Lightly salted chum salmon
Description
This recipe won't take much time. Here is a simple recipe for lightly salted chum salmon. Take a whole fish and cut off the head and tail, cut the middle in half, and rub with a mixture of salt, pepper, and sugar. Refrigerate for 24 hours, then store the fish in the freezer (each piece separately). Good luck.
Instructions
- 1
Step 1
Clean a whole chum salmon, removing the bones and innards; wash it thoroughly and trim off the head and tail. Cut the middle section of the fish in half along the backbone.
- 2
Step 2
For 1 kg of fish, use 3 tbsp. salt, 1/2 tbsp. pepper, and 1 tbsp. sugar. Mix the ingredients and rub the fish.
- 3
Step 3
Fold the two pieces of fish together and wrap in a plastic bag. Place the bag on a plate and put in the freezer for 24 hours.
- 4
Step 4
The fish is stored in the freezer. Take it out half an hour before slicing so it can thaw slightly. Cut into serving-sized pieces.