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Do I need to wash the salmon before salting. How to pickle red fish (ketu) at home. Recipe with vegetable oil without sugar

Keta fish is a wonderful example of taste and exceptional benefits for the body. Among it is considered one of the most popular. It is customary to salt ketu for the holidays, as a gourmet dish. At home, the salting process is simple. There are express and long-term options. It all depends on the taste preferences of the people who will eat this delicacy.

How to prepare fish for salting

In order not to be disappointed in the chum and in the results of its salting, it is important to choose the right fish. Expert advice:

  1. It is advisable to deal with live or frozen salmon. This is a sign of her freshness.
  2. Inspect the frozen carcass to be sure. The uniform shade of the surface, the absence of ice or snow growths, as well as mechanical damage, indicates its freshness and a single freezing of the chum salmon. Additional attributes of good quality are natural flavor and light colored gills.
  3. It is better to buy whole fish carcasses that have not been gutted. Otherwise, the chum salmon will be edible, but not suitable for salting because of its dryish structure.
  4. Pay attention to what kind of ketu you are buying. River and sea varieties differ in photo and taste properties.

Keta contains a lot of proteins (about 24%). The calorie content of salted fish is about 180 kcal per 100 g. Before salting the salmon, cut the carcass:

  • separate the head and tail - they are not required for salting, but they will come in handy in other dishes;
  • cut off the fins with a knife or special scissors;
  • make a cut from head to tail;
  • gut the insides;
  • make incisions on both sides of the spine and carefully pull out the bones;
  • clear the scales.

Attention! Tender chum salmon meat is easily damaged. So work carefully. If possible, use a tool: a special knife for the insides, tweezers to remove the ridge.

Ways to quickly salt ketu

A convenient property of this fish - the tenderness of the meat structure - allows you to achieve results in just half an hour. A quick option involves the use of 60 g of salt, 40 g of sugar, half a lemon per 1 kg of skinned carcass. A detailed recipe for salting ketu:

  1. Cut the fish into thin slices (0.5 cm each). It is most convenient to wield a knife with a wide blade when the meat is half defrosted.
  2. Mix salt and sugar together. Roll the fish pieces in them.
  3. Lay the slices in layers in a container for salting. Squeeze a lemon in there. Stir lightly.
  4. Cover with foil and leave for 30 minutes.
  5. Unfold and serve.

Another quick option is to use a mustard marinade. Mustard seeds (2 tbsp.) Add a savory note to the dish. Sugar and salt in this case are taken in equal proportions, up to 50 g. Dilute them in 1 liter of almost boiling water, and then add 6 pcs. sweet pea-pepper and 2 bay leaves. Bring the marinade to a boil and leave to cool covered. When liquid reaches room temperature, add mustard.

In addition to grains, you can also use dry powder in the same volume. While the water is boiling, have time to cut the fish into slices 2 cm thick. Place the pieces in a metal or glass container. Pour them with the finished marinade and send to a cold place for 3 hours.

Recipes for delicious salted chum salmon at home

Pickled salting is not the fastest, but very simple and quite tasty. For 1 kg of fish meat you will need:

  • salt - 50 g;
  • dill and parsley - 50 g each;
  • sugar - 30 g;
  • a couple of laurel leaves;
  • half a lemon;
  • allspice - 5 peas;
  • thyme - 2 g.

Step by step process:

  1. Cut the salmon lengthwise into fillets.
  2. Boil 1 liter of water. Stir sugar in it, as well as salt, throw spices.
  3. Turn off the fire. Leave to cool for about half an hour.
  4. Put the salmon on a plate and sprinkle it with finely chopped greens.
  5. Chop the lemon into rings and also put on a plate.
  6. Pour the brine over the fish (it should not cool completely). Please wait 1 hour.
  7. Fish the fillets out of the brine and refrigerate for 12 hours along with the lemon rings. Serve and serve.

