Chum salmon is a type of red fish and has a very useful chemical composition. But its flesh is not as greasy as that of salmon or salmon, so in the process of improper heat treatment it can become dry and harsh. To get a juicy and tasty dish from chum, you can stew it over low heat along with spices and vegetables, but it is important to know how long it takes to keep the fish on the stove. The main rules for choosing the main ingredient, as well as the best step-by-step recipes for cooking stewed chum salmon - further in the article.
Selection and preparation of ingredients
To create a delicious dish, it is recommended to use fresh fish, but you can also take a frozen product by first defrosting it on the bottom shelf of the refrigerator.
Important! When buying frozen chum salmon, you need to look at the amount of ice around the carcass. Its mass should be no more than 5% of the total weight of the fish.
A quality carcass has such characteristic features:
- smooth, smooth skin without spots, swelling and plaque;
- lack of mechanical damage on the surface of the fish;
- uniform ice crust of the same thickness (when using a frozen product);
- elastic flesh with a pleasant fish aroma;
- gills of bright pink color.
Stewed chum salmon recipes
It is easiest to cook chum salmon in a hot pan, adding various vegetables and spices to it. So that the dish has a rich taste, and the flesh is especially juicy, the fish slices are first fried in hot oil, and then stewed over low heat under a lid until the flesh becomes tender. For a side dish, rice or a salad of fresh vegetables is best suited for such a dish.
Under the marinade with carrots and onions
4–560 minutes
Nutritional value per 100 g:
Rinse ketu, clean from scales. Peel each vegetable, rinse them in water.
Using a sharp knife, separate the fillets from the fish. Remove the bones from it. Cut the pulp into portioned pieces 3-4 cm thick (without removing the skin from the carcass).
Cut the onion into thin half rings. Grate carrots on a coarse grater.
Heat a pan with vegetable oil on a stove. Put onion on it, fry it until golden brown.
Add grated carrots to the onion, mix the mixture with a spoon. Cook the frying for a few more minutes before browning.
Put tomato paste in the vegetable mixture, mix. Fry a couple more minutes.
Add spices and water to the pan with ingredients. Bring the mass to a boil over low heat.
Put slices of chum in a pan with all the ingredients. All pieces must be completely covered with liquid.
Cover the container. Simmer the dish over low heat for 20 minutes until the fish is ready.
Rinse ketu, clean from scales. Peel each vegetable, rinse them in water.
Using a sharp knife, separate the fillets from the fish. Remove the bones from it. Cut the pulp into portioned pieces 3-4 cm thick (without removing the skin from the carcass).
Cut the onion into thin half rings. Grate carrots on a coarse grater.
Heat a pan with vegetable oil on a stove. Put onion on it, fry it until golden brown.
Add grated carrots to the onion, mix the mixture with a spoon. Cook the frying for a few more minutes before browning.
Put tomato paste in the vegetable mixture, mix. Fry a couple more minutes.
Add spices and water to the pan with ingredients. Bring the mass to a boil over low heat.
Put slices of chum in a pan with all the ingredients. All pieces must be completely covered with liquid.
Cover the container. Simmer the dish over low heat for 20 minutes until the fish is ready.Did you know? Chum pulp contains a special substance - thiamine. It helps to reduce the negative effects of tobacco and alcohol on the human body.
Video recipe
With tomato and pepper
3-4 minutes
ground black pepper
taste
Nutritional value per 100 g:
- Rinse the fish in water, slightly dry with a paper towel.
- Peel the onion and garlic. Remove the peduncle and seeds from the bell pepper. Rinse all vegetables and parsley under running water.
- Heat a pan with vegetable oil on a stove. Cut chum salmon into small slices 3-4 cm thick.
- Fry the fish in a pan until golden brown (about 2-3 minutes on each side). Put the pieces on a clean plate.
- Cut the onion into half rings, and bell pepper - into strips. Finely chop the garlic and herbs.
- Boil water in a small saucepan. Dip the tomatoes in boiling water for 1 minute, and then remove them, dry with a napkin and cut into small slices.
- In a separate pan with preheated vegetable oil, fry the onions until browned.
- Add pepper to the onion. Fry the vegetable mixture for another 5 minutes, stirring occasionally.
- Add tomatoes and garlic to the vegetable frying. Put salt and pepper, mix well. Tomatoes should let the juice go.
- Put the fried chum salmon slices in a pan with all the ingredients. Cover, simmer over moderate heat for 10 minutes.
- Add chopped parsley to the fish, cook a couple more minutes.
- Remove the dish from the heat, let it stand under the lid for 5-10 minutes.
Did you know? During spawning, the skin of the chum salmon becomes dense, becoming brown, so it is sometimes used as a raw material for the manufacture of shoes and souvenirs.
In sour cream
2-3 40 minutes
Nutritional value per 100 g:
- Rinse chum salmon and peel. Remove the skin, separate the fillet from the bones. Wash the dill, chop finely.
- Salt the fish, sprinkle it with lemon juice. Bread slices in flour.
- Heat a pan with vegetable oil on a stove. Fry chum salmon on both sides until golden brown.
- To make the sauce, mix sour cream with water. Add chopped dill, salt, mix.
- Pour the resulting sour cream sauce into a fish pan. Cover the container, simmer over low heat for about 10 minutes.
Did you know? Keta has a developed sense of smell and is able to find the river in which it was born.
In milk with Provencal herbs
5-6 40 min.
dried provencal herbs
10 g
ground black pepper
taste
Nutritional value per 100 g:
- Clean and rinse the fish. Separate the fillet from the ridge.
- Cut chum salmon into portions. Put them in a deep pan.
- Salt and pepper the fish flesh. Sprinkle chum with a dry mixture of Provencal herbs.
- Add milk to the pan with fish slices. Put the container on the stove.
- Bring the mixture to a boil. Cover the pan, simmer over low heat for 20 minutes.
Important! In this recipe, milk is used only for stewing fish. It is not eaten after cooking.
With white wine and cream
3-4 40-50 minutes
ground black pepper
taste
Nutritional value per 100 g:
- Rinse chum salmon filet. Cut it into pieces 3-4 cm thick.
- Salt the fish slices, wrap them in a cling film. Leave on for 30 minutes.
- Heat a pan with vegetable oil on a stove. Fry the fish on each side until browning.
- Add wine to the container, simmer chum on medium heat for about 2 minutes.
- Pour cream into a pan with fish, bring to a boil. Remove the finished dish from the fire.
Keta goes well with various vegetables and spices, so you can make a lot of delicious and hearty dishes from it. The listed recommendations will help you choose fresh and high-quality fish, and even an inexperienced chef can cook a stew from it. To do this, it is enough to observe the indicated proportions and step by step to perform a simple sequence of actions.Important! As a result of a sharp temperature difference, the cream may curdle, so it is recommended to slightly warm them before adding to a hot sauce.
