How to deliciously salt chum salmon in brine - step-by-step recipe with photos

How to prepare fish for salting

In order not to be disappointed in chum salmon and the results of its salting, it is important to choose the right fish. Expert advice:

It is advisable to deal with live or frozen chum salmon. This is a sign of its freshness.
To be sure, inspect the frozen carcass. The uniform shade of the surface, the absence of ice or snow build-ups, as well as mechanical damage indicate its freshness and the chum salmon has been frozen once. Additional signs of good quality: natural aroma and light-colored gills.
It is better to buy whole fish carcasses that have not been gutted. Otherwise, chum salmon will be edible, but not suitable for pickling due to its dryish structure.
Pay attention to what kind of chum salmon you buy. River and sea varieties differ in photo and taste properties.

Chum salmon contains a lot of proteins (about 24%). The calorie content of salted fish is about 180 kcal per 100 g. Before salting chum salmon, cut the carcass:

separate the head and tail - they are not required for salting, but they will come in handy in other dishes;
cut off the fins with a knife or special scissors;
make a cut from head to tail;
gut the entrails;
make cuts on both sides of the spine and carefully pull out the bones;
remove scales.

Attention! The tender meat of chum salmon is easily damaged. Therefore, work carefully. If possible, use a tool: a special knife for entrails, tweezers to remove the ridge.

Ways to quickly salt chum salmon

A convenient property of this fish - the tenderness of the meat structure - allows you to achieve results in about half an hour. A quick option involves using 60 g of salt, 40 g of sugar, half a lemon per 1 kg of skinned carcass. Detailed recipe for salting chum salmon:

Cut the fish into thin slices (0.5 cm each). It is most convenient to use a knife with a wide blade when the meat is half defrosted.
Mix salt and granulated sugar together. Dip the fish pieces in them.
Place the slices in layers in a pickling container. Squeeze the lemon in there. Stir lightly.
Cover with film and leave for 30 minutes.
Unwrap and serve.

Another quick option is to use mustard marinade. Mustard seeds (2 tbsp) add a spicy note to the dish. In this case, granulated sugar and salt are taken in equal parts, up to 50 g. Dilute them in 1 liter of almost boiling water, and then add 6 pieces. allspice peas and 2 bay leaves. Bring the marinade to a boil and leave to cool, covered. When the liquid reaches room temperature, add mustard.

In addition to grains, you can also use dry powder in the same volume. While the water is boiling, have time to cut the fish into slices 2 cm thick. Place the pieces in a metal or glass container. Pour them with the prepared marinade and place them in a cool place for 3 hours.

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
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.

As a rule, salted fish is an integral attribute of the festive table. It will look especially festive if there is salted chum salmon on the table. Unfortunately, very often, salted fish purchased at a retail outlet does not meet the required taste characteristics. And such a fish costs a lot of money. In this regard, many housewives began to salt fish themselves, and chum salmon is no exception. Pickling chum salmon at home, this process does not take much time or money. Moreover, not a lot of fish is needed, so housewives put all their skills into this process. In addition, there is the opportunity to experiment with recipes, as there are a huge number of them.

In this case, much depends on the culinary preferences of the housewife and her family members. After all, there are no comrades in taste and color: some prefer spicy seasonings, while others prefer classic pickling, without the addition of various spices. Therefore, the main advantage of home-made salting is that you can prepare the product to your taste. In addition, it turns out to be much more economical financially.

The quality of the final product depends on the correct choice of chum salmon, therefore, this stage should be taken with serious responsibility. When choosing, you should be guided by some rules:

It is better to buy live fish or frozen. In this case, there is every chance to purchase a fresh product.
Frozen chum salmon must meet the following criteria: have a uniform color, there should be no ice crust or snow on the surface of the fish, and the fish carcass should not have signs of mechanical damage. In addition, the fish should not contain any extraneous aromas, and the gills should not have a dark tint.
Only whole, not gutted fish carcasses are purchased. Processed fish is not suitable for home salting, as the fish turns out dry, which will not meet the required result.

When salting at home, you should take into account the fact that not every spice is combined with fish, both river and sea. At the same time, there are spices that should not be added to fish at all. The main thing is not to overwhelm the taste of the fish with seasonings, although the presence of seasonings should be felt.

