Lightly salted chinook salmon - a northern royal delicacy in your kitchen

In terms of taste, Chinook salmon is somewhat ahead of other salmon species. In some countries, Chinook salmon are called “King Salmon,” and this is not only because of their enormous size. Lightly salted chinook salmon is less fatty than salmon, and it is often eaten as an independent dish, without a side dish or even bread.

A lot of controversy arises around whether to wash or not wash fish before salting. After all, fresh and even tap water contains many bacteria that can spoil fish? And the salt itself, in principle, is not so much intended for salting, but rather to extract excess water from fish meat. In general, be guided by the situation. If the fish was deep frozen, it is not necessary to wash it. Wait until the Chinook salmon melts on its own and start cutting the fish.

On average, a Chinook salmon carcass weighs about 15 kg. If you plan to pickle it all, prepare:

• 1 kg of coarse salt;
• 100 g sugar;
• 20 grams of ground black pepper;
• Bay leaf.

Trim the tail, head and trim the fins with scissors.Place these parts in a bag and put them in the freezer until you decide to cook the royal fish soup.

Depending on your preferences, the fish can be cut into steaks or filleted.

Mix pepper, sugar and salt. Thoroughly roll each piece in this mixture and place in a deep saucepan or bowl.

Cover the fish with an inverted plate and place pressure on it. Now the Chinook salmon must be salted in a cool place for at least 40 hours.

Shake the salt off the fish and taste. If the fish is too salty, wash it under running water, place it on a wire rack and let it drain.

As soon as the excess water has drained, you can put the lightly salted chinook salmon on a plate and set the table.

Watch the video on how to quickly pickle chinook salmon for breakfast: