How to pickle ketu at home. How to pickle ketu at home? Salted salmon at home: a recipe for cooking

Salted red fish is an excellent decoration for the festive table. A good choice would be chum salmon, as it is not too expensive, but at the same time quite tender and oily. If you know how to pickle ketu 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 appetizer, otherwise the result may not meet expectations.

• If you were lucky enough to get fresh chum salmon, then you are lucky: after salting, it will almost certainly remain tender and juicy. However, more often you still have to buy frozen fish, which is more widely represented in the distribution network, and, as a rule, it is more affordable at a price. In this case, it is important to defrost the fish properly. This means that you should not allow a sharp temperature drop, put the fish in the water. In other words, it is best to let the keta thaw in the refrigerator, 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 also depends on the quality of the fish. Avoid buying fish with uneven coloration, black fins, too thick ice crust, or worse, smelly.
• For salting at home, it is better to take uncut chum salmon. First, it's cheaper. Secondly, if you defrost and salt the already prepared fillet, it will turn out to be somewhat drier than the one that you yourself separate from the whole fish. Thirdly, when purchasing raw fish, you get a unique chance to find 200–300 g of chum salmon caviar in it, which you can also pickle yourself, saving a considerable amount.
• It will be easier to cut the salmon into fillets if it is not completely defrosted beforehand. When cutting, the abdomen should be opened carefully so as not to damage the caviar, which may be in it. It is advisable not to separate the fillet from the skin, otherwise the piece may lose its shape during salting. It is better to cut the fillet from the skin with a knife just before slicing to the table.
• You can pickle a whole chum salmon, but in this case it will have to be cut into fillets before serving. In addition, the whole carcass will be salted much longer. Therefore, more often than not, chum salmon is salted cut into fillets.
• Gourmets do not recommend adding a lot of spices when salting chum salmon, rightly believing that, added in excessive amounts, they interrupt the natural flavor of the fish. However, a few spices can be used to accentuate the taste. It is better to focus on the proportions indicated in the recipe. At the same time, the amount of spices, salt and sugar should be adjusted depending on the weight of the fish, since they are usually indicated in recipes based on 1 kg.

Recipe for dry salting chum salmon

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

Cooking method:

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

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

Keta in brine

• keta - 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 filleted ketu and pat dry with a kitchen towel.
• Boil water. Dissolve salt and sugar in it, put bay leaves and pepper, add thyme. Leave the brine to cool down to 30 degrees.
• Put the fish in a bowl.
• Finely chop the greens and fill it with salmon fillet.
• Wash the lemon, cut into thin semicircles, spread over 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 done.

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

Recipe for quick salting chum salmon

• keta (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 chum salmon fillet, removed from the skin, into thin slices (about half a centimeter wide). It is more convenient to do this if the keta is not completely defrosted. In this case, a knife will be required with a wide and sharp blade.
• Mix salt and sugar, roll the slices in this mixture. Place in a brining container.
• Squeeze the juice of half a lemon on the salmon, mix gently.
• Add bay leaf, pepper.
• Cover with foil and leave for half an hour at room temperature.

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

Salted salmon salmon (with vodka)

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

Cooking method:

• Cut Ketu into fillets.
• Finely chop fresh dill with a knife, mix it with salt and sugar.
• Pour in vodka, mix - you get gruel.
• Lubricate both pieces of fillet with this gruel, 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 salmon has a unique taste - you can see for yourself.

Keta in marinade

• keta - 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:

• Peel the Ketu, carefully gut, cut off the head, tail and fins. Cut the cut carcass into steaks 2–3 cm wide. Wash them and dry them with napkins.
• Peel the onions, cut into thin half rings.
• Place the steaks in an enamel pot or bowl, sprinkle with onion rings.
• Horseradish clean and rub.
• Crush the garlic cloves with a press, 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 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 snack will be ready in 2 days. Before serving, ketu can be separated from the bones and served already peeled slices, but you can also use whole steaks. The appetizer has an unusual spicy taste that will leave few people indifferent.