Recipes for delicious salted chum salmon at home

Brine salting is not the fastest, but very simple and quite tasty. For 1 kg of fish meat you will need:

salt - 50 g;
dill and parsley - 50 g each;
sugar - 30 g;
a pair of laurel leaves;
half a lemon;
allspice - 5 peas;
thyme - 2 g.

Step by step process:

Cut the chum salmon lengthwise into fillets.
Boil 1 liter of water. Stir sugar and salt into it, throw in spices.
Turn off the heat. Leave to cool for about half an hour.
Place the chum salmon on a plate and sprinkle it with finely chopped herbs.
Chop the lemon into rings and also place on a plate.
Pour brine over the fish (it should not cool completely). Wait 1 hour.
Remove the fillet from the brine and leave it in the refrigerator along with the lemon rings for 12 hours. Serve.

Housewives often resort to the so-called dry procedure for salting chum salmon. It requires almost nothing:

Take 2 fillets (500 g each). They must be washed and dry.
Rub the meat with a mixture of salt (50 g) and sugar (20 g).
Place the pieces next to each other and wrap them in cotton cloth or 3-4 layers of gauze.
Leave the fish in the refrigerator for 3 days. Then shake off the salt and sugar mixture and eat.

If you salt chum salmon correctly, you will get a great appetizer. Eat freshly prepared fish, and then you will be able to fully discover its taste.

Ambassador of fish at home: video

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 in oil

You can use the classic recipe, according to which the fish is salted in oil. Required ingredients:

— chum salmon fillet – 600-700 g;

- a teaspoon of sugar;

– vegetable oil – 100 ml;

- 1 bay leaf;

- ground allspice to taste (but not too much, so that it does not interrupt the taste of the fish, but only complements it).

Cut the chum salmon fillet into portions and place in a wide bowl in one layer. Mix vegetable oil with salt and sugar, add ground pepper and bay leaf (you can break it into several pieces), stir until the salt and sugar dissolve.

Distribute the aromatic oil evenly over the fish, cover with cling film and refrigerate for 8-10 hours. A minimum of effort, and as a result, the festive table will have tender and aromatic fish, which can be decorated with dill, green or onions, cut into rings.

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 in brine

You can quickly and deliciously pickle chum salmon using brine. It is advisable to cook the fish the day before the intended feast, since it will not be stored for long. To prepare chum salmon in brine you will need the following ingredients:

— chum salmon fillet – 1 kg;

— 4 tablespoons of salt (you can use sea salt);

— allspice and black peppercorns (5-7 peas each);

- 2 bay leaves;

Bring water to a boil, add salt, pepper and bay leaf. After 5-7 minutes, remove the brine from the heat and cool. Cut the cleaned chum salmon so that you get 2 layers of boneless fillet, cut into beautiful slices of the same size and place the pieces in a wide bowl in one layer. Next, you need to fill the fish with brine, cover the dish with cling film and put it in the refrigerator overnight. The next day, drain the brine, and before serving, arrange the chum salmon beautifully on a dish and garnish to taste.

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.

Chum salmon is an excellent example of taste and exceptional benefits for the body. Among salmon, 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.

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 of 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.

How to prepare fish for salting

In order not to be disappointed in chum salmon and the results of its salting, it is important to choose the right fish. Expert advice:

It is advisable to deal with live or frozen chum salmon. This is a sign of its freshness.
To be sure, inspect the frozen carcass. The uniform shade of the surface, the absence of ice or snow build-ups, as well as mechanical damage indicate its freshness and the chum salmon has been frozen once. Additional signs of good quality: natural aroma and light-colored gills.
It is better to buy whole fish carcasses that have not been gutted. Otherwise, chum salmon will be edible, but not suitable for pickling due to its dryish structure.
Pay attention to what kind of chum salmon you buy. River and sea varieties differ in photo and taste properties.

Chum salmon contains a lot of proteins (about 24%). The calorie content of salted fish is about 180 kcal per 100 g. Before salting chum salmon, cut the carcass:

separate the head and tail - they are not required for salting, but they will come in handy in other dishes;
cut off the fins with a knife or special scissors;
make a cut from head to tail;
gut the entrails;
make cuts on both sides of the spine and carefully pull out the bones;
remove scales.

