Dry salting of chum salmon. Salmon salmon ambassador: recipes

Salty fish has long been an integral part of the diet. If the housewives salt herring and mackerel quite often, then they prefer to buy red fish in stores. However, salting any kind of red fish at home is very simple.

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

Calorie chum salmon of any salting 180-200 kcal per 100 gr

To make the keta tastier than in the expensive restaurant, you need to consider how to choose, prepare and pickle at home.

In shops and fish markets, there are 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 kind of fish.

It is advisable to buy a whole carcass, and cut into fillets yourself.

Frozen carcass

Should be even in color, without 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 a finger on the carcass.

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Rules for preparing chum salmon for salting

Quality fish suggests a 70% success rate. However, in addition to this, you need to properly defrost, cut, choose the right spices so as not to interrupt natural taste fishes.

defrosting

Defrosting fish should occur naturally at room temperature or on the bottom shelf of the refrigerator.

Red fish is ideal for salting. With it, you can cook great sandwiches, pita bread rolls, salads ... Of course, there are many contenders for home-made salting - salmon, trout, pink salmon. But the optimal palatability and cost, nevertheless, is chum.

How to pickle salmon fish?

Salting ketu at home is quite simple. First you need to choose the right fish.

Chum salmon most often hits store shelves in a deep freeze. In this case, it is better to choose a product frozen once. It is easy to distinguish it from repeatedly frozen - by appearance. The fish should be silver in color, not damaged, with even fins. It is better to choose a whole carcass, with a head. You will spend more time cutting it, but you will be sure that the fish is not spoiled.

Many factors influence how to pickle ketu correctly. Everything is important: from the material of the dishes in which salting takes place, to the grinding of salt. The container for salting chum must be plastic or enameled. Do not choose metal utensils - finished fish may taste like metal. Salt should be rock or first grinding. It draws excess moisture out of the fish and lets it marinate in its own brine. The amount of sugar to salt is optimal in a ratio of 1:3. When salted, chum salmon turns out to be drier than salmon. Therefore, when cooking in fish, you can add a little olive oil. It will make the salmon meat juicier.

How to pickle ketu correctly?

So, the fish is chosen. It remains to properly salt it.

First you need to let the carcass defrost. After that, cut it across into two parts. We separate the spine and large bones. We mix 1 tbsp. salt with 0.5 tbsp. Sahara. Add spices and peppercorns to the mixture to taste. Especially spicy taste give the fish coriander and bay leaf. Pour the pieces of fish with a spicy mixture, put in a container with the skin up. Salt for 2-3 days. Salted chum salmon will become more elastic and tender if sprinkled with cognac. For 1 kg. Fish leaves 2-3 tbsp.

Another recipe is salmon ambassador. We cut the fish into pieces 2-4 cm thick. I'm preparing the brine. In 1l. water add 2 tbsp. l. salt, 1 tbsp. l. sugar, bay leaf, 5 peppercorns. Heat up and let cool. Pour salmon with brine. Leave in a warm place for 2-3 days. We transfer to the cold for 4-5 days.

For salting fish fillet it is best to stop at the next method.

Compound:

• Chum salmon fillet - 1 kg.
• Salt - 3 tablespoons
• Sugar - 2 tbsp. l.
• Ground pepper- 1 tsp

Cooking:

1. Clean the fish from scales, if any. Cut into two parts: cut along the ridge towards the tail.
2. Divide the salmon into two halves, trying to leave the ribs on the ridge. The fillet should remain on the skin.
3. Dry the chum salmon meat, rub with salt mixture. Place the fish on a plate or tray, skin side down. Place the second piece on top. Both pieces of chum must lie fillet to fillet.
4. Remove for 2-3 days in the refrigerator.

Salted chum salmon in oil

Compound:

• Fish carcass - 1 pc.
• Coarse salt -3 tsp
• Sugar - 1.5 tsp
• Refined vegetable oil

Cooking:

1. The fish should not be completely defrosted. We cut the carcass, remove the fillet. Cut it into wide pieces.
2. Mix salt and sugar. Put the Ketu in a container, sprinkle with a mixture of salt and sugar, pour oil.
3. It should completely cover the fish. Lay out the next layer of fillet in the same way. We put the fish in the refrigerator for 2-3 days.