Keta with mustard

• keta - 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 the ketu, clean and cut into fillets. Cut the fillet pieces into small portions (about 2-3 cm each).
• Boil water. Add sugar and salt to it, boil for 5 minutes.
• Add bay leaf and pepper to the brine, then remove it from the heat.
• After the brine has cooled to about 30 degrees, add mustard seeds to it, stir.
• Place the fillet pieces in the container where you are going to salt the fish. For this, in particular, a glass jar is also suitable.
• Pour in warm brine and refrigerate.

According to this recipe, red fish is cooked very quickly - after 3 hours, pieces of chum salmon can be taken out of the brine and served.

You can pickle ketu at home according to different recipes. The taste and aroma of each such snack will be unique.

Red salted fish is a very popular appetizer on festive and everyday tables. In stores you can find many different types: salmon, trout, pink salmon. One of the affordable and delicious varieties of fish is chum salmon. It will be a good alternative to expensive trout and salmon. How to pickle ketu correctly, we will tell in this article. Let's take a look at the recipes.

• chum salmon fillet (or whole carcass) in the amount of 2 kg;
• lemon juice, lavrushka, salt, sugar, dill, ground white pepper.

Cooking technology

In a bowl, mix half a cup of salt with one teaspoon of ground white pepper. Grate the prepared (cleaned, gutted) fish with this mixture. Use a plastic container or container. Put dill sprigs and a couple of bay leaves on the bottom. Then place the piece of fish skin side down. Pour the pulp with lemon juice, put more dill and parsley. Put the next piece of fish on the contrary - skin up. So lay out until all the fish are finished. Do not forget to sprinkle each piece with lemon and shift with parsley leaves. Put the fish under oppression, put it in the cold for a couple of days. During this time, the salmon will soak in the marinade. Excess salt can be shaken off when serving or removed with a napkin. Do not wash the fish under water - this can spoil its taste.

Step by step video recipe

How to pickle ketu in brine: method two

This salting method is ideal for chum salmon and pink salmon. It gives extra juiciness to the fish. What do you need:

• by 8 st. l. salt and granulated sugar;
• a couple of fresh lemons;
• dried basil, black pepper, nutmeg, ground ginger, curry and olive oil.

Place fillets or prepared fish pieces in layers in a suitable plastic container. Sprinkle each of the slices with salt and spices, shift with lemon slices. Do not overdo it with curry and pepper - you need quite a bit for each piece (on the tip of a knife). You can grind black peppercorns to add flavor. Fill the fish placed in the container with boiled water (room temperature). The water should completely cover the ketu. Then cover the container with a lid and put it in the refrigerator for a day.

After the salmon is salted, remove it from the brine, cut it into thin pieces with a knife and put it in a bowl with a lid. Pour the salmon with olive oil. So the salted fillet will not dry out and remain juicy for a long time.

How to pickle ketu at home: the third way

• fish fillet (or prepared pieces of chum salmon with bones) in the amount of 2 kg;
• salt in the amount of 8 tbsp. l.;
• lavrushka, peppercorns and ground black pepper,.

How to pickle ketu at home: technology

This recipe is popular in the Murmansk region. There is known to be an abundance of red fish and it is salted in the traditional way. First you need to boil the brine. Boil 1.5 liters of water on the stove, adding pepper, parsley, ground pepper and peas, salt. Keep the marinade on fire for 10 minutes, then cool. Put the prepared fish in a container and pour the cooled brine. Cover with a lid and place in the refrigerator for 14 hours. After the brine is drained, the fish is cut into pieces. In order for it to be stored longer, it should be poured with vegetable oil and vinegar.

