How to cook an ear from chum salmon. Fish soup from the head and tail of chum salmon: the secrets and subtleties of cooking

Without fish dishes, life becomes boring and monotonous. In any case, this opinion is shared by a huge number of people. One of my favorite fish dishes is fish soup. And if this is not just a soup, but an ear from chum salmon, no one wants to refuse such a delicacy.

Preparing such a first dish is easy. In addition, his recipes are very diverse, everyone can pick up something "for themselves." If it’s a pity to spend the whole carcass on soup, you can cheat: the ear from the head of the chum salmon is no worse than from its own steak. And the saved pulp can be fried or baked.

Unsurpassed classic

This is the most correct fish soup from chum salmon: the recipe includes a minimum of additional ingredients. The emphasis is on the taste of the fish itself.

The carcass of the chum salmon gets rid of scales, gutted, washed several times in cold water and cut into medium slices. They are placed in boiling water, and the fire is reduced to a minimum: the chum fish soup should not boil, but languish. A couple of potatoes are cut into large cubes, carrots are cut into rather thick circles, a large onion is divided into quarters. When the fish is almost "reached", vegetables are loaded into the pan; the ear is left on the stove for about a third of an hour. Before serving, parsley and dill are crumbled - with the greens of the chum salmon ear, it becomes simply magical in taste. With herbs, by the way, it is permissible to experiment. Fishermen highly approve of wild herbs in soup. Just try to avoid too fragrant ones. Or add them in small quantities.

Ear from the head of chum salmon: recipe

The head of this fish is quite large. It’s a pity to just throw it away, it’s of little use when fried. But the soup from it turns out great.

An ear from the head of a chum salmon is cooked in much the same way as from a whole carcass, but with nuances. First, the gills are carefully removed: we don’t need an unpleasant taste in the dish, and you can get poisoned by them - they start to go out before other organs. You will also have to take out the eyes: they cloud the broth. The heads are put in boiling water and boiled for 40-45 minutes. As soon as they begin to disintegrate, they are taken out and disassembled. Everything inedible is sent to the bin, and the pulp is returned to the strained yushka. Further actions - as in a classic recipe or in accordance with your ideas about beauty in cooking.

The ear from the tail of the chum salmon is prepared in the same way. And if you combine both "production waste", that is, put both the tail and the head into action, then the soup will turn out to be especially rich and thick.

We dine in a Cossack way

Dashing horsemen knew a lot about delicious food: they made an unforgettable fish soup from chum salmon. The recipe recommends taking “junk” parts for the yushka: the spine, head, fins and tail. Believe me, this will be enough.

The sequence of actions here will be different. Potato cubes are placed in slightly boiling water. In parallel, the skin is removed from two tomatoes; vegetables are finely chopped. Large sweet peppers are cut into squares, as well as onions and carrots. All components, except for tomatoes, are sautéed until soft. After boiling the potatoes, chop cuts, laurel and allspice are laid in the pan. After 20 minutes, roasting and tomato mass are added. After five minutes, coarsely chopped greens and salt are introduced. Cossack-style chum salmon ear can be considered ready!

Ear in a slow cooker

The miracle unit allows you to "bundle up" fish soup without unnecessary gestures. Pieces of fish are laid out at the bottom of the bowl. Carrot circles and onion half rings are placed on top. Then potatoes are laid, previously cut into commensurate cubes, and well-washed rice from boiled varieties is poured. Finally, a laurel leaf is added, the contents of the multi-pot are salted, and water is poured. It remains to set the "Soup" mode and wait for the fish soup from the chum salmon to be ready for use.

egg recipe

This option is especially good if the hostess has only frozen chum salmon available. The carcass must first be thawed naturally - attempts to speed up the process will ruin the fish. Keta is poured with cold (required!) Water; after boiling, the first fat is drained, and the process is repeated. As soon as the second bay boils, the fire is reduced to a minimum, the foam is removed, and the chum salmon is cooked until tender, after which it is removed, freed from stones and kneaded into fibers with a fork. Roasting is made from carrots and onions. After taking out the fish, cubes of potatoes are sent in its place; as soon as it reaches half-readiness, the frying is laid. After three minutes of joint languor, chum salmon returns to the pan. Now - the most important stage, giving the ear a zest. In a cup, the egg is well beaten with a fork and poured into the soup in a thin stream. Salt, pepper, chopped dill-parsley - and you can call a starving family to the table.

little secrets

Chum salmon soup will be much tastier if it is not immediately poured into plates, but kept under the lid for about 10 minutes. The infused soup has a rich taste.

