooking, do not separate the skin from the fillet. Otherwise, the pieces of chum salmon will lose their shape. It is better to cut the fillet part just before serving the snack on the table.
Metal utensils are not suitable for salting. Use enamel pots or bowls, glass jars.
The following seasonings and spices go well with fish: bay leaf, allspice peas, beet sugar, coarse salt (a special product for preservation and pickles), dried parsley, nutmeg, coriander, cumin.
Do not add a large amount of spices and spices. This can completely overpower the natural flavor and aroma of the fish. Choose from combinations of several spices.

Red fish is ideal for salting. With it, you can cook great sandwiches, pita bread rolls, salads ... Of course, there are many applicants for home-made salting - salmon, trout, pink salmon. But optimal in terms of taste and cost, nevertheless, is chum salmon.

How to pickle salmon fish?

Salting ketu at home is quite simple. First you need to choose the right fish.

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

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

How to pickle ketu correctly?

So, the fish is chosen. It remains to properly salt it.

First you need to let the carcass defrost. After that, cut it across into two parts. We separate the spine and large bones. We mix 1 tbsp. salt with 0.5 tbsp. Sahara. Add spices and peppercorns to the mixture to taste. Especially spicy taste give the fish coriander and bay leaf. Pour the pieces of fish with a spicy mixture, put in a container with the skin up. Salt for 2-3 days. Salted chum salmon will become more elastic and tender if sprinkled with cognac. For 1 kg. Fish leaves 2-3 tbsp.

Another recipe is salmon ambassador. We cut the fish into pieces 2-4 cm thick. I'm preparing the brine. In 1l. water add 2 tbsp. l. salt, 1 tbsp. l. sugar, bay leaf, 5 peppercorns. Heat up and let cool. Pour salmon with brine. Leave in a warm place for 2-3 days. We transfer to the cold for 4-5 days.

For salting fish fillet it is best to stop at the next method.

Compound:

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

Cooking:

Clean the fish from scales, if any. Cut into two parts: cut along the ridge towards the tail.
Divide the salmon into two halves, trying to leave the ribs on the ridge. The fillet should remain on the skin.
Dry the chum salmon meat, rub with salt mixture. Place the fish on a plate or tray, skin side down. Place the second piece on top. Both pieces of chum must lie fillet to fillet.
Remove for 2-3 days in the refrigerator.

Salted chum salmon in oil

Compound:

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

Cooking:

The fish should not be completely defrosted. We cut the carcass, remove the fillet. Cut it into wide pieces.
Mix salt and sugar. Put the Ketu in a container, sprinkle with a mixture of salt and sugar, pour oil.
It should completely cover the fish. Lay out the next layer of fillet in the same way. We put the fish in the refrigerator for 2-3 days.

Keta in oil brine

Compound:

Keta - 700 gr.
Vegetable refined oil - 100 ml.
Salt - 2 tbsp. l
Sugar - 1 tsp
Bay leaf
Black pepper

Cooking:

We cut the fish, separate the fillet, cut it into small portioned pieces. Mix oil and spices. Add the oily brine to the chum salmon.
We mix. We put the fish in a clean jar, pour the rest of the oil on top. We put the salmon in the refrigerator for a day. The snack is ready.

Another recipe for making chum salmon bears the mysterious name sagudai. The fish obtained by this method is juicy and tender, melting in the mouth. Sagudai - a traditional dish north of Russia. You can cook it from any fish of the salmon family.

How to cook sagudai from chum salmon?

Compound:

Chum salmon fillet - 500 gr.
Medium bulb - 2 pcs.
Vegetable oil - 3 tbsp. l.
70% vinegar - 0.5 tbsp. l.
Water - 100 ml.
Salt, pepper, bay leaf - to taste

Cooking:

Cut the fillet into small pieces. Onion cut into half rings. Salt the fish, pepper, add bay leaf. Fill with oil.
Prepare the marinade: mix water, vinegar. Add it to fish.
Ketu put in the refrigerator under oppression. 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 added bonus: the delicacy will be much cheaper.

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

If you decide to try your hand at such cooking for the first time, you are welcome to our page. Here we will tell you in detail how to pickle ketu at home.