Attention! The tender meat of chum salmon is easily damaged. Therefore, work carefully. If possible, use a tool: a special knife for entrails, tweezers to remove the ridge.

Ways to quickly salt chum salmon

Cut the fish into thin slices (0.5 cm each). It is most convenient to use a knife with a wide blade when the meat is half defrosted.
Mix salt and granulated sugar together. Dip the fish pieces in them.
Place the slices in layers in a pickling container. Squeeze the lemon in there. Stir lightly.
Cover with film and leave for 30 minutes.
Unwrap and serve.

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

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.

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.

Recipes for delicious salted chum salmon at home

Brine salting is not the fastest, but very simple and quite tasty. For 1 kg of fish meat you will need:

salt - 50 g;
dill and parsley - 50 g each;
sugar - 30 g;
a pair of laurel leaves;
half a lemon;
allspice - 5 peas;
thyme - 2 g.

Step by step process:

Cut the chum salmon lengthwise into fillets.
Boil 1 liter of water. Stir sugar and salt into it, throw in spices.
Turn off the heat. Leave to cool for about half an hour.
Place the chum salmon on a plate and sprinkle it with finely chopped herbs.
Chop the lemon into rings and also place on a plate.
Pour brine over the fish (it should not cool completely). Wait 1 hour.
Remove the fillet from the brine and leave it in the refrigerator along with the lemon rings for 12 hours. Serve.

Housewives often resort to the so-called dry procedure for salting chum salmon. It requires almost nothing:

Take 2 fillets (500 g each). They must be washed and dry.
Rub the meat with a mixture of salt (50 g) and sugar (20 g).
Place the pieces next to each other and wrap them in cotton cloth or 3-4 layers of gauze.
Leave the fish in the refrigerator for 3 days. Then shake off the salt and sugar mixture and eat.

If you salt chum salmon correctly, you will get a great appetizer. Eat freshly prepared fish, and then you will be able to fully discover its taste.

Ambassador of fish at home: video

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 of 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. Ingredients: Chum salmon fillet - 1 kg. Salt - 3 tbsp. Sugar - 2 tbsp. l. Ground pepper - 1 tsp. Preparation: Remove scales from 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 ridge. 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 Ingredients: Fish carcass – 1 pc. 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 the 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 Ingredients: 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. Stir. 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? Ingredients: 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 the chum salmon with oil. Prepare the marinade: mix water and vinegar. Add it to the fish. Place chum salmon in the refrigerator under pressure. Readiness is determined by the color of the fish - it should turn slightly white. Salted chum salmon is an incredibly tasty appetizer. There are many recipes for how to pickle chum salmon at home. The cooking principle is almost always the same. You need salt, sugar, spices for the marinade and 2-3 days in the refrigerator for pickling. Please note that the most important factor influencing the taste of the finished product is the quality of the fish!

Salted red fish is an excellent decoration for the holiday table. A good choice would be chum salmon, as it is not too expensive, but at the same time quite tender and fatty. 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.

Salting chum salmon is a task that is feasible even for an inexperienced cook, but he needs to know the intricacies of preparing this snack, otherwise the result may not live up to expectations.

If you are lucky enough to purchase fresh chum salmon, then you are in luck: after salting, it will almost certainly remain tender and juicy. However, more often you still have to purchase frozen fish, which is represented more widely in the retail chain, and, as a rule, it is more affordable. In this case, it is important to defrost the fish correctly. This means that you should not allow a sharp temperature change or place the fish in water. In other words, it is best to let the chum salmon thaw in the refrigerator, or at least at room temperature. Warm water and a microwave will help speed up the process, but will irreparably spoil the taste of the finished dish.
The taste of the snack depends on the quality of the fish. Avoid buying fish that are uneven in color, have black fins, are covered with too thick an ice crust, or, worse, have a smell.
For salting at home, it is better to take uncut chum salmon. Firstly, it is cheaper. Secondly, if you defrost and salt a ready-made fillet, it will turn out somewhat drier than the one you separate from the whole fish yourself. Thirdly, by purchasing uncut fish, you get a unique chance to find 200–300 g of chum caviar in it, which you can also salt yourself, saving a considerable amount.
It will be easier to fillet chum salmon if it is not completely defrosted beforehand. When cutting, the belly should be opened carefully so as not to damage the caviar that may be in it. It is advisable not to separate the fillet from the skin, otherwise the piece may lose its shape when salted. It is better to cut the fillet from the skin with a knife immediately before slicing for the table.
You can also salt a whole chum salmon, but in this case you will have to fillet it before serving. In addition, the whole carcass will take much longer to salt. Therefore, more often than not, chum salmon is salted and filleted.
Gourmets do not recommend adding a lot of spices when salting chum salmon, rightly believing that if added in excessive quantities, they will interrupt the natural aroma of the fish. But you can still use a little spice to highlight the taste. It is better to focus on the proportions indicated in the recipe. In this case, the amount of spices, salt and sugar should be adjusted depending on the weight of the fish, since in recipes they are usually indicated per 1 kg.

