Chum salmon is a subspecies of wild Pacific salmon and is considered a valuable food product. Dishes from it turn out to be tasty and healthy, and are equally suitable for a casual meal and for a festive dinner. At the same time, it takes a little time to cook. The article provides several simple home-made methods for preparing the first and second dishes of chum salmon and recommendations for the proper selection and preparation of ingredients.
Selection and preparation of ingredients
When making purchases, you should choose the best and freshest products, and during cooking follow these recommendations:
- the fish should be shiny, with dense meat, scales firmly attached to the skin, gills - pink or red, moist and shiny, the smell - gentle and pleasant;
- whole fish should be cleaned of scales, gutted, removed bones, and then divide it into appropriate portions;
- for a good preparation of chum salmon, neither high temperature nor a long time is needed (8-10 minutes is enough)
- in the thickest place of a piece of fish during heat treatment should be a temperature of about + 55 ° C, while the fish will be juicy, and not raw or dry;
- fish should be fried most of the time on the skin, which allows the meat to cook evenly and slowly, while maintaining juiciness;
- The selection of the pan is very important for the frying technique. Teflon non-stick coating does not require special preparation, a minimal amount of oil is enough and you can start the process even on a cold surface, and other pans must be preheated and well greased with fat.
- the taste of the finished dish depends on the oil used in the preparation, therefore it is better to use refined with a high combustion temperature - then the fish will not burn and will be deliciously cooked;
- during the preparation of fish soup, first boil all the other ingredients, and then add the fish for literally 5-10 minutes;
- chum salmon has a delicate taste and aroma, so you should not use a lot of spices and spices, but if desired, you can season the meat with thyme, rosemary, oregano, marjoram, garlic, pepper.
Did you know? Wild Life Chum Salmon Average Life Span — 2-7 years, size - up to 1 m, weight - 4-7 kg. World record: fish at 19 kg and 112 cm, caught in British Columbia.
Chum salmon recipes
Chum salmon dishes are a great idea for a healthy and tasty dinner or lunch. The dishes will always turn out to be of excellent quality, to cook them simply and quickly, you just need to clearly follow the tips, the conditions for the selection of ingredients and the sequence of preparation.
Soup
640 minutes
cooking oil for frying
1 tbsp. l
bay leaf, salt, peppercorns
taste
Nutritional value per 100 g:
- Cut the carcass of the fish by removing the skin fillet from the ridge.
Remove all fins, bones. Fill the ridge with water and set to boil under the lid over low heat for 20 minutes. to get fish broth. After boiling, remove the foam.
Peel and wash the vegetables, cut the potatoes into large pieces, onions into small pieces, and carrots into half rings.
Sauté the carrots and onions until golden brown.
In the boiling fish broth add bay leaf, onions, carrots, potatoes, salt and pepper. Boil for 7 minutes.
Cut chum salmon filet into large pieces, put in a saucepan and keep on fire for another 5 minutes.
Remove bay leaf from the soup and pour into plates.
Remove all fins, bones. Fill the ridge with water and set to boil under the lid over low heat for 20 minutes. to get fish broth. After boiling, remove the foam.
Peel and wash the vegetables, cut the potatoes into large pieces, onions into small pieces, and carrots into half rings.
Sauté the carrots and onions until golden brown.
In the boiling fish broth add bay leaf, onions, carrots, potatoes, salt and pepper. Boil for 7 minutes.
Cut chum salmon filet into large pieces, put in a saucepan and keep on fire for another 5 minutes.
Remove bay leaf from the soup and pour into plates.Video recipe
Soup Recipe Video: Soup
Important! The amount of waste when cutting whole fish into clean fillet is 50–70%.
Cutlets
640 minutes
ground black pepper
taste
vegetable oil
3 tbsp. l
boning flour or breadcrumbs
50 g
dill, parsley, cilantro, basil
150 g
Nutritional value per 100 g:
- Pass through the meat grinder fish meat, onions, greens.
- Add one egg, salt and spices to taste and mix well.
- Form cutlets, put a small piece of butter in the center for juiciness.
- Dip first in a beaten egg, then roll in flour or breadcrumbs.
- Pour oil onto a preheated pan.
- Sauté the meatballs over medium heat for 5 minutes. on each side until golden brown.
- Serve rice, vegetable stew or potatoes at the side dish, decorate the dish with herbs.
Video recipe
Cutlets Video Recipe: Cutlets
Dumplings
660 minutes
vegetable oil
2 tbsp. l
freshly ground black pepper
0.5 tsp
Nutritional value per 100 g:
- Sift flour into a large bowl, mix with salt, beat in an egg and add vegetable oil.
