Salted salmon is a great treat for anyone holiday table. Unfortunately, the quality of salted red fish does not always match its high price. That is why many housewives make a delicacy at home. How to pickle ketu at home is written in many cookbooks. It is enough to strictly follow the instructions to get a delicious product.
Salting ketu 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 buy it only in the coastal cities of the Far East, in Kamchatka or Sakhalin. In all other regions, people are forced to be content with the frozen version.
It is worth remembering that fish of a very dark color should not be taken. Individuals change colors when they go to spawn. At this time, their meat becomes unsuitable for human consumption, although some poachers sell such fish. Rust-colored spots should also alert the buyer. They are formed only in old fish.
Sometimes frozen fish is found on sale. It can be identified by the unnatural shape of the body. If the fins do not fit tightly to the body or there are creases on the tail, then it is better to refuse to buy. The carcass should have an even color over the entire surface, the scales of fresh fish fit snugly against the skin.
Some housewives think that you can buy fillets or steaks to quickly cook lightly salted salmon at home. However, it is better to refuse such products. After salting, the meat may be dry and tough.
Before cutting, the carcass must be thawed. Experienced chefs never defrost fish under cold water or in a microwave oven. They take the product out of the freezer a day before salting. At this time, the fish should be on the top shelf of the refrigerator and slowly thaw.
Usually ketu is salted in small pieces. Of course, you can cook a whole carcass, but it will take a lot of time. At the first stage of cutting, you need to cut off the head and tail. They can be used to make delicious soups. Then you need to carefully cut the abdomen and remove the insides. Some lucky ones manage to find up to 200 grams of red caviar. Then the carcass is cut lengthwise and the skeleton is removed. If there is a lot of meat left on it, then you can use it for cooking fish soup.
After removing the skeleton, small bones must be removed. For this purpose, it is best to use tweezers. If you have vision problems, then you need to wear glasses, as small bones can be overlooked. There is no need to remove the skin before salting. It is better to do this before serving the delicacy to the table.
Lightly salted keta can be cooked different ways. Dry salting is considered the simplest. Housewives use the following ingredients:
- fish carcass weighing 1 kilogram;
- 50 grams of sea salt;
- 20 grams of regular white sugar.
At the first stage, you need to cut the fish: remove the head, tail and entrails. Then the fish is divided into two parts and the bones are removed. Rinse and dry each part with paper towels.
Spices are mixed and poured 1/3 onto cheesecloth. Then put the first layer and sprinkle with 1/3 of the mixture for salting. Then the second fillet is laid and the remains of salt and sugar are poured on top. The fish must be wrapped in gauze and put in a plastic bag. It must be salted in the refrigerator for 75 hours. Then it can be eaten if the carcass was originally frozen. After salting live fish, it must be stored in the freezer for at least 3 weeks.
Salted salmon salmon is an excellent appetizer. Cooking takes not so much time, but the result always pleases the housewives. To deliciously pickle ketu at home, use the following products:
- carcass of fish weighing from 1.5 to 2 kilograms;
- 45-50 grams of salt;
- 30-40 grams of sugar;
- 50 milliliters of vodka;
- 50 grams of dill.
First, the fish is cut to get 2 layers of fillet with skin. Then, in a separate bowl, mix finely chopped dill, sugar, vodka and salt. If everything is done correctly, you get a slurry that needs to be lubricated with layers on both sides. Then both pieces of fillet are combined and placed in enamel pan or ceramic dishes with a lid. Keta must be salted for 3 days. Then you can cut off a piece and enjoy its wonderful taste.
Delicious salting of ketu at home can be done very quickly. This recipe will appeal to housewives who suddenly found out about the arrival of guests. To prepare a delicacy, you need the following ingredients:
- chum salmon carcass weighing 1.5 kilograms;
- 40 grams of granulated sugar;
- 40 grams of sea salt;
- lemon;
- 10 peas of allspice.
First make 2 layers of fillet. This recipe involves removing the skin so that the meat can be salted faster. The fillet should be cut into pieces 2 centimeters thick. In a bowl, mix salt, juice of ½ part of a lemon and sugar. In a saucepan, combine fillet pieces and a mixture for salting. Then pepper is added and the contents of the pan are shaken several times. Then it is covered with cling film. The fish should be salted room temperature about 40 minutes. Then it is placed in the refrigerator.
On any table, red fish are the center of attention. Most often, she migrates there directly from store shelves, stuffed with preservatives and other chemicals. Meanwhile, it is not that difficult to surprise guests with delicious chum salmon and even its home-made caviar.