Fresh or frozen?

Keta is a rather large fish. Buying a fresh one-meter copy of a kilo for ten or twelve is a common thing for the Far East. But in other regions of the country, the catch of the Pacific fishermen is sent to freezers refrigerators.

As a rule, chum salmon enters the 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 - just a few hours.

You need to defrost delicate keto meat without haste and fuss. No warm water or, God forbid, a hot oven!

The fish should be placed in a suitably sized vessel and sent to the refrigerator or cellar. In about a day, the meat will defrost.

Frozen red fish can also be cut with a sharp knife. Then salt, put under the load. Ready in a couple of hours.

What is the salt?

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

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

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

The recipe proposed here is designed to meet 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 the given order of actions, and you will succeed.

If you “miss” a little and the fish turns out to be a little oversalted, it doesn’t matter. "Peresalt" can be soaked for several hours in cool water. In the next salting, consider the mistake made.

Recipe number 1. Dry salting with lemon

You will need:

kilo fillet (on the skin);
two tablespoons of salt;
one tablespoon of sugar;
five to six peas of allspice (grind);
two bay leaves;
a few slices of lemon.

Prepare the dry mixture: in a bowl, mix pepper, salt and sugar.

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

Readiness - in 6-8 hours.

Recipe number 2. Salting in oil with mustard

kilo fillet (without skin);
two tablespoons of salt;
one tablespoon of sugar;
one tablespoon of lemon juice;
one teaspoon of black ground pepper;
a glass of salad sunflower oil(unrefined);
one tablespoon of dry mustard.

We prepare a dry mixture of pepper, mustard powder, salt, sugar.

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

Readiness - in 10-12 hours.

As a rule, salted fish is an essential attribute holiday 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. Yes, this fish costs a lot of money. In this regard, many housewives began to salt fish on their own, and chum salmon is no exception. Salting ketu at home, this process does not take much time, as well as money. Moreover, not a lot of fish is needed, so housewives put all their skills into this process. In addition, there is an 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 for the taste and color: someone prefers spicy seasonings, and someone prefers classic salting, without the addition of various spices. Therefore, the main advantage home salting is that you can cook the product to your taste. In addition, it turns out to be much more economical in financial terms.

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

It is better to buy live fish or frozen. In this case, there is every chance to purchase a fresh product.
Frozen chum salmon should meet the following criteria: have a uniform color, there should be no ice crust or snow on the surface of the fish, the carcass of the fish should not have signs of mechanical damage. In addition, the fish should not contain foreign flavors, 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 to be rather dry, which will not correspond to the required result.

When salting at home, one 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 clog the taste of 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);
lavrushka;
coarse salt for salting. The use of coarse salt does not allow over-salting the fish;
sugar for salting, preferably beetroot. dried parsley;
coriander;
caraway;
nutmeg;
mustard (seeds).

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

Recipes for cooking keta at home

Although the technology is simple, it turns out quite tasty. finished product.

For 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.

Further actions:

The carcass of the fish is cleaned and offal is selected, after which it is cut into fragments, 1 cm thick. Salt and sugar are mixed in a separate container and mixed well. In this mass, generously roll the pieces of fish. After that, they are tightly placed in a dish with a capacity of 1 liter, in layers. Laurel 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.

Fast salting technology for 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 of a lemon;
bay leaf - 1 pc;
allspice - 5-6 pcs. peas.

Cooking method:

The meat of the salmon is separated from the bones and washed. Cut into pieces, 4-6 mm thick and put in a deep container. Roll the pieces in a mass consisting of salt and sugar. Bay leaf and allspice are added to this mass, and the juice of a part of a lemon is squeezed on top. After that, again diligently dump the pieces of fish. The fish is left at room temperature for half an hour. After this period, pieces of fish get rid of excess salt and seasonings, after which this yummy can be offered to guests.

Adding mustard to the main composition of the 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 seasonings except mustard to the dishes and pour water. Put on fire and boil. As soon as the marinade boils, the fire 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. Pieces of fish are placed in a jar arbitrarily. In conclusion, the fish is poured mustard marinade and placed in a cold place. And after 3 hours, the fish can be consumed.