You can spice up the ear with a variety of spices and spices. Noteworthy are saffron, nutmeg, tarragon, anise, ginger, fennel. The main thing is not to overdo it, otherwise the aroma of the chum salmon itself will be lost.

To emphasize the fishy taste and give the soup a kind of “elegance”, you can pour a small glass of vodka into it. Or squeeze a slice of lemon.

The main advantage of any fish soup is the transparency of the soup. In order not to make additional efforts to clarify the broth, you just need to prevent a rapid boil and do not close the pan with a lid until the fish is cooked. And of course, you should remove the emerging foam.

In no case should you interfere with the ear with a ladle or spoon. The fish has tender meat, which turns into porridge from such actions. If you really need to mix the contents of the cauldron, it is better to shake it slightly.

To preserve the juiciness and taste of fish, culinary experts advise putting it not in water, but in a decoction of vegetables. Try it, maybe you will like this chum salmon ear more.

For fish soup, you can cook a peculiar, but very harmonious sauce. For him, before adding the rest of the ingredients, a little yushka is cast, in which crushed garlic and a spoonful of table vinegar are kneaded. In such a sauce, it is very tasty to dip pieces of chum salmon before sending them to your mouth.

Red fish is truly a delicacy. This product can be found in the cookbook of a person who adheres to proper nutrition, and a gourmet who appreciates food for its rich and pleasant taste. Dishes from red fish are prepared in a variety of ways, but soups are the most delicious. And if you want to cook an interesting and nutritious fish soup, then you should pay attention to such a representative of the salmon family as chum fish. It is not only tasty, but also contains useful trace elements, and is also the most affordable compared to trout or salmon. Fish soup from chum salmon will certainly appeal to every lover of fish dishes.

About the dish

It is delicious to cook fish soup from chum salmon even for a novice cook. The recipe is so simple that the cooking process itself will not take more than 40 minutes.

Vegetables for cooking fish soup from chum salmon according to this recipe will require the most common - potatoes, carrots and onions. For a pleasant and rich aroma, bay leaves and pepper are added as desired.

To cook fish soup from chum salmon fillet, you should properly cut this fish. It is cleaned of scales and the insides and head are removed, washed thoroughly. Then the backbone of the fish is separated from the sirloin. The ridge should not be thrown away, it will come in handy for cooking the broth so that the soup turns out to be rich and more rich.

The ear itself can be prepared both from chum salmon steaks and from peeled fish fillets. If the soup is prepared from steaks, then the broth should be boiled in advance from the head or tail of the fish. If desired, this action can be skipped, but then the fish soup will turn out to be less saturated.

Below is a simple chum salmon soup recipe that you can use at home.

Chum salmon soups are prepared very quickly and have a delicate and soft texture. This fish is not cheap, but for that, it is very healthy, tasty and satisfying.

The main thing is not to digest it, otherwise it will become dry and more rigid.

Soup with red fish is cooked in water or in a clear vegetable or fish broth. Seasoned with many spices and herbs. A variety of vegetables are thrown here: potatoes, carrots, leeks, broccoli, tomatoes, bell peppers and many others.

Also in this soup you can find the second type of fish or seafood. Creamy soups are very popular, because red fish goes well with cream, cheese or milk.

No less popular are cream soups, this is when all the ingredients are boiled, and then they are interrupted in a blender with the addition of broth or cream. Below, I offer recipes for making delicious soups with red fish.

How to cook chum salmon soup - 15 varieties

A wonderful Finnish soup with minimal ingredients.

Ingredients:

• Keta (fillet) - 500g.
• Potato - 500 gr.
• Carrot - 1 pc.
• Leek - 1 pc.
• Cream - 150 ml.
• Butter - 30 gr.
• Greens - 20 gr.
• Spices - to taste.

