How to salt chum salmon

20 servings
3 days

How to salt chum? Make all the right ingredients. Chum salmon should be as fresh as possible. Before processing, clean it well, wash it and dry it with paper towels.

In a separate bowl, mix the salt, sugar, add the grated dried or fresh thyme - you get a salt mixture. In addition to the indicated (or instead of them), you can use your sets of seasonings and dry spices, herbs, dried greens. All of them affect only the final taste of the product.

Cut the chum salmon into two parts and remove the ridge bone. Also cut out the fins and clean the bones if possible. If there is a desire, you can cut all the skin with a thin knife, leaving only fillet.

Take a deep bowl or saucepan. Pour some salt mix into the bottom. Place the half of the prepared fillet on top, skin down. Sprinkle the fish with the salt mixture.

With the second half, do the same and lay it on the first in a thin part on a thick (book).

Press the fish with a lid and set the yoke. Leave for a few hours at room temperature, then turn over the fish plates and place the load again. Take out in a cool place or in the fridge. During the salting time - 3 days - turn the fish several times for more even salting.

If you like, cut the chum salmon into thin plates or slices before serving, place them on a dish and serve with the lemon on the snack table. I did not do this.