Quite often, such recipes are used because of the special taste of the finished product.

For this you need to prepare:

ketu - 1 carcass;
salt - 1.5 tbsp. l;
sugar - 1 tbsp. l;
bay leaf - 2 pcs.;
carnation - 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. The garlic cloves are crushed into smaller fragments and stuffed with chum salmon meat. After that, the chum salmon fillet is placed in a bowl. Cloves, bay leaves and allspice are placed on top of the fish meat. After that, the fillet is doused with olive oil. A plate smaller than a vessel (pan) is taken and the fish is covered, after which a load consisting of a 3-liter jar of water is placed on the plate. The result is a 3 kg load, which is quite enough. In this state, the fish is marinated for 1 hour. After that, 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 delicious fish.

What does that require:

fish (chum) - 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 peas of allspice;
dry cumin - 1/2 tsp;
half a lemon

Salting technology:

Pour 1 liter of water into a saucepan and bring to a boil. All seasonings and spices are poured into boiling water. Once 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 chopped greens (parsley and dill) are sprinkled on top. Pour the brine over the fish and place lemon rings on top. Then, the fish in the marinade is cleaned in a cool place for one hour. After one hour, lemon slices are removed from the dishes, after which the fish is left in the same place for another 8-12 hours. Then the fish can be served to the table.

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 st. a spoonful 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. Put the two halves of the fish in a bowl and cover with a dry towel. The fish is laid so that the skin is on the bottom and on top of the fish. After that, 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 different unique composition, which allows you to get a product with excellent taste characteristics.

For this you need to prepare:

1 kg of red fish (chum salmon);
1 lemon or 1 tbsp. a spoonful of vinegar;
2 tbsp. spoons of coarse rock salt;
2 tbsp. spoons of sugar;
garlic 2 cloves;
onion 3 pcs;
0.5 cups of water;
horseradish (root) - 30 g;
olive oil - 2 tbsp. spoons.

How to cook

Chum salmon is cleaned, with the removal of the head, tail and fins, after which it is cut into identical pieces, 1.5-2 cm thick. A pan or jar is taken, where pieces of fish are folded. In a separate container, water and the rest of the ingredients of the recipe are mixed. Onion cut into rings, and garlic into large fragments. Horseradish is ground on a grater. The result is a mixture with which the fish is poured. On top of the marinade, juice of 0.5 parts of a lemon is squeezed out or vinegar is poured. The product filled with marinade is placed in the refrigerator for a couple of days. After this time, the fish can be consumed.

Salted salmon will always decorate the festive table. But store-bought fish is not always ideal in taste. Therefore, many housewives began to salt ketu on their own. At home, this is done very quickly, simply and without much cost. There are many recipes for salting chum salmon, as well as taste preferences.

Someone loves a fish with an onion and a point, while someone prefers classic salting with minimal spices. That's why perfect option make no mistake - salt the chum salmon yourself at home to your taste. is much more economical from a financial point of view.

How to choose a good ketu

With special seriousness it is worth taking the choice of the main ingredient - chum salmon. There are several rules:

An ideal option for buying fish - live or chilled. This will ensure that the fish is fresh.
Frozen chum salmon should be selected according to the following features: uniform color, no crust of ice or snow on the surface, fish skin should not be damaged. The fish should not have foreign odors. Gills should not be black.
The carcass of the fish must be whole (not gutted). Not suitable for home salting finished fillet fish, because it can become dry during the salting process and then there will be no desired result.

Not all spices and seasonings go well with fish. Some spices are ideal only for sea fish, and some for river fish. There are spices that do not combine 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 aftertaste of spices, the main taste should be the taste of fish.

Spices that pair perfectly with keta

Allspice peas;
Bay leaf;
Salt for salting is better to use large (special for pickles and preserves). It is evenly distributed throughout the meat and it is almost impossible to oversalt the meat with it;
Sugar for harvesting chum salmon should be taken with ordinary beetroot (large).
dried parsley;
Coriander;
Caraway;
Nutmeg goes well with chum salmon;
Mustard seeds.

Recipes for salting chum salmon at home

A simple but delicious way to pickle ketu

1 kg. chum salmon;
2 tbsp rock salt;
2 tbsp Sahara;
1 bay leaf;
1 onion;
3 black peppercorns.