Cooking:

Put the butter in a thick saucepan or cast iron and fry the leek in it until golden. Pour in water and add potatoes, carrots and spices to taste. Cook until ready. Then add the diced fish and cook for about 5 minutes. Pour in the cream and bring to a boil. Turn off and sprinkle with fresh herbs.

The delicate taste of this soup will not leave you indifferent at the dinner table.

Ingredients:

• Potato - 500 gr.
• Red fish - 500 gr.
• Onion - 1 pc.
• Cream - 1 tbsp.
• Greens - 1 bunch.
• Salt - to taste.

Cooking:

Pour the fish fillet with 1.5 liters of water. Add bay leaf and whole onion. Boil the broth for 15 minutes. Then get the fish. In the filtered broth, send the whole peeled potatoes to boil. And cook until done. In the meantime, the fish is separated from the skin and cut into pieces. If there are bones, then they need to be removed. Grind potatoes with a blender directly in a saucepan, add fish, cream and bring to a boil. Finely chop the herbs and sprinkle over the soup. That's all. Enjoy your meal.

Light and spicy stew is perfect for lunch and dinner.

Ingredients:

• Chum salmon fillet - 200 gr.
• Chum salmon head - 1 pc.
• Millet - 3 tablespoons
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Celery (stalk) - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves.
• Cherry tomatoes - 4 pcs.
• Chili pepper - 1 pc.
• Spices - to taste.
• Parsley - 1 bunch.
• Lemon - ½ pc.

Cooking:

Wash the fish head well and boil the broth from it for 30 minutes. Then strain the liquid and discard the head.

Cook the broth exclusively on low heat, otherwise it will become cloudy.

Finely chop the onion, carrot, celery stalk and send to boil. Rinse the millet well and add to the pot. Peel, wash, cut the potatoes and also send to boil. Add all spices and cook until done.

Then throw fish fillets and cherry tomatoes into the soup. Cook for a few more minutes. At the end, add finely chopped garlic, lemon and parsley. Turn off the stove, cover the soup with a lid and let it brew for 10-15 minutes.

Simple homemade soup, very easy to prepare, and the result exceeds expectations.

Ingredients:

• Keta fillet - 300 gr.
• Fish broth - 1.5l
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Onion -1 pc.
• Salt, pepper, bay leaf - to taste.

Cooking:

Boil potatoes in broth. Sliced ​​onions and carrots lightly fry in a pan. Then add to soup. When the potatoes are almost cooked, add the fish pieces and cook the soup until tender. Season with spices to taste.

A great soup to diversify your diet.

Ingredients:

• Fillet of red fish - 500 gr.
• Cream - 250 ml.
• Potatoes - 3 pcs.
• Leek - 1 pc.
• Carrot - 1 pc.
• Vegetable oil - 2 tbsp.
• Dill - 1 bunch.
• Coriander, thyme, basil, pepper, salt - to taste.

Cooking:

Peel and cut the onion and carrot into strips. Dice fish and potatoes. In a saucepan, fry the onion and carrots in vegetable oil. Add potatoes, 1.5 liters of water and cook for 10 minutes. Throw in the fish and bring to a boil. Season the soup with salt, spices and herbs. When serving, add dill.

A simple, healthy and hearty lunch that will pleasantly surprise guests.

Ingredients:

• Keta steaks - 3 pcs.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Potatoes - 4 pcs.
• Fresh tomato - 1 pc.
• Bulgarian pepper - 1 pc.
• Coriander - 0.5 tsp
• Cumin - a pinch.
• Salt - to taste.
• Dill - bunch.

Cooking:

Boil steaks in water. Remove the fish, separate from the bone, break into pieces and set aside. Strain the broth and put on the stove. Send chopped fish, finely chopped potatoes, carrots and onions there. Cut the bell pepper, tomato into small cubes and send to the soup. Add spices and cook until done. Finely chop the dill and sprinkle over the soup.

A pleasant and incredibly tasty combination of broccoli and red fish.