Keta in oil brine

Compound:

• Keta - 700 gr.
• Refined vegetable oil - 100 ml.
• Salt - 2 tbsp. l
• Sugar - 1 tsp
• Bay leaf
• Black pepper

Cooking:

1. We cut the fish, separate the fillet, cut it into small portioned pieces. Mix oil and spices. Add the oily brine to the chum salmon.
2. We mix. We put the fish in a clean jar, pour the rest of the oil on top. We put the salmon in the refrigerator for a day. The snack is ready.

Another recipe for making chum salmon bears the mysterious name sagudai. The fish obtained by this method is juicy and tender, melting in the mouth. Sagudai - a traditional dish north of Russia. You can cook it from any fish of the salmon family.

How to cook sagudai from chum salmon?

Compound:

• Chum fillet - 500 gr.
• Medium bulb - 2 pcs.
• Vegetable oil- 3 tbsp. l.
• 70% vinegar - 0.5 tbsp. l.
• Water - 100 ml.
• Salt, pepper, bay leaf - to taste

Cooking:

1. Cut the fillet into small pieces. Onion cut into half rings. Salt the fish, pepper, add bay leaf. Fill with oil.
2. Prepare the marinade: mix water, vinegar. Add it to fish.
3. Ketu put in the refrigerator under oppression. Readiness is determined by the color of the fish - it should turn slightly white.

Keta is a relatively inexpensive red fish. It is best to eat this fish salted. If you are tired of buying this delicacy in the store, learn how to pickle ketu at home. In fact, it is much easier than it might seem at first glance.

How to pickle ketu to get tasty snack

Ingredients

Allspice 5 peas Bay leaf 1 piece(s) Lemon 1 piece(s) Salt 60 grams Sugar 40 grams Keta 1 kg

• Servings: 10
• Preparation time: 30 minutes
• Cooking time: 30 minutes

How to make ketu at home quickly and tasty

Surprisingly, this recipe will allow you to marinate fish in just half an hour! With it, you can quickly prepare a snack for suddenly arriving guests.

Cooking technology:

1. Clean the fillet from bones and skins. Cut it into slices no more than 0.5 cm thick. To cut the fish neatly, it must be slightly frozen. Use a sharp, wide-bladed knife for this process.
2. Mix salt with sugar. Roll the pieces of chum salmon in this mixture.
3. Squeeze juice from half a lemon. Give them ketu.
4. Arrange allspice and bay leaf on top.
5. Leave the snack for half an hour to marinate.

If you bought frozen salmon, defrost it gradually. It is best to simply put the fish in cool water until completely thawed. Defrosting in hot water or even more so in the microwave will simply destroy the taste of the fish.

How to make salted salmon in brine

In this multi-component brine, the appetizer is especially aromatic. To prepare a snack you will need:

• 1 kg of fish;
• 1 liter of water;
• 30 g of granulated sugar;
• 50 g of dill and parsley;
• 50 g of salt, preferably coarse;
• 2 bay leaves;
• 5 peas of allspice;
• 3 g dry thyme;
• half a lemon.

Step by step recipe:

1. Separate the ketu into fillets, wash it thoroughly and dry it with paper towels.
2. Boil water in a saucepan. Put in it salt and sugar, thyme, laurel, pepper. Remove the saucepan from the heat and cool its contents to 30°C. Use a kitchen thermometer for this.
3. Place the fish fillet in a deep bowl. Finely chop parsley and dill, sprinkle with salmon herbs.
4. Cut half a lemon into half rings. Lay it on top of the greens.
5. Fill the container with brine, cover with a lid and refrigerate.
6. Remove the lemon after 1 hour. Leave the fish to marinate in the refrigerator for another 12 hours.

You can pickle a 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.

Salting ketu at home is quite simple. First you need to choose the right fish.

Chum salmon most often hits store shelves in a deep freeze. In this case, it is better to choose a product frozen once. It is easy to distinguish it from repeatedly frozen - in appearance. The fish should be silver in color, not damaged, with even fins. It is better to choose a whole carcass, with a head. You will spend more time cutting it, but you will be sure that the fish is not spoiled.

