Red fish is ideal for salting. With it you can make excellent sandwiches, pita rolls, salads... Of course, there are many contenders for home-made salting - salmon, trout, pink salmon. But optimal taste qualities and the cost, after all, is chum salmon.
Pickling chum salmon at home is quite simple. First you need to choose the right fish.
Chum salmon most often ends up on store shelves deep frozen. In this case, it is better to choose a product that is frozen once. It is easy to distinguish it from multi-frozen ones - by appearance. The fish should be silver in color, undamaged, with straight fins. It is better to choose a whole carcass, including the head. You will spend more time cutting it, but you will be sure that the fish is not spoiled.
Many factors influence how to properly pickle chum salmon. Everything is important: from the material of the container in which salting occurs to the grinding of the salt. The container for salting chum salmon should be plastic or enameled. Do not choose metal utensils - the finished fish may acquire a metallic taste. Salt should be rock salt or first grind. It draws out excess moisture from the fish and allows it to be salted in own brine. The optimal amount of sugar to salt is 1:3. When salted, chum salmon turns out drier than salmon. Therefore, when cooking, you can add a little olive oil to the fish. It will make chum salmon meat juicier.
How to properly pickle chum salmon?
So, the fish has been selected. All that remains is to salt it properly.
First you need to let the carcass defrost. After this, cut it crosswise into two parts. We separate the ridge and large bones. Mix 1 tbsp. salt with 0.5 tbsp. Sahara. Add spices and peppercorns to the mixture to taste. Especially spicy taste give the fish coriander and Bay leaf. Sprinkle the fish pieces with the spicy mixture and place them in a container, skin side up. Salt for 2-3 days. Salted chum salmon will become more elastic and tender if you sprinkle it with cognac. For 1 kg. Fish takes 2-3 tbsp.
Another recipe - salmon ambassador. Cut the fish into pieces 2-4 cm thick. Prepare the brine. In 1l. add 2 tbsp of water. l. salt, 1 tbsp. l. sugar, bay leaf, 5 peppercorns. Heat and let cool. Pour brine over chum salmon. Leave in a warm place for 2-3 days. Transfer to the cold for 4-5 days.
For pickling fish fillet It's best to stick to the next method.
Compound:
- Chum salmon fillet - 1 kg.
- Salt - 3 tbsp.
- Sugar - 2 tbsp. l.
- Ground pepper - 1 tsp.
Preparation:
- Remove scales from the fish, if any. Cut into two parts: cut along the ridge towards the tail.
- Divide the chum salmon into two halves, trying to leave the ribs on the backbone. The fillet should remain on the skin.
- Dry the chum salmon meat and rub with the salt mixture. Place the fish in a plate or tray, skin side down. Place the second part on top. Both pieces of chum salmon should lie fillet to fillet.
- Place in the refrigerator for 2-3 days.
Salted chum salmon in oil
Compound:
- Fish carcass - 1 piece.
- Coarse salt -3 tsp.
- Sugar - 1.5 tsp.
- Refined vegetable oil
Preparation:
- The fish should not be completely defrosted. We cut the carcass, remove the fillet. Cut it into wide pieces.
- Mix salt and sugar. Place chum salmon in a container, sprinkle with a mixture of salt and sugar, and pour in oil.
- It should completely cover the fish. Place the next layer of fillet in the same way. Place the fish in the refrigerator for 2-3 days.
Chum salmon in oil brine
Compound:
- Chum salmon - 700 gr.
- Refined vegetable oil - 100 ml.
- Salt - 2 tbsp. l
- Sugar - 1 tsp.
- Bay leaf
- Black pepper
Preparation:
- We cut the fish, separate the fillet, cut it into small portions. Mix oil and spices. Add the oiled brine to the chum salmon.
- Mix. Place the fish in a clean jar and pour the remaining oil on top. We put the chum salmon in the refrigerator for a day. The appetizer is ready.
Another recipe for making chum salmon has the mysterious name sagudai. Using this method, the fish turns out juicy and tender, melting in your mouth. Sagudai - a traditional dish north of Russia. It can be prepared from any fish of the salmon family.