Who doesn't love salted fish? Yes, with boiled potatoes, fresh herbs and crispy bread! Be sure that all household members will be delighted with a well-cooked fish. And if this is not a simple herring, but a noble chum salmon, then the dish will be the best decoration for any holiday table. There are a lot of recipes today, but finding among them one that will really be successful is a difficult task. We want to make life easier for housewives and offer them the best - salmon salmon. Once you try to cook such a fish, you will forever remain true to the recipe.

Whole art

And indeed it is. Only at first glance it may seem that just sprinkling salt on the fish is enough - and that's it, here's the finished dish for you. In fact, there are many cooking options, and each of them has its own zest. Keta is best made from winter or spring fish. Before spawning, its meat contains more fat, so after processing it has excellent taste. Salting is the replacement of part of the water in the tissues with salt.

Final preparations

Salmon salmon salt requires the use of coarse salt. Many mistakenly think that the main task is to give the fish taste. This is not true. Its main purpose is to remove moisture. Just due to this, there is a preservative effect. dissolves slowly, she needs moisture, which she takes from the carcass.

Fine salt speeds up the process, so some lovers prefer to upgrade the 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.

Getting down to business

By the way, almost any fish is suitable for this dish, except for sturgeon. Salting these beauties requires special refrigeration equipment, which is not available at home. But red fish - pink salmon, sim, chum salmon, sockeye salmon, trout - will do just fine. All of them are slightly different in taste. Salmon salted salmon can be considered the best choice. Pink salmon is too dry, salmon is quite expensive, and this fish is optimal in every respect.

You can use not only fresh, but everything is even easier with the second one. Do not wait until the carcass is completely defrosted. In this case, the bones with the ridge are easily separated, and the fillet remains intact.

Dry way

This is the most popular option, as it requires much less time and effort. Salmon salt salmon at home refers to dry methods. To make a working mixture, take equal amounts of sugar and salt. You can add spices to it if you wish. The amount of spices can be varied, and each time you will get a new taste. With classic dry salting, the selected fish is simply sprinkled with salt and left on the kitchen table for a while. After that, it is cleaned in a cold place until fully cooked.

Some nuances

As we have already said, the preparation of such a product as salmon salted salmon at home has its own subtleties. But as a result, you get an amazing, fragrant and tasty fish. You will need a large carcass. It is such a fish that has managed to accumulate enough fat and will be very tasty. You don't need to 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 skin remains intact. You don't need to take it off.

Salting dishes

A small rectangular saute pan or deep broiler would be ideal. It is necessary that the fillet is located at the bottom freely enough. Fill the bottom with coarse salt, on which you need to lay the fillet. Almost everything is ready, the final touch remains. Top the fish with a layer of salt and leave it in the room for 12 hours. If you like salted fish, then you can take it out after 6 hours. This also depends on the weight of the fish: the larger it is, the longer it will take to wait.

Finishing touch

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

Far Eastern Salmon Ambassador

We already said at the beginning that not only salt, but also sugar is added to the recipe. There are just a few options, you can choose the one that you like the most. Now we will tell you how to salt salmon with salmon salt according to the rules of Far Eastern sailors. For them, the ideal option is to take sugar and salt in equal proportions. You will need fresh fish, which must be flattened, sprinkled with salt inside and in a cut on the back. Add to this a teaspoon of sugar, put pepper and bay leaf. Now wrap the fish in a clean cloth and refrigerate. After a day you can eat. This cooking method is very tasty, so I recommend that you try this fish.

Quick option

If you have guests on your doorstep and you want to treat them to delicious sandwiches, then this is not difficult to do. Rather, take out the carcass of the chum salmon and defrost it. Salmon salted salmon in jars will be ready in just a couple of hours. To do this, the carcass must be cut into fillets. Each of them must be cut into thin portioned plastics and sprinkled with a pickling 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 you have 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 salted salmon salmon. The recipe is somewhat unusual, but this does not affect the final result at all. Moreover, it is this option that allows you to get the most delicate fish that melts in your mouth. So, the fish needs to be cut into fillets. The skin can be removed or left in place, as you wish. You don't need to cut into pieces. Now mix 2 tablespoons of salt, 1 tablespoon of sugar and some vodka. Do not pour too much, the slurry should not be too dry or, conversely, wet. You should spread the fish with this mixture and fold the fillet flesh to pulp. Now wrap the fish in linen and refrigerate. The fish will be ready in 12 hours, no oppression is required. If it is very large, then you can wait a day.