Recipes for cooking chum salmon at home

A simple and tasty way to pickle chum salmon

Although the technology is simple, the finished product is quite tasty.

To do this you need to take:

1 kg of fish (chum salmon);
2 tbsp. l. coarse rock salt;
2 tbsp. l. beet sugar;
bay leaf – 1 leaf;
onion – 1 pc.;
allspice black pepper – 3 peas.

Further actions:

The fish carcass is cleaned and the giblets are selected, after which it is cut into fragments 1 cm thick. Salt and sugar are mixed in a separate container and stirred well. Generously coat the fish pieces in this mixture. After this, they are placed tightly in a 1-liter container in layers. Bay leaves (chopped) and allspice are placed between the layers. The filled jar is covered with a towel and moved to a cold place for 6 hours, after which the fillet is removed from the jar and washed with clean tap water. Then the pieces are again placed in the jar in the same layers, but onion rings are placed between the layers. After this operation, the fish placed in the container is sent to the refrigerator for 1 hour. After this time, the product can be eaten.

Quick technology for salting chum salmon - ready in 30 minutes

What is needed for this:

1 kg of chum salmon or other red fish;
salt – 2 tbsp. spoons;
sugar – 2 tbsp. spoons;
½ part lemon;
bay leaf – 1 piece;
allspice – 5-6 pcs. peas

Cooking method:

Chum salmon meat is separated from the bones and washed. Cut into pieces 4-6 mm thick and place in a deep container. Roll the pieces in a mixture of salt and sugar. Bay leaf and allspice are added to this mass, and the juice of part of the lemon is squeezed on top. After this, again carefully dump out the pieces of fish. Leave the fish at room temperature for half an hour. After this period, the pieces of fish are freed from excess salt and seasonings, after which this delicacy can be offered to guests.

How to pickle chum salmon with mustard

Adding mustard to the main ingredients allows you to get a very interesting taste.

For salting you will need:

1 kg of chopped and gutted chum salmon;
coarse salt - 2 tbsp. spoons;
sugar – 2 tbsp. spoons;
mustard seeds – 2 tbsp. spoons;
water – 1 l;
bay leaf – 2 pcs.;
allspice – 6 pcs.;

How to cook:

Add all the seasonings except mustard to the bowl and add water. Put on fire and boil. As soon as the marinade boils, the heat is turned off and the mixture is allowed to cool to an acceptable temperature. And only then, mustard seeds are added to the cooled marinade. Instead of grains, you can use dry mustard. The fish is cut into pieces up to 2 cm thick. The pieces of fish are placed in a jar randomly. Finally, the fish is poured with mustard marinade and placed in a cold place. And after 3 hours the fish can be eaten.

Spicy salted chum salmon

Such recipes are used quite often due to the special taste of the finished product.

To do this you need to prepare:

chum salmon – 1 carcass;
salt – 1.5 tbsp. l;
sugar – 1 tbsp. l;
bay leaf – 2 pcs.;
cloves – 5 inflorescences;
garlic – 3 cloves;
olive oil – 1 tbsp. l.

