How to pickle ketu at home: various recipes

Red salted fish is a very popular snack at festive and casual tables. In the shops you can find many different kinds: salmon, trout, pink salmon. One of the available and tasty fish is the chum. It will be a good alternative to expensive trout and salmon. How to properly salt ketu, we will tell in this article. We suggest you read the recipes.

How to pickle ketu at home: the first way

Necessary ingredients:

• Chicken fillet (or whole carcass) in an amount of 2 kg;
• Lemon juice, laurushka, salt, sugar, dill, ground white pepper.

Technology of preparation

In a container, mix half a glass of salt with one teaspoon of ground white pepper. Prepared (cleaned, gutted) fish should be mixed with this mixture. Use a plastic container or container. At the bottom lay a sprig of dill and a couple of laurel leaves. Then place a piece of fish down with a sandpaper. Pour the flesh with lemon juice, lay out the dill and laurel. The next piece of fish put on the contrary - the skin up. So lay out until the whole fish is finished. Do not forget to sprinkle each piece with a lemon and shift the leaves of the laurel. Put the fish under oppression, put it in the cold for a couple of days. During this time the chum will be impregnated with the marinade. Excess salt during feeding can be shaken off or removed with a napkin. Do not wash fish underwater - it can ruin its taste.

How to pickle the ket in the brine: the second way

This way of salting is ideal for chum salmon and pink salmon. It gives extra juiciness to the fish. What do you need:

• Fish fillet (or prepared pieces of chum with bones) in the amount of 2 kg;
• On 8 tbsp. L. Salt and granulated sugar;
• A pair of fresh lemons;
• Basil dried, black pepper, nutmeg, ground ginger, curry and olive oil.

How to pickle ketu at home: technology

Fillets or prepared pieces of fish are folded in layers in a suitable plastic container. Pour each of the slices with salt and spices, shift with lemon slices. Do not overdo with curry and pepper - they need for each piece quite a bit (at the tip of the knife). You can chop the peas of black pepper to give flavor . Pour the fish into the container with boiled water (room temperature). The water should completely cover the ketu. Then cover the container with a lid and clean it for a day in the refrigerator.

Recommendations

After the salmon is salted, extract it from the brine, cut into thin pieces and cut into a bowl with a lid. Pour the ketu with olive oil. So the salted fillet will not dry out and will remain juicy for a long time.

How to pickle ketu at home: the third way

Necessary ingredients:

• Fish fillet (or prepared pieces of chum with bones) in the amount of 2 kg;
• Salt in an amount of 8 tbsp. L .;
• Lavrushka, pepper-peas and ground black pepper,.

How to pickle ketu at home: technology

This recipe is popular in the Murmansk region. There, as you know, the abundance of red fish and salt it in a traditional way. First you need to boil the brine. 1.5 liters of water boil on the stove, adding pepper, laurel, ground pepper and peas, salt. Hold the marinade on the fire for 10 minutes, then cool. Prepare the prepared fish in a container and fill with cold brine. Cover with a lid and place in the refrigerator for 14 hours. After the brine is drained, the fish is cut into slices. In order to keep it longer, it should be filled with vegetable oil and vinegar.