How to salt ketu

Step-by-step cooking

1. Step 1:

   

   How to salt ketu? Prepare all the necessary ingredients. Chum salmon should be as fresh as possible. Before processing, clean it thoroughly, wash it and dry it with paper towels.

2. Step 2:

   

   In a separate bowl, mix salt, sugar, add ground dried or fresh thyme - you will get a salting mixture. In addition to these (or instead of them), you can use your own sets of seasonings and dry spices, herbs, dried herbs. All of them affect only the final taste of the product.

3. Step 3:

   

   Cut the ketu into two parts and remove the spinal bone. Also cut out the fins and, if possible, clean up the bones. If you wish, you can cut off the entire skin with a thin knife, leaving only the fillet.

4. Step 4:

   

   Take a deep bowl or saucepan. Pour a little salt mixture on the bottom. Lay the half of the prepared fillet skin down on top. Sprinkle the fish with the salt mixture.

6. Step 5:

   

   With the second half, do the same and lay it on the first thin part on the thick one (with a book).

7. Step 6:

   

   Press down the fish with a lid and put the oppression. Leave for a few hours at room temperature, then turn the fish plates over and put the load back on. Take it out in a cool place or in the refrigerator. During the salting time - 3 days - turn the fish over several times for a more uniform salting.

8. Step 7:

   

   If you want, before serving, cut the ketu into thin plates or slices, place them on a dish and serve with lemon on the snack table. I didn't do that.