Salting salmon (chum salmon, pink salmon) - how to salt fish tasty and quickly at home.

Delicious salted pink salmon and chum salmon will decorate the table of the most fastidious gourmet. This dry pickling recipe will help housewives prepare salmon at home quickly and tasty.

Ingredients: aspirin, fish, sugar, salt

When salting 1 kg of salmon fillet, take: 0.5 g of saltpeter (can be replaced with regular aspirin), 5 g of sugar, 150-200 g of salt.

How to salt pink salmon (chum salmon) at home - dry salting.

After preparing the place for cutting, carefully gut the raw fish, removing excess parts (head, gills and caudal fin).

Next, you need to treat the fish with a clean, wet rag and pull out the spine, thus dividing it into two halves.

The finished fillet is rubbed with a mixture of sugar, saltpeter and salt and placed in layers in a storage container with the scales down.

The top pieces of fish need to be salted more heavily and placed with their scales facing up.

At this point, the salting of pink salmon or chum salmon can be said to be completed. All that remains is to simply put the salted fish under a press, cover with a towel or lid and leave for 2-3 days in a cool room.

This salted pink salmon and chum salmon are very tasty on their own. They are used for cutting fish, as a basis for canapés. Delicious red fish goes well with classic side dishes.

Video: How to pickle chum salmon at home.