Red fish chum salmon, which is a representative of the salmon family, is more fatty, nutritious and more expensive than pink salmon. Salted chum salmon is not only tasty, but also a healthy snack for any table. The chum salmon contains various vitamins, minerals, fatty acids that help prevent atherosclerosis, myocardial infarction and ischemic stroke.
If you have purchased frozen chum salmon, then you must first defrost it. Keep in mind that it is better to cut this fish completely thawed. When cutting chum salmon, first of all, rip open the belly of the fish, as it may contain caviar. Next, disassemble the chum salmon according to all the rules and you can start salting it.
Salted chum salmon whole, in pieces or fillets. The larger your fish is, the longer it will take to salt it. Consider recipes for salting chum salted in brine and in oil.
Salting chum salted in brine
Salting fish in brine is one of the most popular methods. This method is often called wet. The best way is to salt fresh fish that has never been frozen.
You will need:
- 1 kg of chum salmon (fillet);
- lemon - 1 pc.;
- 300 g of salt;
- 1 tsp Sahara;
- dill - a few branches;
- bay leaves - 3-4 pcs.;
- pepper (peas) - to taste;
- spices for fish - according to your taste.
Combine salt and pepper in a container. Rub chum salmon with the resulting mixture. Put the bay leaf and dill sprigs in a container or plastic container on the bottom, then place the chum salmon pieces with the skin down, pour with lemon juice and add more dill and bay leaves. The next layer of fish must be laid out with the skin on top.
Stack the chum in this way until you run out of fish. Put the container with fish under oppression and refrigerate for 2 days. Excess salt can be removed with a napkin.
It is not necessary to rinse the fish before eating, as this can impair its taste.
Salted chum salmon in oil
This method is simple, quick and perfect for home use. You will need:
- 1 kg of chum salmon (fillet);
- 100 ml of vegetable oil;
- 2 tbsp. l. salt;
- 1 tsp granulated sugar;
- pepper - to taste;
- bay leaves - 4-5 pcs.
Cut the fish fillet into pieces. Prepare the brine. To do this, combine vegetable oil, sugar, salt, a few bay leaves and a small amount of pepper in a separate container to your liking.
Mix the pieces of fish well in oil brine, and then put in a clean jar, which should then be sent to the refrigerator for 10 hours. After the indicated time, an excellent appetizer is ready.
Chum salted in this way can be stored in the refrigerator for about a week.
