How to salt chum salmon at home: a simple step-by-step recipe with photos

Salted chum salmon will always decorate the holiday table. But store-bought fish is not always ideal in taste. Therefore, many housewives began to salt chum salmon themselves. This can be done at home very quickly, simply and without much expense. There are many recipes for salting chum salmon, as well as taste preferences.

Some people like fish with onions and spices, while others prefer classic salting with minimal addition of spices. Therefore, the ideal option not to make a mistake is to pickle chum salmon yourself at home to your taste. It turns out much more economical from a financial point of view.

How to choose a good chum salmon

You should take the choice of the main ingredient – chum salmon – with particular seriousness. There are several rules:

The ideal option for buying fish is live or chilled. This will give you confidence that the fish is fresh.
Frozen chum salmon should be selected according to the following characteristics: uniform color, no crust of ice or snow on the surface, the skin of the fish should not be damaged. The fish should not have any foreign odors. The gills should not be black.
The fish carcass must be whole (not gutted). Ready-made fish fillets are not suitable for home salting, because during the salting process they can become dry and then the desired result will not be achieved.

Not all spices and seasonings go well with fish. Some spices are ideal only for sea fish, and some for river fish. There are spices that do not go well with fish at all.

Therefore, it is important to take this into account. It is important not to overdo it with the addition of spices. The meat should have a slight spice flavor, the main flavor should be the taste of fish.

Spices that go perfectly with chum salmon

Allspice peas;
Bay leaf;
It is better to use coarse salt for pickling (special for pickles and preserves). It is evenly distributed throughout the meat and it is almost impossible to over-salt the meat;
To prepare chum salmon, you need to take regular beet sugar (large).
Dried parsley;
Coriander;
Caraway;
Nutmeg goes well with chum salmon;
Mustard seeds.

Recipes for salting chum salmon at home

A simple but tasty way to pickle chum salmon

1 kg. chum salmon;
2 tbsp. rock salt;
2 tbsp. Sahara;
1 laurel leaf;
1 onion;
3 black peppercorns.

Gut the carcass and cut into pieces 1 cm in height. In a separate bowl, mix salt and sugar. Coat the carcasses generously in the resulting mass. Place tightly in rows in a liter jar. Place chopped bay and sweet peas between the rows.

Fill the jar to the top, cover with a towel and put in a dark place for 6 hours at normal temperature. After the time has passed, remove the fillet and rinse off excess spices under cool running water.

Place everything in the container again, but place onion half rings between the rows. 1 large onion will be enough. Place in the refrigerator for 60 minutes and the product is ready to eat.

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It is a pity that Rosprirodnadzor wants to impose a ban on its sale.
More sensitive gear.
Read the relevant guides for a specific type of gear on the pages of my website.
Pheromone
-based lures .

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Express recipe for salting chum salmon – 30 minutes and you’re done!

1 kg of red fish;
2 tbsp. salt;
2 tbsp. Sahara;
½ lemon;
Bay leaf;
5-6 peas of black allspice.

Separate red meat from bones and rinse. Grind into thin wide strips (4-6 mm) and place in a deep container. Roll the meat in the sugar and salt mixture. Add 1-2 bay leaves and allspice to the same mixture. Squeeze the liquid from half the lemon on top.

Dump everything thoroughly. Leave at normal temperature for 30 minutes. After the time has passed, rinse the slices to remove excess salt and can immediately serve to guests.

How to salt chum salmon with mustard

1 kg gutted carcass;
2 tbsp. coarse salt;
2 tbsp. Sahara;
2 tbsp. mustard seeds (if desired, replace with dry mustard mixture);
1 liter of water;
2 laurel leaves;
6 pcs. peppercorns

Pour pepper, bay leaf, salt, sugar into the pan. Fill it all with 1000 g of water. Boil. Once boiling, remove the pan from the heat. Cool until cool.

Add mustard seeds. Cut the carcass into pieces of approximately 2 cm. Place in a jar (not tightly). Pour mustard liquid and put in a cool place. After 3 hours, the finished product is ready to eat.