Many factors influence how to pickle ketu correctly. Everything is important: from the material of the dishes in which salting takes place, to the grinding of salt. The container for salting chum must be plastic or enameled. Do not choose metal utensils - finished fish may taste like metal. Salt should be rock or first grinding. It draws excess moisture out of the fish and lets it marinate in its own brine. The amount of sugar to salt is optimal in a ratio of 1:3. When salted, chum salmon turns out to be drier than salmon. Therefore, when cooking, you can add a little olive oil to the fish. It will make the salmon meat juicier.

How to pickle ketu correctly?

So, the fish is chosen. It remains to properly salt it.

First you need to let the carcass defrost. After that, cut it crosswise into two parts. We separate the spine and large bones. We mix 1 tbsp. salt with 0.5 tbsp. Sahara. Add spices and peppercorns to the mixture to taste. Coriander and bay leaf will give the fish a particularly piquant taste. Pour the pieces of fish with a spicy mixture, put in a container with the skin up. Salt for 2-3 days. Salted chum salmon will become more elastic and tender if sprinkled with cognac. For 1 kg. Fish leaves 2-3 tbsp.

Another recipe is salmon ambassador. We cut the fish into pieces 2-4 cm thick. I'm preparing the brine. In 1l. water add 2 tbsp. l. salt, 1 tbsp. l. sugar, bay leaf, 5 peppercorns. Heat up and let cool. Pour salmon with brine. Leave in a warm place for 2-3 days. We transfer to the cold for 4-5 days.

For salting fish fillets, it is best to stop at the following method.

Compound:

1. Chum salmon fillet - 1 kg.
2. Salt - 3 tablespoons
3. Sugar - 2 tbsp. l.
4. Ground pepper - 1 tsp

Cooking:

• Clean the fish from scales, if any. Cut into two parts: cut along the ridge towards the tail.
• Divide the salmon into two halves, trying to leave the ribs on the ridge. The fillet should remain on the skin.
• Dry the chum salmon meat, rub with salt mixture. Place the fish on a plate or tray, skin side down. Place the second piece on top. Both pieces of chum must lie fillet to fillet.
• Remove for 2-3 days in the refrigerator.

Salted chum salmon in oil

Compound:

1. Fish carcass - 1 pc.
2. Coarse salt -3 tsp
3. Sugar - 1.5 tsp
4. Refined vegetable oil

Cooking:

• The fish should not be completely defrosted. We cut the carcass, remove the fillet. Cut it into wide pieces.
• Mix salt and sugar. Put the Ketu in a container, sprinkle with a mixture of salt and sugar, pour oil.
• It should completely cover the fish. Lay out the next layer of fillet in the same way. We put the fish in the refrigerator for 2-3 days.

Compound:

1. Keta - 700 gr.
2. Vegetable refined oil - 100 ml.
3. Salt - 2 tbsp. l
4. Sugar - 1 tsp
5. Bay leaf
6. Black pepper

Cooking:

• We cut the fish, separate the fillet, cut it into small portioned pieces. Mix oil and spices. Add the oily brine to the chum salmon.
• We mix. We put the fish in a clean jar, pour the rest of the oil on top. We put the salmon in the refrigerator for a day. The snack is ready.

Another recipe for making chum salmon bears the mysterious name sagudai. The fish obtained by this method is juicy and tender, melting in the mouth. Sagudai is a traditional dish from the north of Russia. You can cook it from any fish of the salmon family.

How to cook sagudai from chum salmon?

Compound:

1. Chum salmon fillet - 500 gr.
2. Medium bulb - 2 pcs.
3. Vegetable oil - 3 tbsp. l.
4. 70% vinegar - 0.5 tbsp. l.
5. Water - 100 ml.
6. Salt, pepper, bay leaf - to taste

Cooking:

• Cut the fillet into small pieces. Onion cut into half rings. Salt the fish, pepper, add bay leaf. Fill with oil.
• Prepare the marinade: mix water, vinegar. Add it to fish.
• Ketu put in the refrigerator under oppression. Readiness is determined by the color of the fish - it should turn slightly white.

