How to cook chum salmon
You will need - chum salmon, water, a fish knife, salt
How to clean chum salmon
1. Wash the chum salmon under running water, lay a film on the working surface so as not to stain the table and clean the fish from scales.
2. Cut off the head and make a longitudinal incision with a sharp knife along the belly.
3. Remove all entrails from the fish and rinse again.
How to cook chum salmon
1. Put chum salmon in a saucepan and cover with water.
2. Put a saucepan on the stove and cook the chum salmon over medium heat for 10 minutes.
3. Then reduce heat and cook for another 20 minutes under a closed lid.
How to cook chum salmon in cucumber pickle
ProductsChum fillet - 400 grams
Cucumber pickle - 300-400 grams
Vegetable oil - 50 grams
Onions - one small onion
Ready-made mustard (pasty) - 1 teaspoon
Bay leaf - 1 piece
Allspice - 3 peas
Chum fillet preparation
1. Cut off the fins from peeled and gutted fish so as not to hurt the meat.
2. Cut the chum salmon along the spine on both sides.
3. Carefully separate the chum salmon meat from the ridge and remove the bones with your hands or tweezers.
Cooking chum salmon in cucumber brine
1. Cut the chum salmon fillet into slices two to three centimeters thick.
2. Grease a small saucepan with vegetable oil and add the chopped fish to it.
3. Strain the cucumber pickle.
4. Pour the brine over the fish so that it covers half of the chum salmon.
5. Put the onion cut into quarters with the fish. Put the peppercorns and bay leaf there.
6. Put on medium heat, after boiling, boil for ten minutes.
7. Transfer the fish to another (not aluminum) dish, in which it will be served on the table.
8. Strain the broth and cool.
9. Grind vegetable oil with mustard and season with broth.
10. Before serving, for two to three hours, pour chum salmon with broth and refrigerate.
How to cook chum salmon in sauce
ProductsChum fillet - 500 grams
Carrots - 100 grams
Sour cream - 150 grams
Water - 150 grams
Onions - 1-2 pieces
Tomatoes - 100 grams
Lemon - one half
Flour - 1 teaspoon
Bay leaf - 1 piece
Vegetable oil - 2 teaspoons
Salt, pepper - to taste
Food preparation
1. Remove the prepared fillet from the skin and cut into cubes 2-3 centimeters.
2. Peel the carrots, rinse well and grate on a fine grater.
3. Finely chop the onion and mix with the carrots.
4. Peel the tomatoes. To make it easy to remove, pour boiling water over the tomatoes.
5. For the sauce: dilute sour cream with water, salt, pepper and mix well.
How to cook chum salmon in a saucepan
1. Sprinkle chum salmon fillet with flour and lemon juice.
2. Grease a skillet with oil and fry the fish cubes until golden brown, then put them in a saucepan.
3. Put onions and carrots in a frying pan greased with vegetable oil and fry.
4. Finely chop the tomatoes and add them to the onions and carrots.
8. Place vegetables in a small saucepan.
9. Simmer for 30 minutes on low heat.
10. Put stewed vegetables in a saucepan with fried fish and pour over everything with sour cream sauce.
12. Bring to a boil over medium heat. After boiling, simmer over low heat for 30 minutes.
13. Instead of carrots and onions, you can use potatoes, bell peppers or any other vegetables. You can also add grated cheese.
How to cook chum salmon in sauce in a slow cooker
1. Sprinkle the fillet with flour and pour over the lemon juice.
2. Grease the multicooker bowl with oil and put chum cubes there.
3. In the "Baking" mode, fry the fish until golden brown.
4. Remove the toasted pieces from the bowl.
5. Put onions and carrots in a slow cooker.
6. Set the "Baking" mode for 20 minutes. If the onion has not become transparent, turn it on for another 10 minutes.
7. Add the tomatoes to the slow cooker.
8.Turn on the "Extinguishing" mode for 30 minutes.
9. Remove the vegetables from the bowl and place the fish in it.
10. Put vegetables on top of the fish, pour sour cream sauce on top.
11. Switch on the "Extinguishing" mode for 30 minutes.
Chum ear
ProductsChum salmon - 0.5 kilograms
Potatoes - 5 pieces
Carrots (medium) - 1 piece
Onions (large) - 1 piece
Dill - 1 bunch
Parsley - 1 bunch
Salt, black peppercorns - to taste
How to cook fish soup from chum
1. Rinse 500 grams of chum salmon, peel off the scales and start cutting the fish.
2. Cut off the head, open the belly with a long and sharp knife and take out all the insides.
3. Cut the chum salmon into steaks and put in a saucepan. Pour over water (about 3 liters) and cook the fish over medium heat.
3. Rinse and peel 5 potatoes with a vegetable peeler or knife, cut into medium-sized cubes.
4. Wash 1 carrot, trim off the tail, scrape with a knife to peel off the skin and cut into slices.
5. Peel the onion and chop finely.
6. Put the vegetables into the broth, season with salt, add black peppercorns and continue to cook over low heat for about 20 minutes. Cover the pot with a lid.
7. Rinse two bunches of greens with water and chop.
8. Turn off the hotplate and fill the soup with chopped dill and parsley. Some of the greens can be left to add to the plates already when serving.
The ear is ready!
Fusofacts
- Because of the rich content Omega-6, Omega-3 and Lecithin Eating chum salmon can prevent atherosclerosis, myocardial infarction and ischemic stroke. Potassium and phosphorus help to strengthen bones. That is why it is recommended to give chum salmon to children. Contained in large quantities in this fish, potassium and magnesium normalize the work of the heart. And thiamine has a positive effect on brain function and memory development.- Chum is dietary product and contains 127 kcal / 100 grams.
- When choosing fresh frozen fish should be examined carefully. The fish should have an even color without spots and not have a rusty tint. This indicates that the fish is stale or has been defrosted several times.
- When choosing fresh fish, the trace should quickly disappear when pressed, and the gills should have a juicy pink color. If the trail does not disappear for a long time, and the gills have a yellowish or grayish tint, most likely the fish has been thawed several times or has been on the counter for a long time.
- The cost frozen chum salmon - from 230 rubles / 1 kilogram (data for Moscow as of June 2018).