Ingredients:

• Red fish - 300 gr.
• Leek - 1 pc.
• Broccoli - 200 gr.
• Milk - 100 ml.
• Parsley - 1 branch.
• Salt, pepper - to taste.
• Olive oil - 1 tbsp.

Cooking:

Put the fish in a saucepan, fill it with water so that it slightly covers the fish. Add bay leaf and cook until tender. Carefully remove the foam from above with a slotted spoon. Then get the fish and cut into small pieces, separating it from the bone. Strain the broth and set aside.

Next, fry the leek rings in a saucepan in olive oil until golden. Then add broccoli and 2 cups of fish broth to it. Boil 5 minutes. Next, beat the contents of the pan with a blender into a homogeneous mass. Pour in milk, bring to a boil, add fish, season with spices and remove from heat. Garnish with parsley when serving.

An ordinary, hearty and at the same time delicious lunch.

Ingredients:

• Carcass of chum salmon - 700 gr.
• Onion - 1 pc.
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Rice - 3 tablespoons
• Spices - to taste.
• Fresh herbs - 30 gr.

Cooking:

Send the fish and the whole onion to the pan, add water and boil the broth. Remove the foam from above with a slotted spoon.

Cook over low heat. When ready to get the fish, strain the broth to get rid of the protein flakes. Send it back to the pot and add carrots, potatoes and washed rice, cook until tender. Meanwhile, separate the fish from the skin, remove the bones and break into small pieces. Add fish and spices to taste. At the end, add greens.

I offer a recipe for a rich and very tasty soup, for gourmets.

Ingredients:

• Shrimps - 4 pcs.
• Mussels - 4 pcs.
• Chum salmon fillet - 100 gr.
• Squid - 1 pc.
• Tomatoes in their own juice - 300 gr.
• Basil - 10 gr.
• Garlic - 3 cloves.
• Shallot - 1 pc.
• White wine - 50 ml.
• Salt, pepper - to taste.

Cooking:

Wash and clean fish and seafood thoroughly. Ketu cut into cubes, squid into rings. Leave shrimp and mussels whole. Beat tomatoes in a blender. Peel onion and garlic and finely chop.

Fry fish, mussels and shrimps in vegetable oil with onions and garlic, add white wine and simmer until it evaporates. Then add the tomatoes in their own juice, salt and pepper. Boil. At the very end, add squid rings, simmer for a minute and turn off.

Cook squids for no more than 3 minutes, otherwise their meat will become tough.

Garnish the dish with fresh basil.

Easy to prepare and very healthy soup.

Ingredients:

• Keta - 300 gr.
• Pearl barley - 4 tablespoons
• Potato - 4 pcs.
• Carrot - 1 pc.
• Greens - 1 bunch.
• Onion - 1 pc.
• Salt, pepper - to taste.

Cooking:

Boil fish broth. Put the barley on a hot frying pan, without oil, and lightly fry. Then remove and cool the cereal. Sauté onions and carrots in a pan until translucent. Send barley to cook in fish broth. After 15 minutes, after boiling, add potatoes, after another 15, add onions with carrots and fish. Cook until ready. Sprinkle with herbs and serve.

This dish is perfect for a formal dinner.

Ingredients:

• Chum salmon fillet - 300 gr.
• Butter - 1 tbsp.
• Flour - 2 tablespoons
• Vegetable broth - 1 l.
• Onion - 1 pc.
• Hard cheese - 250 gr.
• Potatoes - 2 pcs.
• Cream - 100 ml.
• Dried thyme - a pinch.
• Salt, black ground pepper.

Cooking:

In a saucepan, fry finely chopped onion in butter. Pour broth over potatoes and bring to a boil. Cook for 10 minutes, then add the onion to the pot. Cut the fish into equal pieces, salt, pepper, roll in flour and fry in vegetable oil. Then pour the cream directly into the pan and simmer the fish for a few more minutes. Then carefully add the fish to the soup. Grate hard cheese on a coarse grater and add to the soup in small portions, stirring constantly so that it has time to dissolve. Serve hot, garnish with fresh herbs.

The delicate taste and aroma of red fish in the soup will turn an ordinary dinner into a festive one.

Ingredients:

• Fish fillet - 700 gr.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Salt pepper.