Gut the carcass and cut into pieces 1 cm high. In a separate bowl, mix salt and sugar. In the resulting mass, roll the carcasses abundantly. Pack tightly into a liter jar in rows. Between the rows put chopped laurel and sweet peas.

Fill the jar to the top, cover with a towel and put in a dark place for 6 hours at normal temperature. After the time has elapsed, remove the fillet, rinse off excess spices under a cool stream of water.

Put everything back in the container, but put onion half rings between the rows. 1 large onion will be enough. Put in the refrigerator for 60 minutes and the product is ready for use.

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 the red meat from the bones and rinse. Grind into thin wide strips (4-6 mm) and put in a deep container. Roll meat in sugar-salt mass. Send 1-2 bay leaves and allspice to the same mixture. Squeeze liquid from half a lemon on top.

Throw everything out carefully. Leave at normal temperature for 30 minutes. After the time has elapsed, rinse the slices from excess salt and can be served immediately to guests.

How to salt ketu with mustard

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

Pour pepper, bay leaf, salt, sugar into the pan. Pour it all 1000 g of water. Boil. After boiling, remove the pan from the heat. Cool until cool.

Sprinkle mustard seeds. Cut the carcass into pieces of about 2 cm. Place in a jar (not tight). Pour mustard liquid and put in a cold place. After 3 hours, the finished product is ready for use.

Recipe for spicy salted chum salmon

Keta - 1 pc.;
Salt - 1.5 tbsp;
Sugar - 1 tbsp;
5 peas of black allspice;
2 bay leaves;
5 carnation inflorescences;
3 cloves of garlic;
1 tbsp olive oil.

Gut the carcass and separate the base from the bones. The fillet pieces should be large. Grate a separate part with a mixture of sugar and salt. Large accumulations of salt on the meat should not be. Cut the garlic into small pieces and stuff the chum salmon fillet with it. Put the fillet in a saucepan.

Top with cloves, bay leaf and allspice. Drizzle with olive oil. Cover with a plate smaller in diameter than the saucepan. Place a load on top and forget about it for 60 minutes. Then remove the plate and load, cover with a simple lid. Let it brew in the cold for another 1 hour and you can serve.

Keta 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. Pour spices into boiling water. Cool the resulting brine to 30 °. Put fish pieces in a glass container. Coarsely chop the greens and sprinkle the fish with it.

Put brine in a jar. Lemon cut into plastics and put in a jar. Remove the fish for 1 hour in a cold dark place. After an hour, take out the jar and remove the lemon slices from there. Leave in the cold for another 8-12 hours and you need to treat the guests.

How to pickle ketu dry

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

Gut the fish and wash. Cut off all excess. Divide the spine into two halves. Grate 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 lies skin down, the second on top of the first - skin up.

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

How to pickle ketu in a 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 of ordinary onions;
½ cup of water;
Horseradish (root) - 30 g;
Olive oil - 2 tablespoons;

Cleanse Ketu from everything superfluous. Separate the fins, head and tail. Cut into slices 1.5-2 cm high. Place in a large jar or bowl. Separately mix water and all other ingredients. Cut onions into rings. Garlic large pieces. Horseradish grate on a fine grater.

Pour the mixture over the fish. Top with vinegar or squeeze lemon juice. Remove the marinated salmon in the refrigerator for 2 days. After the time has elapsed, the fish is ready to eat.

In order to make it easier to separate the fillet from the bones, the fish should be cut from the spine.
If you salted the fish, then it must be soaked in a simple cold water for 1-2 hours (depending on how salty it is).
In order not to overdo it with spices, put just a pinch.

- it's not difficult. The main thing is that you can salt the fish exactly as you like. Every hostess has her own special recipe preparations and pickles.

How to pickle ketu at home delicious - the best recipes

Salted red fish must always be present on any holiday table. Salted salmon is especially tasty, its meat is very tender and low-fat. In order to please your loved ones and friends with such a delicacy, we will teach you how to salt ketu at home, how to do it very easily, quickly, confidently and very tasty. Salting such fish on your own is much more profitable than buying ready-made 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 need: a plastic or enameled container for cooking fish, a knife, salt or sugar for salting, culinary scissors, olive oil and spices to your taste, oppression.