Recipe for spicy salted chum salmon

Chum salmon – 1 pc.;
Salt – 1.5 tbsp;
Sugar – 1 tbsp;
5 peas of black allspice;
2 bay leaves;
5 clove inflorescences;
3 cloves of garlic;
1 tbsp. olive oil.

Gut the carcass and separate the base from the bones. The fillet pieces should be large. Rub a separate part with a mixture of sugar and salt. There should not be large accumulations of salt on the meat. Cut the garlic into small pieces and stuff it into the chum salmon fillet. Place the fillet in a saucepan.

Top with cloves, bay leaves and allspice. Drizzle with olive oil. Cover with a plate smaller in diameter than the saucepan. Place a weight on top and forget about it for 60 minutes. Then remove the plate and weight and cover with a simple lid. Let it sit in the cold for another 1 hour and you can serve.

Chum salmon in brine

1 kg of fish;
1 liter of water;
2 tbsp. coarse salt;
1.5 tbsp. Sahara;
1 bunch of greens (parsley and dill);
2 bay leaves;
5 peas of allspice;
½ tsp. dry cumin;
1/2 lemon.

Bring 1 liter of water to a boil in a saucepan. Add spices to boiling water. Cool the resulting brine to 30°. Place fish pieces into a glass container. Coarsely chop the greens and sprinkle them on the fish.

Pour brine into a jar. Cut the lemon into plastic pieces and put it in a jar. Place the fish in a cool, dark place for 1 hour. After an hour, remove the jar and remove the lemon slices. Leave it in the cold for another 8-12 hours and serve it to your guests.

How to salt chum salmon using the dry method

This recipe for salting chum salmon is suitable for preparing any fairly fatty red fish. Not only chum salmon, but also salmon and coho salmon. But it’s better not to cook pink salmon this way – it might turn out a little dry.

Salting chum salmon at home can be done in three ways.

Firstly, you can use the simplest pickling mixture - salt and sugar.
Secondly, you can add a little dry zest of some citrus to the salt and sugar. The most suitable is orange zest. However, lemon, grapefruit or tangerine zest also works great.

Why do you need to add zest to the pickling mixture? This helps give the fish a fresh aroma and eliminates the fishy smell that many people find unpleasant.

Thirdly, you can salt chum salmon or any other red fish using spices. You will get a real spicy ambassador.

Spicy Ambassador

Fish prepared in this way has a bright aroma and rich taste. It is perfect for serving on a holiday table.

Cut the carcass into large pieces and rub with a mixture of salt and sugar in a 2:1 ratio. Chop two cloves of garlic and stuff them into the fillet. Place the fish in a container, cover with spices (cloves and bay leaves), and pour 25 g of olive oil on top.

Cover the mass with a plate and put pressure on it. A 3-liter water bottle is suitable for this. After an hour, the load must be removed, the vessel covered with a lid and refrigerated for another 1 hour.

What ingredients will be needed?

It all depends on the salting method you choose.

Regular salting

For 1 kg of fish fillet with skin, take 2 tablespoons of salt (non-iodized) and 1 tablespoon of granulated sugar.

Pickling with citruses

Everything is the same, you just need to add a little dry citrus zest.

Spicy pickling

To the specified amount of salt and sugar, add ½ teaspoon of ground coriander, one 1 teaspoon of mustard seeds, one teaspoon of dill seeds. You can also add 1-2 bay leaves, breaking them finely. You will get this pickling mixture.

How to salt chum salmon at home. Cooking steps

Thaw the fish fillet. If possible, we do this slowly - inside the refrigerator. And not at room temperature.

When the fish has melted, wash it, clean it if necessary and pat dry with a paper towel.

Place the fillet in a glass or enamel container. And sprinkle both sides with the pickling mixture. We sprinkle it, not rub it into the pulp.

If we use citrus zest for flavoring, then place several small pieces on and under the fish.

If we are preparing spicy salted chum salmon, then we also cover the fillets with a mixture of salt, sugar and spices.