How to cook sagudai from chum salmon?
Compound:
- Chum salmon fillet - 500 gr.
- Medium onion - 2 pcs.
- Vegetable oil - 3 tbsp. l.
- 70% vinegar - 0.5 tbsp. l.
- Water - 100 ml.
- Salt, pepper, bay leaf - to taste
Preparation:
- Cut the fillet into small pieces. Cut the onion into half rings. Salt and pepper the fish, add bay leaf. Fill chum salmon with oil.
- Prepare the marinade: mix water and vinegar. Add it to the fish.
- We put chum salmon in the refrigerator under pressure. Readiness is determined by the color of the fish - it should turn slightly white.
Salted chum salmon will always decorate festive table. But store-bought fish is not always ideal in taste. Therefore, many housewives began to salt chum salmon themselves. This can be done at home very quickly, simply and without much expense. There are many recipes for salting chum salmon, as well as taste preferences.
Some people like fish with onions and spices, while others prefer classic pickling with minimal addition of spices. That's why perfect option Make no mistake – pickle chum salmon yourself at home to suit your taste. It turns out much more economical from a financial point of view.
How to choose a good chum salmon
You should take the choice of the main ingredient – chum salmon – with particular seriousness. There are several rules:
- The ideal option for buying fish is live or chilled. This will give you confidence that the fish is fresh.
- Frozen chum salmon should be selected according to the following characteristics: uniform color, no crust of ice or snow on the surface, the skin of the fish should not be damaged. The fish should not have any foreign odors. The gills should not be black.
- The fish carcass must be whole (not gutted). For homemade pickling won't fit ready fillet fish, because during the salting process it can become dry and then the desired result will not be achieved.
Not all spices and seasonings go well with fish. Some spices are ideal only for sea fish, and some to the river. There are spices that do not go well with fish at all.
Therefore, it is important to take this into account. It is important not to overdo it with the addition of spices. The meat should have a slight spice flavor, the main flavor should be the taste of fish.
Spices that go perfectly with chum salmon
- Allspice peas;
- Bay leaf;
- It is better to use coarse salt for pickling (special for pickles and preserves). It is evenly distributed throughout the meat and it is almost impossible to over-salt the meat;
- To prepare chum salmon, you need to take regular beet sugar (large).
- Dried parsley;
- Coriander;
- Caraway;
- Nutmeg goes well with chum salmon;
- Mustard seeds.
Recipes for salting chum salmon at home
A simple but tasty way to pickle chum salmon
- 1 kg. chum salmon;
- 2 tbsp. rock salt;
- 2 tbsp. Sahara;
- 1 laurel leaf;
- 1 onion;
- 3 black peppercorns.
Gut the carcass and cut into pieces 1 cm in height. In a separate bowl, mix salt and sugar. Coat the carcasses generously in the resulting mass. Place tightly in liter jar in rows. Place chopped bay and sweet peas between the rows.
Fill the jar to the top, cover with a towel and put in a dark place for 6 hours at normal temperature. After the time has passed, remove the fillet and rinse off excess spices under cool running water.
Place everything in the container again, but place onion half rings between the rows. 1 large onion will be enough. Place in the refrigerator for 60 minutes and the product is ready to eat.
How to catch more fish?
Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:- Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
- More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
- Lures based pheromones.
Express recipe for salting chum salmon – 30 minutes and you’re done!
- 1 kg of red fish;
- 2 tbsp. salt;
- 2 tbsp. Sahara;
- ½ lemon;
- Bay leaf;
- 5-6 peas of black allspice.
Separate red meat from bones and rinse. Grind into thin wide strips (4-6 mm) and place in a deep container. Roll the meat in the sugar and salt mixture. Add 1-2 bay leaves and allspice to the same mixture. Squeeze the liquid from half the lemon on top.
Dump everything thoroughly. Leave at normal temperature for 30 minutes. After the time has passed, rinse the slices to remove excess salt and can immediately serve to guests.