We buy fresh ketu fish in the store or in the market. To salt, it is better to take chum salmon chilled, but frozen is also suitable, the main thing is that it cannot be re-frozen and thawed. You don’t need to take chopped fish either, you need a whole chum salmon - with giblets and a head.
If you bought frozen salmon for salting, then leave it to thaw naturally.

Salting chum salmon recipe

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

How to salt ketu at home - recipe

After the salmon is defrosted, it must be cut. To begin with, to salt the salmon, we cut off the head, we don’t throw it away, because a delicious ear can come out of the head. We cut the fins with scissors, cut open the belly and clean out the insides. If you are lucky, you may come across caviar or milk. After all, they can also be salted. Milk is salted together with the carcass, and caviar separately. To salt the carcass of the chum salmon, we cut it to the left and right of the spine, remove the bones. If the fish is very large, then you can cut it in half.
The carcass of the chum salmon, to salt, open and sprinkle with a mixture for salting. The mixture must be applied evenly. If you like fish fatter, then you can add a few drops of olive oil to it. Also, according to your taste, you can add spices, such as pepper, bay leaf, etc. If you decide to salt the salmon with spices, then they need to be placed evenly throughout the entire container with fish.
We put the salmon to salt in a container. We put oppression on top (for example, three liter jar with water), leave for 2 hours, and then remove the fish in the cold. And in a day at home, the fish will be ready and you can eat it.

Keta - nutritious and delicious fish, one of the representatives of the salmon family, containing many useful substances. Salted fish is an essential attribute of the festive table. It is not without reason that the question of how to salt salmon tasty at home worries many housewives. This process requires very little time and money, and there are a huge number of cooking recipes.

Keta is perfect for decorating the table. It is not as expensive as other red fish and contains less fat. Proper salting This will save you money and give you a delicious meal.

When salting, it is important to consider several subtleties:

How to choose the right fish

When choosing, you need to 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 and damage;
gills should be dark in color.

Spices for salting

When salting, you need to take into account that not all spices are combined with fish, and it is better not to use even suitable seasonings too abundantly.

But they are still needed to get delicious dish, because they are used to enhance the taste.

What spices can be taken:

How to cut a carcass

This is not just cleaning the fish from the insides. Pieces of delicacy on the table should look beautiful and appetizing, and for this you need to properly cut the carcass:

It will become easier to carve the chum salmon if it is not completely thawed beforehand. You can also pickle the whole carcass, but then it will need to be cut into boneless pieces before serving. Yes, and it will be completely salted out for a longer time.

Salted salmon recipes

Many recipes for salting chum salmon can be divided into several groups: express recipes and simple options cooking, harvesting salted fish for the winter and how to salt chum salmon with spices (spicy) at home.

Simple and fast ways

This simple salmon pickle recipe even novice housewives can do it. Would need:

1 kg of chum salmon;
2 tbsp. l. salt and beet sugar;
1 bay leaf;
1 head of onion;
3 peppercorns.

Cut the prepared fish into pieces. Separately, mix sugar and salt, and rub the chum salmon with this mixture. Then the pieces should be tightly laid in layers in a liter container, and crushed bay leaves and peppercorns should be distributed between them. After that, cover the container with a towel and store for six hours in the refrigerator. Rinse the fillets and lay them in layers again, only now you need to place onion rings between them. Put in the refrigerator for an hour, after which you can enjoy the taste of a delicate fish.

A quick salting technology for 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 each), put in a deep bowl. Mix sugar and salt, roll pieces in this mixture. Then add peppercorns and bay leaf, squeeze the lemon. All this is thoroughly mixed and left for 30 minutes at room temperature. It remains to wipe the pieces from excess spices and you can serve.

Salting chum salmon for the winter

For long-term storage, you can use the dry salting recipe for the winter:

Would need:

1 kg of chum salmon;
1 st. l. Sahara;
2 tbsp. l. salt;
3 art. l. vodka.