In total, chum salmon will be salted at our place for 24 hours.

Initially we place it skin side down. After 12 hours, turn over. Then after 12 hours we turn it over again, etc.

We no longer carry out any manipulations with fish. We just turn it over and that’s it.

After two days, lightly salted chum salmon is ready.

Separate the pulp from the skin.

Mode in small pieces. And we eat with pleasure.

By the way, before you start salting fish yourself, it’s not a bad idea to look at how real professionals do it.

How healthy is chum salmon, salted at home?

After all, it contains salt, sugar and fats. Is it possible to get fat from it?

No you can not. And yes, it’s useful.

There is no need to be afraid of the presence of salt in the dish, since if anything... Our fish is lightly salted. And, therefore, there can be no talk of any excess salt consumption.
As for sugar, it enters the flesh of fish in such an insignificant amount that it is also not capable of causing any negative effects on the body.
And finally, the most important thing - fats. Red sea fish contains a lot of omega-3 fatty acids. And it is the presence of these compounds that explains the benefits of this product. Especially if our fish are wild. Since there are significantly fewer omega 3 acids in farm versions.

There is no way to gain weight from omega-3 fatty acids. Because they make you lose weight. These fatty compounds will also not be able to cause any other harm to health.

Until recently, I believed that any salted red fish was an exclusively store-bought product. I especially liked the spicy salted chum salmon - aromatic, lightly salted, with unobtrusive notes of some spices. True, it was not easy to find one in our stores, so it was not often possible to enjoy the delicious fish. And all because I didn’t know whether and how to pickle chum salmon at home.

Thanks to my neighbor - she told me how to salt chum salmon with spices correctly and tasty. It turned out that the recipe is not complicated at all! And for the family budget, this option is more than acceptable, since fresh or frozen chum salmon is much cheaper than already salted chum salmon. By the way, you can also salt frozen fish using this recipe - just let it thaw completely at room temperature or in the positive compartment of the refrigerator.

Fish salted in this way turns out very tender and tasty. In addition to chum salmon, you can cook spicy pink salmon, salmon, trout and even mackerel this way. By the way, here it is.

Recipe for dry salted chum salmon

In order to pickle chum salmon according to this recipe, you do not need to have great culinary skills. You can use this recipe to easily and simply salt red fish. You can salt it whole. No need to fuss about removing the bones, just rinse well under cold running water. Try this, in my opinion, the simplest recipe. But despite the fact that it is simple, the taste of the fish is no worse than the most complicated one.

Ingredients

I want to show you another recipe for salting chum salmon. Let's pickle it in the simplest way. Why is it the simplest, and because we will be salting it along with the bones, backbone and skin. The only thing we will do is cut the fish into slices approximately 3 cm thick.

Next, take salt, sugar and a little black, freshly ground pepper and carefully rub a piece of chum salmon on all sides. You don't need to know the exact amount of salt and sugar. The only proportion should be 2 to 1. Take, for example, 2 tbsp. l. salt and 1 tbsp. l. sugar and stir.

Some is left on the fish and some is on the plate. In this state, wrap it in cling film and put it in the refrigerator for 1 day.

After a day, take it out and rinse under cold water. This must be done, otherwise you won’t be able to eat it, but otherwise you’ll have it delicious, perfectly salted. Now salted chum salmon can be used in salads, slices, and sandwiches. In general, everywhere, anywhere. Try the recipe and be sure to write in the comments how it turned out and in what dishes do you use it?

Here I present 6 very tasty recipes, in my opinion, for salted chum salmon. These recipes are more than enough to prepare a delicious red fish appetizer at home.

As a rule, salted fish is an integral 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. And such a fish costs a lot of money. In this regard, many housewives began to salt fish themselves, and chum salmon is no exception. Pickling chum salmon at home, this process does not take much time or money. Moreover, not a lot of fish is needed, so housewives put all their skills into this process. In addition, there is the 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 in taste and color: some prefer spicy seasonings, while others prefer classic pickling, without the addition of various spices. Therefore, the main advantage of home-made salting is that you can prepare the product to your taste. In addition, it turns out to be much more economical financially.

