How to pickle chum salmon at home

How to pickle chum salmon at home is a popular question that has a lot of simple solutions. Fish salted with your own hands is many times tastier than store-bought semi-finished products. Unlike store-bought fish, you can independently adjust the taste of the product and choose the recipe that suits you. In the selection, I tried to collect the simplest and most delicious options. I highly recommend trying out these mouth-watering recipes. I promise, after this you will give up store-bought fish forever.

How to pickle chum salmon in pieces

How to pickle chum salmon in pieces is a question that has long been answered. I've been using this recipe for a long time and have never regretted it. The result is always amazing. The fish turns out incredibly tasty. A great option for holiday snacks and sandwiches. Prepare and enjoy!

1. 
   Remove freshly frozen chum salmon from the refrigerator in advance and defrost. If necessary, remove the head, fins, tail and entrails.Rinse under the tap and dry with paper towels. Cut the prepared chum salmon into pieces.
2. 
   Place the fish in a bowl. I choose a glass container.
3. 
   In a small bowl, combine granulated sugar, salt, bay leaf, black pepper and allspice.
4. 
   Pour water into a metal container, place it on the stove and boil. Pour the prepared spices into boiling water. Boil it. Remove the hot marinade from the stove and cool under the lid.
5. 
   When the marinade has cooled, pour in lemon juice. Stir.
6. 
   Pour the cooled marinade over the fish. Cover and refrigerate overnight.
7. 
   Remove the aromatic chum salmon from the marinade, blot it with napkins and use as intended. Eat with appetite and enjoy! Bon appetit!

Lightly salted chum salmon with steaks

Lightly salted chum salmon with steaks will drive you crazy with its deliciousness. Lightly salted chum salmon is used for sandwiches or other cold appetizers. For preparation you need a minimum of ingredients. The salting process can be adjusted according to your own preferences. Try it and enjoy!

Cooking time – 1 day

Cooking time - 10 min.

Portions – 10

Ingredients:

• Chum salmon – 1 kg.
• Table salt – 4 tbsp.
• Granulated sugar – 4 tbsp.
• Bay leaf – 3 pcs.
• Peppercorns - to taste.
• Boiling water – 1 l.

Cooking process:

Step 1. Using a measuring cup, measure out a liter of boiling water. Add salt, granulated sugar, peppercorns and bay leaves. Dissolve the crystals with stirring movements. Cool the brine.

Step 2. If there is no fish in the steaks, take freshly frozen chum salmon, remove it from the refrigerator in advance and defrost it. If necessary, remove the head, fins, tail and entrails. Rinse under the tap and dry with paper towels. Cut the prepared chum salmon into steaks.

Step 3. Fill a glass container with prepared chum salmon. I choose glass or plastic containers. I immediately throw away the plastic one so as not to wash it. It is convenient to take a mayonnaise bucket.

Step 4. Pour the cooled marinade over the fish.

Step 5. Screw the lid on the jar and refrigerate for 10-20 hours. I leave it for a day, it turns out tastier.

Step 6. After a day, remove the delicious chum salmon from the marinade and pat dry with napkins. Use salted steaks as intended. If you eat it just like that, I recommend adding oil. Enjoy this delicious snack! Bon appetit!

How to pickle chum salmon in brine

How to pickle chum salmon in brine - it’s very simple! Even a child can handle the recipe. You will get a lot of impressions and positive emotions from such fish. Gastronomic ecstasy is guaranteed to you, and all this in a minimum amount of time. Your guests will leave you with ecstatic feelings and will ask for the recipe.

Cooking time – 24 hours 30 minutes

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Chum salmon fillet – 130 gr.
• Lemon juice – 1 tsp.
• Salt – 1.5 tbsp.
• Water – 1.5 tbsp.
• Bay leaf – 1 pc.
• Cloves – 1 bud.
• Ground black pepper - to taste.

Cooking process:

Step 1. Remove freshly frozen chum salmon from the refrigerator in advance and defrost. If necessary, remove the head, fins, tail and entrails. Rinse under the tap and dry with paper towels. Cut the prepared chum salmon into pieces.

Step 2. Pour water into a metal container, place it on the stove and boil. Pour salt into boiling water.