All you need is chum salmon, salt, a few spices and a proven recipe for salting salmon caviar and the fish itself at home.
Criteria for selecting quality fish
To the salted red fish home cooking it turned out tasty and juicy, you need to choose the right chum salmon for salting. Ideally, for this it is better to purchase live fish, but such luck is often impossible purely geographically. Therefore, willy-nilly, you have to salt chilled or frozen chum salmon.
When buying, you need to carefully select fish carcasses. First of all, they should have a uniform color, the skin is whole, without damage, and there should not be a thick layer of snow or ice on its surface. Fish with black gills or fins should be avoided. And certainly you should not take the chum salmon if it, even frozen, has an unpleasant smell.
Ketu is better to buy whole carcasses, rather than gutted fillets.
Firstly, salting salmon fillets is more difficult, and the result of the work done does not always live up to expectations - pieces of salted fish often become dry. Secondly, if you are lucky, then from whole carcasses you can get a nice additional bonus to fish - red caviar. And then you will have to not only salt the fish, but also salt the chum salmon caviar at home, getting two delicacies instead of one for the same money.
Preparing for salting
Salting ketu at home is best in pieces. You can salt it with whole carcasses, but it will take more time, and you still have to serve it in pieces on the table, so there is not much point in such salting.
To cook delicious salted salmon from frozen fish, you need to know how to defrost it correctly. It is best to be patient and defrost in the refrigerator, no matter how long this process takes. You can leave it to freeze at room temperature. It’s not worth trying to speed up the defrosting process with warm water, a microwave oven or in another way: you will be able to quickly defrost it, but it’s unlikely that you can pickle it deliciously.
When the salmon is defrosted, you need to separate the head and tail from the carcass - they are of no value for salting. The fins are then cut off with scissors or a sharp knife. If the carcass has not been gutted, then you need to get rid of the insides by carefully cutting the belly in the direction from head to tail. The incision must be made carefully, do not forget that caviar may be inside.
In addition to the entrails, it is desirable to remove the bones from the carcass before salting. To do this, symmetrical incisions are made on both sides of the spine, and bones are pulled out through them with tweezers. But it is undesirable to clean the ketu from scales and skin before salting the ketu - the peeled pieces lose their shape during salting and look ugly. Therefore, it is better to get rid of the skin and scales just before serving.
spice selection
With the addition of spices, you can both turn salted salmon into an amazing yummy, or spoil its taste - it all depends on their selection. Keta is unique in that a large number of spices go well with it:
- salt;
- sugar;
- Bay leaf;
- dried parsley;
- allspice peas;
- nutmeg;
- coriander;
- caraway;
- mustard (seeds).
Such a large selection allows you to experiment with the composition of all kinds of seasonings and marinades. But in the selection of spices there are general recommendations to be followed.
Salt is the basis for pickling salmon. It is better to salt it with coarse-grained salt, specially designed for pickling and preservation - unlike fine-grained salt, it will evenly salt the entire surface of the fish.
If there is sugar in the salting recipe, then you should not buy products from sugar cane. Coarse-grained beet sugar is better combined with keta. When salting, do not abuse spices - added in large quantities, they "clog" natural taste and the aroma of chum salmon.
Popular salting recipes
It is difficult to calculate the exact number of salting recipes for chum salmon. Often the same recipe can be found in 15-20 variations. But there is basic recipes, from which you need to "dance" during salting. Among them, the simplest, both in execution and in the set of spices, is the recipe for dry salting of chum salmon.
The carcass of a fish weighing 1 kg should be divided into two fillets, removing the backbone and bones from them, rinse them thoroughly and dry them with a towel. Then you need to mix 50 g of salt and 20 g of sugar, and rub both halves with this mixture, then put them together with the skin out, wrap with several layers of gauze, put in a bowl and send to the refrigerator, wrapped in cling film for greater safety. After 72 hours, the fish can already be taken out of the refrigerator, unpacked and served.
The following recipe is unique in that after 30 minutes after salting, the keta is ready for use. Cut the carcass, pull out the bones and rinse. Cut the fillets into several pieces, and then make several from each such piece: the same width, but about half a centimeter thick. Then mix thoroughly 2 tbsp. tablespoons of salt and the same amount of sugar. Each piece must be carefully rolled out in this mixture and folded in a deep bowl, shifting each layer with a bay leaf and 1-2 peas of black allspice. Squeeze the juice from half a lemon on top of the laid salmon and leave for 30 minutes. stand at room temperature. At the end of this period, the remaining salt should be washed off the pieces of fish and can be served on the table.
