Smoked red fish is a real delicacy that can be prepared for both everyday and festive table. Such an appetizer is made at home using fresh or frozen chum salmon carcass. More details about the rules for choosing fresh fish, as well as the fastest step-by-step recipes for smoked meats from it - later in the article.
Selection and preparation of ingredients
To smoked chum salmon had a pleasant and rich taste, you must choose high-quality carcasses for preparing snacks. They can be fresh or frozen. In the second case, the chum salmon is preliminarily placed on the lower shelf of the refrigerator for defrosting.
Did you know? Chum meat contains a special component - thiamine. It is able to neutralize the harmful effects of alcohol and tobacco on the human body.
The main recommendations for choosing high-quality fish:
- the carcass should have a flat surface, without dents, mechanical damage and swelling;
- fresh chum salmon has bright pink gills and elastic flesh;
- the fish should exude a pleasant aroma.
Chum salmon recipes
At home, chum salmon can be smoked in cold and hot ways. Before such treatment, the carcass is usually pickled in salt and spices for several hours, so that the fish gets a rich, spicy taste. The product can be prepared in one piece or pre-cut into slices, and then put on the grate of the smokehouse.
Dry smoked
15-1625 minutes
ground chili
1 tsp
Nutritional value per 100 g:
To clear the whole chum salmon from scales. Using a sharp knife, make an incision of the carcass along the ridge, spreading it into two halves. Remove entrails and blood with a spoon.
Blot the inside of the cut carcass with a paper towel to remove any residue.
Mix salt, sugar and spices. Pour the mixture onto a dry, clean baking sheet.
Dip the fish on both sides in a mixture of sugar and spices so that they cover the carcass surface with an even layer. Fold the main ingredient on a clean tray. Salt it this way for 4–5 hours.
Remove salt and spices remaining on the surface of the carcass with a spoon. Leave the fish in this form for another 10-12 hours, so that it dries.
Hang the carcass in the fresh air so that it staggers. Withstand it in such conditions for two days. To pump up the cured product in the smoking cabinet with the help of a smoke generator.
To clear the whole chum salmon from scales. Using a sharp knife, make an incision of the carcass along the ridge, spreading it into two halves. Remove entrails and blood with a spoon.
Blot the inside of the cut carcass with a paper towel to remove any residue.
Mix salt, sugar and spices. Pour the mixture onto a dry, clean baking sheet.
Dip the fish on both sides in a mixture of sugar and spices so that they cover the carcass surface with an even layer. Fold the main ingredient on a clean tray. Salt it this way for 4–5 hours.
Remove salt and spices remaining on the surface of the carcass with a spoon. Leave the fish in this form for another 10-12 hours, so that it dries.
Hang the carcass in the fresh air so that it staggers. Withstand it in such conditions for two days. To pump up the cured product in the smoking cabinet with the help of a smoke generator.Video recipe
Important! Ketu is recommended to be smoked at a temperature of no more than + 30 ° С. If this indicator is exceeded, the finished fish will be too dry, and will also receive a dose of carcinogenic substances hazardous to human health.
Cold smoked in brine
10–11 25 minutes
black pepper peas
3 tsp
Nutritional value per 100 g:
- To clear a carcass of scales. Cut off the head and fins, cut the belly, remove all the insides.
- Boil 3 liters of water in a saucepan on the stove. Add salt, pepper and bay leaf.
- Bring the marinade to a boil, and then boil it over low heat for 3-5 minutes. Cool the mixture to room temperature.
- Place the chum salmon in a suitable container. Pour it with cold marinade so that it completely covers the carcass.
- Cover the brine container. Leave the pulp for 15 hours, so that it is salted.
- Pour the fish soaked in brine with acetic solution prepared from 200 ml of water and 2 tbsp. l vinegar. Leave on for 20 minutes.
- Place the carcass in the smokehouse for 12–20 hours.
Important! In order for the brine to completely cover the fish, you need to correctly calculate the amount of water. For each 1 kg of chum salmon, it is recommended to take 1.5 liters of fluid.
Hot smoked
10–119 hours
Nutritional value per 100 g:
- Clean the surface of chum salmon from scales. Cut the belly to extract all the insides. After that, wipe the pulp dry with a paper towel.
- Cut the carcass into large slices. Grate them with a dry mixture of salt and spices. Fold the pieces in a deep bowl and let it pour out for about 8 hours.
- Prepare a smokehouse, fill it with chips of alder.
- Put the pickled slices on the wire rack. Smoke them for 30–40 minutes and then remove from the wire rack.
Did you know? Chum has a great sense of smell. She lives in the seas and oceans, but returns to spawn in the fresh water reservoir in which she was born.
You can get a delicious appetizer from chum salmon if you pickle the carcass in spices and then smoke it. The recommendations listed in the article will help you choose high-quality fish, and simple step-by-step recipes will allow you to correctly smoke. The result is a fragrant and tasty product that is perfect for everyday or holiday menus.