Cooking:

Cut the fish into small pieces. Peel and cut potatoes and carrots. Send vegetables and fish to boil in a pot of water. Add a whole onion. Season with spices and cook until tender. At the end, take out the onion and discard. Add fresh herbs.

Soup - mashed red fish

This dish is a great addition to your daily meal.

Ingredients:

• Chum salmon fillet - 300 gr.
• Potatoes - 3 pcs.
• Celery stalk - 1 pc.
• Cream - 100 ml.
• Spices.

Cooking:

Boil fish. Then, boil potatoes and celery in fish broth. At the end, add cream and herbs. Kill fish with vegetables in a blender and combine with creamy broth. Season with spices, bring to a boil and remove from heat. That's all, you can serve to the table.

Even kids will enjoy this dish.

Ingredients:

• Chum salmon fillet - 300 gr.
• Butter - 30 gr.
• Potato - 3 pcs.
• Onion - 2 pcs.
• Cream 30% - 100 ml.
• Dill - 1 sprig.
• Spices - to taste.

Cooking:

Boil 1 liter of water, throw in chopped potatoes and onions. Salt and pepper. Boil 10 minutes. Then pour in the cream and add the fish. Cook until ready. At the end, add butter and herbs.

The amazing taste and benefits of red fish cooked in the form of fish soup conquers from the first spoon. Chum salmon ear is just such a first course. Tender and fairly lean meat of chum salmon can be eaten and eaten, unlike the meat of some other salmon fish species.

If we compare chum salmon with trout or salmon, then, of course, our fish wins in the diet menu. Fish soup from chum salmon is moderately fatty, but quite nutritious. Today we will prepare a quick fish soup from ket heads and tails and complement our fish soup with cherry tomatoes. I spied on the recipe for this lunch dish in a cafe, but without the subtleties, of course. I present to you what I have achieved.

For the fish soup, cuts of keto heads and tails with an impressive amount of fish pulp will be required. Potatoes, carrots, onions and tomatoes do not require special attention. It is enough that the vegetables are washed, and the potatoes and carrots are peeled. Salt, pepper and bay leaf will be used to taste.

Let's prepare the ingredients. Potatoes need to be chopped into slices or cubes.

Onions - thin straws or quarters of rings.

Ketu we use frozen. It must be washed with cold water, removing the scales if possible.

Carrots are cut into rings.

Divide cherry tomatoes into two parts.

So, the preliminary moment is behind - we will weld the first. Ear from chum salmon is cooked quickly. In a stainless steel pan, you need to alternately pour water and load all the available ingredients with an interval of 10 minutes. First, ketu (remove foam after boiling), and then potatoes (remove foam), onions, carrots, bay leaves (optional). When the fish floats to the surface, once again remove the foam and salt the future ear.

Cherry tomatoes are added at the very end, and after that the ear is cooked for another 10 minutes and turned off. Cooking time for salmon fish soup is no more than 40 minutes. Ketovaya ear is served hot. Complemented with parsley, and optionally seasoned with pepper. Happy fish dinner!

Cook ketu in a saucepan for 30 minutes.
In a slow cooker, cook ketu for 25 minutes on the "Soup" mode.
Cook ketu in a double boiler for 45 minutes.

How to cook ketu

You will need - chum salmon, water, a knife for cleaning fish, salt How to clean ketu
1. Wash the salmon under running water, lay a film on the work surface so as not to stain the table and clean the fish from scales.
2. Cut off the head and make a longitudinal cut with a sharp knife along the belly.
3. Remove all the insides from the fish and rinse again.

How to cook ketu
1. Put the salmon in a saucepan and pour water over it.
2. Put the pot on the stove and cook the salmon over medium heat for 10 minutes.
3. Then reduce the fire and cook for another 20 minutes with the lid closed.

How to cook ketu in cucumber brine

Preparation of the chum salmon fillet
1. Cut off the fins from the cleaned and gutted fish so as not to touch the meat.
2. Cut the chum salmon along the spine from both sides.
3. Carefully separate the chum salmon meat from the ridge and remove the bones with your hands or with tweezers.