Ketu can be salted not only in a dry way. To prepare spicy salting, you need 1.5 tbsp. spoons of salt, st. a spoonful of sugar, st. a spoonful of olive oil, 2 bay leaves, 3 medium-sized cloves of garlic and 5 inflorescences of cloves and peas of allspice black pepper.
The carcass must be cut and the bones removed from it. Cut the fillet into large pieces. Some of them need to be rolled out in a mixture of salt and sugar, and the rest - stuffed with chopped garlic. Put the processed pieces in a saucepan, put cloves, parsley and allspice on top of them, pour over everything olive oil and put under oppression for 1 hour. For oppression, you can use a shallow plate and a jug of water that are slightly smaller in diameter than the pan. After an hour, remove the load, cover the pan with a lid, send it to the refrigerator for another 1 hour - and the delicious spicy salted salmon is ready.
All spices in the recipes are indicated based on 1 kg of chum salmon fillet. If you have to salt more or less weight of fish, you need to adjust their quantity accordingly.
If you are lucky enough to buy salmon with a bonus, then in 4-5 hours you can also cook delicious red caviar.
To salt 150 g of salmon caviar, you will need 30 g of salt, 15 g of sugar, 3 black peppercorns and 1 bay leaf. First, the removed caviar must be put in a deep plate. Then dissolve salt and sugar in warm boiled water and pour caviar with this solution for 30-40 minutes.
At the end of the term, with a tablespoon, select caviar from the solution and allow excess moisture to drain from it. For a full guarantee, it is better to dry it with a towel. Then the caviar should be transferred to a small saucepan or plastic bucket, add chopped bay leaf and a few black peppercorns to it. Close the dish tightly and send it to the refrigerator for 2-3 hours, after which it can be served at the table.
This is only a small part of the recipes for salting ketu and its caviar. By experimenting and improving them, you can surprise your guests with an unusually delicious hand-made delicacy.
Usually, salty fish is an essential 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. Yes, this fish costs a lot of money. In this regard, many housewives began to salt fish on their own, and chum salmon is no exception. Salting ketu at home, this process does not take much time, as well as money. Moreover, not a lot of fish is needed, so housewives put all their skills into this process. In addition, there is an 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 for the taste and color: someone prefers spicy seasonings, and someone prefers classic salting, without adding various spices. Therefore, the main advantage of home salting is that you can cook the product to your taste. In addition, it turns out to be much more economical in financial terms.
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 must be no ice crust or snow on the surface of the fish, the carcass of the fish must not have signs of mechanical damage. In addition, the fish should not contain foreign flavors, 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 to be rather dry, which will not correspond to the required result.
When salting at home, one 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 clog the taste of fish with seasonings, although the presence of seasonings should be felt.
Spices that are perfect for salting chum salmon
To make the fish really tasty, you should add only those spices that enhance the taste of the fish. These seasonings are:
- allspice (peas);
- lavrushka;
- coarse salt for salting. The use of coarse salt does not allow over-salting the fish;
- sugar for salting, preferably beetroot. dried parsley;
- coriander;
- caraway;
- nutmeg;
- mustard (seeds).
These are the main ingredients that will provide the fish with the necessary, delicate and attractive taste.
Recipes for cooking keta at home
Although the technology is simple, it turns out quite a tasty finished product.
For 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.
Next steps:
The carcass of the fish is cleaned and offal is selected, after which it is cut into fragments, 1 cm thick. Salt and sugar are mixed in a separate container and mixed well. In this mass, generously roll the pieces of fish. After that, they are tightly placed in a dish with a capacity of 1 liter, in layers. Laurel 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.
Fast salting technology for 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 of a lemon;
- bay leaf - 1 pc;
- allspice - 5-6 pcs. peas.
Cooking method:
The meat of the salmon is separated from the bones and washed. Cut into pieces, 4-6 mm thick and put in a deep container. Roll the pieces in a mass consisting of salt and sugar. Bay leaf and allspice are added to this mass, and the juice of a part of a lemon is squeezed on top. After that, again diligently dump the pieces of fish. The fish is left at room temperature for half an hour. After this period, pieces of fish get rid of excess salt and seasonings, after which this yummy can be offered to guests.
Adding mustard to the main composition of the 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 seasonings except mustard to the dishes and pour water. Put on fire and boil. As soon as the marinade boils, the fire 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. Pieces of fish are placed in a jar arbitrarily. In conclusion, the fish is poured with mustard marinade and put in a cold place. And after 3 hours, the fish can be consumed.