How to salt chum salmon with mustard
- 1 kg gutted carcass;
- 2 tbsp. coarse salt;
- 2 tbsp. Sahara;
- 2 tbsp. mustard seeds (if desired, replace with dry mustard mixture);
- 1 liter of water;
- 2 laurel leaves;
- 6 pcs. peppercorns
Pour pepper, bay leaf, salt, sugar into the pan. Fill it all with 1000 g of water. Boil. Once boiling, remove the pan from the heat. Cool until cool.
Add mustard seeds. Cut the carcass into pieces of approximately 2 cm. Place in a jar (not tightly). Pour mustard liquid and put in a cool place. In 3 hours finished product ready to eat.
Recipe for spicy salted chum salmon
- Chum salmon – 1 pc.;
- Salt – 1.5 tbsp;
- Sugar – 1 tbsp;
- 5 peas of black allspice;
- 2 bay leaves;
- 5 clove inflorescences;
- 3 cloves of garlic;
- 1 tbsp. olive oil.
Gut the carcass and separate the base from the bones. The fillet pieces should be large. Rub a separate part with a mixture of sugar and salt. There should not be large accumulations of salt on the meat. Cut the garlic into small pieces and stuff it into the chum salmon fillet. Place the fillet in a saucepan.
Top with cloves, bay leaves and allspice. Douse olive oil. Cover with a plate smaller in diameter than the saucepan. Place a weight on top and forget about it for 60 minutes. Then remove the plate and weight and cover with a simple lid. Let it sit in the cold for another 1 hour and you can serve.
Chum salmon in brine
- 1 kg of fish;
- 1 liter of water;
- 2 tbsp. coarse salt;
- 1.5 tbsp. Sahara;
- 1 bunch of greens (parsley and dill);
- 2 bay leaves;
- 5 peas of allspice;
- ½ tsp. dry cumin;
- 1/2 lemon.
Bring 1 liter of water to a boil in a saucepan. Add spices to boiling water. Cool the resulting brine to 30°. IN glass containers fold in the fish pieces. Coarsely chop the greens and sprinkle them on the fish.
Pour brine into a jar. Cut the lemon into plastic pieces and put it in a jar. Place the fish in a cool, dark place for 1 hour. After an hour, remove the jar and remove the lemon slices. Leave it in the cold for another 8-12 hours and serve it to your guests.
How to salt chum salmon using the dry method
It is a very popular snack on holiday and everyday tables. You can find many in stores various types: salmon, trout, pink salmon. One of the available and delicious varieties fish is chum salmon. It will be a good alternative to expensive trout and chum salmon, we will tell you in this article. We invite you to familiarize yourself with the recipes.
How to pickle chum salmon at home: method one
Required ingredients:
- chum salmon fillet (or whole carcass) in an amount of 2 kg;
- lemon juice, bay leaf, salt, sugar, dill, ground white pepper.
Cooking technology
In a container, mix half a glass of salt with one teaspoon of ground. Rub the prepared (cleaned, gutted) fish with this mixture. Use plastic container or container. Place sprigs of dill and a couple of bay leaves on the bottom. Then place the piece of fish skin side down. Pour lemon juice over the pulp, add dill and bay leaves. Place the next piece of fish the other way around - skin side up. Continue this way until all the fish is gone. Don’t forget to sprinkle each piece with lemon and add bay leaves. Place the fish under pressure and refrigerate for a couple of days. During this time, the chum salmon will be soaked in the marinade. Extra salt When serving, you can shake it off or remove it with a napkin. Do not rinse fish under water - this may ruin its taste.
How to pickle chum salmon in brine: method two
This salting method is ideal for chum salmon and pink salmon. It gives extra juiciness to the fish. What do you need:
- 8 tbsp. l. salt and granulated sugar;
- a couple of fresh lemons;
- dried basil, black pepper, nutmeg, curry and olive oil.
Place fillets or prepared pieces of fish in layers in a suitable plastic container. Sprinkle each slice with salt and spices, and arrange with lemon slices. Do not overdo it with curry and pepper - you need very little of it for each piece (on the tip of a knife). You can crush the peas to add flavor. Pour the fish placed in the container boiled water(room temperature). The water should completely cover the chum salmon. Then cover the container with a lid and put it in the refrigerator for a day.
