Chum salmon is considered a worthy analogue of salmon and trout not only due to its color, but also its delicate taste. Moreover, chum salmon contains vitamins A, E, PP and many others, due to which cholesterol levels in the body are reduced and the lack of omega-3 acids is compensated. Salting this fish usually takes about 20 hours.
- If you use frozen chum salmon, it is better to let it defrost on its own. To do this, you can leave it to defrost at room temperature or place it in cool water.
- For pickling, use plastic or glass containers. It should not be metallic, as this will spoil the taste of chum salmon. You can also salt fish in parchment paper, folded in several layers.
- To make the fish more flavorful and whole in shape, do not separate the fillet from the skin.
- When salting fish, you can use not only bay leaves and black pepper, but also cumin and coriander. You can also add nutmeg and dried herbs.
How to pickle chum salmon in a quick way
What you need for cooking
- Chum salmon 800-900 kg.
- Sugar 50 g.
- Salt 50 g.
- Black peppercorns 5 pcs.
- Bay leaf 1 pc.
- Lemon juice 3-4 tbsp.
Sequencing
- Rinse the chum salmon under cool water and separate the fillets from the bones. For salting, you only need fish fillets.
- Mix rock salt and sugar in a separate container. In this case, all ingredients must be evenly distributed, since the quality of salting and, accordingly, the taste of the fish will depend on this factor.
- Cut the chum salmon fillet into medium or large pieces and roll them in a mixture of or and sugar.
- Place the chum salmon in a pickling container and top with peppercorns and bay leaves. Roll the pieces into the mixture again.
- Leave the chum salmon at a temperature of 18-24 degrees for 1-1.5 hours.
How to pickle chum salmon with onions
What you need for cooking
- Chum salmon (weighing about 1 kg). 1 PC.
- Onions 1 pc.
- Salt 100 g
- Sugar 30 g
- Vegetable oil
- Garlic 2-3 cloves (depending on size)
- Black peppercorns 5 pcs.
Sequencing
- Cut the fish and separate the fillets from the bones. Rinse the chum salmon fillet under cool water.
- Peel the onions and garlic. Leave the garlic whole and cut the onion into half rings.
- Take a deep container for pickling. In a separate bowl, mix salt, sugar and peppercorns and onions. After all the ingredients are mixed, place half of it in a pickling container and add a bay leaf to them.
- Place fish fillets in a container and place the second part of the pickling mixture on top. Then pour in the fish until it covers ⅔ of it.
- Place pressure on top and leave the fish for about 3-4 hours. Then put the fish in the refrigerator for 1 day.
How to pickle chum salmon with mustard
What you need for cooking
- Chum salmon 1 kg.
- Dry mustard 40 g.
- Bay leaf 1 pc.
- Rock salt 50 g.
- Sugar 50 g.
- Water 4 glasses
- Peppercorns 3-4 pcs.
Sequencing
- Mix salt, sugar and pepper. Place everything in an enamel bowl, add a bay leaf and fill everything with water.
- Place the pan on the fire and, stirring constantly, wait until the water boils completely. Turn off the heat and wait until it cools to room temperature. Add mustard to the water and mix everything again.
- Carve the fish and cut the chum salmon fillet into pieces.
- Place the chum salmon in a pickling container and pour the prepared marinade with mustard over it.
- Place the chum salmon in brine in a cold place for 4-5 hours.
Salted chum salmon can be served with fresh herbs, lemon and vegetables. It can also become not only an appetizer, but also a main course. It is best to serve salted chum salmon with stewed vegetables or mashed potatoes.
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 chum salmon is still optimal in terms of taste and cost.
How to salt chum fish?
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 its 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 excess moisture out of the fish and allows it to brine in its 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. Coriander and bay leaves add a particularly piquant taste to the fish. 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 is salted salmon. Cut the fish into pieces 2-4 cm thick. Prepare the brine. In 1l. add 2 tbsp 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.
To salt fish fillets, it is best to use the following 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 is a traditional dish from the 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.
Chum salmon is a relatively inexpensive red fish. This fish tastes best when eaten salted. If you're tired of buying this delicacy in the store, find out how to pickle chum salmon at home. In fact, it is much simpler than it might seem at first glance.
How to pickle chum salmon to make a delicious snack
Ingredients
Allspice 5 peas Bay leaf 1 piece(s) Lemon 1 piece(s) Salt 60 grams Sugar 40 grams Chum salmon 1 kg
- Number of servings: 10
- Preparation time: 30 minutes
- Cooking time: 30 minutes
How to make chum salmon at home quickly and tasty
Surprisingly, this recipe will allow you to marinate fish in just half an hour! With its help, you can quickly prepare a snack for unexpected guests.