Quite often, such recipes are used because of the special palatability finished product.
For this you need to prepare:
- ketu - 1 carcass;
- salt - 1.5 tbsp. l;
- sugar - 1 tbsp. l;
- bay leaf - 2 pcs.;
- carnation - 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. The garlic cloves are crushed into smaller fragments and stuffed with chum salmon meat. After that, the chum salmon fillet is placed in a bowl. Cloves, bay leaves and allspice are placed on top of the fish meat. After that, the fillet is doused with olive oil. A smaller plate is taken than a vessel (pan) and the fish is covered, after which a load consisting of 3 liter jar with water. The result is a 3 kg load, which is quite enough. In this state, the fish is marinated for 1 hour. After that, 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.
Another very interesting way to cook very tasty fish.
What does that require:
- fish (chum) - 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 peas of allspice;
- dry cumin - 1/2 tsp;
- half a lemon
Salting technology:
Pour 1 liter of water into a saucepan and bring to a boil. All seasonings and spices are poured into boiling water. Once 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 chopped greens (parsley and dill) are sprinkled on top. Pour the brine over the fish and place lemon rings on top. Then, the fish in the marinade is cleaned in a cool place for one hour. After one hour, lemon slices are removed from the dishes, after which the fish is left in the same place for another 8-12 hours. Then the fish can be served to the table.
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 st. a spoonful 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. Put the two halves of the fish in a bowl and cover with a dry towel. The fish is laid so that the skin is on the bottom and on top of the fish. After that, 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.
Such a recipe is distinguished by its unique composition, which allows you to get a product with excellent taste characteristics.
For this you need to prepare:
- 1 kg of red fish (chum salmon);
- 1 lemon or 1 tbsp. a spoonful of vinegar;
- 2 tbsp. spoons of coarse rock salt;
- 2 tbsp. spoons of sugar;
- garlic 2 cloves;
- onion 3 pcs;
- 0.5 cups of water;
- horseradish (root) - 30 g;
- olive oil - 2 tbsp. spoons.
How to cook
Chum salmon is cleaned, with the removal of the head, tail and fins, after which it is cut into identical pieces, 1.5-2 cm thick. A pan or jar is taken, where pieces of fish are folded. In a separate container, water and the rest of the ingredients of the recipe are mixed. The onion is cut into rings, and the garlic into large fragments. Horseradish is ground on a grater. The result is a mixture with which the fish is poured. On top of the marinade, juice of 0.5 parts of a lemon is squeezed out or vinegar is poured. The product filled with marinade is placed in the refrigerator for a couple of days. After this time, the fish can be consumed.
- For better separation of the fillet from the bones, the fish is cut from the ridge.
- If the fish is too salty, then this is not a problem. It can be placed in water for a couple of hours, then dried.
- It is better not to report spices than to shift. Otherwise, the natural taste of fish (chum) will be lost.
As you can see, the process of self-salting fish is not difficult and is available to any housewife who wants it.
Keta - nutritious and delicious fish, one of the representatives of the salmon family, containing many useful substances. Salted fish is an essential attribute of the festive table. It is not without reason that the question of how to salt salmon tasty at home worries many housewives. This process requires very little time and money, and there are a huge number of cooking recipes.
Keta is perfect for decorating the table. It is not as expensive as other red fish and contains less fat. Proper salting will save money, as well as get a very tasty dish.
When salting, it is important to consider several subtleties:
How to choose the right fish
When choosing, you need to be guided by the following rules:
- buy live or frozen fish, but only whole carcasses (not gutted);
- frozen chum salmon must have a uniform color, without an ice crust on the surface, and without foreign odors and damage;
- gills should be dark in color.
Spices for salting
When salting, you need to take into account that not all spices are combined with fish, and it is better not to use even suitable seasonings too abundantly.
But they are still needed to get delicious dish, because they are used to enhance the taste.
What spices can be taken:
How to cut a carcass
This is not just cleaning the fish from the insides. Pieces of delicacy on the table should look beautiful and appetizing, and for this you need to properly cut the carcass:
It will become easier to carve the chum salmon if it is not completely thawed beforehand. You can also pickle the whole carcass, but then it will need to be cut into boneless pieces before serving. Yes, and it will be completely salted out for a longer time.
Salted salmon recipes
Many recipes for salting chum salmon can be divided into several groups: express recipes and simple options cooking, harvesting salted fish for the winter and how to salt chum salmon with spices (spicy) at home.
