Red salted fish will become a decoration of any festive table. You can use any type of salmon species, for example chum salmon, which has been popular with housewives for many years. In order for the appetizer to turn out delicious and beautiful, you need to know how to salt chum salted correctly at home. There are many recipes, so you can easily choose the simplest and fastest for yourself.
How to salt chum salmon in oil
You can use the classic recipe according to which fish is salted in oil. Required Ingredients:
- chum salmon fillet - 600-700 g;
- 2 tablespoons of salt;
- a teaspoon of sugar;
- vegetable oil - 100 ml;
- 1 bay leaf;
- ground allspice to taste (but not very much, so that it does not interrupt the taste of fish, but only complements it).
Cut the chum salmon fillet into portions, put 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 parts), stir to dissolve the salt and sugar.
Spread the fragrant oil evenly over the fish, cover with cling film and refrigerate for 8-10 hours. A minimum of effort, and as a result, a delicate and fragrant fish will appear on the festive table, which can be decorated with dill, green or onions, cut into rings.
How to salt chum salmon in brine
You can salt chum salted tasty and quickly with the help of brine. It is advisable to cook fish the day before the proposed feast, since it will not be stored for long. To cook chum salmon in brine, you will need the following ingredients:
- chum fillet - 1 kg;
- 4 tablespoons of salt (you can use sea salt);
- allspice and black peppercorns (5-7 peas each);
- 2 bay leaves;
- 600-700 ml of water.
Bring the water to a boil, add salt, pepper and bay leaf. After 5-7 minutes, remove the brine from the heat and cool. Cut the peeled chum salmon so that you get 2 layers of boneless fillets, cut into beautiful slices of the same size and put the pieces in a wide dish in one layer. Next, you need to fill the fish with brine, cover the dishes with cling film and put them in the refrigerator overnight. The next day, drain the brine, before serving, lay out the chum salmon beautifully on a platter and decorate to taste.
How to salt chum salmon with dry salting
If you do not like the options with oil or brine, and you are still puzzling over how to pickle chum salted quickly and tasty at home, you can use a simple recipe for dry salting. For this you will need:
- gutted chum salmon without head - 2 kg;
- 2 tablespoons of salt with a slide;
- 1 spoonful of sugar;
- any seasoning for salting fish (the amount is indicated by the manufacturer on the package, at least a teaspoon).
First you need to mix the dry ingredients. Then cut the fish into medium pieces. Sprinkle the bottom of the salting container with a small layer of salt, sugar and seasonings. Coat each piece of fish with the mixture outside and inside, put in a container and cover with the rest of the mixture.
This recipe involves salting under oppression, so select the optimal dishes in advance. Chum salted at room temperature: 24 hours, if you like lightly salted fish, 48 hours, if you want the fish to be more salty. Before serving, the chum salmon can be slightly blotted with a napkin to remove excess seasonings.