Often, housewives resort to the so-called dry salting procedure for chum salmon. For her, almost nothing is needed:

  1. Take 2 fillets (500 g each). They must be washed and dry.
  2. Rub the meat with a mixture of salt (50 g) and sugar (20 g).
  3. Fold the pieces to each other and wrap in cotton cloth or 3-4-layer gauze.
  4. Leave the fish for 3 days in the refrigerator. Then shake off the salt and sugar mixture and eat.

If you make the chum salmon correctly, you will get a great appetizer. Eat freshly cooked fish, and then you can fully reveal its taste for yourself.

Ambassador of fish at home: video

So, the fish is chosen. It remains to properly salt it. First you need to let the carcass defrost. After that, cut it crosswise into two parts. We separate the spine and large bones. We mix 1 tbsp. salt with 0.5 tbsp. Sahara. Add spices and peppercorns to the mixture to taste. Coriander and bay leaf will give the fish a particularly piquant taste. Pour the pieces of fish with a spicy mixture, put in a container with the skin up. Salt for 2-3 days. Salted chum salmon will become more elastic and tender if sprinkled with cognac. For 1 kg. fish leaves 2-3 tbsp. Another recipe is salmon ambassador. We cut the fish into pieces 2-4 cm thick. I'm preparing the brine. In 1l. water add 2 tbsp. l. salt, 1 tbsp. l. sugar, bay leaf, 5 peppercorns. Heat up and let cool. Pour salmon with brine. Leave in a warm place for 2-3 days. We transfer to the cold for 4-5 days. For salting fish fillets, it is best to stop at the following method. Ingredients: Chum salmon fillet - 1 kg. Salt - 3 tbsp. Sugar - 2 tbsp. l. Ground pepper - 1 tsp Preparation: Clean the fish from scales, if any. Cut into two parts: cut along the ridge towards the tail. Divide the salmon into two halves, trying to leave the ribs on the ridge. The fillet should remain on the skin. Dry the chum salmon meat, rub it with a salt mixture. Place the fish on a plate or tray, skin side down. Place the second piece on top. Both pieces of chum salmon should lie fillet to fillet. Remove for 2-3 days in the refrigerator. Salted chum salmon in oil Composition: Fish carcass - 1 pc. Coarse salt -3 tsp Sugar - 1.5 tsp Refined vegetable oil Preparation: #A fish should not be completely defrosted. We cut the carcass, remove the fillet. Cut it into wide pieces. Mix salt and sugar. We put the Ketu in a container, sprinkle with a mixture of salt and sugar, pour in oil. It should completely cover the fish. Lay out the next layer of fillet in the same way. We put the fish in the refrigerator for 2-3 days. Chum salmon in oily brine Ingredients: Chum salmon - 700 gr. Refined vegetable oil - 100 ml. Salt - 2 tbsp. l Sugar - 1 tsp. Bay leaf Black pepper Preparation: We cut the fish, separate the fillet, cut it into small portions. Mix oil and spices. Add the oily brine to the chum salmon. Mix. We put the fish in a clean jar, pour the rest of the oil on top. We put the salmon in the refrigerator for a day. The snack is ready. Another recipe for making chum salmon bears the mysterious name sagudai. The fish obtained by this method is juicy and tender, melting in the mouth. Sagudai is a traditional dish from the north of Russia. You can cook it from any fish of the salmon family. How to cook sagudai from chum salmon? Ingredients: Chum salmon fillet - 500 gr. Medium onion - 2 pcs. Vegetable oil - 3 tbsp. l.70% vinegar - 0.5 tbsp. l. Water - 100 ml. Salt, pepper, bay leaf - to taste Preparation: Cut the fillet into small pieces. Onion cut into half rings. Salt the fish, pepper, add bay leaf. Fill the salmon with oil. Prepare the marinade: mix water, vinegar. We add it to the fish. We put the Ketu in the refrigerator under oppression. Readiness is determined by the color of the fish - it should turn slightly white. Pickled salmon is an incredibly tasty snack. There are many recipes on how to pickle ketu at home. The principle of preparation is almost always the same. Salt, sugar, spices for marinade and 2-3 days in the refrigerator are needed for salting. Please note that the most important factor affecting the taste of the finished product is the quality of the fish!