If the fish is intended for direct consumption, then you can limit yourself to the described actions. But for those who want to keep the fish longer, advice: after a day, unwrap it and clean off the excess salt. Now you need to wrap the fish again in linen and put it in the cold. So it can be stored for a very long time. Although she usually leaves almost instantly, especially if guests are scheduled.

Salt the fish with brine

If you constantly use the recipes suggested above, but want to try something new, then we offer you another way. In brine, the fish cooks faster, and its taste becomes more saturated. The classic 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 raw water, but if you plan to store the fish for a long time, then it is better to boil it all the same.

Here is the main secret. If you are cooking fish with brine, then add mustard powder to it. If it is not there, then put it already ready. This will give an amazing aroma, and the process itself will be faster. But remember that you must definitely cool the brine to 50 degrees. After the solution is ready, you just need to fill it with prepared carcasses. If the fish is salted whole, then leave it for 2-3 days. And the fillet will be ready in five hours, this is the fastest option.

Instead of a conclusion

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

Salted salmon will always decorate the festive table. But store-bought fish is not always ideal in taste. Therefore, many housewives began to salt ketu on their own. At home, this is done very quickly, simply and without much cost. There are many recipes for salting chum salmon, as well as taste preferences.

Someone loves fish with onion and spiciness, while someone prefers classic salting with minimal spices. Therefore, the ideal option is not to make a mistake - pickle the chum salmon yourself at home to your taste. is much more economical from a financial point of view.

How to choose a good ketu

With special seriousness it is worth taking the choice of the main ingredient - chum salmon. There are several rules:

• An ideal option for buying fish - live or chilled. This will ensure that the fish is fresh.
• Frozen chum salmon should be selected according to the following features: uniform color, no crust of ice or snow on the surface, fish skin should not be damaged. The fish should not have foreign odors. Gills should not be black.
• The carcass of the fish must be whole (not gutted). Ready-made fish fillet is not suitable for home salting, because it can become dry during the salting process and then there will be no desired result.

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 combine 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 aftertaste of spices, the main taste should be the taste of fish.

Spices that pair perfectly with keta

• Allspice peas;
• Bay leaf;
• Salt for salting is better to use large (special for pickles and preserves). It is evenly distributed throughout the meat and it is almost impossible to oversalt the meat with it;
• Sugar for harvesting chum salmon should be taken with ordinary beetroot (large).
• dried parsley;
• Coriander;
• Caraway;
• Nutmeg goes well with chum salmon;
• Mustard seeds.

Recipes for salting chum salmon at home

A simple but delicious way to pickle ketu

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

Gut the carcass and cut into pieces 1 cm high. In a separate bowl, mix salt and sugar. In the resulting mass, roll the carcasses abundantly. Pack tightly into a liter jar in rows. Between the rows put chopped laurel and sweet peas.

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 elapsed, remove the fillet, rinse off excess spices under a cool stream of water.

Put everything back in the container, but put onion half rings between the rows. 1 large onion will be enough. Put in the refrigerator for 60 minutes and the product is ready for use.

How to catch more fish?

1. Cool activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates their appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
2. More sensitive gear. Read the relevant manuals for the particular type of tackle on the pages of my website.
3. Lures based pheromones.

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

Throw everything out carefully. Leave at normal temperature for 30 minutes. After the time has elapsed, rinse the slices from excess salt and immediately serve to guests.

