How to salt chum salmon at home - 7 most popular ways to prepare lightly salted chum salmon

Good day!

I think that each of you has salted fish at least once in your life. Which one do you usually add little salt to? I love herring, mackerel and pink salmon. But this time I decided to introduce everyone to simple recipes for tender chum salmon. Let's learn how to cook it quickly and tasty, so that it has an incomparable taste. And there is even a cooking method that makes the fish look like salmon.

Chum salmon itself is somewhat reminiscent of pink salmon, but it is more tender and juicier, not so dry. And it also belongs to the salmon family. Its excellent appearance makes it rich, and its taste even better. But again, the main thing is not to oversalt. After all, if there is a lot of salt in the recipe, then no one will want to eat fish. It should be in moderation.

There are several ways to salt chum salmon, for example dry salting or in brine. Which one do you use the most? Which one do you prefer?

Let's talk about everyone today, everyone has a place to be. Choose any one and cook with joy and pleasure. It is a good mood that makes any dish even more aromatic and tasty! It seems to me that no one here will argue with this.

Salted chum salmon at home

As usual, I had a choice: buy salted chum salmon or salt it myself? Of course, it’s faster to buy, but there is a great chance of running into a not very high-quality product. Therefore, I’d rather salt it myself. I advise you to try salting the fish yourself, of course, if you have time. I have time. I have already made salt according to this recipe and I liked it. I want to share it with you too.

Ingredients

• Chum salmon - 1 kg.
• Seasoning for red fish
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.

Today we will salt red fish, namely chum salmon. It is always served on the festive table in the form of slices or on sandwiches. This is its most common type of presentation. It is expensive when salted, so in order to save money, we salt it ourselves at home.

If you buy chum salmon whole, then you need to clean it of scales and remove the fins and head. As a rule, chum salmon is sold already gutted, otherwise you might end up with caviar))). But in some good supermarkets or specialized fish stores you can buy whole caviar or even caviar. Then this is great luck; you can also add salt to the caviar.

We cleaned the fish, now cut it 10 cm wide and cut it lengthwise along the ridge into 2 parts.

Rub the inside of the fish with seasoning and a mixture of salt and sugar, and place it in a container.

After two days, the chum salmon will be completely salted and can be used for sandwiches and as slicing. But if you really can’t stand it, you can try it the next day.

Chum salmon salted in brine

As you know, red fish is high in calories. But this doesn’t scare us; in our region this is a very rare dish and we don’t eat it very often. That's why I try to salt at home. Moreover, when salting, some vitamins and almost a complete set of microelements are preserved. Their use has a positive effect on our beauty, improves blood composition, and increases hemoglobin. The New Year holidays are coming soon and I will definitely include this wonderful fish in my holiday menu.

Ingredients

• Chum salmon
• Salt
• Sugar
• Black peppercorns

For 1 liter of water add 5 tablespoons of salt and 2 tablespoons of sugar. Add a few black peppercorns, bring to a boil and cool the brine to room temperature.

We cut the raba into portions at our discretion, such as are convenient for you. Personally, I clean the fish, cut it in half along the spine, and remove the backbone and bones.

The bones of such fish are large and are not difficult to remove.

The secret to cutting chum salmon evenly and beautifully is sharp knives. So be sure to sharpen it before work.

We also cut off the edge of the abdomen along with the fins. But under no circumstances throw them away. They will make an excellent, rich fish soup, or you can salt them along with the ridge and then you will make an excellent snack for beer.

Next, separate the pulp from the skin and cut into small slices. This step is optional. You can pickle in brine along with the skin and any shape.

If you cut the fish as thick as mine (2-2.5 cm), then keeping it in brine for 40 minutes is enough. Then we put it in a colander and wait until all the brine has drained.

To dry completely, place the chum salmon pieces on a paper towel.

The fish is ready. Now you can put it in a container in several layers, coat each layer with vegetable oil and put it in the refrigerator. You can store it there for up to 1 week. If you are preparing for a holiday and salt chum salmon in advance, for example 2 or 3 weeks, or even a month in advance, then it is better to freeze it in the freezer.

The benefits of chum salmon

Among nutritionists and nutritionists, chum salmon is known as not only a healthy, but also a low-calorie product . 100 grams of fish fillet contains only 127 calories, which allows it to be consumed by people who adhere to a healthy diet and want to lose extra pounds.

Chum salmon reaches a maximum weight of 13−15 kg. It consists of 5% fatty acids and 95% water. Due to this fact, the fish is not suitable for frying, since due to the evaporation of the liquid it turns out to be too dry. The best option for preparing chum salmon is baking or salting.

Per 100 fish there are:

• 74.3 g water,
• 4.8 g fat,
• 1.3 g ash,
• 19 g proteins,
• 79 g cholesterol,
• 30 mg magnesium,
• 335 mg potassium,
• 165 mg chlorine,
• 20 mg calcium,
• 200 mg phosphorus,
• 60 mg sodium.

