Salted red fish is an excellent decoration for a festive table. A chum salmon is a good choice, as it is not too expensive, but at the same time it is rather tender and oily. If you know how to pickle chum salmon at home, you can not only save money, but also get a dish with a unique taste that best suits your preferences.
Cooking Tips
Salting chum salmon is a task that is feasible even for an inexperienced cook, but he needs to know the subtleties of cooking this snack, otherwise the result may not meet expectations.
- If you are lucky enough to get fresh chum salmon, then you are lucky: after salting, it will almost certainly remain tender and juicy. However, more often still have to buy frozen fish, which is represented in the distribution network wider, and at a price, as a rule, it is more affordable. In this case, it is important to defrost the fish. This means that you can not allow a sharp temperature difference, put the fish in the water. In other words, it is best to let the chum to be thawed out in the refrigerator, at the most - at room temperature. Warm water and a microwave will help speed up the process, but irreparably spoil the taste of the finished dish.
- The taste of the snack also depends on the quality of the fish. Avoid buying fish with an uneven color, black fins, covered with too thick ice crust or, even worse, with a delicate.
- For pickling at home, it is better to take an intact chum. First, it is cheaper. Secondly, if you defrost and salt the already prepared fillets, it will turn out to be a bit drier than the one you separate from the whole fish. Thirdly, acquiring intact fish, you get a unique chance to find in it 200-300 g of caviar caviar, which can also be pickled by yourself, saving a considerable amount.
- It will be easier to carve a chum salmon fillet if it is not completely defrosted before it. Carefully open the abdomen when cutting, so as not to damage the eggs that may be in it. It is desirable not to separate the fillets from the skin, otherwise the piece may lose its shape when it is salted. It is better to cut the fillet from the skin with a knife directly before cutting to the table.
- Salting can be done with a whole chum, but in this case it will have to be filleted before serving. In addition, a whole carcass will be salted for much longer. Therefore, more often still salmon salted fillet.
- Many gourmets do not recommend adding many spices when salting kets, believing that when added in excessive amounts they interrupt the natural aroma of fish. But still, some spices can be used to emphasize the taste. Focus better on the proportions indicated in the recipe. At the same time, the number of spices, salt and sugar should be adjusted depending on the weight of the fish, since in the recipes they are usually indicated per 1 kg.
Recipe for dry salting of chum salmon
Composition:
- keta (carcass) - 1 kg;
- salt - 50 g;
- sugar - 20 g.
Method of preparation:
- Divide the chum salmon into fillets - there should be two layers. Rinse, dry with a towel.
- Mix salt with sugar and rub the fish with this mixture.
- Fold both sides of the fillet with the pulp to each other.
- Wrap the chum salmon in cotton fabric (gauze folded in several layers will do).
- Put in a bowl, cover with cling film and put in the refrigerator.
There is a salmon in this way salmon after 3 days, after shaking off the salt from it, if it remains (it may not remain).
Chum salmon in brine
Composition:
- keta - 1 kg;
- water - 1 l;
- coarse salt - 50 g;
- granulated sugar - 30 g;
- dill greens - 50 g;
- parsley - 50 g;
- bay leaf - 2 pcs .;
- allspice peas - 5 pcs .;
- dried thyme - 2-3 g;
- lemon - 0, 5 pcs.
Method of preparation:
- Ketu, filleted, rinse and pat dry with a kitchen towel.
- Boil the water. Dissolve salt and sugar in it, add laurel leaves and pepper, add thyme. Leave the brine to cool to 30 degrees.
- Place the fish in a bowl.
- Chop the greens finely and put the chum fillet into it.
- Wash lemon, cut into thin semi-circles, spread over chum.
- Fill with warm solution.
- Cover with a plate and refrigerate.
- In an hour, catch and remove the lemon slices. Leave the fish in the refrigerator until tender.
It is possible to serve salted salmon in this recipe in 12 hours.
Recipe for quick salting of chum salmon
Composition:
- keta (fillet) - 1 kg;
- salt - 60 g;
- sugar - 40 g;
- lemon - 0, 5 pcs .;
- bay leaf - 1 pc .;
- Allspice - 5 pcs.
Method of preparation:
- Chicken fillet, removed from the skin, cut into thin slices (about half a centimeter wide). It is more convenient to do this if the keta is not completely unfrozen. In this case, the knife is required with a wide and sharp blade.
- Mix the salt with the sugar, roll the slices in this mixture. Put in a container for salting.
- Squeeze the juice of half a lemon on a chum, mix gently.
- Add bay leaf, pepper.
- Cover with foil and leave for half an hour at room temperature.
The peoples of the North eat frozen red fish raw, so half an hour salting for sliced chum is more than enough to salted and taste good.
Chum salmon salmon (with vodka)
Composition:
- keta (carcass) - 1 kg;
- salt - 30 g;
- sugar - 20 g;
- vodka - 20 ml;
- dill - 20 g.
Method of preparation:
- Ketu cut into fillets.
- Finely chop fresh dill with a knife, mix it with salt and sugar.
- Pour in vodka, mix - it will turn out gruel.
- Smear both portions of the fillet with this gruel, distributing it equally between them.
- Cap with fish cover with a plate, lid or cling film.
- Put in the cold.
After 3 days you can take a sample. Connoisseurs believe that salmon salmon salmon has a unique taste - you can make sure of it personally.
Chickpea in marinade
Composition:
- keta - 1 kg;
- lemon - 1 pc .;
- salt - 50 g;
- sugar - 40 g;
- garlic - 2 cloves;
- onions - 0, 2 kg;
- water - 125 ml;
- shredded horseradish root - 30 g;
- vegetable oil - 50 ml.
Method of preparation:
- Clean the chum, carefully gut, cut off the head, tail and fins. Cut the carcass cut into steaks 2-3 cm wide. Wash them and dry with napkins.
- Peel the bulbs, cut them into thin half rings.
- Fold the steaks in an enamel pot or bowl, sprinkling them with onion rings.
- Horseradish clean and rub.
- Crush garlic cloves with a press, mix with horseradish.
- Wash lemon, cut it in half, squeeze juice out of it.
- Fill the spicy mixture with water mixed with lemon juice and oil.
- Fill the fish with the resulting marinade.
- Cover the fish with a plate and place something heavy on top, such as a jar of water.
- Place the container in the refrigerator.
Snack will be ready in 2 days. Before serving, chum salmon can be separated from the bones and served with already cleaned slices, but it can also be served with whole steaks. Snack has an unusual savory taste, which few people indifferent.
Chum salmon with mustard
Composition:
- keta - 1 kg;
- mustard seeds - 30 g;
- water - 1 l;
- bay leaf - 2 pcs .;
- allspice peas - 5 pcs .;
- salt - 75 g;
- sugar - 20 g.
Method of preparation:
- Wash the Ketu, clean it and cut it into fillets. Cut the pieces of fillet into small portions (approximately 2-3 cm).
- Boil the water. Add sugar and salt to it, boil for 5 minutes.
- Add bay leaf and pepper to the brine, then remove it from the heat.
- After the brine has cooled to about 30 degrees, add mustard seeds to it, stir.
- Place the pieces of fillet in a container where you are going to salt the fish. For this, in particular, fit and glass jar.
- Fill with warm brine and refrigerate.
According to this recipe, the red fish is prepared very quickly - after 3 hours, chunks of chum can be taken from the pickle and served.
Salt chum salmon at home can be according to different recipes. The taste and aroma of each such snack will be unique.