Cooking method:

Note to the owner:

So that the pleasure is not overshadowed by anything, it is important to understand how long red fish salted in this way can be stored. It is advisable that the period does not exceed 7-8 days. Store the pieces in a small container with a lid on the middle shelf of the refrigerator. Don't forget to add vegetable oil.
If you suddenly pickle too much chum salmon, you can extend its shelf life by putting the excess in the freezer. True, it is not advisable to do this if the fish has already been frozen before salting.

Salted chum salmon is an excellent treat for any holiday table. Unfortunately, the quality of salted red fish does not always correspond to its high price. That is why many housewives make the delicacy at home. How to pickle chum salmon at home is written in many cookbooks. It is enough to strictly follow the directions to get a tasty product.

Salting chum salmon 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 only buy it in the coastal cities of the Far East, Kamchatka or Sakhalin. In all other regions, people are forced to settle for the frozen option.

It is worth remembering that you should not take fish that are very dark in color. Individuals change colors when they go to spawn. At this time, their meat becomes unsuitable for human consumption, although some poachers sell such fish. Rusty stains should also alert the buyer. They are formed only in old fish.

Sometimes frozen fish is found on sale. She can be identified by her unnatural body shape. If the fins do not fit tightly to the body or there are creases in the tail, then it is better to refuse the purchase. The carcass should have an even color over the entire surface, the scales of fresh fish fit tightly to the skin.

Some housewives think that they can buy fillets or steaks to quickly cook lightly salted chum salmon at home. However, it is better to avoid such products. After salting, the meat may be dry and tough.

Before cutting, the carcass must be thawed. Experienced cooks 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 chum salmon 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 cook delicious soup. 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, you can use it to cook fish soup.

After removing the skeleton, small bones must be removed. It is best to use tweezers for this purpose. If you have vision problems, you need to wear glasses, as small bones may not be noticed. 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 chum salmon can be prepared in 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. Each part should be washed and dried with paper towels.

Mix the spices and pour 1/3 onto cheesecloth. Then place the first layer and sprinkle with 1/3 of the salting mixture. Then the second fillet is placed and the remaining salt and sugar are poured on top. The fish should be wrapped in gauze and placed in a plastic bag. It should 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 chum salmon is an excellent appetizer. Preparation does not take much time, but the result always pleases housewives. To deliciously pickle chum salmon at home, use the following products:

fish carcass 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 obtain 2 layers of fillet with skin. Then in a separate bowl you need to mix finely chopped dill, sugar, vodka and salt. If everything is done correctly, you will end up with a paste that needs to be lubricated on both sides of the layers. Then both pieces of fillet are combined and placed in an enamel pan or ceramic dish with a lid. Chum salmon should be salted for 3 days. Then you can cut off a piece and enjoy its wonderful taste.

You can tastefully salt chum salmon at home very quickly. This recipe will appeal to housewives who suddenly find out about the arrival of guests. To prepare the 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 to allow the meat to salt faster. The fillet should be cut into pieces 2 centimeters thick. Mix salt, juice of ½ part lemon and sugar in a bowl. In a saucepan, combine the fillet pieces and the salting mixture. Then add pepper and shake the contents of the pan several times. Then it is covered with cling film. The fish should be salted at room temperature for about 40 minutes. Then it is put in the refrigerator

Salted red fish is an excellent decoration for the holiday table. A good choice would be chum salmon, as it is not too expensive, but at the same time quite tender and fatty. If you know how to pickle chum salmon at home, you can not only save money, but also get a dish with a unique taste that best suits your preferences.

Salting chum salmon is a task that is feasible even for an inexperienced cook, but he needs to know the intricacies of preparing this snack, otherwise the result may not live up to expectations.

