Red salmon, a representative of the salmon family, is more oily, nutritious and more expensive than pink salmon. Salty chum salmon is not only tasty, but also a healthy snack for any table. Chum salmon contains various vitamins, minerals, fatty acids, which help prevent the appearance of atherosclerosis, myocardial infarction and ischemic stroke.
Pick your recipe
If you have purchased frozen chum salmon, it must first be thawed. Keep in mind that it is better to cut this fish completely thawed. When cutting chum salmon, first of all, open up the fish belly, as it may contain caviar. Next, disassemble the chum salmon according to all the rules and you can proceed to its salting.
You can fill in chum salmon whole, slices or fillets. The larger your fish will be, the more time will be spent on salting it. Consider recipes for salting chum salmon in brine and in oil.
Chum salting in brine
One of the most popular methods is salting fish in brine. This method is often called wet. It’s best 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 - several branches;
- bay leaf - 3-4 pcs.;
- pepper (peas) - to taste;
- spices for fish - to your taste.
In a container, combine salt and pepper. Grate chum with the resulting mixture. In a container or plastic container, lay the bay leaf and dill branches to the bottom, then place the chum salmon slices with the skin down, pour lemon juice and add more dill and bay leaf. The next layer of fish must be laid out with the skin up.
Lay the chum in this way until all the fish is over. Put the container with the fish under oppression and refrigerate for 2 days. Excess salt can be removed with a napkin.
Before eating, you do not need to rinse the fish, as this can impair its taste.