Chum salmon is rich in vitamins A, E, D, C, group B and microelements - such as copper, selenium, zinc, fluorine, iodine, manganese and iron.

Thanks to thiamine in its composition, chum salmon is able to protect the liver and the entire body from the harmful effects of alcohol.

In addition, it contains the amino acid methionine, which also helps the liver and relieves depression.

It is useful to consume chum salmon for people recovering from illnesses and operations, as well as for women during pregnancy.

Vitamin D in chum salmon helps with the absorption of calcium, normalizes the functioning of the gastrointestinal tract and maintains the health of the cardiovascular system.

Fish is also suitable for dietary nutrition during colds, since due to the content of a large amount of minerals and trace elements it helps improve immunity.

Omega-3 and Omega-6 polyunsaturated fatty acids have a beneficial effect on the beauty and health of nails, hair, teeth and bones. Moreover, many cosmetologists recommend including chum salmon in their diet for patients with skin diseases.

Spicy salted chum salmon at home with oil

Here is another simple recipe for spicy salting. Sometimes you want to diversify your menu. For such a case, I have a recipe. I will share it with you. Coriander will give the meat a delicious zest, and bay leaf will give it its noble hue.

Ingredients

• Chum salmon
• Salt
• Sugar
• Coriander
• Black peppercorns
• Allspice peas
• Bay leaf
• Vegetable oil

I don’t know about you, but I prefer chum salmon, which is not very salty and is spiced. This can be served with potatoes, with a sandwich, and used in salads, wherever your heart desires. Let's take a closer look at the recipe.

We clean the whole chum salmon from everything unnecessary. We cut off the meat and salt it separately, along with the beer. Remove all bones. For convenience, use tongs or small pliers.

Cut the fillet from the skin. Cut into portions, 10 centimeters each. Sprinkle each piece with salt and sugar, about a pinch, maybe two.

We put it in a container and add spices, namely: coriander, black peppercorns, allspice peas, bay leaves and sprinkle the whole “thing” with vegetable oil, with it the spices will be better distributed to all the fish. Add all seasonings to your taste, about a pinch at a time.

Close the lid and put it in a cool place for 24 hours. The delicious fish is ready! Bon appetit!

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);
• laurel;
• coarse salt for pickling. The use of coarse salt prevents the fish from being oversalted;
• sugar for pickling, preferably beet sugar. Dried parsley;
• coriander;
• caraway;
• nutmeg;
• mustard (seeds).

These are the main ingredients that will provide the fish with the necessary, subtle and attractive taste.

Lightly salted (lightly salted) chum salmon for quick cooking at home

If you don't have a lot of time, then this recipe is for you. This recipe makes the fish lightly salted. It can also be used as an ingredient in soups or other snacks. There is nothing superfluous in this recipe; you can feel the taste of fish, not clogged with seasonings.

Ingredients

• Chum salmon
• Salt
• Sugar
• Ground black pepper - optional

Let's look at another very tasty recipe for lightly salted chum salmon. This fish can be eaten within 12 hours. Chum salmon belongs to the salmon family. This family also includes a number of fish: Salmon, Pink Salmon, Sockeye Salmon, Coho Salmon, Chinook Salmon, Brown Trout, Whitefish, Nelma, Taimen, Lenok, Trout, Ishkhan. You can apply this pickling recipe to all of them.

To make the fish lightly salted, you must maintain the proportions of salt and sugar. For 1 kg. fish take 3 tbsp. l. coarse salt and 2 tbsp. l. Sahara. I repeat, this is for 1 kg. fish.

If you bought whole fish for salting, you need to prepare it. Namely: remove all fins, head and cut into two halves along the ridge.

Before salting, be sure to wipe the fish dry with paper towels. Rub with salting mixture on all sides. Use ground black pepper at your discretion. If you prefer it, add it on top of the fish.

We place them in a container on top of each other, and place a weight on top of the fish to lightly press them down. We keep it at room temperature for a couple of hours, then put it in the refrigerator and after 12 hours you are guaranteed delicious, lightly salted chum salmon.

We can safely cut chum salmon for the holiday table. The cut will look even more beautiful if it is made from different types of fish and decorated with herbs and lemon slices. To ensure that the pieces are even when cutting, the fish needs to be frozen a little.

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 an excellent example of taste and exceptional benefits for the body. Among it is considered one of the most popular. Salting chum salmon is customary for the holidays, as a gourmet dish. 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.

Salted chum salmon with vodka

Salmon ambassador is very popular in the Far East. This red fish ambassador requires theoretical skills. Not every one of us is a fisherman, so cleaning a fish is not a very pleasant task. The fish must be fresh or chilled. Here you need to seize the moment so that the fish does not oversalt. Only coarse salt is needed. Sugar keeps the carcass firm without making it sweet.

Ingredients

• Chum salmon
• Vodka
• Salt
• Sugar

To salt chum salmon, I will take two pieces of fresh fish and remove the bones from them. Be sure to dry them with paper towels. We will salt in a plastic container. You can also salt in enamel or glass containers.