Salted fish has long been an integral part of the diet. If the housewives salt herring and mackerel quite often, then they prefer to buy red fish in stores. However, salting any kind of red fish at home is very simple.

Salmon and salmon are no longer so relevant. The first place on the table is occupied by dishes from salted chum salmon. Home-salted salmon is much tastier and better quality than purchased even in the most elite store. The price, however, differs significantly.

Calorie chum salmon of any salting 180-200 kcal per 100 gr

To make keta tastier than in the most expensive restaurant, you need to consider how to choose, prepare and pickle at home.

In shops and fish markets, there are very beautiful fillets of bright, juicy color. However, beauty does not always indicate quality, in addition, one cannot be 100% sure that this is the right kind of fish.

It is advisable to buy a whole carcass, and cut into fillets yourself.

Frozen carcass

Should be even in color, without ice and damage, dark gills and foreign odors.

Fresh fish

It has pink gills, clear, not cloudy eyes, a clean skin without mucus, in addition, high-quality meat always returns to its place after pressing a finger on the carcass.

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Rules for preparing chum salmon for salting

Quality fish suggests a 70% success rate. However, in addition to this, you need to properly defrost, cut, choose the right spices so as not to interrupt the natural taste of the fish.

defrosting

Defrosting fish should occur naturally at room temperature or on the bottom shelf of the refrigerator.

Keta is a nutritious and tasty fish, one of the representatives of the salmon family, containing many useful substances. Salted fish is an essential attribute of the festive table. It is not without reason that the question of how to salt salmon tasty at home worries many housewives. This process requires very little time and money, and there are a huge number of cooking recipes.

Keta is perfect for decorating the table. It is not as expensive as other red fish and contains less fat. Proper salting will save money, as well as get a very tasty dish.

When salting, it is important to consider several subtleties:

How to choose the right fish

When choosing, you need to be guided by the following rules:

  1. buy live or frozen fish, but only whole carcasses (not gutted);
  2. frozen chum salmon must have a uniform color, without an ice crust on the surface, and without foreign odors and damage;
  3. gills should be dark in color.

Spices for salting

When salting, you need to take into account that not all spices are combined with fish, and even suitable seasonings are better not to use too much.

But they are still needed to get a delicious dish, because they are used to enhance the taste.

What spices can be taken:

How to cut a carcass

This is not just cleaning the fish from the insides. Pieces of delicacy on the table should look beautiful and appetizing, and for this you need to properly cut the carcass:

It will become easier to carve the chum salmon if it is not completely thawed beforehand. You can also pickle the whole carcass, but then it will need to be cut into boneless pieces before serving. Yes, and it will be completely salted out for a longer time.

Salted salmon recipes

Many recipes for salting chum salmon can be divided into several groups: express recipes and simple cooking options, harvesting salted fish for the winter and how to salt chum salmon with spices (spicy) at home.

Simple and fast ways

This simple salmon pickle recipe even novice housewives can do it. Would need:

  • 1 kg of chum salmon;
  • 2 tbsp. l. salt and beet sugar;
  • 1 bay leaf;
  • 1 head of onion;
  • 3 peppercorns.

Cut the prepared fish into pieces. Separately, mix sugar and salt, and rub the chum salmon with this mixture. Then the pieces should be tightly laid in layers in a liter container, and crushed bay leaves and peppercorns should be distributed between them. After that, cover the container with a towel and store for six hours in the refrigerator. Rinse the fillets and lay them in layers again, only now you need to place onion rings between them. Put in the refrigerator for an hour, after which you can enjoy the taste of a delicate fish.

A quick salting technology for chum salmon will require the following ingredients:

  • 1 kg of fish;
  • 2 tbsp. l. sugar and salt;
  • 0.5 lemon;
  • 6 black peppercorns.

