How to pickle chum salmon

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to pickle chum salmon? Prepare all the necessary ingredients. Chum salmon should be as fresh as possible. Before processing, clean it thoroughly, wash it and dry it with paper towels.

2. STEP 2

   

   In a separate bowl, mix salt, sugar, add grated dried or fresh thyme - you get a pickling mixture. In addition to those indicated (or instead of them), you can use your own sets of seasonings and dry spices, herbs, and dried herbs. All of them only affect the final taste of the product.

3. STEP 3

   

   Cut the chum salmon into two parts and remove the spinal bone. Also cut out the fins and clean up the bones if possible. If you wish, you can cut off all the skin with a thin knife, leaving only the fillet.

4. STEP 4

   

   Take a deep bowl or pan. Sprinkle some salting mixture on the bottom. Place half of the prepared fillet on top, skin side down. Sprinkle the fish with the curing mixture.

5. STEP 5

   

   Do the same with the second half and place it on top of the first with the thin part on top of the thick part (like a book).

6. STEP 6

   

   Press down the fish with a lid and apply pressure. Leave for several hours at room temperature, then turn the fish plates over and place the weight again. Place in a cool place or refrigerator. During salting - 3 days - turn the fish several times for more even salting.

7. STEP 7

   

   If you want, before serving, cut the chum salmon into thin slices or slices, place them on a dish and serve with lemon on the appetizer table. I didn't do this.

Comments on the recipe

Testomania

30.08.2023

4.7

I had 400 g of frozen chum salmon fillet with skin; after opening the vacuum packaging, the fish turned out to be very thin and not at all as appetizing as in the packaging. Therefore, I did not bake it and decided to use the recipe “how to pickle chum salmon.” I used the calculator to calculate the required amount of spices and followed the recipe exactly. I only cooked the fish for 2 days, during which time it released juice, several times I swapped the top and bottom pieces in the container. In two days my chum salmon was well salted, since the pieces were not thick. It tasted moderately juicy, but not dry. Thyme added an exquisite piquancy to the taste. And in general, nothing can be added or taken away from this recipe; everything is precise and ideal for chum salmon. I really liked the recipe, the composition, the quantity of ingredients, and the cooking technology. I recommend!

Lenochka5

30.08.2023

4.8

The recipe is wonderful, but my family loves it a little differently. And here is the recipe, by the way