- Gradually adding cold water, knead the dough. Form a ball, sprinkle with flour, cover with a napkin or film and set aside for 30 minutes. for relax.
- Prepare the minced meat by chopping the fillet into small pieces.
- Grate the onion or grind it with a blender, finely chop the dill and add to the fish along with the lemon juice. Salt, pepper and mix well.
- Roll out the dough very thinly. Cut the mugs with a glass.
- Put the filling in the center of the circle and pinch the edges, giving the desired shape.
- Boil dumplings in salted water for 7-10 minutes. on low heat after surfacing and drain.
- To serve, prepare the sauce from dill and butter preheated in a pan. Pour the mixture of prepared dumplings.
Important! Passing a fish fillet through a meat grinder is not recommended, since the filling for dumplings will turn out liquid.
Fried with herbs and spices
630 minutes
chum salmon (steaks 2-3 cm thick)
1 kg
greens (parsley, dill, chives)
100 g
Nutritional value per 100 g:
Rinse and dry the fish steaks with a paper towel.
Mash pepper and rosemary in a mortar. Sprinkle the mixture on all sides of the fish.
Cook the marinade. To do this, grind garlic, herbs (possible with cuttings), sugar, salt, mint and 50 ml of olive oil in a blender bowl.
Brush each steak with the mixture and let it marinate for 1 hour.
Combine flour and starch in a bowl and roll the fish well.
Pour oil into a preheated pan, spread the fat over the surface, wait a while until it warms up, and lay out the steaks.
Cook over medium heat for 3 minutes. from each side. During cooking, the meat will change color.
Before finishing frying, add the butter and the remaining marinade from the greens to the pan (this is the oil).
Put the finished fish on a plate lined with a paper towel to remove excess fat. Before serving, sprinkle with lemon juice and decorate the dish with herbs.
Rinse and dry the fish steaks with a paper towel.
Mash pepper and rosemary in a mortar. Sprinkle the mixture on all sides of the fish.
Cook the marinade. To do this, grind garlic, herbs (possible with cuttings), sugar, salt, mint and 50 ml of olive oil in a blender bowl.
Brush each steak with the mixture and let it marinate for 1 hour.
Combine flour and starch in a bowl and roll the fish well.
Pour oil into a preheated pan, spread the fat over the surface, wait a while until it warms up, and lay out the steaks.
Cook over medium heat for 3 minutes. from each side. During cooking, the meat will change color.
Before finishing frying, add the butter and the remaining marinade from the greens to the pan (this is the oil).
Put the finished fish on a plate lined with a paper towel to remove excess fat. Before serving, sprinkle with lemon juice and decorate the dish with herbs.Video recipe
Fried with herbs and spices Video recipe: Fried with herbs and spices
Did you know? Ketu is sometimes called “dog salmon” for large fangs that males grow during spawning, or “salmon ligature” due to the unique stripes of red, purple and black on the sides of the fish during this period.
Stewed with sour cream and mayonnaise sauce
640 minutes
cognac (or wine)
1 tbsp. l
salt seasoning for fish
taste
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Make a fish sauce. To do this, mix sour cream, mayonnaise and eggs. Add seasoning to taste and mix with a whisk.
Lubricate the baking sheet with oil and put the chum salmon steaks on it.
Salt, drizzle with lemon juice, cognac (or wine).
Pour in prepared sauce.
Cut half of the tomatoes into small pieces and distribute between the steaks, and the other into rings, and lay on top of the fish.
Grate the cheese on a coarse grater and sprinkle chum.
Place in an oven preheated to + 180 ° C for 30 minutes. for baking. Serve any vegetables to the side dish.
Make a fish sauce. To do this, mix sour cream, mayonnaise and eggs. Add seasoning to taste and mix with a whisk.
Lubricate the baking sheet with oil and put the chum salmon steaks on it.
Salt, drizzle with lemon juice, cognac (or wine).
Pour in prepared sauce.
Cut half of the tomatoes into small pieces and distribute between the steaks, and the other into rings, and lay on top of the fish.
Grate the cheese on a coarse grater and sprinkle chum.
Place in an oven preheated to + 180 ° C for 30 minutes. for baking. Serve any vegetables to the side dish.Video recipe
Stewed with sour cream and mayonnaise sauce Video recipe: Stewed with sour cream and mayonnaise sauce
Be sure to include red fish dishes in the menu, providing the body with useful elements and delighting yourself and loved ones with culinary delicacies. Chum salmon, which is available all year round in fresh frozen form, will be tender and aromatic with a light combination of tastes, if you follow the proposed recipe.