Cooking chum salmon in cucumber brine
1. Cut the chum salmon fillet into slices two to three centimeters thick.
2. Lubricate a small saucepan with vegetable oil and put the chopped fish into it.
3. Strain the cucumber pickle.
4. Pour the brine over the fish so that it covers half of the salmon.
5. Put the onion cut into quarters to the fish. Fold in the peppercorns and bay leaf.
6. Put on medium heat, boil for ten minutes after boiling.
7. Transfer the fish to another (not aluminum) dish in which it will be served on the table.
8. Strain the broth and cool.
9. Rub the vegetable oil with mustard and fill it with a decoction.
10. Before serving, for two or three hours, pour the salmon with broth and refrigerate.

How to cook ketu in sauce

Food preparation
1. Remove the prepared fillet from the skin and cut into cubes of 2-3 centimeters.
2. Peel the carrots, rinse well and grate on a fine grater.
3. Finely chop the onion and mix with carrots.
4. Peel the tomatoes. To make it easy to remove, pour boiling water over the tomatoes.
5. For sauce: dilute sour cream with water, salt, pepper and mix well.

How to cook ketu in a pot
1. Sprinkle the salmon fillet with flour and sprinkle with lemon juice.
2. Lubricate the pan with oil and fry the fish cubes until golden brown, then put them in a saucepan.
3. In a frying pan greased with vegetable oil, put the onions and carrots and fry.
4. Finely chop the tomatoes and add them to the onions and carrots.
8. Place vegetables in a small saucepan.
9. Simmer on low heat for 30 minutes.
10. In a pan with fried fish, put stewed vegetables on top and pour everything with sour cream sauce.
12. Bring to a boil over medium heat. After boiling, simmer over low heat for 30 minutes.
13. Instead of carrots and onions, you can use potatoes, sweet peppers or any other vegetables. You can also add grated cheese.

How to cook ketu in sauce in a slow cooker
1. Sprinkle the fillet with flour and pour over the lemon juice.
2. Lubricate the bowl of the multicooker with oil and put the chum salmon cubes there.
3. On the "Baking" mode, fry the fish until golden brown.
4. Remove the fried pieces from the bowl.
5. Put onions and carrots in a slow cooker.
6. Set the "Baking" mode for 20 minutes. If the onion does not become transparent, turn on for another 10 minutes.
7. Add tomatoes to the slow cooker.
8. Turn on the "Extinguishing" mode for 30 minutes.
9. Empty the bowl of vegetables and put the fish in it.
10. Put vegetables on top of the fish, pour sour cream sauce on top.
11. Turn on the "Extinguishing" mode for 30 minutes.

Ear from chum salmon

How to cook an ear from chum salmon
1. Rinse 500 grams of chum salmon, clean from scales and proceed to cutting the fish.
2. Cut off the head, cut open the belly with a long and sharp knife and take out all the insides.
3. Ketu cut into steaks and put in a saucepan. Pour water (about 3 liters) and put the fish to boil over moderate heat.
3. Rinse and peel with a vegetable peeler or knife 5 potatoes, cut into medium-sized cubes.
4. Wash 1 carrot, cut off the tail, scrape with a knife to peel off the skin and cut into circles.
5. Peel the onion and finely chop.
6. Start the vegetables in the broth, salt, add black peppercorns and continue to cook over low heat for about 20 minutes. Cover the saucepan with a lid.
7. Rinse two bunches of greens with water and cut into pieces.
8. Turn off the burner and season the soup with chopped dill and parsley. Part of the greens can be left to add to the plates already when serving.
Ear is ready!

Fkusnofakty

Keta is dietary product and contains 127 kcal/100 grams.

- When choosing fresh frozen fish should be carefully examined. The fish should have an even, spotless color and not have a rusty tint. This indicates that the fish is stale or has been defrosted several times.

When choosing fresh fish, the pressure mark should disappear quickly, and the gills should have a juicy pink color. If the trace does not disappear for a long time, and the gills have a yellowish or grayish tint, most likely the fish has been thawed several times or has been on the counter for a long time.

- Price frozen chum salmon - from 230 rubles / 1 kilogram (data for Moscow as of June 2018).

Reading time - 6 min.