Chum salmon salted at home

Red fish is a symbol of prosperity on the festive table. And cooked independently, it also pays tribute to the culinary skills of the hostess. Any red fish is suitable for salting, but chum salmon is the best choice from all sides. Salmon and salmon can hit the wallet, pink salmon is often of inadequate quality. Fresh or freshly frozen chum salmon in a transparent glaze of ice, without bruising and rust is what you need.

We defrost the fish, peel off the scales, remove the head and gut it. Rinse with running water and dry with a dry towel. It is much more convenient to work if the fish is without excess moisture.

Using a sharp knife, we remove the fillet from the fish, the bones and the head can not be thrown away, but left for a delicious fish soup. The fillet can be salted as a whole, but you will have to cut it when serving, so it's better to do it in advance. Cut the chum salmon fillet into thin plates, in this form the fish will look good on a serving plate.

Combine salt and sugar in a cup, add ground black pepper, but this is not a mandatory ingredient, if desired, it can be excluded.

We are preparing a container for salting, it is better if it is a flat container with high sides. We wash all the fish with running water and, without drying, proceed to salting. Sprinkle one layer of fish with a mixture of salt, sugar and ground pepper on both sides, put it in a container. We put a couple of bay leaves on top of the fish, smear the second layer of fish with spices, put it on top. We spread the bay leaf and continue in the same order until all the pieces of chum are laid. On top we install a flat lid or something on which you can put the load.

Cover the container with fish foil and send it to the refrigerator for 2 days. After a while, we take out the container and change the fish layers in places (lower with upper). We install the cargo and return it to the refrigerator for another day.

The salting process is completed after a full 3 days.

We take out the finished keta, add butter, herbs and serve it to the table.

Bon appetit!