How to pickle coho salmon tasty and correctly at home

Since salting coho salmon at home is quite simple, you should not buy store-bought fish. After all, there are a lot of recipes that you can use at home to get delicious coho salmon, prepared in different ways with different additional ingredients.
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21.07.2020

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Selection and cutting

Selecting red fish is an important step in preparing the best coho salmon at home.

The result depends on the quality of the original product. Therefore it is important that:

The fish was fresh - pay attention to the transparency of the eyes, the absence of rusty spots around the gills, and the presence of a pleasant fishy smell without foreign aromas.
Under no circumstances should you purchase fish that has been re-frozen. This is the so-called defrostage, which is not suitable for cooking. The fact is that fish meat in this case becomes like plasticine and not only its taste is lost, but also its structure.

After the coho salmon is purchased, it must be properly cut. First, the fish carcass is completely defrosted if it is taken out of the freezer.

Then perform the following steps in the recipe:

Clean the scales.
The head and tail are cut off.
Carefully cut open the stomach and take out all the intestines.
Draw the sharp edge of a knife along the spine, where the black stripe is located. Then it is scraped out and everything is thoroughly washed, both inside and outside.
Next, you can either leave the fish whole, spread it along the ridge or cut it into portions. Any option is suitable for deliciously salting coho salmon; only the size of the piece determines the duration of salting at home.

How to choose fish for salting

In order for salted coho salmon to be a success, it is important to buy the right one. When choosing fish at the market or in a store, pay attention to the following factors:

The scales should be shiny and pressed tightly to the carcass. Lumps, bruises or stains may indicate poor quality of the product;
to the touch, a fresh carcass should be wet, slightly slippery, not sticky;
You should not take fish that have cloudy eyes;
if you buy ready-made steaks, then they should lie on the counter only on an ice base;
By pressing lightly on the meat, you can determine whether the fish is fresh or defrosted. Fresh meat is characterized by rapid recovery of its shape after pressing;
When buying frozen coho salmon, take only those goods that have been frozen quickly and do not have patchy ice on top. Pay attention to the freezing date.

In 12-16 hours, a carcass weighing about 2 kg is defrosted on the bottom shelf of the refrigerator.

lightly salted

To cook lightly salted coho salmon quickly enough at home, you need to perform a minimum of steps. Only the following ingredients will be needed for the recipe:

Red fish weighing 1 kg.
Table salt about 30-40 g.
Sugar – 20 g.

KBZHU per 100 g of recipe:

Calorie content – 143 kcal.
Proteins – 21.5 g.
Fats – 6.1 g.
Carbohydrates – 0 g.

Step by step recipe:

The fish must be properly cut. Remove head and tail. It is advisable to flatten it, removing the ridge.
If the fish is too large, then it is necessary to divide the carcass crosswise into 2 parts.
Place it in an enamel container.
Mix sugar and salt. And pour this mixture over the prepared fish.
To get lightly salted coho salmon, you will have to keep the fish halves under salt for about 1-2 days.
After the coho salmon is salted, you need to remove it from the container and rinse it in boiled water.
If desired, grease with vegetable oil with the flavor you like best.