Cooking technology:
- Clean the fillet from bones and skin. Cut it into slices no thicker than 0.5 cm. To cut the fish accurately, it should be slightly frozen. Use a sharp knife with a wide blade for this process.
- Mix salt with sugar. Roll chum salmon pieces in this mixture.
- Squeeze the juice out of half a lemon. Pour it over the chum salmon.
- Place allspice and bay leaf on top.
- Leave the appetizer for half an hour to marinate.
If you bought frozen chum salmon, defrost it gradually. It is best to simply place 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 chum salmon in brine
This multi-component brine makes the appetizer especially flavorful. To prepare the snack you will need:
- 1 kg of fish;
- 1 liter of water;
- 30 g granulated sugar;
- 50 g each of dill and parsley;
- 50 g salt, preferably coarse;
- 2 bay leaves;
- 5 peas of allspice;
- 3 g dry thyme;
- half a lemon.
Step by step recipe:
- Separate the chum salmon into fillets, wash it thoroughly and dry it with paper towels.
- Boil water in a saucepan. Put salt and sugar, thyme, bay, pepper into it. Remove the pan from the heat and cool its contents to 30°C. Use a kitchen thermometer for this.
- Place the fish fillet in a deep container. Finely chop the parsley and dill, sprinkle the chum salmon with herbs.
- Cut half a lemon into half rings. Place it on top of the greens.
- Fill the container with brine, cover with a lid and refrigerate.
- After 1 hour, remove the lemon. Leave the fish to marinate in the refrigerator for another 12 hours.
You can salt 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.
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 it was not often possible to enjoy the delicious fish. 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, you can also salt frozen fish using this recipe - 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.
Salted chum salmon is an excellent treat for any holiday table. Unfortunately, the quality of salted red fish does not always correspond to its high price. That is why many housewives make the delicacy at home. How to pickle chum salmon at home is written in many cookbooks. It is enough to strictly follow the directions to get a tasty product.
Salting chum salmon 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 only buy it in the coastal cities of the Far East, Kamchatka or Sakhalin. In all other regions, people are forced to settle for the frozen option.
It is worth remembering that you should not take fish that are very dark in color. Individuals change colors when they go to spawn. At this time, their meat becomes unsuitable for human consumption, although some poachers sell such fish. Rusty stains should also alert the buyer. They are formed only in old fish.
Sometimes frozen fish is found on sale. She can be identified by her unnatural body shape. If the fins do not fit tightly to the body or there are creases in the tail, then it is better to refuse the purchase. The carcass should have an even color over the entire surface, the scales of fresh fish fit tightly to the skin.
Some housewives think that they can buy fillets or steaks to quickly prepare lightly salted chum salmon at home. However, it is better to avoid such products. After salting, the meat may be dry and tough.
Before cutting, the carcass must be thawed. Experienced cooks 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 chum salmon 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 to cook delicious soup. Then you need to carefully cut the abdomen and remove the entrails. 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, you can use it to cook fish soup.
After removing the skeleton, small bones must be removed. It is best to use tweezers for this purpose. If you have vision problems, you need to wear glasses, as small bones may not be noticed. 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 chum salmon can be prepared in 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. Each part should be washed and dried with paper towels.
Mix the spices and pour 1/3 onto cheesecloth. Then place the first layer and sprinkle with 1/3 of the salting mixture. Then the second fillet is placed and the remaining salt and sugar are poured on top. The fish should be wrapped in gauze and placed in a plastic bag. It should 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.
Salted chum salmon is an excellent appetizer. Preparation does not take much time, but the result always pleases housewives. To deliciously pickle chum salmon at home, use the following products:
- fish carcass 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 obtain 2 layers of fillet with skin. Then in a separate bowl you need to mix finely chopped dill, sugar, vodka and salt. If everything is done correctly, you will end up with a paste that needs to be lubricated on both sides of the layers. Then both pieces of fillet are combined and placed in an enamel pan or ceramic dish with a lid. Chum salmon should be salted for 3 days. Then you can cut off a piece and enjoy its wonderful taste.
You can tastefully salt chum salmon at home very quickly. This recipe will appeal to housewives who suddenly find out about the arrival of guests. To prepare the 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 fillet. This recipe involves removing the skin to allow the meat to salt faster. The fillet should be cut into pieces 2 centimeters thick. Mix salt, juice of ½ part lemon and sugar in a bowl. In a saucepan, combine the fillet pieces and the salting mixture. Then add pepper and shake the contents of the pan several times. Then it is covered with cling film. The fish should be salted at room temperature for about 40 minutes. Then it is put in the refrigerator.