Step 3. Add bay leaf, cloves and ground black pepper. Boil it. Remove the hot marinade from the stove and cool under the lid.

Step 4. When the marinade has cooled, pour in lemon juice. Stir.

Step 5. Place the fish in a bowl. I choose glass containers. Pour the cooled marinade over the fish. The liquid should cover the chum salmon. Cover and refrigerate overnight.

Step 6. Remove the aromatic chum salmon from the marinade.

Step 7. Blot with napkins. Cut into slices.

Step 8: Prepare the sandwiches. Eat with appetite and enjoy! Bon appetit!

Chum salmon dry salted at home

Dry-salting chum salmon at home is simple and easy to prepare. The fish comes out with amazing taste. You definitely can't buy one like this in a store. And the best part is that this recipe is used to prepare not only chum salmon, but also other fish intended for salting.

Cooking time – 48 hours 15 minutes

Cooking time - 15 minutes.

Portions – 10

Ingredients:

• Chum salmon – 1 kg.
• Salt – 2 tbsp.
• Granulated sugar – 2 tbsp.

Cooking process:

Step 1. Take fresh chum salmon. If there is none, then remove the freshly frozen chum salmon from the refrigerator in advance and defrost it. If necessary, remove the head, fins, tail and entrails. Rinse under the tap and dry with paper towels.

Step 2. Cut the prepared chum salmon into steaks.

Step 3. Divide the steaks lengthwise along the ridge. Combine salt and granulated sugar. Sprinkle the bottom of the vessel with the dry mixture. Place a layer of fish, sprinkle with sugar and salt. Alternating chum salmon with salt and sugar, fill the container. One tablespoon of sugar is poured onto one piece of chum salmon, and there is a lot of salt.

Step 4: Place a weight on top.

Step 5. Close the lid and refrigerate. After a day, the salt and sugar will almost melt and liquid will be released. Swap places. Place the top pieces down and the bottom pieces up, respectively. We got lightly salted fish.

Step 6.If you want saltier fish, then put it in the cold for another day.

Step 7. Remove the delicious chum salmon from the brine, rinse under the tap and blot with napkins.

Step 8. Use salted fish for its intended purpose. Enjoy this delicious snack! Bon appetit!

How to pickle chum salmon in oil

How to pickle chum salmon in oil is a question that has interested me for a long time. I tried various methods until I came across this amazing recipe. The fish comes out super tender and retains its firm texture. This incredible snack can be used as a stand-alone treat or as an ingredient.

Cooking time – 24 hours 20 minutes

Cooking time - 15 minutes.

Portions – 10

Ingredients:

• Fresh chum salmon – 1 kg.
• Onions - optional.
• Salt – 2 tbsp.
• Granulated sugar – 2 tbsp.
• Bay leaf – 3 pcs.
• Coriander – 1 tsp.
• Garlic – 2 cloves.
• Ground paprika – 1 tsp.
• Unrefined vegetable oil – 0.5 tbsp.

Cooking process:

Step 1. Remove freshly frozen chum salmon from the refrigerator in advance and defrost. If necessary, remove the head, fins, tail and entrails. Rinse under the tap and dry with napkins.

Step 2. Remove the skin from the prepared chum salmon and separate the fillet from the backbone.

Step 3. For convenience, you can immediately cut the fillet into thin slices.

Step 4: Measure out the salt and granulated sugar.

Step 5. Collect spices in the required quantity.

Step 6. Pour unrefined oil into a container. Add measured spices. Stir.

Step 7. Generously coat the chum salmon pieces with marinade. Paprika will give the fish a beautiful bright color.

Step 8. Transfer to a large container. Add chopped onion and garlic. I choose a glass container. Cover and refrigerate overnight.

Step 9Remove the bright, tender chum salmon from the marinade, pat dry with napkins and use as directed. Eat with pleasure and get incredible emotions! Enjoy! If desired, garnish the appetizer with your favorite herbs.

Lightly salted chum salmon with lemon

Lightly salted chum salmon with lemon turns out mega appetizing with a bright taste. This extremely simple and easy-to-follow recipe will appeal to many. You can lose consciousness from the most delicate fish. Appetizing chum salmon is eaten with potatoes or used to prepare delicious snacks.

Cooking time – 24 hours 15 minutes

Cooking time - 15 minutes.