If you are lucky enough to purchase fresh chum salmon, then you are in luck: after salting, it will almost certainly remain tender and juicy. However, more often you still have to purchase frozen fish, which is represented more widely in the retail chain, and, as a rule, it is more affordable. In this case, it is important to defrost the fish correctly. This means that you should not allow a sharp temperature change or place the fish in water. In other words, it is best to let the chum salmon thaw in the refrigerator, or at least at room temperature. Warm water and a microwave will help speed up the process, but will irreparably spoil the taste of the finished dish.
The taste of the snack depends on the quality of the fish. Avoid buying fish that are uneven in color, have black fins, are covered with too thick an ice crust, or, worse, have a smell.
For salting at home, it is better to take uncut chum salmon. Firstly, it is cheaper. Secondly, if you defrost and salt a ready-made fillet, it will turn out somewhat drier than the one you separate from the whole fish yourself. Thirdly, by purchasing uncut fish, you get a unique chance to find 200–300 g of chum caviar in it, which you can also salt yourself, saving a considerable amount.
It will be easier to fillet chum salmon if it is not completely defrosted beforehand. When cutting, the belly should be opened carefully so as not to damage the caviar that may be in it. It is advisable not to separate the fillet from the skin, otherwise the piece may lose its shape when salted. It is better to cut the fillet from the skin with a knife immediately before slicing for the table.
You can also salt a whole chum salmon, but in this case you will have to fillet it before serving. In addition, the whole carcass will take much longer to salt. Therefore, more often than not, chum salmon is salted and filleted.
Gourmets do not recommend adding a lot of spices when salting chum salmon, rightly believing that if added in excessive quantities, they will interrupt the natural aroma of the fish. But you can still use a little spice to highlight the taste. It is better to focus on the proportions indicated in the recipe. In this case, the amount of spices, salt and sugar should be adjusted depending on the weight of the fish, since in recipes they are usually indicated per 1 kg.

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.

So, the fish has been selected. All that remains is to salt it properly. First you need to let the carcass defrost. After this, cut it crosswise into two parts. We separate the ridge and large bones. Mix 1 tbsp. salt with 0.5 tbsp. Sahara. Add spices and peppercorns to the mixture to taste. Coriander and bay leaves add a particularly piquant taste to the fish. Sprinkle the fish pieces with the spicy mixture and place them in a container, skin side up. Salt for 2-3 days. Salted chum salmon will become more elastic and tender if you sprinkle it with cognac. For 1 kg. fish takes 2-3 tbsp. Another recipe is salted salmon. Cut the fish into pieces 2-4 cm thick. Prepare the brine. In 1l. add 2 tbsp of water. l. salt, 1 tbsp. l. sugar, bay leaf, 5 peppercorns. Heat and let cool. Pour brine over chum salmon. Leave in a warm place for 2-3 days. Transfer to the cold for 4-5 days. To salt fish fillets, it is best to use the following method. Ingredients: Chum salmon fillet - 1 kg. Salt - 3 tbsp. Sugar - 2 tbsp. l. Ground pepper - 1 tsp. Preparation: Remove scales from fish, if any. Cut into two parts: cut along the ridge towards the tail. Divide the chum salmon into two halves, trying to leave the ribs on the ridge. The fillet should remain on the skin. Dry the chum salmon meat and rub with the salt mixture. Place the fish in a plate or tray, skin side down. Place the second part on top. Both pieces of chum salmon should lie fillet to fillet. Place in the refrigerator for 2-3 days. Salted chum salmon in oil Ingredients: Fish carcass – 1 pc. Coarse salt -3 tsp. Sugar - 1.5 tsp. Refined vegetable oil Preparation: The fish should not be completely defrosted. We cut the carcass, remove the fillet. Cut it into wide pieces. Mix salt and sugar. Place the chum salmon in a container, sprinkle with a mixture of salt and sugar, and pour in oil. It should completely cover the fish. Place the next layer of fillet in the same way. Place the fish in the refrigerator for 2-3 days. Chum salmon in oil 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 oiled brine to the chum salmon. Stir. Place the fish in a clean jar and pour the remaining oil on top. We put the chum salmon in the refrigerator for a day. The appetizer is ready. Another recipe for making chum salmon has the mysterious name sagudai. Using this method, the fish turns out juicy and tender, melting in your mouth. Sagudai is a traditional dish from the north of Russia. It can be prepared 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. Cut the onion into half rings. Salt and pepper the fish, add bay leaf. Fill the chum salmon with oil. Prepare the marinade: mix water and vinegar. Add it to the fish. Place chum salmon in the refrigerator under pressure. Readiness is determined by the color of the fish - it should turn slightly white. Salted chum salmon is an incredibly tasty appetizer. There are many recipes for how to pickle chum salmon at home. The cooking principle is almost always the same. You need salt, sugar, spices for the marinade and 2-3 days in the refrigerator for pickling. Please note that the most important factor influencing the taste of the finished product is the quality of the fish!