Mix sugar, salt, vodka, brush this fillet on all sides. Then transfer to a deep container and cover with a lid. Leave for three hours on the table, then put in the refrigerator for 24-36 hours. For long-term storage, store in the freezer.

Recipes with spices

There is good recipe how to salt ketu at home with mustard. For cooking you need:

1 kg of gutted chum salmon;
2 tbsp. l. mustard seeds, sugar and salt;
1 liter of clean water;
2 bay leaves;
6 peppercorns;

Mix all the spices, except mustard, then pour water and boil. Remove from heat, cool and add mustard seeds. Cut the fish into pieces of 2 cm, put in a container and pour mustard marinade. Leave in a cold place for three hours. Instead of grains, you can take dry mustard.

Ketu spicy salting can be prepared like this:

cut fillet large pieces rub it with a mixture of salt and sugar. Chop the garlic and stuff the fish with it. Then put the pieces in a container, add bay leaf with cloves and pour over with oil. Put under pressure and marinate for an hour. Remove the oppression and put in a cold place for another hour.

How to salt ketu "for salmon":

Mix salt and sugar, rub them with fillet pieces, put in a bowl. Then add the remaining spices. Sprinkle with cognac and close the lid. Keep in the refrigerator for 3 days.

You can cook fish in brine with spices. Such meat will be especially juicy:

Boil water, add all seasonings to it. When the brine boils, remove from heat and set aside. Put pieces of fish in a separate container and sprinkle them with chopped herbs. Then pour over the brine and place lemon rings on top. Clean in a cool place for an hour, remove the lemon, and leave the chum salmon there for another 8-12 hours.

Knowing how tasty it is to pickle ketu at home, you can get a very tender and delicious snack, which you can enjoy not only yourself, but also proudly offer a delicacy to guests.

Keta is a relatively inexpensive red fish. It is best to eat this fish salted. If you are tired of buying this delicacy in the store, learn how to pickle ketu at home. In fact, it is much easier than it might seem at first glance.

How to pickle ketu to make a delicious snack

Ingredients

Allspice 5 peas Bay leaf 1 piece(s) Lemon 1 piece(s) Salt 60 grams Sugar 40 grams Keta 1 kg

Servings: 10
Preparation time: 30 minutes
Time for preparing: 30 minutes

How to make ketu at home quickly and tasty

Surprisingly, this recipe will allow you to marinate fish in just half an hour! With it, you can quickly prepare a snack for suddenly arriving guests.

Cooking technology:

Clean the fillet from bones and skins. Cut it into slices no more than 0.5 cm thick. To cut the fish neatly, it must be slightly frozen. Use for this process sharp knife with a wide blade.
Mix salt with sugar. Roll the pieces of chum salmon in this mixture.
Squeeze juice from half a lemon. Give them ketu.
Arrange allspice and bay leaf on top.
Leave the snack for half an hour to marinate.

If you bought frozen salmon, defrost it gradually. It is best to simply put the fish in cool water until completely thawed. Defrosting in hot water or even more so in the microwave will simply destroy the taste of the fish.

How to make salted salmon in brine

In this multi-component brine, the appetizer is especially aromatic. To prepare a snack you will need:

1 kg of fish;
1 liter of water;
30 g of granulated sugar;
50 g of dill and parsley;
50 g of salt, preferably coarse;
2 bay leaves;
5 peas of allspice;
3 g dry thyme;
half a lemon.

Step by step recipe:

Separate the ketu into fillets, wash it thoroughly and dry it with paper towels.
Boil water in a saucepan. Put in it salt and sugar, thyme, laurel, pepper. Remove the saucepan from the heat and cool its contents to 30°C. Use a kitchen thermometer for this.
Place the fish fillet in a deep bowl. Finely chop parsley and dill, sprinkle with salmon herbs.
Cut half a lemon into half rings. Lay it on top of the greens.
Fill the container with brine, cover with a lid and refrigerate.
Remove the lemon after 1 hour. Leave the fish to marinate in the refrigerator for another 12 hours.

You can pickle a whole fish and fillet it before serving. In this case, it should marinate longer.

In any recipe, adjust the amount of spices and salt yourself. You can make the fish more or less salty. You can simply enjoy its pure taste or decorate it with a wide variety of spices.