Portions – 10

Ingredients:

• Chum salmon – 2 kg.
• Lemon – ½ pc.
• Salt – 4 tbsp.
• Granulated sugar – 2 tbsp.
• Dill – 3 sprigs.
• Ground black pepper – ½ tsp.

Cooking process:

Step 1. Gather the ingredients according to the list above. Remove freshly frozen chum salmon from the refrigerator in advance and defrost. If necessary, remove the head, fins, tail and entrails. Rinse under the tap and dry with paper towels.

Step 2. You can salt fish in two ways - whole carcass or steaks. Choose a method convenient for you. In a small bowl, combine granulated sugar, salt and black pepper. Coat the fish generously in spices on all sides and inside. Place in a metal container.

Step 3. Rinse and dry the dill. Place the fish inside. Rinse the lemon and cut into thin slices. Fold the slices inward. And pour the juice squeezed from the remaining lemon on top.

Step 4. Close the lid and refrigerate for 1-2 days, depending on the result you want. After two days, all the salt will melt and take away the moisture. The fish will become dense and very tasty. Cut the appetizing chum salmon into steaks.

Step 5. Drizzle with lemon juice if desired.

Step 6. Consume fish as intended. Enjoy this delicious snack! Bon appetit!

How to pickle chum salmon with onions

How to pickle chum salmon with onions is a request that is often found on the Internet. I haven’t been familiar with this recipe for long, but I want to say that when I tried it for the first time, I was pleasantly surprised by this result. The onion imparts its aroma to the marinade and makes the fish incredibly tasty. So, I recommend it!

Cooking time – 8 hours 20 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Chum salmon – 2.5 kg.
• Onions – 2 pcs.
• Salt – 5 tbsp.
• Cold water – 1 liter.
• Vegetable oil - for serving.

Cooking process:

Step 1. Remove freshly frozen chum salmon from the refrigerator in advance and defrost. If necessary, remove the head, fins, tail and entrails. Rinse under the tap and dry with napkins. Separate the fillet from the backbone.

Step 2. For convenience, cut into pieces of the size you prefer.

Step 3. Free two large onions from the top layer. Rinse and coarsely chop.

Step 4. For pickling, you can take any convenient container - glass or plastic. I take a plastic mayonnaise bucket so that I don’t have to wash it later, but throw it away right away.

Step 5. Alternating fish with onions, fill the container. Dissolve salt in cold water. Fill the contents of the bucket with the resulting brine. Cover with a lid and refrigerate for at least 8 hours. If you want a saltier result, let sit for 12-24 hours.

Step 6. Remove the aromatic chum salmon from the marinade, blot it with napkins, pour over refined oil as desired and use as directed. Serve with onions. Eat with pleasure and get incredible emotions! Enjoy!

Salting chum salmon with salt and sugar

Salting chum salmon with salt and sugar is easier, in my opinion, there is no recipe. An appetizing snack prepared with your own hands turns out a thousand times tastier than one bought in a store. I often use this fish to make sandwiches and tartlets. This is phenomenally delicious!

Cooking time – 24 hours 10 minutes

Cooking time - 10 min.

Portions – 1

Ingredients:

• Chum salmon – 500 gr.
• Granulated sugar – 0.5 tbsp.
• Salt – 1 tbsp.
• Ground black pepper – 0.5 tsp.

Cooking process:

Step 1. Gather the ingredients according to the list above.

Step 2. Remove freshly frozen chum salmon from the refrigerator in advance and defrost. If necessary, remove the head, fins, tail and entrails. Rinse under the tap and dry with paper towels. Cut the chum salmon into pieces, removing the backbone and bones.

Step 3. In a small bowl, combine granulated sugar, salt and ground black pepper. Coat the fish generously in the dry spice mixture. Transfer to a container. I choose glass or plastic containers. Close the lid and refrigerate.

Step 4. After 12 hours, swap the pieces. Place the top ones down, and the bottom ones, respectively, up. Leave for another 12 hours. If you like lightly salted fish, reduce the time by half.

Step 5. Remove the delicious chum salmon from the refrigerator, drain the liquid and dry with napkins. Cut the salted pieces into thin slices. Use fish as intended. Enjoy this delicious snack! Bon appetit!