Salted coho salmon | Recipes | Recipes

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Tell me, please, can coho salmon be salted in the same way as salmon, or are there any subtleties? Maybe you need to add some herb))) I salt the salmon with just a mixture of salt and sugar.
The same as salmon, chum salmon, and pink salmon.
Salted coho salmon is my disappointment. Try it, of course... Yes, they salt it in different ways. Salt and sugar 1:1, or just salt.
Thank you, why the disappointment?
How did you do it? I lived in the Far East, salted coho salmon is the most delicious salmon I have ever tried. I once brought it to friends when I no longer lived there, many years have passed, they still remember it.
I did it in two ways. First, I tried it the way I make trout or salmon: I cut it into thin portions, added salt on both sides and put it in the refrigerator for a day. (I know that some people keep fish at room temperature and then cold, but I don’t know how to do that). And then I tried it in a piece. It just doesn't taste good to me. It’s kind of... too soft, or something... She probably spoiled herself. Although I can’t say that I often make salted salmon. At most once a year. Yes, again, a matter of taste.
Because it didn't taste good. But I'm sure I don't know how to cook it.
This is the first time I’ve heard of just adding salt for a day. To make it lightly salted, always cut it into portions, add salt, mix well and pour in vegetable oil. Without oil and under pressure - only whole fish in industrial quantities. There is more protein in coho salmon than in other salmon, after salting it becomes denser than other fish. Partly for this reason, coho salmon is often salted with onions to make it softer. Well, with pepper and herbs for visiting nobility from Moscow - a Far Eastern classic.
I use salt without sugar. Always. It wouldn’t even occur to you to add sugar. To make the meat stronger, you can make it with a tablespoon of vodka. I like lightly salted with herbs - Provençal, or separately maoiran and oregano, thyme. There have never been any misses, especially since this fish is now more suitable than old salmon caught from nowhere and when.
You shouldn’t be so categorical about sugar... 1:1, of course, is not necessary, but try adding a little sugar to the salt next time - I’m sure you won’t be disappointed...
I liked it, but it was completely without fat. It turned out bright red, as if I had added preservatives) I made salt, a little sugar, a spoonful of vodka.
And the most expensive salmon in the Far East.

Source: https://eva.ru/recipes/messages-3388369.htm

In brine

You can salt coho salmon in brine. In this case, regardless of the method of cutting the fish, the salting time is reduced.

Recipe Ingredients:

Coho salmon, frozen or fresh – 1 pc. medium size.
Salt - at the rate of 1 tablespoon per 0.5 kg of pure fish weight.
Sugar – 1 tsp. also for every 500 g of fish.
Water – 100 ml. for 0.5 kg of coho salmon.

KBJU of this recipe:

Calorie content – 144 kcal.
Proteins – 20.5 g.
Fats – 6.2 g.
Carbohydrates – 0 g.

Recipe preparation method:

This is one of the classic best recipes that can be made quite easily and quickly at home. First you need to defrost the fish. Why is it cleared of scales?
All fins are trimmed along the way.
Then the head and tail are cut off, which can be used for fish soup.
All intestines are removed from the abdomen. Everything is very carefully cleaned of internal films and everything is washed thoroughly.
The fish is cut along the ridge. If you don’t want to bother with it, you can leave it uncut.
It is advisable to weigh the resulting filleted fish to get a balanced taste. Then measure out proportional amounts of salt, sugar and water.
Salt and sugar are diluted in the specified amount of liquid. It is important to stir everything until the crystals completely dissolve.
Pour the resulting mixture into the fish in an enamel container.
Cover with a lid and place in the refrigerator.
It should be borne in mind that if the fish is salted whole in brine, it will take at least 2 days for it to be completely cooked. If it spreads along the ridge on the fillet, then the process of keeping it in a liquid composition can be shortened to 1.5 days. When there is a need to reduce the salting time as much as possible, it is enough to cut the fish into small pieces. How much salt to add in this case depends on individual taste preferences. Lightly salted classic coho salmon will be obtained in 5-6 hours. Medium salted for 10 hours. And stronger salting for 1 day.

Delicious coho salmon? Easily!

Coho salmon is the most delicious representative of the salmon family. The taste of its tender, juicy and aromatic meat makes the hearts of many gourmets tremble. Most often, coho salmon is baked, fried or smoked. However, it is especially appetizing when salted.

Coho salmon: fish salting recipe

Photo: Shutterstock

Coho salmon is not only tasty, but also healthy. Its meat is rich in vitamins B1 and B2 and important minerals, including phosphorus, molybdenum, iron, zinc, magnesium, calcium. This fish is useful for all those who monitor their health and choose proper nutrition. Coho salmon has almost no small bones, and its melting meat will please even the most demanding little gourmet.

1 kg coho salmon fillet with skin
2 tbsp. l. salt
1 tbsp. l. Sahara
1 tbsp. l. olive oil
ground black pepper to taste

Rinse the coho salmon fillets with cold water and dry well with paper napkins or a towel. Do not remove the skin from the fish. Run your finger over the fillet to check for bones. If found, remove with your hands or tweezers.

Mix salt, sugar and ground pepper in a bowl. It is better to choose coarse salt. The ideal option is sea salt: it is healthier. Instead of ground pepper, you can use a whole bunch of seasonings: put 2-3 peppercorns on the fish, a pinch of mustard seeds and dried dill, a bay leaf torn into pieces, and a sprig of rosemary.