Cut the fillet into pieces (about 5 cm each), put in a deep bowl. Mix sugar and salt, roll pieces in this mixture. Then add peppercorns and bay leaf, squeeze the lemon. All this is thoroughly mixed and left for 30 minutes at room temperature. It remains to wipe the pieces from excess spices and you can serve.

Salting chum salmon for the winter

For long-term storage, you can use the dry salting recipe for the winter:

Would need:

  • 1 kg of chum salmon;
  • 1 st. l. Sahara;
  • 2 tbsp. l. salt;
  • 3 art. l. vodka.

Mix sugar, salt, vodka, brush this fillet on all sides. Then transfer to a deep container and cover with a lid. Leave for three hours on the table, then put in the refrigerator for 24-36 hours. For long-term storage, store in the freezer.

Recipes with spices

There is a good recipe how to salt ketu at home with mustard. For cooking you need:

  • 1 kg of gutted chum salmon;
  • 2 tbsp. l. mustard seeds, sugar and salt;
  • 1 liter of clean water;
  • 2 bay leaves;
  • 6 peppercorns;

Mix all the spices, except mustard, then pour water and boil. Remove from heat, cool and add mustard seeds. Cut the fish into pieces of 2 cm, put in a container and pour mustard marinade. Leave in a cold place for three hours. Instead of grains, you can take dry mustard.

Ketu spicy salting can be prepared like this:

Cut the fillet into large pieces, rub it with a mixture of salt and sugar. Chop the garlic and stuff the fish with it. Then put the pieces in a container, add bay leaf with cloves and pour over with oil. Put under pressure and marinate for an hour. Remove the oppression and put in a cold place for another hour.

How to salt ketu "for salmon":

Mix salt and sugar, rub them with fillet pieces, put in a bowl. Then add the remaining spices. Sprinkle with cognac and close the lid. Keep in the refrigerator for 3 days.

You can cook fish in brine with spices. Such meat will be especially juicy:

Boil water, add all seasonings to it. When the brine boils, remove from heat and set aside. Put pieces of fish in a separate container and sprinkle them with chopped herbs. Then pour over the brine and place lemon rings on top. Clean in a cool place for an hour, remove the lemon, and leave the chum salmon there for another 8-12 hours.

Knowing how tasty it is to pickle ketu at home, you can get a very tender and tasty snack that you can enjoy not only yourself, but also proudly offer the delicacy to guests.

It is extremely useful due to the high content of polyunsaturated fatty acids, which are vital for human health. You can quickly pickle ketu at home with the help of products that are in every kitchen, and the delicate taste of fish cannot be compared with “shop analogues”.

The benefits of chum salmon

Among nutritionists and nutritionists, keta is known as not only beneficial, but also low-calorie product. 100 grams of fish fillet contains only 127 calories, which allows it to be consumed by people who adhere to a healthy diet and want to lose extra pounds.

Keta reaches a maximum weight of 13-15 kg. It is 5% fatty acids and 95% water. In connection with this fact, the fish is not suitable for frying, because due to the evaporation of the liquid, it turns out to be too dry. The best cooking option for chum salmon would be baking or salting.

For 100 fish there are:

  • 74.3 g of water;
  • 4.8 g fat;
  • 1.3 g of ash;
  • 19 g proteins;
  • 79 g of cholesterol;
  • 30 mg magnesium;
  • 335 mg potassium;
  • 165 mg chlorine;
  • 20 mg calcium;
  • 200 mg phosphorus;
  • 60 mg sodium.

Keta is rich in vitamins A, E, D, C, group B and trace elements - such as copper, selenium, zinc, fluorine, iodine, manganese and iron.

Thanks to thiamine in its composition, keta is able to protect the liver and the entire body from the harmful effects of alcohol.

In addition, it contains the amino acid methionine, which also helps the liver and relieves depression.

It is useful to use ketu for people who are recovering from diseases and operations, as well as for women during pregnancy.