Simple and fast ways
This simple salmon pickle recipe even novice housewives can do it. Would need:
- 1 kg of chum salmon;
- 2 tbsp. l. salt and beet sugar;
- 1 bay leaf;
- 1 head of onion;
- 3 peppercorns.
Cut the prepared fish into pieces. Separately, mix sugar and salt, and rub the chum salmon with this mixture. Then the pieces must be tightly laid in layers in a liter container, and crushed bay leaves and peppercorns should be distributed between them. After that, cover the container with a towel and store for six hours in the refrigerator. Rinse the fillets and lay them in layers again, only now you need to place onion rings between them. Put in the refrigerator for an hour, after which you can enjoy the taste of a delicate fish.
A quick salting technology for chum salmon will require the following ingredients:
- 1 kg of fish;
- 2 tbsp. l. sugar and salt;
- 0.5 lemon;
- 6 black peppercorns.
Cut the fillet into pieces (about 5 cm each), put in a deep bowl. Mix sugar and salt, roll pieces in this mixture. Then add peppercorns and bay leaf, squeeze the lemon. All this is thoroughly mixed and left for 30 minutes at room temperature. It remains to wipe the pieces from excess spices and you can serve.
Salting chum salmon for the winter
For long-term storage you can use the recipe for dry salting for the winter:
Would need:
- 1 kg of chum salmon;
- 1 st. l. Sahara;
- 2 tbsp. l. salt;
- 3 art. l. vodka.
Mix sugar, salt, vodka, brush this fillet on all sides. Then transfer to a deep container and cover with a lid. Leave for three hours on the table, then put in the refrigerator for 24-36 hours. For long-term storage, store in the freezer.
Recipes with spices
There is good recipe how to salt ketu at home with mustard. For cooking you need:
- 1 kg of gutted chum salmon;
- 2 tbsp. l. mustard seeds, sugar and salt;
- 1 liter of pure water;
- 2 bay leaves;
- 6 peppercorns;
Mix all the spices, except mustard, then pour water and boil. Remove from heat, cool and add mustard seeds. Cut the fish into pieces of 2 cm, put in a container and pour mustard marinade. Leave in a cold place for three hours. Instead of grains, you can take dry mustard.
Ketu spicy salting can be prepared like this:
Cut the fillet into large pieces, rub it with a mixture of salt and sugar. Chop the garlic and stuff the fish with it. Then put the pieces in a container, add bay leaf with cloves and pour over with oil. Put under pressure and marinate for an hour. Remove the oppression and put in a cold place for another hour.
How to salt ketu "for salmon":
Mix salt and sugar, rub them with fillet pieces, put in a bowl. Then add the remaining spices. Sprinkle with cognac and close the lid. Keep in the refrigerator for 3 days.
You can cook fish in brine with spices. Such meat will be especially juicy:
Boil water, add all seasonings to it. When the brine boils, remove from heat and set aside. Put pieces of fish in a separate container and sprinkle them with chopped herbs. Then pour over the brine and place lemon rings on top. Clean in a cool place for an hour, remove the lemon, and leave the chum salmon there for another 8-12 hours.
Knowing how tasty it is to pickle ketu at home, you can get a very tender and delicious snack, which you can enjoy not only yourself, but also proudly offer a delicacy to guests.
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. 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 - 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. Ingredients: Chum salmon fillet - 1 kg. Salt - 3 tbsp. Sugar - 2 tbsp. l. Ground pepper- 1 tsp Preparation: 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 it with a salt mixture. Place the fish on a plate or tray, skin side down. Place the second piece on top. Both pieces of chum salmon should lie fillet to fillet. Remove for 2-3 days in the refrigerator. Salted chum salmon in oil Composition: Fish carcass - 1 pc. Coarse salt -3 tsp Sugar - 1.5 tsp Refined vegetable oil Preparation: #A fish should not be completely defrosted. We cut the carcass, remove the fillet. Cut it into wide pieces. Mix salt and sugar. We put the Ketu in a container, sprinkle with a mixture of salt and sugar, pour in 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. Chum salmon in oily 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 oily brine to the chum salmon. 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? 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. Onion cut into half rings. Salt the fish, pepper, add bay leaf. Fill the salmon with oil. Prepare the marinade: mix water, vinegar. We add it to the fish. We put the Ketu in the refrigerator under oppression. Readiness is determined by the color of the fish - it should turn slightly white. Salted keta 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!