Let's prepare the mixture for salmon salting. To do this, take 3 tbsp. l. coarse salt and 3 tbsp. l. sugar, add a little ground pepper and pour 3 tbsp. l. vodka. Mix well.

Sprinkle a little salting mixture onto the bottom of the container and place the fish skin side down. And sprinkle generously on top and rub with the remaining mixture with vodka. Don't be afraid that the fish will be too salty; it will take as much salt as it needs.

Place a weight on top and put it in the refrigerator for 3 days. After three days, remove the excess salt and eat. I'm willing to bet that you haven't tried the recipe for salting chum salmon with vodka yet. I definitely recommend doing this.

Final preparations

Salting chum salmon requires the use of coarse salt. Many people mistakenly think that the main task is to give the fish taste. This is wrong. Its main purpose is to remove moisture. It is precisely due to this that the preservative effect occurs. Coarse salt dissolves slowly; it needs moisture, which it takes from the carcass.

Fine salt speeds up the process, so some fans prefer to modernize chum salmon salting. However, the taste changes somewhat. Salt burns tissues, but does not dehydrate them. As a result, the fish is quickly salted, but not dehydrated.

Recipe for dry salted chum salmon

In order to pickle chum salmon according to this recipe, you do not need to have great culinary skills. You can use this recipe to easily and simply salt red fish. You can salt it whole. No need to fuss about removing the bones, just rinse well under cold running water. Try this, in my opinion, the simplest recipe. But despite the fact that it is simple, the taste of the fish is no worse than the most complicated one.

Ingredients

• Chum fish
• Salt
• Sugar
• Ground pepper

I want to show you another recipe for salting chum salmon. Let's pickle it in the simplest way. Why is it the simplest, and because we will be salting it along with the bones, backbone and skin. The only thing we will do is cut the fish into slices approximately 3 cm thick.

Next, take salt, sugar and a little black, freshly ground pepper and carefully rub a piece of chum salmon on all sides. You don't need to know the exact amount of salt and sugar. The only proportion should be 2 to 1. Take, for example, 2 tbsp. l. salt and 1 tbsp. l. sugar and stir.

Some is left on the fish and some is on the plate. In this state, wrap it in cling film and put it in the refrigerator for 1 day.

After a day, take it out and rinse under cold water. This must be done, otherwise you won’t be able to eat it, but otherwise you’ll have it delicious, perfectly salted. Now salted chum salmon can be used in salads, slices, and sandwiches. In general, everywhere, anywhere. Try the recipe and be sure to write in the comments how it turned out and in what dishes do you use it?

Here I present 6 very tasty recipes, in my opinion, for salted chum salmon. These recipes are more than enough to prepare a delicious red fish appetizer at home.

Tips for selection and preparation

There are a lot of recommendations and recipes describing how to pickle chum salmon at home so that the delicacy turns out really tasty and tender.

Chum salmon is perfect for table decoration. It is not as expensive as other red fish, and it contains less fat. Proper salting will save money and also give you a very tasty dish.

When salting, it is important to consider several subtleties:

• To prevent the meat from darkening, you need to sprinkle it with lemon juice,
• for salting, it is better to use non-metallic dishes to prevent changes in the taste of the fish due to metal oxidation,
• put the salted fish under pressure so that it salts faster,
• add a little oil (sunflower or olive) during cooking, as chum salmon meat is somewhat dry.

How to choose the right fish

When choosing, you must be guided by the following rules:

1. buy live or frozen fish, but only whole carcasses (not gutted),
2. frozen chum salmon must have a uniform color, without an ice crust on the surface, and without foreign odors or damage,
3. The gills should be dark in color.

Spices for pickling

When salting, you need to take into account that not all spices are compatible with fish, and even suitable seasonings should not be used too much.

But they are still needed to obtain a tasty dish, because they are used to enhance the taste.

What spices can you take:

• Bay leaf,
• coriander,
• allspice peas,
• mustard seeds,
• coarse salt,
• sugar,
• caraway,
• dried parsley,
• nutmeg.

How to properly cut a carcass

This is not just cleaning the insides of the fish. Pieces of the delicacy on the table should look beautiful and appetizing, and for this you need to properly cut the carcass:

1. Separate the head and tail.
2. Carefully remove the fins so as not to damage the meat.
3. Gut the fish by making a cut from head to tail along the belly. Open the abdomen very carefully so as not to damage the caviar.
4. Remove the bones using cuts on the right and left sides of the spine.
5. You don’t have to peel the scales right away, as they don’t affect the taste of the dish.
6. Do not separate the fillet from the skin, as salting may cause the fillet to lose its shape.

It will be easier to cut up chum salmon if it is not completely defrosted beforehand. You can also salt the whole carcass, but then it will need to be cut into boneless pieces before serving. Yes, and it will take longer to salt out completely.