Salty fish has long been an integral part of the diet. If the housewives salt herring and mackerel quite often, then they prefer to buy red fish in stores. However, salting any kind of red fish at home is very simple.
Salmon and salmon are no longer so relevant. The first place on the table is occupied by dishes from salted chum salmon. Home-salted salmon is much tastier and better quality than purchased even in the most elite store. The price, however, differs significantly.
Calorie chum salmon of any salting 180-200 kcal per 100 gr
To make keta tastier than in the most expensive restaurant, you need to consider how to choose, prepare and pickle at home.
In shops and fish markets, there are very beautiful fillets of bright, juicy color. However, beauty does not always indicate quality, in addition, one cannot be 100% sure what it is. desired grade fish.
It is advisable to buy a whole carcass, and cut into fillets yourself.
Frozen carcass
Should be even in color, without ice and damage, dark gills and foreign odors.
Fresh fish
It has pink gills, clear, not cloudy eyes, a clean skin without mucus, in addition, high-quality meat always returns to its place after pressing a finger on the carcass.
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Rules for preparing chum salmon for salting
Quality fish suggests a 70% success rate. However, in addition to this, you need to properly defrost, cut, choose the right spices so as not to interrupt the natural taste of the fish.
defrosting
Defrosting of fish should take place naturally at room temperature or on the bottom shelf of the refrigerator.
Red fish is ideal for salting. With it, you can cook great sandwiches, pita bread rolls, salads... Of course, there are many contenders for homemade salting - salmon, trout, pink salmon. But the optimal palatability and cost, however, is keta.
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 appearance. 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 crosswise 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.
Salted salmon is a great treat for anyone holiday table. Unfortunately, the quality of salted red fish does not always match its high price. That is why many housewives make a delicacy at home. How to pickle ketu at home is written in many cookbooks. It is enough to strictly follow the instructions to get a delicious product.
Salting ketu quickly and tasty is not as difficult as it might seem at first glance. Of course, it is best to use freshly caught fish for this purpose, but you can buy it only in the coastal cities of the Far East, in Kamchatka or Sakhalin. In all other regions, people are forced to be content with the frozen version.
It is worth remembering that fish of a very dark color should not be taken. Individuals change colors when they go to spawn. At this time, their meat becomes unsuitable for human consumption, although some poachers sell such fish. Rust-colored spots should also alert the buyer. They are formed only in old fish.
Sometimes frozen fish is found on sale. It can be identified by the unnatural shape of the body. If the fins do not fit tightly to the body or there are creases on the tail, then it is better to refuse to buy. The carcass should have an even color over the entire surface, the scales of fresh fish fit snugly against the skin.
Some housewives think that you can buy fillets or steaks to quickly cook lightly salted salmon at home. However, it is better to refuse such products. After salting, the meat may be dry and tough.
Before cutting, the carcass must be thawed. Experienced chefs never defrost fish under cold water or in a microwave oven. They take the product out of the freezer a day before salting. At this time, the fish should be on the top shelf of the refrigerator and slowly thaw.
Usually ketu is salted in small pieces. Of course, you can cook a whole carcass, but it will take a lot of time. At the first stage of cutting, you need to cut off the head and tail. They can be used for cooking delicious soup. Then you need to carefully cut the abdomen and remove the insides. Some lucky ones manage to find up to 200 grams of red caviar. Then the carcass is cut lengthwise and the skeleton is removed. If there is a lot of meat left on it, then you can use it for cooking fish soup.
After removing the skeleton, you must remove small bones. For this purpose, it is best to use tweezers. If you have vision problems, then you need to wear glasses, as small bones can be overlooked. There is no need to remove the skin before salting. It is better to do this before serving the delicacy to the table.
Lightly salted keta can be cooked different ways. Dry salting is considered the simplest. Housewives use the following ingredients:
- fish carcass weighing 1 kilogram;
- 50 grams of sea salt;
- 20 grams of regular white sugar.
