How to pickle a whale at home. How to pickle ketu at home: various recipes

Usually, salty fish is an essential attribute of the festive table. It will look especially festive if there is salted chum salmon on the table. Unfortunately, very often, salted fish purchased at a retail outlet does not meet the required taste characteristics. 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.

V 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.

From right choice chum, the quality of the final product depends, 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 must meet the following criteria: have a uniform color, there must be no ice crust or snow on the surface of the fish, the carcass of the fish must 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 sheet;
onion - 1 pc.;
allspice black pepper - 3 peas.

Next steps:

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 taken out of 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 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 with mustard marinade and put 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 poured over 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

Keta is cleaned, with the head, tail and fins removed, 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.

For better separation of the fillet from the bones, the fish is cut from the ridge.
If the fish is too salty, then this is not a problem. It can be placed in water for a couple of hours, then dried.
It is better not to report spices than to shift. Otherwise, the natural taste of fish (chum) will be lost.

As you can see, the process of self-salting fish is not difficult and is available to any housewife who wants it.

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 containers. 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

On any table, red fish are the center of attention. Most often, she migrates there directly from store shelves stuffed with preservatives and other chemicals. Meanwhile, it is not that difficult to surprise guests with delicious chum salmon and even its home-made caviar.

All you need is chum salmon, salt, a few spices and a proven recipe for salting salmon caviar and the fish itself at home.

Criteria for selecting quality fish

To the salted red fish home cooking it turned out tasty and juicy, you need to choose the right chum salmon for salting. Ideally, it is better to buy live fish for this, but such luck is often impossible purely geographically. Therefore, willy-nilly, you have to salt chilled or frozen chum salmon.

When buying, you need to carefully select fish carcasses. First of all, they should have a uniform color, the skin is whole, without damage, and there should not be a thick layer of snow or ice on its surface. Fish with black gills or fins should be avoided. And certainly you should not take the chum salmon if it, even frozen, has an unpleasant smell.

Ketu is better to buy whole carcasses, rather than gutted fillets.

Firstly, salting salmon fillets is more difficult, and the result of the work done does not always live up to expectations - pieces of salted fish often become dry. Secondly, if you are lucky, then from whole carcasses you can get a nice additional bonus to fish - red caviar. And then you will have to not only salt the fish, but also salt the chum salmon caviar at home, getting two delicacies instead of one for the same money.

Preparing for salting

Salting ketu at home is best in pieces. You can salt it with whole carcasses, but it will take more time, and you still have to serve it in pieces on the table, so there is not much point in such salting.

To cook delicious salted salmon from frozen fish, you need to know how to defrost it properly. It is best to be patient and defrost in the refrigerator, no matter how long this process takes. You can leave it to freeze at room temperature. It is not worth trying to speed up the defrosting process with warm water, a microwave oven or in another way: you will be able to quickly defrost it, but it is unlikely that you will be able to salt it deliciously.

When the salmon is defrosted, you need to separate the head and tail from the carcass - they are of no value for salting. Then with scissors or sharp knife fins are cut off. If the carcass has not been gutted, then you need to get rid of the insides by carefully cutting the belly in the direction from head to tail. The incision must be made carefully, do not forget that caviar may be inside.

In addition to the entrails, it is desirable to remove the bones from the carcass before salting. To do this, symmetrical incisions are made on both sides of the spine, and bones are pulled out through them with tweezers. But it is undesirable to clean the ketu from scales and skin before salting the ketu - the peeled pieces lose their shape during salting and look ugly. Therefore, it is better to get rid of the skin and scales just before serving.

spice selection

With the addition of spices, you can both turn salted salmon into an amazing yummy, or spoil its taste - it all depends on their selection. Keta is unique in that a large number of spices go well with it:

salt;
sugar;
Bay leaf;
dried parsley;
allspice peas;
nutmeg;
coriander;
caraway;
mustard (seeds).

Such a large selection allows you to experiment with the composition of all kinds of seasonings and marinades. But in the selection of spices there are general recommendations that must be followed.

Salt is the basis for pickling salmon. It is better to salt it with coarse-grained salt, specially designed for pickling and preservation - unlike fine-grained salt, it will evenly salt the entire surface of the fish.