How to salt ketu with mustard

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

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

Sprinkle mustard seeds. Cut the carcass into pieces of about 2 cm. Place in a jar (not tight). Pour mustard liquid and put in a cold place. After 3 hours, the finished product is ready for use.

Recipe for spicy salted chum salmon

• Keta - 1 pc.;
• Salt - 1.5 tbsp;
• Sugar - 1 tbsp;
• 5 peas of black allspice;
• 2 bay leaves;
• 5 carnation 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. Grate a separate part with a mixture of sugar and salt. Large accumulations of salt on the meat should not be. Cut the garlic into small pieces and stuff the chum salmon fillet with it. Put the fillet in a saucepan.

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

Keta 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. Pour spices into boiling water. Cool the resulting brine to 30 °. Put fish pieces in a glass container. Coarsely chop the greens and sprinkle the fish with it.

Put brine in a jar. Lemon cut into plastics and put in a jar. Remove the fish for 1 hour in a cold dark place. After an hour, take out the jar and remove the lemon slices from there. Leave in the cold for another 8-12 hours and you need to treat the guests.

How to pickle ketu dry

On any table, red fish are the center of attention. Most often, she migrates there directly from store shelves, stuffed with preservatives and other chemicals. Meanwhile, it is not that difficult to surprise guests with delicious chum salmon and even its home-made caviar.

All you need is chum salmon, salt, a few spices and a proven recipe for salting salmon caviar and the fish itself at home.

Criteria for selecting quality fish

To make homemade salted red fish tasty and juicy, you need to choose the right salmon for salting. Ideally, for this it is better to purchase live fish, but such luck is often impossible purely geographically. Therefore, willy-nilly, you have to salt chilled or frozen chum salmon.

When buying, you need to carefully select fish carcasses. First of all, they should have a uniform color, the skin is whole, without damage, and there should not be a thick layer of snow or ice on its surface. Fish with black gills or fins should be avoided. And certainly you should not take the chum salmon if it, even frozen, has an unpleasant smell.

Ketu is better to buy whole carcasses, rather than gutted fillets.

Firstly, salting salmon fillets is more difficult, and the result of the work done does not always live up to expectations - pieces of salted fish often become dry. Secondly, if you are lucky, then from whole carcasses you can get a nice additional bonus to fish - red caviar. And then you will have to not only salt the fish, but also salt the chum salmon caviar at home, getting two delicacies instead of one for the same money.

Preparing for salting

Salting ketu at home is best in pieces. You can salt it with whole carcasses, but it will take more time, and you still have to serve it in pieces on the table, so there is not much point in such salting.

To cook delicious salted salmon from frozen fish, you need to know how to defrost it properly. It is best to be patient and defrost in the refrigerator, no matter how long this process takes. You can leave it to freeze at room temperature. It is not worth trying to speed up the defrosting process with warm water, a microwave oven or in another way: you will be able to quickly defrost it, but it is unlikely that you will be able to salt it deliciously.

When the salmon is defrosted, you need to separate the head and tail from the carcass - they are of no value for salting. The fins are then cut off with scissors or a sharp knife. If the carcass has not been gutted, then you need to get rid of the insides by carefully cutting the belly in the direction from head to tail. The incision must be made carefully, do not forget that caviar may be inside.

In addition to the entrails, it is desirable to remove the bones from the carcass before salting. To do this, symmetrical incisions are made on both sides of the spine, and bones are pulled out through them with tweezers. But it is undesirable to clean the ketu from scales and skin before salting the ketu - the peeled pieces lose their shape during salting and look ugly. Therefore, it is better to get rid of the skin and scales just before serving.

spice selection

With the addition of spices, you can both turn salted salmon into an amazing yummy, or spoil its taste - it all depends on their selection. Keta is unique in that a large number of spices go well with it:

• salt;
• sugar;
• Bay leaf;
• dried parsley;
• allspice peas;
• nutmeg;
• coriander;
• caraway;
• mustard (seeds).

