How to salute Ketu at home

Keta considered worthy analogue of salmon and trout is not only because of its tone, but also a delicate flavor. Moreover chum contains vitamins A, E, PP and many others, whereby in the body decreases cholesterol level and compensated for a lack of omega-3 fatty acids. Salting of fish, usually it takes about 20 hours.

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helpful hints

1. If you use frozen salmon, it's best to give her self-defrost. For this purpose it is possible to leave thawed at room temperature, or put it in cool water.
2. For salting use a plastic or glass container. It should not be made of metal, as this will ruin the taste of chum salmon. Salt fish can also be in parchment paper, folded in several layers.
3. To fish turned out more fragrant and the whole shape, do not separate the fillet from the skin.
4. When salting the fish, you can use not only the bay leaf and black pepper, cumin and coriander but. You can also add nutmeg and dried herbs.

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How to pickle chum fastest way

What is needed for cooking

1. Chum 800-900 kg.
2. Sugar '50
3. Salt 50 g
4. Black peppercorns 5 pieces.
5. Bay leaf 1 pc.
6. Lemon juice 3-4 tbsp

Sequencing

1. Wash chum salmon under cold water and separate the fillets from the bones. For salting need only fish fillets.
2. Mix rock salt and sugar in a separate vessel. In this case, all the ingredients must be evenly distributed, as of this factor will depend on the quality of salting and therefore the taste of fish.
3. Cut the fillet pieces of chum salmon medium or large size, and roll them in a mixture of sugar, or both.
4. Place the chum into the container for salting and place on top of the bell pepper and bay leaf. Again, roll the pieces in the mixture.
5. Leave chum at 18-24 degrees for 1-1.5 hours.

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How to pickle chum salmon with onion

What is needed for cooking

1. Chum salmon (about 1 kg). 1 PC.
2. Onion 1 pc.
3. Sol 100 g
4. Sugar 30 g
5. Vegetable oil
6. Garlic 2-3 teeth (depending on the size)
7. Black pepper peas 5 pcs.

Sequencing

1. Separate the fish and separate the fillets from the bones. Rinse the knight fillets under cool water.
2. Clean the onions and garlic. Garlic leave the whole, and cut the onions with half rings.
3. Take a deep tank for salting. In a separate bowl, mix salt, sugar and pepper peas and onions. After that all the ingredients will be mixed, place it half into the salting container and add a bay leaf to them.
4. Put the fish fillet in the container and open the second part of the mixture for salting. Then fill the fish so that it ⅔ it covered.
5. Install on top of the punch and leave the fish for about 3-4 hours. Then put the fish into the refrigerator for 1 day.

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How to sleep ketu with mustard

What is needed for cooking

1. Keta 1 kg.
2. Mustard dry 40 g
3. Bay leaf 1 pc.
4. Salt stone 50 g
5. Sugar '50
6. Water 4 glasses
7. Pepper peas 3-4 pcs.

Sequencing

1. Mix salt, sugar and pepper. Put everything into the enameled dishes, add a bay leaf and fill it all with water.
2. Put a saucepan on the fire and at constant stirring wait until the water completely boils. Turn off the fire and wait until it cools down to room temperature. Add mustard to the water and mix everything again.
3. Separate the fish and cut the chickens fillets.
4. Put the ketto into the salting container and pour it with a cooked marinade with mustard.
5. Put the kett in the brine in the cold place for 4-5 hours.

Salted Ketu can be served with fresh greens, lemon and vegetables. It can also become not only a snack, but also the main dish. Serve salt ketto is best with stewed vegetables or puree.