Chum salmon, like all varieties of Atlantic and Pacific salmon, is a delicious fish species that contains a large amount of vitamins and fatty acids, in particular, Omega-3. According to this parameter, salmon takes the 4th place among all fish species. If you decide to pamper your family with something delicious, then be sure to try to cook chum salmon for a couple, for example, in a slow cooker.
Selection and preparation of ingredients
The dietary meat of chum salmon is characterized in that it has almost no small bones. And this gives culinary experts wide freedom of action. First and second courses, cold and hot appetizers are prepared from the pulp. But the quality of the dishes always depends on the feedstock.
In most regions, fresh-frozen fish is available for sale, with the following requirements:
- lack of bruising, exfoliating scales and foreign odors;
- eyes - clear and bright, not sunken and not blurred;
- the ice crust is evenly distributed over the entire surface of the carcass;
- red or pink gills;
- white belly;
- shiny scales, slippery to the touch;
- orange meat.
Take the carcass in your hand. It must be dense and solid, and in no case flexible. These are signs of frozen fish. Press the fillet with your finger - it should spring. If you need to thaw the frozen chum salmon, first put it on the middle shelf of the refrigerator for 2 hours, then transfer it to a plastic bag and immerse it in cold water. Every half hour, change the water until completely thawed.
Did you know? Chum spawns only once in a lifetime.
Steamed Chum Recipes
Keta is a very tasty fish, but not all novice cooks know that frying spoils it. The result is a rather dry dish. Therefore, your attention is offered recipes for cooking chum salmon steamed. Nutritionally, this fish has a lower fat content than other salmon. And it gives her a soft and delicate taste. It is also suitable for those who do not like fish representatives with an intense aroma.
Classic recipe in a slow cooker
30 minutes.
steaming water
500 g
Nutritional value per 100 g:
- Salt and pepper prepared prepared washed fish slices.
- Cut 0.5 lemon into slices.
- Sprinkle fish with lemon juice from half of citrus on both sides.
- Grind the coriander peas and sprinkle them with steaks.
- Leave for 15 minutes to soak in salt and spices.
- Pour 500 ml of water into the multicooker bowl.
- Put the fish on the net. Place mint leaves and a couple of lemon slices on top.
- Close the cover. Set the cooking time in cooking mode - 20 minutes. Cook without removing the lid.
- Since the finished dish will be soft, to get it out of the grid, cover it with a plate and turn it over.
- Cooked fish is served hot.
Important! 10 minutes after the start of steaming, the lemon must be removed from the slow cooker so that the meat does not “sour”.
With a side dish in a double boiler
3-4 40 min.
frozen vegetable platter
200 g
steaming water
500 g
Nutritional value per 100 g:
- Cut the fish, gut it, clean it from the scales, wash it.
- Make a sauce of mayonnaise, salt, pepper, dry herbs and mix it with steaks.
- Pour 400-500 ml of water into the double boiler bowl.
- Sliced fish in sauce on a grid.
- Cut the peeled onions [/ url] into rings and lay on the fish.
- Peel the potatoes, cut into circles, sprinkle with salt and grease with mayonnaise.
- Put a second bowl on top of the fish bowl and place the potatoes in it [/ url].
- You can add frozen assorted vegetables to the potatoes or cook only the potatoes themselves.
- Turn on the double boiler timer for 30 minutes.
- Serve the dish hot.
Video recipe
Important! The duration of heat treatment of chum salmon (baking or stewing) depends on the thickness of the pieces. You need 4 minutes for every 1.5 cm of thickness.
With vegetables
8 180 minutes
steaming water
300 g
ground black pepper
1/2 tsp
Nutritional value per 100 g:
- Gut the fish, remove fins, bones and skin.
- Cut the resulting fillet into cubes, add salt, pepper, squeeze lemon juice, sprinkle with flour.
- Lightly grease the bowl of the multicooker. Set the "Baking" mode. Bake chum salmon for 20-30 minutes until golden brown.
- Remove prepared fillet from bowl.
- Finely chop the peeled onions and grate the carrots. Fry vegetables in a slow cooker until transparent in baking mode for 5 minutes.
- Add finely chopped and peeled tomatoes to the onions with carrots and continue cooking all this for 30 minutes in a stewing mode.
- Take out the vegetables.
- Dilute sour cream with a little water and salt lightly.
- Put fried fish in layers in a slow cooker, then vegetables. Drizzle everything with prepared sour cream sauce.
- Set the baking mode and cook for 30 minutes.
Did you know? Each time you open the multicooker lid to taste food, heat escapes from it, which maintains the temperature. And then, to finish cooking, you need to add another 15 by the time of cooking–30 minutes. Resist the temptation to open the lid before the timer beeps.
Boiling, stewing or baking fish in the household appliances mentioned in the article is extremely simple. It is enough to follow the recipe and, of course, be sure to choose fresh fish for cooking.