Use glass containers for salting coho salmon. Absolutely do not salt fish in a metal form.

Pour half of the mixture into the bottom of a high-sided pan. Place the fish skin side down in it. Sprinkle the remaining mixture over the top of the coho salmon. Sprinkle it, don’t rub it in! Otherwise, you risk oversalting the fish and then you can forget about the delicate taste.

Drizzle the coho salmon with olive oil. Cover the dish with fish with cling film and place in the refrigerator for 12-18 hours. During this time, the fish should be salted. If desired, coho salmon can be salted not as a whole piece, but as cut into thin slices. In this case, it will be salted in just a couple of hours.

You can use foil instead of cling film

Remove the film from the mold and drain the resulting liquid. Remove any remaining salt from the fish fillet using a knife. Lightly salted coho salmon is ready!

Cut the coho salmon into thin slices and serve with herbs and lemon wedges. This coho salmon is especially good in a duet with hot boiled potatoes. This dish can be served as a self-sufficient cold appetizer, and can also be used in various fish salads. Store salted coho salmon in the refrigerator, covered with cling film, for no more than a week.

Salting coho salmon requires a minimum of effort and time and maximum pleasure when eating. Bon appetit!

Coho salmon fish for guests and family

Source: https://www.wday.ru/dom-eda/soh/vkusnyiy-kijuch-legko/

In olive oil

If you want to get coho salmon that is fattier in taste, then you should salt it with an ingredient such as olive oil. In this case, the meat is more tender and the taste is more refined.

Recipe Ingredients:

Coho salmon – 0.5 kg.
Salt – 20 g.
Sugar – 10 g.
Olive oil – 50 ml.
Onion – 1 large head.

KBJU per 100 g of finished product in the recipe:

Calorie content – 165 kcal.
Proteins – 20.9 g.
Fats – 7 g.
Carbohydrates – 0 g.

Step by step recipe:

Defrost the coho salmon, cut off the head, fins and tail.
Gut and rinse very thoroughly with running water from inside and outside the abdomen.
Cut into fillets, removing the backbone and, if possible, belly bones.
Cut into small pieces. Place in an enamel container.
Peel the onions and cut into half rings.
Mix salt and sugar and sprinkle the mixture evenly over the chopped red fish.
Place onion slices on top, covering the fish evenly.
Gently spread vegetable oil over the onions and fish, distributing it evenly.
Everyone will decide for themselves how long to salt, depending on whether they want lightly salted or intensely salted fish.

How to pickle coho salmon at home?

Preparation time: 10 minutes/1 day
Ingredients: coho salmon fish fillet, salt, sugar, pepper

Salted red fish is a delicacy not only for adults, but also for children. Yes yes exactly! This delicious dish is suitable for both a festive and everyday table. In addition, red fish is one of the healthiest foods in the world.

The calorie content of coho salmon fish is 140 kcal/100g, it has a high protein content and contains no carbohydrates at all. This useful fish is part of the salmon family, but is not large in size.

Coho salmon is a truly versatile fish. They bake it and make soups (by the way, we have already prepared red fish soup). This fish contains healthy polyunsaturated and easily digestible fatty acids, thanks to which the body receives useful substances.

Interestingly, this fish has almost no small bones, so you don’t have to be afraid to give it to kids.

By the way, it is precisely because of its low calorie content that it is recommended to include it in the diet of children. Of course, not salted, but baked or boiled.

Salted red fish is a great addition to dinner or as a snack with beer. And salting coho salmon at home is very simple and does not take more than 10 minutes.

Products you will need:

Fish, cut into portions
Salt
Sugar
Red and black pepper (to taste)
Parsley (optional)

Divide the fish fillet into parts. It is more convenient to cut it into such shares, but this is a personal matter for everyone).

Make a mixture: 1 part sugar, 4 parts salt, 1 part black pepper and a pinch of red. Sprinkle each portion thoroughly and thickly with a mixture of sugar, salt and pepper. And be sure to rub the mixture into the sides of each part.

We place the fish on the side in this way.

Close the top with some light pressure. In our case, this is the lid turned upside down.

