To prepare dishes from chum salmon, you need to purchase fresh or frozen fish or fillet from it. By taste, the meat of this marine inhabitant can compete only with pink salmon. It has a bright pink color, caviar is red. Ketu is widely used in cooking. It is baked, salted, pickled, cooked in broths, soups, meatballs.
Selection and preparation of ingredients
Live chum salmon grow up to 1 m long; on sale individuals weighing about 3-5 kg are more common. To purchase a quality product, you must adhere to a number of criteria:
- The scales of fresh fish should fit snugly to the body, and the body itself should not be damaged.
- Gills in a quality product have a bright red color.
- Fresh fish meat is dense.
- In the frozen form, the presence of yellow spots or darkening on the body of the fish is not allowed.
- When buying a fillet, it is necessary to monitor the evenness of the edges of the portioned slices. With repeated thawing, they deform.
Important! When cleaning the insides of fish, it is necessary to monitor the integrity of the gallbladder. If it bursts, the meat will be bitter.
Recipes for cooking chum salmon
Gentle dietary meat of chum salmon has useful ingredients for the human body. In order not to lose these substances, you must correctly choose a fresh carcass and cook according to the recipe. Simply frying the chum salmon will not work, as the dish will be dry. To get a juicy and tasty product, you should follow the advice of specialists.
Classic recipe
1090 minutes
chum carcass
1 PC. (up to 3 kg)
parsley, cilantro, basil
150 g
ground black pepper
taste
flour or breadcrumbs
how much will it go
Nutritional value per 100 g:
- Clean the carcass of the entrails and scales and rinse well under running water.
- On the abdomen with a knife, separate the skin from the meat and continue progressively throughout the body, sticking a hand between the parts to be separated. The procedure must be carried out carefully so as not to damage the integrity of the skin. Then separation will take less time.
- Peel the meat from the bones and cut it into small pieces.
- Cook the minced meat. Pass prepared meat pieces, greens, onions through a meat grinder.
- Salt the mixture, pepper to taste, add 1 egg.
- All ingredients mix well.
- Form cutlets by adding a piece of butter in the middle of each for juiciness.
- Before frying, dip each cutlet in a beaten egg and roll in breadcrumbs or flour.
- Pour some sunflower oil into a preheated pan. Fry the patties on low heat for 4–5 minutes on each side until golden brown.
- Serve them with rice, mashed potatoes, vegetable stew of your choice. Garnish portions with herbs.
Video recipe
Important! Rinse the carcass of the fish before removing all black films in the abdominal cavity. Defrosting fish meat under a stream of hot water will violate its integrity and degrade the taste of the finished dish.
In the oven
10,100 minutes
grated nutmeg
0.5 tsp
Nutritional value per 100 g:
Baton soak in milk.
Cut one onion into small cubes and fry until golden in 2 tbsp. l vegetable oil. Remove the bones from the fish fillet.
Cook the minced meat. Skip the fish fillet, garlic, pressed bread roll and 1 head of onion through a meat grinder.
Add 1 tbsp. mayonnaise, egg, salt, sugar, ground pepper, grated nutmeg, cooled fried onions. Mix everything well. Form 20 cutlets with your hands.
Line a baking sheet with baking paper and grease with vegetable oil.
Put the patties on a baking sheet and brush them with 1 tbsp. mayonnaise.
Place a baking sheet in a preheated oven. Bake at 150 ° C for 45 minutes. Ready cutlets set to the table.
Baton soak in milk.
Cut one onion into small cubes and fry until golden in 2 tbsp. l vegetable oil. Remove the bones from the fish fillet.
Cook the minced meat. Skip the fish fillet, garlic, pressed bread roll and 1 head of onion through a meat grinder.
Add 1 tbsp. mayonnaise, egg, salt, sugar, ground pepper, grated nutmeg, cooled fried onions. Mix everything well. Form 20 cutlets with your hands.
Line a baking sheet with baking paper and grease with vegetable oil.
Put the patties on a baking sheet and brush them with 1 tbsp. mayonnaise.
Place a baking sheet in a preheated oven. Bake at 150 ° C for 45 minutes. Ready cutlets set to the table.Video recipe
Did you know? Chum — fish belonging to the salmon family. She spawns in the place where she was born, once in a lifetime, after which she dies from exhaustion.
With fat
760 minutes
salt, ground black pepper
taste
Nutritional value per 100 g:
- Cut onions into rings and fry until golden brown in vegetable oil.
- Remove the bones from the fish fillet.
- Prepare minced meat. Skip the fish fillet, lard, and onion through the meat grinder.
- Salt, pepper to taste all the ingredients, add the egg and mix well.
- Form cutlets with your hands, after moistening them in vegetable oil.
- You can add a piece of cream cheese to the middle of the cutlets. He will give them tenderness and a pleasant taste.
- Put the patties in a preheated pan and fry them until golden brown.
- Serve with garnish.
Did you know? Ketu, depending on the time of spawning, is divided into autumn and summer. Autumnal lives in the South Pacific and reaches a length of up to 1 meter, summer — in the northern part, its maximum length — about 80 cm.
Chum salmon cutlets are a tasty and healthy dish for the body. They are prepared in different ways. The main thing is to ensure that they are juicy. To do this, use butter, lard, cream cheese. Serve cutlets with garnish or separately, garnished with herbs, lemon and favorite sauce.
