How to salt chum salmon with salted salmon

Salting chum salmon at home begins with choosing the fish. Do not take ready-made fillets or cut pieces. Surely they have already been frozen many times, and the salted fish in this case will be tough, dry, and not very tasty.

Pay attention to the condition of the fish. If its fins are broken, the fish has traveled for a long time through warehouses and freezers. Spots on the skin that resemble rust indicate that this is an old specimen, and you should not expect a wonderful taste from it. It is better to take whole, chilled, medium-sized chum salmon that has not been frozen.

In the Far East they use salted salmon, and with this salting, the fish turns out to be simply fabulously tasty.

Prepare chum salmon. Usually it is salted in pieces, but in this recipe you need a whole fillet. Remove the head, fins, tail and giblets of the fish. Wash and dry the carcass. Cut the chum salmon into two along the ridge line and remove all bones. For small bones, you can use tweezers, and here you have to try. The skin can be removed or left, it’s not critical.

For 2 kg of chum salmon fillet you need:

• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• a bunch of dill (about 25 gr.);
• 50 gr. vodka.

Chop the dill very finely, mix it with sugar and salt. Add vodka to make a paste.Soak the fillet well with this mixture and fold it again “meat to meat” (skin side up).

Wrap the chum salmon in gauze or any clean cotton cloth and place it in a bag. Place the bag in the refrigerator for three days and get ready to invite guests. In three days you will receive simply fantastically tasty fish, and the question of long-term storage will disappear by itself.

Salted chum salmon will be eaten to the last piece instantly. If there is still something left, put the fish back into the bag and put it in the refrigerator. With this method of salting, chum salmon can be stored for three weeks without compromising its taste.

Watch the video on how to salt chum salmon using the dry method: