How to salivate ketu deliciously and quickly - 9 step-by-step recipes

Chum salmon is a tasty and nutritious fish of the salmon family. Contains a large amount of nutrients and minerals. To salt a chum salmon at home quickly and tasty, it is not necessary to have on hand a variety of products and ingredients, and in the supply - a large amount of time.

There are quick dry salting recipes based on salt and sugar. Minimum time and maximum natural taste. If desired, the hostess can cook brine or spicy marinade, make the preparation for the winter.

Calorie salty chum

Ketu consumed in different forms, but most housewives prefer to salt.Calorie salty chum is about 180-190 kilocalories per 100 grams. Special attention deserves a high protein content (about 24 g per 100 g).

How to properly split a chum

  1. I separate the head and tail from the carcass. In the process of salting these parts are superfluous. The head can be used in the preparation of soup (other fish soup), to take as a base for the broth under aspic.
  2. I remove the fins with a sharp kitchen knife or large scissors.I perform the procedure carefully and slowly, so as not to damage the meat.
  3. Gut chum salmon by making an incision that goes from head to tail. Inner parts can be removed with both hands and with a special knife.
  4. I make incisions from the right and left sides of the spine. I remove the bones. For convenience, you can use tweezers.
  5. Scales do not affect the taste of snacks, so you can not immediately clean it.

Classic salting recipe

Slices of Fresh Salted Chum

  • Chum salmon - 1 kg,
  • Sugar - 50 g,
  • Salt - 100 g,
  • Bay leaf - 2 things,
  • Black pepper powder - to taste.
  1. I mix sugar, salt and ground pepper in the dishes. I grind a bay leaf with a knife. I add to the rest of the ingredients.
  2. I clean the fish, cut into portions. I shift in a plate. I roll from all sides, not forgetting to turn over to evenly apply spices over the whole area of ​​the fish.
  3. I shift the chum into a clean, deep plate. Tightly close the lid. I clean the refrigerator for 24 hours, like salmon or pink salmon.
  4. After wrapping each piece in food film or plastic bag. I clean in the freezer from 48 to 72 hours.
  5. After this period, the dish is ready.
Video recipe

The fastest and tasty recipe under yoke

Chicken fillet for pickling under the yoke

  • Chum salmon - 1 kg,
  • Coarse salt - 3 large spoons,
  • Sugar - 1 tablespoon,
  • Lemon - 1 piece,
  • Black pepper peas, bay leaf - to taste.
  1. Preparing fish for salting. I remove the bones, for convenience using tweezers, cut off the head, fins and tail.
  2. Cut into portions. To make the salmon quickly salted, I make parts no more than 2-2.5 cm. I put the pieces into a plate. Sprinkle with lemon juice.
  3. I rub it with sugar and salt.
  4. I take a deep non-metallic dishes and spread fish. I add a bay leaf (can be broken into several pieces) and several black pepper peas.
  5. Above I put a heavy saucer as oppression.
  6. Lovers of salted fish enough to keep the product in the refrigerator for 5-6 hours. After the keta is ready to eat, like trout.

A lightly salted snack can be served on a table decorated with greenery, along with black olives and white wine. Bon Appetit!

How to pickle salmon in brine

Photo of salted red fish

  • Fish - 1 kg,
  • Water - 1 liter,
  • Salt - 2 large spoons,
  • Sugar - 1,5 tablespoons,
  • Allspice - 5 peas,
  • Parsley and dill - by 1 bunch,
  • Bay leaf - 2 things,
  • Lemon is half the fruit,
  • Dry cumin - half a teaspoon.

Helpful advice.The speed of salting depends on the size of the pieces. The larger the particles, the longer it will take to prepare a tasty snack.

  1. Pour water into the pot. I bring to a boil. Adding spices.
  2. Turn off the stove. I leave the brine to cool to a temperature of 28-30 degrees.
  3. I am engaged in preparing fish for salting. Remove all excess parts. I cut into portioned particles of the same size.
  4. I put the pieces into a glass container (a large jar). My bunches of parsley and dill. Large cut, sprinkle on top.
  5. Pour the brine in the jar, cooled to the required temperature. Add lemon, cut into thin layers.
  6. I rearrange the jar for 60 minutes in a cool place. Then I clean in the refrigerator for 8-12 hours. After a specified time, you can treat your household and guests.
Video preparation

Juicy chum salmon slices in oil

Red salted fish in oil

  • Carcass fish - 1 piece,
  • Sugar - 40 g,
  • Salt - 80 g,
  • Black pepper - 6 peas,
  • Garlic - 3 cloves,
  • Bay leaf - 3 pieces,
  • Vegetable refined oil - for salting.
  1. I cut the carcass. Carefully separate the loin.I cut into portioned pieces and spread 1/2 part of the total volume into a deep container with a flat bottom.
  2. Add sugar to the dishes, black pepper peas. Salt I throw peeled garlic cloves and whole bay leaves. I use half the ingredients.
  3. I spread the second fish layer, then the remaining components.
  4. I pour vegetable oil into the dishes so that the fish disappears completely. I establish oppression (for example, a heavy saucer or plate).
  5. Leave at room temperature for 120-180 minutes. I clean the refrigerator for 24 hours.

Salting with a dry ambassador for the winter

Cutting chum salting for the winter

  • Fish - 1 kg,
  • Salt - 2 large spoons,
  • Sugar - 1 tablespoon,
  • Vodka - 3 large spoons.
  1. I carry out all the necessary preparatory procedures with keto. I cut the filet fillet into 2 halves, remove the bone.
  2. I mix in a small plate salt, sugar and vodka until a homogeneous mass.
  3. I grease fish particles from all sides. I shift to a deep plate. From above I close a saucer or a cover. Leave for 2-3 hours on the kitchen table. Then put in the fridge for 24-36 hours. After the fish is ready to eat.
  4. For long-term storage, I put it in the freezer.
Video recipe

Pre-fetch chum salmon from the freezer before serving. After thawing (in natural conditions, without the "water baths", microwave ovens and boiling water), proceed to the batch cutting. Decorate with greens and thin lemon slices before serving.

How to salt salmon with salmon

Photo of red fish in the market

  • Keta - 800 g,
  • Salt - 2 large spoons,
  • Sugar - 1 tablespoon,
  • Black pepper - 4 peas,
  • Coriander, bay leaf - to taste,
  • Cognac - 25 ml.
  1. I clean the fish. I remove the insides and cut off the extra external parts (in the ear).
  2. I mix salt and sugar in a separate dish. Wiping the mixture with chopped fillet particles. I spread in capacity. I put black pepper and coriander in it, add bay leaf.
  3. Spray a little cognac (20-25 ml), so that the fillet turns more tender taste. Close the plate.
  4. I put it in the fridge for 2-3 days.

Marinated pickle recipe

Fresh salted chum salmon on a plate

  • Chum salmon - 1 kg,
  • Salt - 2 large spoons,
  • Sugar - 2 tablespoons,
  • Garlic - 2 cloves,
  • Vinegar - 1 tablespoon,
  • Onions - 3 heads,
  • Horseradish root - 30 g,
  • Water - 150 ml,
  • Olive oil - 2 large spoons.
  1. Clean the chum salmon. I remove the tail, head and fins.I clean the insides and bones. I cut into slices 2.5 cm high. I put it in a large pot.
  2. I clean onions and garlic. Onion cut into thin rings. I cut garlic into medium sized pieces. Horseradish grind grated with a small fraction.
  3. Dissolve salt and sugar in warm water. Add the rest of the ingredients.
  4. Pour the chum salmon with this mixture. I put a tablespoon of vinegar. Extrude juice from 1 lemon.
  5. Close the dish lid.
  6. Putting chunks into the refrigerator for 48 hours. After the allotted time, the fish can be served on the table.

The appetizer is great for sandwiches with butter, it goes well with boiled potatoes.

