There must be salted red fish on the festive table. Salted chum salmon is very tasty - it is tender and not very fatty. You can salt chum salmon yourself, it will be cheaper than buying salted fish, and no less tasty.
It is necessary
-
- Enamel or plastic fish bowl
- knife
- culinary scissors
- salt and sugar for pickling
- spices and olive oil optional
- oppression.
Instructions
Step 1
Buy fresh fish from a store or market. It is better to take chilled chum salmon, but frozen chum is also suitable, as long as it is not defrosted and re-frozen. Do not take cut fish, you need whole fish, with head and giblets.
Step 2
If your chum salmon is frozen, put it to defrost naturally. At this time, you can prepare a mixture for salting. Take salt - be sure to coarsely grind, it perfectly absorbs excess liquid. and granulated sugar. The ideal ratio is 3 (salt) to 1 (sand). Mix the salt and sand thoroughly. For 1 kg of fish, you need about 3 tablespoons of the mixture. But if you are in doubt about the weight, it is better to undersalt than oversalt.
Step 3
When the fish is thawed, it needs to be butchered. Cut off the head first. Don't throw it away: you can make fish soup from it. Use scissors to trim the fins, rip open the chum's belly and scrub the insides. If you're lucky, you might get milk or caviar. They can also be salted - the milk together with the carcass (after wiping it with a salting mixture), and the caviar separately. Cut the chum salmon carcass to the right and left of the spine, remove the bones. If the fish is large, you can split it in half.
Step 4
Uncover the chum salmon and sprinkle with the salting mixture. You need to apply it evenly. If you like fatter fish, you can add a little olive oil, because chum salmon is not very fatty. It is not forbidden to add spices to taste - pepper, bay leaf, etc., but this is not necessary. If, nevertheless, you decide to salt with spices, they must be placed in a salting container, evenly distributing over it.
Step 5
Put chum salmon in a container, put oppression on top - a three-liter can of water will do, leave to stand for 2 hours. Then put it in the cold. In a day, the chum salmon will be salted, you can eat it.
