Salted salmon keta: recipes

Who does not like salted fish? Yes, with boiled potatoes, fresh herbs and crispy bread! Be sure that all the households are delighted with the well-prepared fish. And if it's not a simple herring, but a noble chum, the dish will be the best decoration of any festive table. There are a lot of recipes for today, but finding among them the one that really will be successful is a difficult task. We want to facilitate the life of the housewives and offer them the best - the salute Ambassador of chum salmon. Once you try to cook such a fish, you will always be faithful to the recipe.

The whole art

And indeed it is. Only at first glance it might seem that it's enough to sprinkle the salt on the fish - that's all, here's the ready dish for you. In fact, there are many options for cooking, and each of them has its own flavor. The salmon of the chum salmon is best made from winter or spring fish. Before the spawn, its meat contains more fat, so after treatment has excellent taste. Salting is the replacement of part of the water in the tissues by salt.

Last preparations

The salted chum salmon requires the use of large salt. Many mistakenly think that the main task is to give the fish flavor. This is not true. Its main purpose is to remove moisture. Just because of this, there is a preservative effect. The large salt dissolves slowly, it needs moisture, which it takes from the carcass.

Fine salt speeds up the process, so some amateurs prefer to modernize the salted salmon chum salmon. However, the taste is somewhat different. Salt burns tissues, but does not dehydrate them. As a result, the fish is quickly salted, but not dehydrated.

Let's get down to business

By the way, almost any fish, except for sturgeon, will suit this dish. For the salting of these handsome men, special refrigeration equipment is required, which is not available at home. But the red fish - pink salmon, sima, keta, sockeye salmon, trout - will fit perfectly. All of them are slightly different in taste. Optimum choice can be considered chum salmon salting. Pink salmon is too dry, salmon is quite expensive, and this fish is optimal in all respects.

You can use not only fresh, but frozen fish. With the second, everything is even simpler. Do not wait until the carcass thaws to the end. In this case, the bones with the ridge are easily separated, and the fillet remains intact.

Dry method

This is the most popular option, since it requires much less time and effort. Semyozhny Ambassador of chum salmon at home is just the case with dry methods. To make a working mixture, take equal amounts of sugar and salt. If desired, you can add spices to it. The amount of spices can be varied, and each time you will get a new taste. With a classic dry salt, the selected fish is simply poured with salt and left for a while on the kitchen table. After that, it is cleaned in a cold place until fully prepared.

Some nuances

As we have already said, the preparation of such a product as a salmon salmon keta, at home has its own subtleties. But as a result, you get a terrific, fragrant and delicious fish. You will need a large carcass. Just such a fish managed to accumulate enough fat and it will be very tasty. Do not wash the fish. Now you need to prepare the fillet. To do this, cut it from the inside along the ridge. The most important thing is that the peel remains whole. You do not need to remove it.

Crockery for ambassador

Ideal option can be a small rectangular saucepan or deep brazier. It is necessary that the fillet be located on the bottom fairly freely. The bottom is covered with a large salt, on which you need to lay the fillet. Almost everything is ready, there is a final touch. From above, cover the fish with a layer of salt and leave in the room for 12 hours. If you like a lightly salted fish, you can take it out after 6 hours. This also depends on the weight of the fish: the bigger it is, the longer it takes to wait.

Finishing touch

So, time flew by quickly, it's time to get our carcass. It must be well washed and allowed to dry. Now you need to sprinkle the fish with black pepper. If you like spicy, we recommend adding red pepper. Lubricate the halves with oil. You can choose any - olive, sunflower or soy. Garlic can be put on halves, and on top - one laurel leaf. Now we remove in the refrigerator ripen for 12 hours. After that, you can cut the fish with thin plates and spread on bread and butter. It's amazingly delicious.

Far Eastern Salutary Ambassador

We first said that not only salt but also sugar is added to the recipe. Just there are several options, you can choose the one that most like. Now we will tell you how to salt the chum salem ambassador according to the rules of the Far Eastern seafarers. For them, the ideal option is to take sugar and salt in equal proportions. You need fresh fish, which must be spread, sprinkle salt inside and in a cut on the back. Add to this a teaspoon of sugar, put the pepper and bay leaf. Now wrap the fish in a clean cloth and refrigerate. In a day you can eat. This way of cooking is very tasty, so recommend you try this fish.

Quick option

If you have guests on the doorstep, and you want to treat them to delicious sandwiches, then it's quite easy to do. Rather, take the chum salmon and thaw. A salmon salmon will be ready in a couple of hours. For this, the carcass should be cut on fillets. Each of them must be cut into thin portioned plastics and sprinkled with a salty mixture that contains salt and sugar 50/50. Now it remains to tightly lay all the pieces in a jar and close tightly. For emergency cooking, you can leave it on the table, and if more time, you need to put it in the refrigerator.

Recipe with Vodka

There is another option, and as a result, you will get a delicious chum salmon salting. The recipe is somewhat unusual, but it does not affect the final result at all. And it is this option that allows you to get a tender fish that melts in your mouth. So, the fish should be cut on the fillet. Peel can be removed or left in place, according to your desire. Cut into pieces is not necessary. Now mix 2 tablespoons of salt, 1 tablespoon of sugar and a little vodka. Do not pour too much, the gruel should not be too dry or, conversely, wet. It is necessary to smear the fish with this mixture and fold the fillet pulp to the pulp. Now wrap the fish in linen cloth and put it in the fridge. Fish will be ready in 12 hours, no need to oppress. If it is very large, then you can wait a day.

If the fish is intended for direct consumption in food, then it is possible to confine oneself to the described actions. But for those who want to keep fish longer, advice: in a day turn it and clean extra salt. Now it is necessary again to wrap the fish in linen cloth and clean it in the cold. So it can be stored for a very long time. Although it usually leaves almost instantly, especially if guests are scheduled.

Salt fish with brine

If you constantly use the above recipes, but want to try something new, then we offer you another way. In brine, the fish is prepared more quickly, and its taste becomes more saturated. The classical version of brine (as it is called correctly) is prepared quite simply. Take 3 tablespoons of salt and one tablespoon of sugar. You can take the raw water, but if you plan to store the fish for a long time, it's best to still boil it.

Here is the main secret. If you cook fish with brine, then add mustard powder. If it is not, then put it already ready. This will give a stunning flavor, and the process itself will be faster. But remember that it is necessary to cool the brine to 50 degrees. After the solution is ready, you just need to fill them with prepared carcasses. If the fish is completely salted, then leave it for 2-3 days. And the fillet will be ready in five hours, this is the fastest option.

Instead of concluding

Now you know well how to pickle the chum salmon. The various options presented in the article will allow you to choose exactly the one that will meet your taste preferences. All recipes are tested and give an excellent result, you can not worry about it. Be sure to cook a delicious ketu for the upcoming holidays. It will be the decoration of the table and an excellent snack option!