Vitamin D in ketah helps with the absorption of calcium, normalizes the functioning of the gastrointestinal tract and maintains the health of the cardiovascular system.

Fish is also suitable for dietary nutrition during colds, since due to the content of a large amount of minerals and trace elements, it helps to improve immunity.

Omega-3 and Omega-6 polyunsaturated fatty acids have a beneficial effect on the beauty and health of nails, hair, teeth and bones. Moreover, many cosmetologists recommend including keta in their diet for patients with skin diseases.

Despite the fact that salting fish is easy, there are some nuances in the cooking process. They will help not only beginners, but also experienced housewives. :

The process of salting chum salmon will be much faster if the carcass is properly cut. It will not be difficult, and the usual sharp will become assistants in this matter. knife, kitchen board, scissors and tweezers:

  1. Cut off the tail and head from the carcass. It can be left to prepare aspic, broth or fish soup.
  2. Remove all fins with scissors. Cut the abdomen and clean the insides, rinse the abdominal cavity with running water.
  3. Make an incision along the spine from the back and separate half the fillet.
  4. Remove spine and bones. Small bones are easier to pull out with tweezers.
  5. It is not necessary to peel the scales, as they are cut off together with the skin before serving.

Marinating ketu at home is very simple. To do this, you need products that are in every kitchen. There are very few of them in the classic recipe.

In a container, mix 50 g of salt, 100 g of sugar and a teaspoon of ground black pepper. Add chopped bay leaf to dry ingredients. In the resulting marinade, it is good to roll the chum salmon that was cut into large pieces in advance in an amount of 1 kg so that the spices completely cover the meat.

Then you need to transfer the fish to a container with a tight-fitting lid and refrigerate for 24-72 hours. The longer the keta marinates, the better the result will be.

Keta with a twist

Lemon juice adds spice to the fish in this recipe. Many people say that fish cooked this way tastes like salmon.

Cut 1 kg of chum salmon into pieces 2.5-3 cm and pour over the juice of 1 lemon. Mix 3 tablespoons of salt and 1 tablespoon of sugar, then rub the fish with this composition.

Put the pickled salmon in a shallow container and add a few bay leaves and peas of black or allspice. Place oppression on top of the fish for better salting.

After 6 hours, a lightly salted version of chum salmon will be ready. Those who like saltier fish should keep it in the refrigerator for 1-2 days.

mustard dressing

Mustard seeds add a slight spiciness. To salt the fish according to this recipe, you must prepare the marinade in advance.

Mix in a saucepan a few bay leaves, allspice peas and 2 tablespoons of sugar and salt. Pour 1 liter of water into a bowl and bring to a boil. After this, the broth must be cooled and add 2 tablespoons of dry mustard or its seeds. It is important to remember that when using ground spices, the appetizer will turn out spicier.

Cut the fish into medium-sized steaks, put in a glass container and pour mustard broth. After cooling completely, put the fish in the refrigerator for 3 hours.

Spicy Ambassador

The fish prepared in this way has a bright aroma and rich taste. It is perfect for serving on the holiday table.

Cut the carcass into large pieces and rub with a mixture of salt and sugar in a 2: 1 ratio. Chop two cloves of garlic and stuff the fillet with it. Place the fish in a container, cover with spices (cloves and bay leaves), and pour 25 g of olive oil on top.

Cover the mass with a plate and put oppression. For this, a 3-liter bottle of water is suitable. After an hour, the load must be removed, and the vessel covered with a lid and put in the refrigerator for another 1 hour.

Special marinade

The spicy ingredients in this recipe will not only give the fish an interesting flavor, but also make the meat tender and melt in your mouth. Cooking this dish is a little more difficult, but the result is worth the effort.

Cut 1 kg of fish and put the pieces of fish in a glass container. Sprinkle the fillets with a mixture of sugar and salt, 25 g of each seasoning. In another bowl, mix half a glass of water with chopped onion, 3 garlic cloves, 25 g of grated horseradish and 50 g of vegetable oil.