Salted fish has long been an integral part of the diet. While housewives salt herring and mackerel quite often, they prefer to buy red fish in stores. However, it is very easy to salt any type of red fish at home.

Salmon and salmon are no longer so relevant. The first place on the table is occupied by salted chum salmon dishes. Home-salted chum salmon turns out much tastier and better quality than purchased even in the most elite store. The price differs significantly.

The calorie content of any salted chum salmon is 180-200 kcal per 100 g

To make chum salmon tastier than in the most expensive restaurant, you need to consider how to choose, prepare and salt it correctly at home.

In stores and fish markets you can find very beautiful fillets of bright, juicy color. However, beauty does not always indicate quality; in addition, one cannot be 100% sure that this is the right type of fish.

It is advisable to buy a whole carcass and fillet it yourself.

Frozen carcass

It should be even in color, free of ice and damage, dark gills and foreign odors.

Fresh fish

It has pink gills, clear, not cloudy eyes, a clean skin without mucus, in addition, high-quality meat always returns to its place after pressing the carcass with a finger.

Live

Recipe for dry salting of chum salmon

chum salmon (carcass) – 1 kg;
salt – 50 g;
sugar – 20 g.

Cooking method:

Cut the chum salmon into fillets - you should get two layers. Rinse and dry with a towel.
Mix salt with sugar and rub the fish with this mixture.
Place both parts of the fillet with the flesh facing each other.
Wrap the chum salmon in cotton cloth (gauze folded in several layers will also work).
Place in a bowl, cover with cling film and refrigerate.

You can eat chum salmon salted in this way after 3 days, after shaking off the salt if it remains (it may not remain).

Noble snack

If time permits, you can not only pickle chum salmon, but also air dry it. This is how you get a truly royal delicacy - balyk.

Cut a 1-kilogram carcass into 2 fillet halves, rub with salt and join together. Wrap the meat in a cotton towel and tie it with thick thread in several places. Leave in the refrigerator for 5 days. During this period, the fish will lose excess moisture and acquire a dense consistency.

To make lightly salted chum salmon, 60-80 g of salt is enough, and for saltier fish you need about 120 g.

After 5 days, the fillet must be cleaned of salt, then wiped several times with a damp towel and wiped dry. At this stage, you can make small cuts in the meat and place 2-3 cloves of garlic in them.

Now the fillet needs to be placed in the open air, hanging on a thread. After 4-5 days, the fish will become denser and fat will begin to be released from it. Balyk is ready to eat.

Chum salmon in brine

chum salmon – 1 kg;
water – 1 l;
coarse salt – 50 g;
granulated sugar – 30 g;
dill greens – 50 g;
parsley – 50 g;
bay leaf – 2 pcs.;
allspice peas – 5 pcs.;
dried thyme – 2–3 g;
lemon – 0.5 pcs.

Cooking method:

Rinse the chum salmon, cut into fillets, and dry with a kitchen towel.
Boil the water. Dissolve salt and sugar in it, add bay leaves and pepper, add thyme. Leave the brine to cool to 30 degrees.
Place the fish in a bowl.
Finely chop the greens and add chum salmon fillet to it.
Wash the lemon, cut into thin semicircles, place on top of the chum salmon.
Fill with warm solution.
Cover with a plate and put in the refrigerator.
After an hour, fish out and remove the lemon slices. Leave the fish in the refrigerator until ready.