At the first stage, you need to cut the fish: remove the head, tail and entrails. Then the fish is divided into two parts and the bones are removed. Rinse and dry each part with paper towels.
Spices are mixed and poured 1/3 onto cheesecloth. Then put the first layer and sprinkle with 1/3 of the mixture for salting. Then the second fillet is laid and the remains of salt and sugar are poured on top. The fish must be wrapped in gauze and put in plastic bag. It must be salted in the refrigerator for 75 hours. Then it can be eaten if the carcass was originally frozen. After salting live fish, it must be stored in the freezer for at least 3 weeks.
Salmon salmon salmon is great snack. Cooking takes not so much time, but the result always pleases the housewives. To deliciously pickle ketu at home, use the following products:
- carcass of fish weighing from 1.5 to 2 kilograms;
- 45-50 grams of salt;
- 30-40 grams of sugar;
- 50 milliliters of vodka;
- 50 grams of dill.
First, the fish is cut to get 2 layers of fillet with skin. Then, in a separate bowl, mix finely chopped dill, sugar, vodka and salt. If everything is done correctly, you get a slurry that needs to be lubricated with layers on both sides. Then both pieces of fillet are combined and placed in enamel pan or ceramic dishes with lid. Keta must be salted for 3 days. Then you can cut off a piece and enjoy its wonderful taste.
Delicious salting of ketu at home can be done very quickly. This recipe will appeal to housewives who suddenly found out about the arrival of guests. To prepare a delicacy, you need the following ingredients:
- chum salmon carcass weighing 1.5 kilograms;
- 40 grams of granulated sugar;
- 40 grams of sea salt;
- lemon;
- 10 peas of allspice.
First make 2 layers of fillets. This recipe involves removing the skin so that the meat can be salted faster. The fillet should be cut into pieces 2 centimeters thick. In a bowl, mix salt, juice of ½ part of a lemon and sugar. In a saucepan, combine fillet pieces and a mixture for salting. Then pepper is added and the contents of the pan are shaken several times. Then they close it cling film. The fish should be salted at room temperature for about 40 minutes. Then it is placed in the refrigerator.
Keta fish is a wonderful example of taste and exceptional benefits for the body. Among salmon, it is considered one of the most popular. It is customary to salt ketu for the holidays, as fine dining. 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 the chum and in the results of its salting, it is important to choose the right fish. Expert advice:
- It is advisable to deal with live or frozen salmon. This is a sign of her freshness.
- Inspect the frozen carcass to be sure. The uniform shade of the surface, the absence of ice or snow growths, as well as mechanical damage, indicates its freshness and a single freezing of the chum salmon. Additional Features good quality: natural aroma and gills of a light shade.
- It is better to buy whole fish carcasses that have not been gutted. Otherwise, the chum salmon will be edible, but not suitable for salting because of its dryish structure.
- Pay attention to what kind of ketu you are buying. River and sea varieties differ in photo and taste properties.
Keta contains a lot of proteins (about 24%). The calorie content of salted fish is about 180 kcal per 100 g. Before salting the 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 insides;
- make incisions on both sides of the spine and carefully pull out the bones;
- clear the scales.
Attention! Tender chum salmon meat is easily damaged. So work carefully. If possible, use a tool: a special knife for the insides, tweezers to remove the ridge.
Ways to quickly salt ketu
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 the use of 60 g of salt, 40 g of sugar, half a lemon per 1 kg of skinned carcass. Detailed recipe how to salt ketu:
- Cut the fish into thin slices (0.5 cm each). It is most convenient to wield a knife with a wide blade when the meat is half defrosted.
- Mix salt and sugar together. Roll the fish pieces in them.
- Lay the slices in layers in a container for salting. Squeeze a lemon in there. Stir lightly.
- Cover with foil and leave for 30 minutes.
- Unfold and serve.
Another fast option- usage mustard marinade. Mustard seeds (2 tbsp.) Add a savory note to the dish. Sugar and salt in this case are taken in equal proportions, up to 50 g. Dilute them in 1 liter of almost boiling water, and then add 6 pcs. sweet pea-pepper and 2 bay leaves. Bring the marinade to a boil and leave to cool covered. When 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 finished marinade and send to a cold place for 3 hours.