Leave on the table for 30 minutes, then put in the refrigerator for 1 day. Ready!

So, now you know how to pickle coho salmon at home. Delicious!

Bon appetit!

And finally, video advice on how to choose high-quality red fish.

Source: https://notavkusa.net/kak-zasolit-kizhuch-v-domashnix-usloviyax/

Kamchatsky

Since coho salmon can be salted in different ways, you can try a variation with a variety of spices to get an original taste. In this case, the salting turns out to be very original and such fish can be served on a festive table.

Recipe ingredients:

Coho salmon with a total weight of 1 kg.
Medium-ground sea salt – 2 heaped tablespoons.
Granulated sugar – 1 tablespoon.
Dry mustard seeds – 1 heaped teaspoon.
Fresh dill - 1 bunch.
Dill seeds – 1 teaspoon.

KBJU per 100 g of finished product:

Calorie content – 142 kcal.
Proteins – 21.7 g.
Fats – 6.2 g.
Carbohydrates – 0 g.

Step-by-step pickling recipe in the recipe:

Cut the coho salmon into layers, removing the spine bone.
Prepare a mixture of salt and sugar and sprinkle it over the finished pieces of fish.
Place in an enamel container.
Then spread dill and coriander seeds on top.
Then you need to wash the dill and shake off excess moisture. It would be correct to chop it finely so that the salted coho salmon absorbs as much of the smell of dill as possible.
To prepare this option, it needs to be salted for at least one day.
Then you should take it out and taste the fish. If it seems too lightly salted, then you need to put it in the refrigerator for another day.
When the process is complete, the fish is removed, removing all the seeds from it. You can use a silicone brush to season everything with vegetable oil, or you can serve it immediately in the same form as it turned out after salting.

How to deliciously salt coho salmon - simple homemade recipes

Coho salmon is a red sea fish. It is a representative of salmon, but differs, for example, from salmon in having less fat. The fillet has a very delicate structure, rich taste and pleasant aroma, and also contains a large amount of vitamins and microelements. This noble fish can be steamed, fried, smoked, baked and salted.

In order for the meat to remain tasty, nutritious and not lose its specific smell, you need to know how to salt coho salmon correctly, especially when preparing it at home.

Selection and cutting

If it is not possible to purchase fresh catch, you can use frozen fish for salting, but it should only be defrosted at room temperature, without using additional heating.

When purchasing, you need to pay attention to the fact that high-quality coho salmon has:

slightly wet but not sticky surface;
not cloudy, but clear eyes;
shiny and pressed scales;
skin without bumps or bruises;
elastic shape that is easily restored when pressed.

It is recommended to salt coho salmon at home only after complete processing. The whole carcass is first cleaned of scales, gutted, and the head and fins are removed. Rinse thoroughly and remove excess moisture using a waffle towel.

If desired, the spine and large bones can be removed through a dorsal incision. It is convenient to use tweezers to select each bone. You should fillet the coho salmon carefully using a sharp knife. In the end you should get absolutely clean fish meat on the skin.

This procedure requires a certain skill, so in order not to spoil the fillet, make simple, even pieces. When the cutting is finished, you can start salting the coho salmon. There are many different culinary tips for preparing salted red fish.

The difference lies in the amount of salt and the type of spices used.

Quick or dry method

The recipe involves cutting a whole fish into two halves.

In order to salt, take:

1 kg of coho salmon;
3 tbsp. l. granulated sugar;
3 tbsp. l. rock or sea salt.

In a separate cup, mix the salt and sugar crystals. Pour 1/3 of this mixture into the pickling container. Place the carcass piece skin side down and add half of the remaining seasoning.

Place the second half carcass on top and cover with a lot of salt and sugar. Cover and refrigerate for 12 hours. After this time, turn the halves over and within a day you can take out the salted fish and try it.

Before use, it is recommended to remove the skin and cut the fillet into thin slices.

Lightly salted delicacy

Salting coho salmon can be done not only by lovers of lightly salted snacks, but also by those who simply do not want to wait long.

You will need:

2.5 kg fillet;
2 tbsp. l. salt;
1 tbsp. l. Sahara.

Coat the slices on all sides with pickling mixture and place them in the prepared container. Cover the top with a napkin and leave to brew on the table for 6 hours. We put it away for the same period of time in a cold place. If you overcook red fish, it will be too salty.