Cooking technology:

Gut the carcass and separate the meat from the bones. The fillet is cut into large pieces and rubbed with a mixture of salt and sugar. There should not be a lot of salt on the fish. Garlic cloves are crushed into smaller fragments and stuffed into chum salmon meat. After this, the chum salmon fillet is placed in a bowl. Cloves, bay leaves and allspice are placed on top of the fish meat. After this, the fillet is doused with olive oil. Take a plate smaller than the vessel (saucepan) and cover the fish, after which a load consisting of a 3-liter jar of water is placed on the plate. The result will be a 3 kg load, which is quite enough. In this state, the fish is marinated for 1 hour. After this, the plate with the load is removed, and the fish is covered with a regular lid and placed in a cold place for another 60 minutes. After this time, the product is served to the table.

Chum salmon in brine

Another very interesting way to prepare very tasty fish.

What does that require:

fish (chum salmon) – 1 kg;
clean water – 1 l;
coarse salt - 2 tbsp. l;
sugar – 1.5 tbsp. l;
parsley and dill - 1 bunch;
2 pcs. bay leaves;
5 allspice peas;
dry cumin – 1/2 tsp;
half a lemon.

Salting technology:

Pour 1 liter of water into the pan and bring to a boil. All seasonings and spices are poured into boiling water. As soon as the brine boils, turn off the heat and allow it to cool to room temperature. Pieces of fish are placed in a prepared (glass) container and sprinkled with chopped herbs (parsley and dill) on top. Pour brine over the fish and place lemon rings on top. Then, the marinated fish is put in a cool place for one hour. After one hour, remove the lemon slices from the dishes, after which the fish is left in the same place for another 8-12 hours. Then the fish can be served.

Dry technology for salting chum salmon

This method is extremely simple and does not require special ingredients.

For this salting technology you will need:

fish carcass;
2 tbsp. spoons of salt;
1 tbsp. spoon of sugar.

Cut and gut the fish, then rinse thoroughly. Cut the fish along the ridge into two parts. Each part should be rubbed with a mixture of sugar and coarse salt. Place two halves of fish in a bowl and cover with a dry towel. The fish is placed so that the skin is on the bottom and top of the fish. After this, the chum salmon is placed in the refrigerator for three days. Before serving the fish, it is cleaned of excess salt and sugar and cut into even pieces.

Chum salmon in marinade

This recipe is distinguished by its unique composition, which allows you to obtain a product with excellent taste characteristics.

To do this you need to prepare:

1 kg of red fish (chum salmon);
1 lemon or 1 tbsp. spoon of vinegar;
2 tbsp. spoons of coarse rock salt;
2 tbsp. spoons of sugar;
garlic 2 cloves;
onions 3 pcs;
0.5 glasses of water;
horseradish (root) – 30 g;
olive oil – 2 tbsp. spoons.

How to cook

The chum salmon is cleaned, removing the head, tail and fins, after which it is cut into equal pieces, 1.5-2 cm thick. Take a pan or jar, where the pieces of fish are placed. In a separate container, mix water and the rest of the recipe ingredients. The onions are cut into rings, and the garlic into large fragments. Horseradish is grated. The result is a mixture with which the fish is poured. Squeeze the juice of 0.5 parts of lemon on top of the marinade or pour vinegar. The product filled with marinade is placed in the refrigerator for a couple of days. After this time, the fish can be consumed.

Recipe for dry salting of chum salmon

chum salmon (carcass) – 1 kg;
salt – 50 g;
sugar – 20 g.

Cooking method:

Cut the chum salmon into fillets - you should get two layers. Rinse and dry with a towel.
Mix salt with sugar and rub the fish with this mixture.
Place both parts of the fillet with the flesh facing each other.
Wrap the chum salmon in cotton cloth (gauze folded in several layers will also work).
Place in a bowl, cover with cling film and refrigerate.

You can eat chum salmon salted in this way after 3 days, after shaking off the salt if it remains (it may not remain).

Chum salmon in brine

chum salmon – 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.

Cooking method:

Rinse the chum salmon, cut into fillets, and dry with a kitchen towel.
Boil the water. Dissolve salt and sugar in it, add bay leaves and pepper, add thyme. Leave the brine to cool to 30 degrees.
Place the fish in a bowl.
Finely chop the greens and add chum salmon fillet to it.
Wash the lemon, cut into thin semicircles, place on top of the chum salmon.
Fill with warm solution.
Cover with a plate and put in the refrigerator.
After an hour, fish out and remove the lemon slices. Leave the fish in the refrigerator until ready.

You can serve chum salmon salted according to this recipe after 12 hours.