Such a large selection allows you to experiment with the composition of all kinds of seasonings and marinades. But in the selection of spices there are general recommendations that must be followed.

Salt is the basis for pickling salmon. It is better to salt it with coarse-grained salt, specially designed for pickling and preservation - unlike fine-grained salt, it will evenly salt the entire surface of the fish.

If there is sugar in the salting recipe, then you should not buy products from sugar cane. Coarse-grained beet sugar is better combined with keta. When pickling, you should not abuse spices - added in large quantities, they "clog" the natural taste and aroma of chum salmon.

Popular salting recipes

It is difficult to calculate the exact number of salting recipes for chum salmon. Often the same recipe can be found in 15-20 variations. But there are basic recipes that you need to “dance” with salting. Among them, the simplest, both in execution and in the set of spices, is the recipe for dry salting of chum salmon.

The carcass of a fish weighing 1 kg should be divided into two fillets, removing the backbone and bones from them, rinse them thoroughly and dry them with a towel. Then you need to mix 50 g of salt and 20 g of sugar, and rub both halves with this mixture, then put them together with the skin out, wrap with several layers of gauze, put in a bowl and send to the refrigerator, wrapped in cling film for greater safety. After 72 hours, the fish can already be taken out of the refrigerator, unpacked and served.

The following recipe is unique in that after 30 minutes after salting, the keta is ready for use. Cut the carcass, pull out the bones and rinse. Cut the fillets into several pieces, and then make several from each such piece: the same width, but about half a centimeter thick. Then mix thoroughly 2 tbsp. tablespoons of salt and the same amount of sugar. Each piece must be carefully rolled out in this mixture and folded in a deep bowl, shifting each layer with a bay leaf and 1-2 peas of black allspice. Squeeze the juice from half a lemon on top of the laid salmon and leave for 30 minutes. stand at room temperature. At the end of this period, the remaining salt should be washed off the pieces of fish and can be served on the table.

Ketu can be salted not only in a dry way. To prepare spicy salting, you need 1.5 tbsp. spoons of salt, st. a spoonful of sugar, st. a spoonful of olive oil, 2 bay leaves, 3 medium-sized cloves of garlic and 5 inflorescences of cloves and peas of allspice black pepper.

The carcass must be cut and the bones removed from it. Cut the fillet into large pieces. Some of them need to be rolled out in a mixture of salt and sugar, and the rest - stuffed with chopped garlic. Put the processed pieces in a saucepan, put cloves, parsley and allspice on top of them, pour everything with olive oil and put it under oppression for 1 hour. For oppression, you can use a shallow plate and a jug of water that are slightly smaller in diameter than the pan. After an hour, remove the load, cover the pan with a lid, send it to the refrigerator for another 1 hour - and the delicious spicy salted salmon is ready.

All spices in the recipes are indicated based on 1 kg of chum salmon fillet. If you have to salt more or less weight of fish, you need to adjust their quantity accordingly.

If you are lucky enough to buy salmon with a bonus, then in 4-5 hours you can also cook delicious red caviar.

To salt 150 g of salmon caviar, you will need 30 g of salt, 15 g of sugar, 3 black peppercorns and 1 bay leaf. First, the removed caviar must be put in a deep plate. Then dissolve salt and sugar in warm boiled water and pour caviar with this solution for 30-40 minutes.

At the end of the term, with a tablespoon, select caviar from the solution and allow excess moisture to drain from it. For a full guarantee, it is better to dry it with a towel. Then the caviar should be transferred to a small saucepan or plastic bucket, add chopped bay leaves and a few black peppercorns to it. Close the dish tightly and send it to the refrigerator for 2-3 hours, after which it can be served at the table.

This is only a small part of the recipes for salting ketu and its caviar. By experimenting and improving them, you can surprise your guests with an unusually delicious hand-made delicacy.