How to pickle chum salmon at home - tasty and fast

Hello dear readers. Today on my table is a noble red fish - chum salmon. The conversation will be about how to pickle chum salmon at home so that it turns out as tasty as its sister salmon and even tastier.

It’s very easy and quick to do, now you’ll see everything for yourself. I'll show you my favorite, proven recipes.

Chum salmon belongs to the salmon family and has beautiful red and very healthy meat. It is much less fatty than salmon, which is why it is considered a dietary product. At the same time, there is no less benefit in it.

I have another article where I salted salmon and there you can see differences not only in the color of the meat, but it is also noticeable that the pieces of salmon are very fatty, almost oily in appearance. When salted, chum salmon is leaner, it does not shine and fat does not drip from it.

Salted chum salmon at home - very tasty, like salmon

If you need to pickle chum salmon under salmon for sandwiches, then this is the option.

The recipe for dry salting is very old and the simplest both in execution and in terms of ingredients. In fact, when I eat chum salmon salted this way with bread and spread, I can’t tell the difference from salmon. Really tasty and proven over generations.

Ingredients:

• Chum salmon fillet - 1 pc.
• Salt - 3 tbsp. l.
• Sugar - 1 tbsp. l.
• Ground black pepper - 1/2 tsp. (taste).
• Sterile gauze (optional).

Here we have a good piece of chum salmon fillet. First of all, we remove all the bones from it so that they do not end up in the finished product. We feel with our finger and if we come across a bone, we pull it out. Luckily for us, chum salmon is not the bony fish, and you will quickly cope with this task.

We cut the fillet in half into equal parts, it will just be more convenient. You can also salt it entirely.

Prepare the salting mixture. To do this, mix salt and sugar in a convenient bowl and add a little black pepper (you can do without it). Traditionally, coarse table or rock salt without additives is used for salting. But in principle, you can take extra, just not iodized. It is impossible to over-salt the fish; it will take as much as it needs.

The intensity of the salty taste depends on the salting time. The longer the fish sits in salt, the saltier it is.

Thus, after lying there for a day, we get the lightest molosol; many prefer this option. Two days is a more intense option; my husband and I like it best. Three days - the fish is already salted, you can’t call it lightly salted anymore.

We take convenient dishes for pickling. Ours is a glass baking dish with a low side; we cover it on top with gauze (we buy a sterile one at the pharmacy). I’ll say right away that you can do it without gauze, but we like this option.

In gauze, the fish breathes, but does not become airy, and all excess moisture is absorbed into it and leaves the fish. Everything is very neat. If you make it without gauze (I will have other recipes without it below), then the released brine will have to be drained so that the fish does not swim in it. After all, this is dry salting, not wet).

Well, then we take half the fillet on the palm of our hand and rub each side, sides and even the skin well with the pickling mixture. The specified amount of pickling mixture is just enough for 1 whole fillet.

We treat both pieces on all sides with the salting mixture and place them in the mold, on top of each other. Flesh in, skin out.

Wrap the fish in the remaining gauze. It turns out 3-4 layers, we select the tails. And we wrap it up like this, very carefully.

Many people don’t want to bother with gauze - for God’s sake, just don’t forget to drain the released liquid.

Do you know what other option is there? Immediately put these pieces of fish into a ziplock bag and into the freezer. Not everyone knows that at sub-zero temperatures the fish continues to salt and the salting goes even faster - it will be ready in a day.

If there is no urgency, then we simply let the fish stand for an hour at room temperature, and then put it in the refrigerator and forget about it for 2 days. We deliver it after the specified time.

Everything is fine. There is no slurry, no chapped, drying edges of the fish. I like this method.

The fish itself is plump, the excess moisture has left it, the ambassador has taken place. And he is successful as always!

All that remains is to shake off the excess salt if it remains somewhere. Cut beautifully and can be used on any sandwiches, salads or just as a snack. Fairy tale!

Delicious. But, just as a solo appetizer, pay attention to the salted salmon (recipe No. 4), where the taste is even more interesting.