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.

Salted fish has long been an integral part of the diet. While housewives salt herring and mackerel quite often, they prefer to buy red fish in stores. However, it is very easy to salt any type of red fish at home.

Salmon and salmon are no longer so relevant. The first place on the table is occupied by salted chum salmon dishes. Home-salted chum salmon turns out much tastier and better quality than purchased even in the most elite store. The price differs significantly.

The calorie content of any salted chum salmon is 180-200 kcal per 100 g

To make chum salmon tastier than in the most expensive restaurant, you need to consider how to choose, prepare and salt it correctly at home.

In stores and fish markets you can find very beautiful fillets of bright, juicy color. However, beauty does not always indicate quality; in addition, one cannot be 100% sure that this is the right type of fish.

It is advisable to buy a whole carcass and fillet it yourself.

Frozen carcass

It should be even in color, free of ice and damage, dark gills and foreign odors.

Fresh fish

It has pink gills, clear, not cloudy eyes, a clean skin without mucus, in addition, high-quality meat always returns to its place after pressing the carcass with a finger.

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Recipe for quick salting of chum salmon

chum salmon (fillet) – 1 kg;
salt – 60 g;
sugar – 40 g;
lemon – 0.5 pcs.;
bay leaf – 1 pc.;
allspice peas – 5 pcs.

Cooking method:

Cut the skinned chum salmon fillet into thin slices (about half a centimeter wide). It is more convenient to do this if the chum salmon is not completely thawed. In this case, you will need a knife with a wide and sharp blade.
Mix salt and sugar, roll the slices in this mixture. Place in a container for salting.
Squeeze the juice of half a lemon onto the chum salmon and stir gently.
Add bay leaf, pepper.
Cover with film and leave for half an hour at room temperature.

The peoples of the North eat frozen red fish raw, so salting chum salmon cut into thin slices for half an hour is more than enough to salt it and acquire a pleasant taste.

How to properly fry chum salmon in a frying pan

Like any other fish, chum salmon can be sold frozen. In this case, the most important step in its preparation is defrosting the product. This must be done at room temperature, without using hot water and certainly not using a microwave.

Before you continue cooking and dip the meat into the marinade, you need to check it for bones. They should all be removed, the same goes for the skin, but this depends on personal preference.

Chum salmon can be cut into steaks or simply cut into small pieces. The first option is more suitable for frying in flour, the second - if the fish is cooked in batter.
The main ingredient in the marinade for chum salmon is lemon juice. It is this that helps the fish reveal its delicate taste, and also makes it more aromatic and dense.

In order for the fish to turn out as beautiful as in professional photos, you need to know how long to fry it. Typically, the frying process takes place in two stages: first, the fish is kept over high heat so that a crust forms on the surface of the meat (this lasts about three minutes), then the heat is reduced and brought to readiness in 12-14 minutes.

If you want to make something delicious with chum salmon, but don’t have time for it, then you can use this recipe. Such fish takes about the same time to prepare as chum salmon in flour, but the taste differs for the better.

Ingredients

Chum salmon – 0.6 kg;
Large chicken egg – 2 pcs.;
Salt and pepper - to taste;
Flour – for breading;
Lemon – 0.5 pcs.;
Sunflower oil – for frying;
Sesame seeds - a large handful.

We prepare the fish in the same way as we did in previous recipes.
Remove the skin and bones and transfer the meat to a deep container.
Squeeze the juice from half a lemon here, add a little salt and mix.
We time it for half an hour, in the meantime, break 2 eggs into another bowl and beat them with a fork.
Pour vegetable oil into the frying pan and heat it.
Remove the fish from the improvised marinade, roll in flour, and then dip in the egg.
Pour sesame seeds onto a plate and transfer the pieces of fish soaked in egg here. Dip the chum salmon thoroughly in sesame seeds and send it to fry in a frying pan.
Fry one side, then the other. It is enough to hold the fish for 7-10 minutes on each side.

By following the instructions - how to fry chum salmon in a frying pan - you will make an excellent fish dish that goes well with almost any side dish. However, a salad of fresh vegetables or aromatic fluffy rice goes especially well with such fish.