How to salt caviar

Red Fish Caviar Sandwich

Universal quick recipe

Fast technology of salting caviar chum salmon. After 2 hours the product is ready for use.

  • Caviar is 150 g,
  • Salt - 30 grams,
  • Sugar - 15 g,
  • Black pepper - 3 peas,
  • Bay leaf - 1 thing.
  1. Spread caviar in a deep plate.
  2. Pour warm boiled water. I dissolve sugar and salt in a liquid. I fill the caviar for 30-40 minutes.
  3. I take it out of the pickle with a tablespoon, letting the excess liquid drain. Gently dry with a kitchen towel.
  4. I shift caviar to a plastic container. I add 1 bay leaf (crushed) and 3 black peppercorns.
  5. I close the container. I put it in the fridge for 2-3 hours.

After this period you can use the eggs of chum salmon in the preparation of sandwiches with butter. For decoration, take a sprig of fresh greens. Eat for health!

Sugar Free Cooking Recipe

  • Caviar - 500 g,
  • The salt is 500 g,
  • Water - 1.5 l,
  • Vegetable oil - 2 tablespoons.

Helpful advice.If you are going to store eggs for a long time in sterilized jars, keep them in brine longer. Ordinary eggs are stored for no more than 7-10 days.

  1. Gently wash the eggs in a colander. If the film is damaged, it is better to use salted water for this process (1.5 tablespoons of salt is enough for 1 liter). I delete the damaged eggs, the remnants of the film, etc.
  2. I put the pot of water on the fire, bring to a boil and dissolve the salt. Leave to cool.
  3. I fill the eggs for 60-80 minutes.
  4. I spawn caviar on a sieve. I am waiting for the brine to drain. Add vegetable oil (if desired, replace the olive).
  5. I spread caviar in glass containers (small-sized jars). On top I cover with parchment paper. I close the lids and put them in a cool place.

For long-term storage, use sterile glass jars with sterilized lids. It is desirable to store the blanks in the cellar.

Helpful advice.The main objectives of the oil - do not allow eggs stick to each other, make the appearance more presentable. If desired, get around the recipe without this ingredient.

What is tastier - chum salmon or pink salmon?

Red Fish Snack

Pink salmon and chum salmon are fish of the salmon family. The second is characterized by larger size. The length of individual individuals reaches 0.8-1.1 meters. The pink salmon has a more modest overall size and a lower weight.

Experts consider chum meat and caviar to be more useful and valuable products containing more amounts of substances and minerals necessary for the human body. This applies to protein, vitamins D and PP, phosphorus. Caviar of chum is larger, has a pronounced color.

By taste, chum slightly surpasses pink salmon (the meat of the first is more tender, contains less fat), but very much depends on the culinary skills of the hostess, the technology of preparation and the ingredients used (for example, selected foods, a combination of spices and seasonings, etc.).

Helpful Tips

  1. For salting it is better to take fresh-frozen chum salmon.
  2. It is not recommended to quickly defrost the fish. Do not allow a sharp temperature drop (from the freezer directly to the microwave or warm water). Rybin must thaw in the refrigerator. Later it can be put on the kitchen table and left for several hours.
  3. When cooking, do not separate the skin from the fillet. Otherwise, chum slices will lose their shape. It is better to cut the filet immediately before serving the snack on the table.
  4. Metal dishes are not suitable for salting. Use enamel pans or bowls, glass jars.
  5. The following seasonings and spices are perfectly combined with fish: bay leaf, allspice peas, beet sugar, coarse salt (a special product for preservation and pickles), dried parsley, nutmeg, coriander, cumin.
  6. Do not add a large amount of spices and spices. This can completely interrupt the natural taste and flavor of the fish. Choose a combination of several spices.
  7. Chum salmon is a bit dryish in contrast to salty salmon, so add olive or sunflower oil to taste.
  8. If there is no suitable dish on hand, use plain parchment paper.Enough to wrap the fish pieces in several layers.

Be sure to try to pickle chum in one of the presented recipes at home. The result will certainly please you and the household. Good luck!

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