If there is sugar in the salting recipe, then you should not buy products from sugar cane. Coarse-grained is better combined with keta beet sugar. When salting, do not abuse spices - added to in large numbers, they "clog" the natural taste and aroma of chum salmon.

Popular salting recipes

It is difficult to calculate the exact number of salting recipes for chum salmon. Often the same recipe can be found in 15-20 variations. But there is basic recipes, from which you need to "dance" during salting. Among them, the simplest, both in execution and in the set of spices, is the recipe for dry salting of chum salmon.

The carcass of a fish weighing 1 kg should be divided into two fillets, removing the backbone and bones from them, rinse them thoroughly and dry them with a towel. Then you need to mix 50 g of salt and 20 g of sugar, and rub both halves with this mixture, then fold them together with the skin out, wrap with several layers of gauze, put in a bowl and send to the refrigerator, wrapped in cling film. After 72 hours, the fish can already be taken out of the refrigerator, unpacked and served.

The following recipe is unique in that after 30 minutes after salting, the keta is ready for use. Cut the carcass, pull out the bones and rinse. Cut the fillets into several pieces, and then make several from each such piece: the same width, but about half a centimeter thick. Then mix thoroughly 2 tbsp. tablespoons of salt and the same amount of sugar. Each piece must be carefully rolled out in this mixture and folded in a deep bowl, shifting each layer with a bay leaf and 1-2 peas of black allspice. Squeeze the juice from half a lemon on top of the laid salmon and leave for 30 minutes. stand at room temperature. At the end of this period, the remaining salt should be washed off the pieces of fish and can be served on the table.

Ketu can be salted not only in a dry way. To prepare spicy salting, you need 1.5 tbsp. spoons of salt, st. a spoonful of sugar, st. a spoonful of olive oil, 2 bay leaves, 3 medium-sized cloves of garlic and 5 inflorescences of cloves and peas of allspice black pepper.

The carcass must be cut and the bones removed from it. cut fillet large pieces. Some of them need to be rolled out in a mixture of salt and sugar, and the rest - stuffed with chopped garlic. Put the processed pieces in a saucepan, put cloves, parsley and allspice on top of them, pour everything with olive oil and put it under oppression for 1 hour. For oppression, you can use a shallow plate and a jug of water that are slightly smaller in diameter than the pan. After an hour, remove the load, cover the pan with a lid, send it to the refrigerator for another 1 hour - and a delicious chum salmon spicy salting ready.

All spices in the recipes are indicated based on 1 kg of chum salmon fillet. If you have to salt more or less weight of fish, you need to adjust their quantity accordingly.

If you are lucky enough to buy salmon with a bonus, then in 4-5 hours you can also cook delicious red caviar.

To salt 150 g of salmon caviar, you will need 30 g of salt, 15 g of sugar, 3 black peppercorns and 1 bay leaf. First, the removed caviar must be put in a deep plate. Then dissolve salt and sugar in warm boiled water and pour caviar with this solution for 30-40 minutes.

At the end of the term, with a tablespoon, select caviar from the solution and allow excess moisture to drain from it. For a full guarantee, it is better to dry it with a towel. Then the caviar should be transferred to a small saucepan or plastic bucket, add chopped bay leaves and a few black peppercorns to it. Close the dish tightly and send it to the refrigerator for 2-3 hours, after which it can be served at the table.

This is only a small part of the recipes for salting ketu and its caviar. By experimenting and improving them, you can surprise your guests with an unusually delicious hand-made delicacy.

It 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 chum, we will tell in this article. Let's take a look at the recipes.

How to pickle ketu at home: method one

Required Ingredients:

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 container, mix half a glass of salt with one teaspoon of ground. 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.

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, 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 the peas to add flavor Pour the fish placed 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: way third

Required Ingredients:

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 vegetable oil and vinegar.

Salted salmon will always decorate festive table. But store fish is not always ideal for palatability. 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. So 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 to the river. 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 liter jar 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.

How to catch more fish?

For 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective ones:

Cool activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates their appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
More sensitive gear. Read the relevant manuals for the particular type of tackle on the pages of my website.
Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

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.