Fillet is poured with the resulting composition. Squeeze lemon juice on top and put the container in the refrigerator for 2-3 days.

Salting with cognac

Connoisseurs of expensive alcohol will like this appetizer. Cognac gives a light woody aroma and makes the fillet very tender.

Grate the fish divided into small pieces with a sugar-salt mixture (1: 2). It will be enough carcasses 800-1000 g. In a separate container, grind and mix the spices to taste: coriander, black pepper, bay leaf.

Fold the fillet in a glass container, cover with seasonings and pour over 25 g of cognac. Cover with a dish on top and put oppression. Put in the refrigerator for 3 days.

Oil Ambassador

The fillet, salted in vegetable oil, acquires an amazing creamy flavor and softens the natural dryness of the chum salmon. The oil for this recipe must be taken fresh, without bitterness.

Cut the carcass into fillets, separate pieces 2 cm thick. Put half of the fish in a container and cover with chopped black pepper and 3 bay leaves. Add 2 tablespoons sugar and 3 tablespoons salt. All seasonings should also be used in half of their quantity. Spread the second layer of fillet on top and pour the remaining spices.

After that, it is necessary to pour the mass with refined oil, which should completely cover the pieces. Cover the fish with a load, leave for 3 hours, and then put in the refrigerator. The snack will be ready in a day.

The recipe for chum salmon in brine is more complicated than the rest, since the marinade liquid must first be boiled.

In 1 liter of boiling water, add 2 bay leaves, dry cumin, 5 peppercorns and 25 g of sugar and salt. After that, the broth should be cooled to 30-35 degrees.

Place 1 kg of fish pre-cut into pieces in a glass jar, sprinkle with chopped dill and parsley.

Then pickle the salmon in brine by adding chopped lemon. After a few hours, you need to put the jar in the refrigerator for 12-24 hours, after which the snack is ready to eat.

If time permits, then you can not only salt the chum salmon, but also dry it in the air. So it turns out a truly royal delicacy - balyk.

Cut a 1-kilogram carcass into 2 fillet halves, rub with salt and put together. Wrap the meat in a cotton towel and tie with a thick thread in several places. Leave in the refrigerator for 5 days. During this period, the fish will lose excess moisture and acquire a dense texture.

To make salted salmon, 60-80 g of salt is enough, and for more salty fish, about 120 g is needed.

After 5 days, the fillet must be cleaned of salt, then wiped several times with a damp towel and wiped dry. At this stage, you can make small cuts in the meat and place 2-3 cloves of garlic in them.

Now the fillet needs to be placed outdoors, hanging on a thread. After 4-5 days, the fish will become denser and fat will begin to stand out from it. Balik is ready for use.

Keto caviar

Red fish caviar is a truly delicious appetizer. She will delight not only the guests at the festive table, but also the household.

In order to quickly pickle caviar, you need to add a tablespoon of salt and 2 teaspoons of sugar to warm water. Pour 200 g of caviar with this solution for half an hour, then strain the mass through a fine sieve. Transfer the dried caviar to a clean container, add pepper and laurel to taste. After 2 hours in the refrigerator, the snack will be ready.

So that caviar can be stored for more than 7 days, it can be rolled up in sterilized jars. Then it is necessary to pour 2 times more salt into the brine.

In addition, for a more attractive appearance of caviar, you can use the recipe for salting it with the addition of oil. Half a kilo of caviar is washed through gauze and poured with a warm solution (1.5 liters of boiled water and 0.5 kg of salt). After 1.5 hours, the water must be drained until the brine stops draining.

Add 2 tablespoons of any vegetable oil with a neutral taste to the finished caviar. Keep the delicacy in a cool place.

Salted keta is a healthy snack that does not take much time to prepare. The methods of its preparation are so diverse that each housewife will be able to choose the right recipe. The taste and aroma of homemade chum salmon will not leave anyone indifferent.

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