Recipe for pickling in brine

All components should be calculated based on how much red fish needs to be salted.

Prepare the ingredients for the pickles:

0.5 kg coho salmon meat;
500 ml water;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
8 black peppercorns;
3 bay leaves;
coriander - to taste.

Before salting, add all the spices to a pan of water. After boiling for a short time, remove from heat and cool the brine. Place small fish slices in a deep bowl and fill with the resulting liquid.

Cover with a flat plate and place the weight. Place the product in a cool place for 24 hours.

When the dish is ready, take out the fillet, dry it a little, coat it with sunflower oil and store it in the refrigerator.

Salting in olive oil

Olive oil gives a special delicate taste to coho salmon meat. At the same time, the finished dish does not lose its aroma.

To salt 0.5 kg of red fish, you will need:

0.5 kg of onions;
olive oil;
salt and sugar.

Lay pieces of coho salmon in a glass or ceramic container and sprinkle each layer with one pinch of salt and sugar. The salted product is placed in the cold for 24 hours. Take out and mix with onion rings. Pour in oil so that it completely covers all the bars. And they put it away for another day to cool.

Kamchatka recipe

Cut the coho salmon into fillets with skin. Prepare a sugar-salt mixture at the rate of 3 tbsp. l. salt for 1 tbsp. l. Sahara. Add ground black pepper to taste. Coat only the meat part with the resulting seasoning.

Salt should be used in any non-metallic container. Pour over lemon juice and vegetable oil. Sprinkle with dry dill, cover with a lid and leave on the table for 1 hour. Remove the coho salmon for about a day in the cold.

This method is used in Kamchatka, where representatives of salmon fish are common.

Storage

If you have salted a large amount of coho salmon, it will be useful to familiarize yourself with several instructions for storing it:

the finished product lasts longer without skin, which should be removed after salting;
fish meat immersed in oil will last in the refrigerator for about a month, while the lid of the container must be well closed;
Whole lightly salted coho salmon can be stored for 10 days. To do this, it is moistened in apple cider vinegar, wrapped in a cotton cloth, wrapped in a bag or cling film and placed in a cool place.

Red fish is always a delicacy and a desirable dish on any table. It can be prepared in different ways, but salting the fillet turns out to be very quick and especially tasty.

Coho salmon is one of the most popular salmon species, as its meat is moderately fatty and contains many useful substances. This fish is used in the preparation of baby and dietary food.

If you follow all the tips and rules for salting coho salmon at home, the finished dish will not only be tasty and healthy, but will also decorate any buffet table.

Source: https://vdomeeda.ru/konservirovanie-i-solenie/kak-solit-kizhuch.html

Salted salmon

This cooking option is distinguished by the absence of a liquid ingredient, as a result of which the meat retains maximum naturalness and is a homemade delicacy.

Recipe ingredients:

Red fish - coho salmon or any other - 1 kg.
Fine crystalline salt – 3 tbsp.
Granulated sugar - 2.5 tbsp.

KBZHU for 100 g of prepared fish recipe:

Calorie content – 140 kcal.
Proteins – 21.2 g.
Fats – 6.2 g.
Carbohydrates – 0 g.

Step by step process:

Defrost the coho salmon, decapitate it, remove all scales and cut off the fins and tail.
Cut it crosswise into 2 parts. You don't have to fillet it.
Be sure to put it in an enamel container and sprinkle with a mixture of sugar and fine crystalline salt.
Keep for 2 days in a cool place or refrigerator on the bottom shelf.

Recipe No. 1. Classic pickling

coho salmon fillet - 2.5 kg.
table salt - 50 gr.
granulated sugar - 25 gr.

Mix bulk products in a container convenient for you. Chop the prepared fillet into pieces. Wipe with a cotton napkin.
Dredge the fish on both sides. Place in a suitable container, cover with thick gauze for 7 hours at room temperature.
After the specified time has passed, place the fish in the refrigerator for 6 hours. The saltiness of the fish is determined by the infusion time. If you put the delicacy in the evening, by the morning the degree of salting will be minimal.
Do not keep the fillet for too long (more than 20 hours). Otherwise it will become overly salty.