Mix salt and pepper and grate the chum salmon with this mixture, let it sit for a while. Meanwhile, grate the cheese on a fine grater, add cream, a chicken egg, a pinch of nutmeg, sesame seeds and mix well. You can add chopped dill or other herbs. Lightly grease the pan and place the chum salmon fillet.

Pour creamy dressing over the fish and place in the oven for half an hour. This dish will go perfectly with rice or potatoes. 2. Chum salmon baked with onions and herbs You will need: a small chum salmon (whole), 3-4 good leeks, a tablespoon of soy sauce and butter.

Also, take a clove of garlic, olive oil, salt, pepper and lemon. Cut the chum salmon carcass lengthwise, remove the skin and remove all the bones. In a bowl, mix lemon zest, soy sauce, add a spoonful of olive oil, salt and pepper. Line a baking tray with baking paper, place the fillet and coat well with half the mixture.

Chop the onion into rings, lightly fry it in a mixture of olive and butter, but do not allow it to turn golden. It just needs to become softer and lose its bitterness. Salt and add finely chopped herbs. When the vegetables have cooled, arrange them completely over one half of the chum salmon fillet, avoiding the edges.

Place the second fish fillet on top and brush with the remaining sauce. Bake chum salmon in the oven at 200 degrees for 20-25 minutes. Garnish with lemon slices and fresh herbs - the dish is ready. 3. Chum salmon baked with tomatoes and cheese You will need: Chum salmon – one small or several steaks, portioned for each family member.

Fresh tomatoes - 2-3 large. One large onion and a bunch of dill (or any other herbs). Hard cheese in sufficient quantity to “mash” the dish on top. Any vegetable oil and salt, spices as desired. Preparation: You can deal with the fish in different ways: you can bake it in portions for each person or cut the meat as desired and place it in a mold in this form.

Chum salmon baked in pieces in the oven will be an excellent independent dish. So let's get started. Salt the fish a little and add your favorite spices. Grease a baking dish with vegetable oil, and place chum salmon on top. Cover the fish with onion rings and then add the tomato cut into slices. Let's add some salt and pepper.

All that remains is to sprinkle with grated cheese and place in the oven. Bake at 180-200 degrees for about 20-30 minutes. The fish cooks quickly: as soon as the cheese turns golden brown, the dish is considered ready. 4. Chum salmon with spices, baked in the oven This is the easiest and fastest option to prepare.

Chum salmon in the oven turns out to be very tender in taste. You can use whole fish or just fillets. Spices are added according to your own preferences. Standard set of products: chum salmon, lime, salt and freshly ground pepper mixture, olive oil. If the fish is fresh frozen, then it must first be thawed at room temperature.

Then clean and gut. Cut into equal pieces and pat dry with paper towels. The skin can be removed or left as desired. Salt the fish, sprinkle with pepper (you can add garlic, dill and thyme), and then place in a dish lined with foil or greased with olive oil. The oven should be preheated to 180°C (for fillets) or 120°C (for whole fish).

This easy-to-cook chum salmon in the oven is a great option if you want to serve it with some kind of spicy sauce. Smooth, uniform steaks are baked for about 4-6 minutes. To check for doneness, insert a wooden stick into the flesh; if it begins to separate, the fish is ready. 5. Chum salmon under a fur coat in the oven All ingredients are indicated for a baking tray measuring 30 by 20 cm. You will need:

potatoes (cut into thin slices), butter (grated), chum salmon fillet (seasoned with spices and salt), onion (chopped into thin rings), carrots (grated or cut into strips, mixed with mayonnaise). Cover the top with foil so that the vegetable “pillow” steams well.

approximately 1 kg of already prepared chum salmon fillet, 1 lemon, olive oil, 400-450 g of potatoes and young zucchini, or perhaps zucchini. 2 large onions and a little, about 250 g of fresh mushrooms. Salt and pepper to taste plus some water. Arrange the fish pieces with lemon slices and place in a baking dish, pre-greased with olive oil.

Peel the potatoes and onions, just wash the zucchini thoroughly and cut all the vegetables into thin slices. Place them around the chum salmon. Cover everything with mushrooms on top. Salt and pepper the workpiece, add more vegetable oil, and pour a little water into the mold itself. Preheat the oven in advance and bake the fish in it until cooked, about an hour.