Chum salmon cooked in classic marinade

Product set:

• Whole chum salmon - from 1.2 kg to 1.6 kg;
• Fresh and ripe lemon (lime) - 150 g;
• Common coarse salt - 85 g;
• White sugar in sand - 50 g;
• Large garlic cloves - 3 pcs;
• Hot onion heads - 250 g;
• Water - mineral (spring) bottled - 150 g;
• Fresh horseradish root - 50 g;
• Refined vegetable oil - 75 g.

Cooking step by step:

• Clean the chum salmon: carefully gut its insides, cut off the tail, head and fins. There is no need to remove the bones from it. Wash the fish and cut it into steaks 3 cm wide. Rinse the fish again and dry it with paper napkins;
• Peel the onion and cut into thin half rings;
• Place chum salmon in steaks in an enamel bowl or saucepan, alternating them with onion half rings;
• Peel the horseradish and grate coarsely. Transfer it to a small bowl;
• Using a press or garlic press, chop the garlic cloves (already peeled) directly into the bowl where the grated horseradish is already located. Mix;
• Wash the lemon and cut into halves. Squeeze the juice from the halves using a citrus juicer (can be electric);
• Combine sand (sugar) with salt, lemon juice, butter, horseradish and garlic in a separate bowl;
• Pour the freshly prepared spicy mixture with water. Mix;
• Pour fresh marinade over the herring;
• Cover the container with fish with a plate and place a load on top, for example, water in a jar;
• Place the resulting “pyramid” in a cold place (cellar or refrigerator) for 2 days.

This fish produces a very spicy and unusual, but absolutely incredible taste. Absolutely everyone likes this chum salmon.

Recipes: how to pickle chum salmon at home. Photo from ladyspecial.ru

Chum salmon belongs to the genus of Pacific salmon; this sea fish is quite large in size and is one of the most common representatives of its genus, which makes it the object of widespread fishing and a frequent guest on the tables of people all over the world, especially residents of the northern regions from Russia to Canada. Chum salmon meat is red, tender, has a pleasant taste, suitable for frying and smoking, but when salted, if the procedure is not followed correctly, it can turn out to be too dry and harsh. Properly salted chum salmon will be as tasty as salmon or salmon.

Knowing how to pickle chum salmon at home, you can provide yourself with a delicious dish at an affordable price and in a fairly short time. In this matter, it is important to choose the right fish, be able to cut it competently and choose the most suitable recipe.

Salted chum salmon with butter

Chum salmon is dry salted and then perfectly stored in vegetable oil. It gives it the missing fat content and thus chum salmon becomes practically indistinguishable from salmon, even in color.

Ingredients:

Chum salmon - half fillet.

• Rock salt (table salt) without additives - 3 tbsp. l.
• Sugar - 1 tbsp. l.
• Vegetable oil - optional.
• Red or regular onions and herbs - optional.

Take half a chum salmon fillet (or a whole fillet, then follow recipe No. 1). All the bones will need to be removed from it. Wash the piece itself and dry it with a paper towel.

Prepare a pickling mixture of salt and sugar in a 3:1 ratio. I have rock salt, no additives, coarsely ground. Regular sugar. I mix them together and carefully rub the prepared piece of fillet on all sides with this mixture. Even the skin.

I place the fish in a suitable container. I prefer the option with gauze, but you can simply place the fish in a container with a lid. Place in the refrigerator for 2 days.

You can get it in a day if you are interested in an extremely light degree of salting. We keep it for two days until the fish reaches the salted level. Three days - already salty. So it all depends on your taste. I like two-day pickling.

If liquid comes out, it will need to be drained. And you will get such an appetizing salty piece, from which you will need to shake off excess salt, if there is any.

Next, this salted fish is cut into random pieces. I wanted these random thick bars. They are convenient to put on bread or stick on a fork.

I have a suitable container that just fits half the fillet when cut. I put the fish there.

Next, take regular vegetable oil and pour in the pieces of chum salmon so that they are completely or almost completely covered. That's how beautiful it is.

And to taste, you can add chopped onions, herbs - everything that you would like to add to the fish for a more piquant taste. Of course, we wash the greens and onions very thoroughly before adding them to the fish.

Lightly salted chum salmon in oil can be stored in the refrigerator for about a month (although, who am I kidding - they eat it after just a few days