Salted salmon is an incredibly tasty snack. There are many recipes on how to pickle ketu at home. The principle of preparation is almost always the same. Salt, sugar, spices for marinade and 2-3 days in the refrigerator are needed for salting. Please note that the most important factor affecting the taste of the finished product is the quality of the fish!

Especially for LadySpecial.ru - Olga Agramakova

Marinade for slightly salted red fish

Red slightly salted fish always goes with a bang!

Both in the daily menu and in the festive feast! Let's try to cook it at home with an exquisite marinade.

For 1 kg of fish fillet (salmon, salmon, trout) we take:

4 tablespoons sea ​​salt coarse grind,

1 tablespoon brandy

2 tablespoons of granulated sugar,

20 g fresh green dill,

grated zest of 1 lemon.

Finely rub the fish fillet with sugar and salt.

Roll in chopped dill and grated lemon zest.

Sprinkle with cognac.

We cover with cling film, making holes for free access of air.

Let's put the fish in the fridge for a few hours for salting.

After 4 hours, an excellent lightly salted taste is obtained.

If you put it overnight, then the fish will turn out even more appetizing and tastier!

Keta fish is a wonderful example of taste and exceptional benefits for the body. Among salmon, it is considered one of the most popular. It is customary to salt ketu for the holidays, as fine dining. 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 prepare fish for salting

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

1. It is advisable to deal with live or frozen salmon. This is a sign of her freshness.
2. Inspect the frozen carcass to be sure. The uniform shade of the surface, the absence of ice or snow growths, as well as mechanical damage, indicates its freshness and a single freezing of the chum salmon. Additional Features good quality: natural aroma and gills of a light shade.
3. It is better to buy whole fish carcasses that have not been gutted. Otherwise, the chum salmon will be edible, but not suitable for salting because of its dryish structure.
4. Pay attention to what kind of ketu you are buying. River and sea varieties differ in photo and taste properties.

Keta contains a lot of proteins (about 24%). The calorie content of salted fish is about 180 kcal per 100 g. Before salting the 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 insides;
• make incisions on both sides of the spine and carefully pull out the bones;
• clear the scales.

Attention! Tender chum salmon meat is easily damaged. So work carefully. If possible, use a tool: a special knife for the insides, tweezers to remove the ridge.

Ways to quickly salt ketu

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

1. Cut the fish into thin slices (0.5 cm each). It is most convenient to wield a knife with a wide blade when the meat is half defrosted.
2. Mix salt and sugar together. Roll the fish pieces in them.
3. Lay the slices in layers in a container for salting. Squeeze a lemon in there. Stir lightly.
4. Cover with foil and leave for 30 minutes.
5. Unfold and serve.

Another fast option- the use of mustard marinade. Mustard seeds (2 tablespoons) are added to the dish spicy notes. Sugar and salt in this case are taken in equal proportions, up to 50 g. Dilute them in 1 liter of almost boiling water, and then add 6 pcs. sweet pea-pepper 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 finished marinade and send to a cold place for 3 hours.

Recipes for delicious salted chum salmon at home

Pickled 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 couple of laurel leaves;
• half a lemon;
• allspice - 5 peas;
• thyme - 2 g.

Step by step process:

1. Cut the salmon lengthwise into fillets.
2. Boil 1 liter of water. Stir sugar in it, as well as salt, throw spices.
3. Turn off the fire. Leave to cool for about half an hour.
4. Put the salmon on a plate and sprinkle it with finely chopped greens.
5. Chop the lemon into rings and also put on a plate.
6. Pour the brine over the fish (it should not cool completely). Please wait 1 hour.
7. Catch the fillets from the brine and leave in the refrigerator for 12 hours with lemon rings. Serve and serve.

Often, housewives resort to the so-called dry salting procedure for chum salmon. For her, almost nothing is needed:

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

If you make the chum salmon correctly, you will get a great appetizer. Eat freshly cooked fish, and then you can fully reveal its taste for yourself.

Ambassador of fish at home: video