Salted chum salmon salmon

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to salt chum salmon at home? Simply and easily! Prepare all the products indicated in the recipe. It is better to take fresh fish, one that has not been frozen. In this case, you will get a very tasty and incredibly tender finished fish. If you have a whole carcass, you should first gut it, clean it of scales and cut it into fillets. I have ready-made fresh chum salmon fillet. If you have frozen fish, then read about defrosting at the end of the recipe.

2. STEP 2

   

   Prepare the curing mixture. Rinse a bunch of dill under running water, dry and chop finely. Place the greens in a small container of suitable size. Add salt, sugar and ground black pepper.

3. STEP 3

   

   Pour in vodka and mix thoroughly.

4. STEP 4

   

   Rinse the fish and dry it with paper towels to remove any remaining water. Place the fillets on a wide tray or plate. Spread a mixture of dill, vodka and spices over the surface.

5. STEP 5

   

   Using massaging movements, distribute the curing mass over the entire surface of the chum salmon.

6. STEP 6

   

   Wrap the fish in cling film and place in the refrigerator. Salt the chum salmon for three days.

7. STEP 7

   

   After the specified time, you can take the first sample.

8. STEP 8

   

   Cut the salted red fish fillet into thin slices and serve. Sandwiches with herbs, vegetables and fish for breakfast are very tasty.

Comments on the recipe

Fairy

30.09.2023

4.6

Delicious dish, thank you. Prepare rice with seafood according to this recipe. Delicious!

tatyanochka2022

30.09.2023

4.6

We really love home-salted pink salmon. I made it in different ways - kept it in brine, salted it dry. This time I prepared chum salmon and salmon salted at home according to the recipe. I used half of pink salmon for this. Since it was frozen, I had to wait for the fish to move away and only then clean it and separate the fillets from the bones. The fillet, ready for further processing, was transferred to a plate, and a mixture of dill (I had frozen), vodka and spices was distributed over the surface. I wrapped the fish in cling film and put it in the refrigerator for 3 days. The fish came out very tender, buttery, melting in your mouth. Very tasty! Although my pink salmon was frozen, this did not affect the taste. Under the cling film, the fish was well salted, retained its dense consistency, and remained juicy and appetizing. I did not remove the dill from the fish to preserve its flavor. She cut it into pieces and put it on a plate. We ate it with bread and made sandwiches. Thank you very much for the recipe!

LuSey

30.09.2023

5

mmmm, deliciousoooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooosohhhs mine, they like this recipe

Aisha

30.09.2023

4.9

I prepared chum salmon and salmon salted at home. It turned out to be a bright appetizer for a gala dinner and can even be served every day. This fish disappeared from the holiday table very quickly, everyone liked it so much! It tastes moderately salty, quite dense, rich in flavor, and it also looks great in the finished version and outperforms store-bought snacks. Thanks for the wonderful recipe!