After the chum salmon has been salted, remove it from the brine, cut it into thin pieces with a knife and place it in a bowl with a lid. Pour olive oil over chum salmon. This way the salted fillet will not dry out and will remain juicy for a long time.
How to pickle chum salmon at home: 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.;
- bay leaf, peppercorns and ground black pepper, .
How to pickle chum salmon at home: technology
This recipe is popular in the Murmansk region. As you know, there is an abundance of red fish and they salt it traditional way. First you need to cook the brine. Boil 1.5 liters of water on the stove, adding pepper, bay leaves, ground pepper and peas, salt. Keep the marinade on the fire for 10 minutes, then cool. Place the prepared fish in a container and fill it with cooled brine. Cover with a lid and place in the refrigerator for 14 hours. After the brine is drained, the fish is cut into pieces. In order for it to be stored longer, it should be filled vegetable oil and vinegar.
Salted fish has long been an integral part of the diet. While housewives salt herring and mackerel quite often, they prefer to buy red fish in stores. However, it is very easy to salt any type of red fish at home.
Salmon and salmon are no longer so relevant. The first place on the table is occupied by salted chum salmon dishes. Home-salted chum salmon turns out much tastier and better quality than purchased even in the most elite store. The price differs significantly.
The calorie content of any salted chum salmon is 180-200 kcal per 100 g
To make chum salmon tastier than in the most expensive restaurant, you need to consider how to choose, prepare and salt it correctly at home.
In stores and fish markets you can find very beautiful fillets of bright, juicy color. However, beauty does not always indicate quality; in addition, one cannot be 100% sure that this is exactly what it is. desired variety fish.
It is advisable to buy a whole carcass and fillet it yourself.
Frozen carcass
It should be even in color, free of ice and damage, dark gills and foreign odors.
Fresh fish
It has pink gills, clear, not cloudy eyes, a clean skin without mucus, in addition, high-quality meat always returns to its place after pressing the carcass with a finger.
Live
Rules for preparing chum salmon for salting
High-quality fish implies 70% success. However, in addition to this, you need to properly defrost, cut, select necessary spices so as not to interrupt the natural taste of the fish.
Defrosting
Defrosting of fish must take place naturally at room temperature or on the bottom shelf of the refrigerator.
Until recently, I believed that any salted red fish was an exclusively store-bought product. I especially liked the spicy salted chum salmon - aromatic, lightly salted, with unobtrusive notes of some spices. True, it was not easy to find one in our stores, so enjoy delicious fish rarely succeeded. And all because I didn’t know whether and how to pickle chum salmon at home.
Thanks to my neighbor - she told me how to salt chum salmon with spices correctly and tasty. It turned out that the recipe is not complicated at all! And for the family budget, this option is more than acceptable, since fresh or frozen chum salmon is much cheaper than already salted chum salmon. By the way, according to this recipe you can add salt and frozen fish– just let it thaw completely at room temperature or in the positive compartment of the refrigerator.
Fish salted in this way turns out very tender and tasty. In addition to chum salmon, you can cook spicy pink salmon, salmon, trout and even mackerel this way. By the way, here it is.
Recipe Information
Cooking method: pickling.
Total cooking time: 24 h
Number of servings: 10 .
Ingredients:
- chum salmon – 800-900 g.
- salt – 2 tbsp.
- sugar – 1 tbsp.
- ground black pepper – 0.5 tsp.
- Bay leaf.
Cooking method:
Note to the owner:
- So that the pleasure is not overshadowed by anything, it is important to understand how long red fish salted in this way can be stored. It is advisable that the period does not exceed 7-8 days. Store the pieces in a small container with a lid on the middle shelf of the refrigerator. Don't forget to add vegetable oil.
- If you suddenly pickle too much chum salmon, you can extend its shelf life by putting the excess in the freezer. True, it is not advisable to do this if the fish has already been frozen before salting.