Recipes for delicious salted chum salmon at home
Pickled salting is not the fastest, but very simple and quite tasty. Per 1 kg fish meat you will need:
- salt - 50 g;
- dill and parsley - 50 g each;
- sugar - 30 g;
- a couple of laurel leaves;
- half a lemon;
- allspice - 5 peas;
- thyme - 2 g.
Step by step process:
- Cut the salmon lengthwise into fillets.
- Boil 1 liter of water. Stir sugar in it, as well as salt, throw spices.
- Turn off the fire. Leave to cool for about half an hour.
- Put the salmon on a plate and sprinkle it with finely chopped greens.
- Chop the lemon into rings and also put on a plate.
- Pour the brine over the fish (it should not cool completely). Please wait 1 hour.
- Catch the fillets from the brine and leave in the refrigerator for 12 hours with lemon rings. Serve and serve.
Often, housewives resort to the so-called dry salting procedure for chum salmon. For her, almost nothing is needed:
- 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).
- Fold the pieces to each other and wrap in cotton cloth or 3-4-layer gauze.
- Leave the fish for 3 days in the refrigerator. Then shake off the salt and sugar mixture and eat.
If you make the chum salmon correctly, you will get a great appetizer. Eat freshly cooked fish, and then you can fully reveal its taste for yourself.
Ambassador of fish at home: video
Delicious red fish - did you immediately think of salmon? In fact, there is a much less oily and expensive alternative - keta! By the way, by the presence of healthy fats, for which they are so praised salmon breeds fish, chum salmon is in no way inferior to its brothers! So you can safely cook this fish! But how tasty it is to pickle ketu at home - we will tell you now!
Choosing the "right" chum salmon for salting
The first stage is the choice of chum salmon for salting! If we don’t catch ourselves, we choose in the store according to the following criteria:
- The scales should be silvery - this means that spawning changes have not yet begun in the fish that affect its usefulness and taste!
- Pay attention to the color of the meat! Well, if it is bright enough, but not chemical! Pale, yellowish fish should not be taken.
- A fish rots from the head, remember? Therefore, it is better to buy a whole carcass! With red gills and bulging eyes!
- Check the density of the meat - press it with your finger! If it quickly "falls into place" - you can take it!
When the choice of chum salmon for salting is made, you can start salting chum salmon at home. And there are several ways!
But first, the fish must be cut! Be sure to separate the head and tail, pull out large bones, but you can not clean the scales - it will not affect the taste!
Salt ketu - the first recipe!
Mix salt, sugar ground pepper and finely chopped bay leaf! Roll the pieces of fish in this mixture and send it to the refrigerator for a day. After that, we take out each piece, put it in a bag - and in the freezer for 3 days! Keta is ready!
Salting ketu under oppression - the second recipe!
Ketu cut into pieces, then - lemon juice, sugar, salt - we rub the fish with all this! We put in a deep bowl - there - bay leaf and peppercorns. From above - a heavy dish - this is a kind of oppression. After 5-6 hours in the refrigerator, lightly salted fish is ready.
Salt ketu in brine - the third recipe!
Salting ketu in brine is very simple! We boil water with spices - dill, parsley, allspice, you can cumin, of course - salt. Then the brine is cooled. We cut the fish, put it in a jar, sprinkle with parsley and dill. Fill with brine and there - slices of lemon! All this is first at room temperature, and then sent to the refrigerator! Wait 8-12 hours!
Salt ketu in a dry way - the fourth recipe!
I mix salt, sugar and vodka! Should work homogeneous mass. We grease the pieces of fish with it. We send it all to the refrigerator. You can eat after 5-7 hours, or you can leave it in the freezer and eat the fish at least all winter!
Now you know that salting ketu is easy! The main thing is to be careful and think creatively! And if you salt freshly caught prey with your own hands - it turns out even tastier!