You can serve chum salmon salted according to this recipe after 12 hours.

How to pickle chum salmon with onions

What you need for cooking

Chum salmon (weighing about 1 kg). 1 PC.
Onions 1 pc.
Salt 100 g
Sugar 30 g
Vegetable oil
Garlic 2-3 cloves (depending on size)
Black peppercorns 5 pcs.

Sequencing

Cut the fish and separate the fillets from the bones. Rinse the chum salmon fillet under cool water.
Peel the onions and garlic. Leave the garlic whole and cut the onion into half rings.
Take a deep container for pickling. In a separate bowl, mix salt, sugar and peppercorns and onions. After all the ingredients are mixed, place half of it in a pickling container and add a bay leaf to them.
Place fish fillets in a container and place the second part of the pickling mixture on top. Then pour in the fish until it covers ⅔ of it.
Place pressure on top and leave the fish for about 3-4 hours. Then put the fish in the refrigerator for 1 day.

Recipe for quick salting of chum salmon

chum salmon (fillet) – 1 kg;
salt – 60 g;
sugar – 40 g;
lemon – 0.5 pcs.;
bay leaf – 1 pc.;
allspice peas – 5 pcs.

Cooking method:

Cut the skinned chum salmon fillet into thin slices (about half a centimeter wide). It is more convenient to do this if the chum salmon is not completely thawed. In this case, you will need a knife with a wide and sharp blade.
Mix salt and sugar, roll the slices in this mixture. Place in a container for salting.
Squeeze the juice of half a lemon onto the chum salmon and stir gently.
Add bay leaf, pepper.
Cover with film and leave for half an hour at room temperature.

The peoples of the North eat frozen red fish raw, so salting chum salmon cut into thin slices for half an hour is more than enough to salt it and acquire a pleasant taste.

Quick recipe

Knowing how to quickly pickle chum salmon at home, you can have time to prepare an elegant treat even for unexpected guests or treat yourself to a delicious dish without a long wait. Of course, quick salting may be rough and not so gentle, but it will not greatly affect the taste of the finished dish, and you will have to wait much less.

Quick salting will be required

kilogram of prepared fillet;
a teaspoon of peppercorns;
three to four tablespoons of salt;
two bay leaves;
vegetable (olive or sunflower salad) oil – 30-70 grams;
onion head;
six or nine percent table vinegar.

Preparation

the prepared fillet without skin is cut into small slices and placed in glass, plastic or enamel dishes;
in another bowl, a brine is prepared from three to four tablespoons of salt, mixed with half a liter or a liter of cold water;
the fish is poured with the resulting brine, covered with a lid and pressure on top (a weight or a jar of water, another heavy object;
the fillet is left under pressure at room temperature for one and a half to two hours;
after the period has passed, the water is drained, the dishes are freed from oppression;
Water and vinegar are mixed separately - a spoonful of vinegar per glass of water, the mixture is poured into the fish in its own container, and left for up to ten minutes. After the time has passed, the mixture is poured out, the fish remains;
fresh onions cut into rings;
Place onion rings in a separate bowl and mix with spices (pepper, bay leaf), as well as oil;
add slices of fillet to the mixture of onions, oil and spices, mix everything again, leave for 10-20 minutes;
After the expiration date, the quick-salted chum salmon is ready.

The best recipes: how to pickle red fish at home. How to cook real fish soup from river or sea fish. Read about this in our article.

Salted chum salmon can be an excellent dish for serving on a holiday table with sandwiches, for eating in slices, as an element of a salad or complex dishes. Chum salmon can also be prepared without brine, by rolling it in coarse salt and sugar and then keeping it under pressure for two to three hours at room temperature, and then overnight in the general compartment of the refrigerator. Any recipe for salting red fish, if followed correctly, will result in a tasty, nutritious, enjoyable and healthy dish that is better than store-bought counterparts.