When serving the dish, add fresh lemon slices to it. 7. Recipe for a multicooker Ingredients: chum salmon fillet, 3-4 tablespoons of tomato paste, diluted in a small amount of water. You can replace it with ketchup or fresh tomatoes. A few pieces of bell pepper, a couple of carrots and onions, seasonings and spices, salt to taste.

And also about 200 g of salted cheese or other hard cheese. First marinate the fish for 2 hours in the refrigerator, cutting fillets into portions, adding salt and pepper, and adding vegetable oil. Cut the vegetables into thin slices, pepper into strips, and grate the cheese. When the chum salmon is marinated, first place it in a cooking container, then layer onions, carrots, tomatoes and peppers.

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Add a little salt. Start the “baking” program, time – 40-45 minutes. After the specified time, sprinkle the dish with cheese and let it stand under the lid for another 15-20 minutes. Try it and see that chum salmon is simply delicious! 8. Shish kebab for all kebabs What is needed for it: chum salmon fillet, boned and cut into portions – 1 kg.

It comes with 2 large onions and 3 ripe, strong tomatoes. Salt and pepper to taste and always half a glass of wine - white and dry. And also vegetable oil. Place the fish in a saucepan, season with salt and pepper, and pour in a mixture of wine and butter. Better than olive. Add the onion cut into rings and place in a cool place, covered, for 2 hours.

There are quite a lot of recipes for cooking chum salmon. Housewives love to experiment with fish; they prepare seafood: steamed, fried in a pan, boiled in soup, salted. Each method is individual and prepared based on the tastes of the chef.

Salted chum salmon (with vodka)

chum salmon (carcass) – 1 kg;
salt – 30 g;
sugar – 20 g;
vodka – 20 ml;
dill – 20 g.

Cooking method:

Cut the chum salmon into fillets.
Finely chop fresh dill with a knife, mix it with salt and sugar.
Pour in vodka, stir - you get a paste.
Brush both pieces of fillet with this mixture, distributing it equally between them.
Cover the container with fish with a plate, lid or cling film.
Refrigerate.

After 3 days you can take a sample. Connoisseurs believe that salted chum salmon has a unique taste - you can verify this personally.

Chum salmon in marinade

chum salmon – 1 kg;
lemon – 1 pc.;
salt – 50 g;
sugar – 40 g;
garlic – 2 cloves;
onions – 0.2 kg;
water – 125 ml;
grated horseradish root – 30 g;
vegetable oil – 50 ml.

Cooking method:

Clean the chum salmon, carefully gut it, cut off the head, tail and fins. Cut the dressed carcass into steaks 2–3 cm wide. Wash them and dry them with napkins.
Peel the onions and cut into thin half rings.
Place the steaks in an enamel pan or bowl, sprinkling them with onion rings.
Peel and grate the horseradish.
Crush the garlic cloves with a press and mix with horseradish.
Wash the lemon, cut it in half, squeeze the juice out of it.
Pour the spicy mixture with water mixed with lemon juice and oil.
Pour the resulting marinade over the fish.
Cover the fish with a plate and place something heavy on top, such as a jar of water.
Place the container in the refrigerator.

The appetizer will be ready in 2 days. Before serving, chum salmon can be separated from the bones and served in already peeled slices, but you can also serve as whole steaks. The appetizer has an unusual spicy taste that will leave few people indifferent.

Chum salmon with mustard

chum salmon – 1 kg;
mustard seeds – 30 g;
water – 1 l;
bay leaf – 2 pcs.;
allspice peas – 5 pcs.;
salt – 75 g;
sugar – 20 g.

Cooking method:

Wash, clean and fillet the chum salmon. Cut the fillet pieces into small portions (about 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 from heat.
After the brine has cooled to about 30 degrees, add mustard seeds to it and stir.
Place the fillet pieces in the container where you are going to salt the fish. A glass jar, in particular, is suitable for this.
Pour in warm brine and place in the refrigerator.

According to this recipe, red fish is prepared very quickly - after just 3 hours, pieces of chum salmon can be removed from the brine and served.

You can pickle chum salmon at home using different recipes. Each such snack will have a unique taste and aroma.

Rules for choosing fish

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 cook lightly salted chum salmon at home. However, it is better to avoid such products. After salting, the meat may be dry and tough.