Salted chum salmon (with vodka)

chum salmon (carcass) – 1 kg;
salt – 30 g;
sugar – 20 g;
vodka – 20 ml;
dill – 20 g.

Cooking method:

Cut the chum salmon into fillets.
Finely chop fresh dill with a knife, mix it with salt and sugar.
Pour in vodka, stir - you get a paste.
Brush both pieces of fillet with this mixture, distributing it equally between them.
Cover the container with fish with a plate, lid or cling film.
Refrigerate.

After 3 days you can take a sample. Connoisseurs believe that salted chum salmon has a unique taste - you can verify this personally.

Chum salmon in marinade

chum salmon – 1 kg;
lemon – 1 pc.;
salt – 50 g;
sugar – 40 g;
garlic – 2 cloves;
onions – 0.2 kg;
water – 125 ml;
grated horseradish root – 30 g;
vegetable oil – 50 ml.

Cooking method:

Clean the chum salmon, carefully gut it, cut off the head, tail and fins. Cut the dressed carcass into steaks 2–3 cm wide. Wash them and dry them with napkins.
Peel the onions and cut into thin half rings.
Place the steaks in an enamel pan or bowl, sprinkling them with onion rings.
Peel and grate the horseradish.
Crush the garlic cloves with a press and mix with horseradish.
Wash the lemon, cut it in half, squeeze the juice out of it.
Pour the spicy mixture with water mixed with lemon juice and oil.
Pour the resulting marinade over the fish.
Cover the fish with a plate and place something heavy on top, such as a jar of water.
Place the container in the refrigerator.

The appetizer will be ready in 2 days. Before serving, chum salmon can be separated from the bones and served in already peeled slices, but you can also serve as whole steaks. The appetizer has an unusual spicy taste that will leave few people indifferent.

Special marinade

The spicy ingredients in this recipe will not only give the fish an interesting taste, but will also make the meat soft and melt in your mouth. This dish is a little more difficult to prepare, but the result is worth the effort.

Cut 1 kg of fish and place the fish pieces in a glass container. Sprinkle the fillets with a mixture of sugar and salt, 25 g of each seasoning. In another bowl, mix half a glass of water with a chopped onion, 3 cloves of garlic, 25 g of grated horseradish and 50 g of vegetable oil.

The resulting mixture is poured over the fillet. Squeeze lemon juice on top and put the container in the refrigerator for 2-3 days.

Chum salmon with mustard

chum salmon – 1 kg;
mustard seeds – 30 g;
water – 1 l;
bay leaf – 2 pcs.;
allspice peas – 5 pcs.;
salt – 75 g;
sugar – 20 g.

Cooking method:

Wash, clean and fillet the chum salmon. Cut the fillet pieces into small portions (about 2-3 cm).
Boil the water. Add sugar and salt to it, boil for 5 minutes.
Add bay leaf and pepper to the brine, then remove from heat.
After the brine has cooled to about 30 degrees, add mustard seeds to it and stir.
Place the fillet pieces in the container where you are going to salt the fish. A glass jar, in particular, is suitable for this.
Pour in warm brine and place in the refrigerator.

According to this recipe, red fish is prepared very quickly - after just 3 hours, pieces of chum salmon can be removed from the brine and served.

You can pickle chum salmon at home using different recipes. Each such snack will have a unique taste and aroma.

Mustard dressing

Mustard seeds add a slight spiciness. To salt fish according to this recipe, you need to prepare the marinade in advance.

Mix several bay leaves, allspice peas and 2 tablespoons each of sugar and salt in a saucepan. Pour 1 liter of water into a bowl and bring to a boil. After this, the broth must be cooled and 2 tablespoons of dry mustard or its seeds added. It is important to remember that using ground spices will make the appetizer spicier.

Cut the fish into small steaks, place in a glass container and pour mustard broth over it. After cooling completely, place the fish in the refrigerator for 3 hours.