Keta is the second most popular after pink salmon, a representative of the Salmon family. This is a valuable commercial fish with excellent taste and excellent nutritional qualities.
Selection and preparation of ingredients
Naturally, the main ingredient of the dishes described below is chum, it is her choice that should be given special attention.
Important! Some unscrupulous sellers may give pink salmon to chum salmon. They can be distinguished as follows: the chum salmon does not have a hump, its carcass is larger, the meat is brighter, of a rich pink color, the pink salmon has a paler.
When buying fish, try to meet the following criteria:
- the chum carcass weighs 3–16 kg, so even its pieces cannot be small, keep this in mind;
- bright pink glossy flesh;
- if you press a finger on the meat, the dent is quickly restored;
- barely perceptible fishy smell, without any impurities, for example, ammonia;
- scales are shiny, silvery with a blue tint;
- the skin should not easily peel from the flesh;
- if you buy a whole, undivided carcass, pay attention not to its abdomen: it should be uniform in color, flat and not swollen (except for females with caviar);
- gills of a uniform pink shade;
- there should be no damage to the skin.
Recipes for chum salmon baked in the oven with cheese
The recipes below are quite simple to prepare, they do not require special skills in cooking and some sophisticated ingredients. In addition, these dishes can be prepared for lunch with your family, as well as for a dinner party with invited guests.
With tomatoes
81 hours
greens (parsley, basil)
1 bunch
ground black pepper
taste
Nutritional value per 100 g:
Wash the fish, clean, remove the head, tail, fins and entrails. Cut the carcass into steaks 2.5–3 cm thick.
Chop greens finely, mix with oil and soy sauce. Place the steaks in a container with marinade and mix gently to completely cover the fish.
Chop the tomatoes with rings, rub the cheese onto a coarse grater. Turn on the oven.
From food foil, bend a kind of little vessel the size of a little more than steaks. The sides in height should be slightly higher than the piece of fish placed inside.
Arrange the pans on a baking sheet, place in each a steak along with marinade and herbs. Cut the lemon in half, squeeze the juice through a colander so that the seeds do not get into it. Sprinkle each serving.
Place a pair of tomato circles in each serving. Put the baking sheet in the oven preheated to 170 ° С, remove it after 20 minutes and sprinkle each steak with grated cheese.
Place the dish again in the oven for 10 minutes.
Wash the fish, clean, remove the head, tail, fins and entrails. Cut the carcass into steaks 2.5–3 cm thick.
Chop greens finely, mix with oil and soy sauce. Place the steaks in a container with marinade and mix gently to completely cover the fish.
Chop the tomatoes with rings, rub the cheese onto a coarse grater. Turn on the oven.
From food foil, bend a kind of little vessel the size of a little more than steaks. The sides in height should be slightly higher than the piece of fish placed inside.
Arrange the pans on a baking sheet, place in each a steak along with marinade and herbs. Cut the lemon in half, squeeze the juice through a colander so that the seeds do not get into it. Sprinkle each serving.
Place a pair of tomato circles in each serving. Put the baking sheet in the oven preheated to 170 ° С, remove it after 20 minutes and sprinkle each steak with grated cheese.
Place the dish again in the oven for 10 minutes.Video recipe
Important! Try to do portioned forms carefully so as not to damage the foil. Then you don’t have to wash the pan, and you can save all the delicious juicy broth inside.
Under mayonnaise
10–121 hours
Nutritional value per 100 g:
Cleanse the fish, remove the head, internal organs, wash.
After cutting along the ridge with a knife, cut one and then the second fillet first. Remove fins and bones from them. Use a sharpened knife to separate the fillet from the bones.
Put the finished fillet on a baking sheet, salt, pepper on both sides, leave it to marinate for 15-20 minutes.
Grate zest with 1/2 lemon, mix it with mayonnaise, garlic and freshly ground black pepper. Add finely chopped dill, mix.
Chop the onions in as thin half rings as possible, grate the cheese on a coarse grater.
Lay a sheet of food foil on a baking sheet, place the fillet on it, and turn the edges of the substrate up. Sprinkle the fish with the juice of half a lemon, coat about 1/2 volume of the whole marinade.
Lay the onion in a thin layer on the fillet, cover it with the remains of the marinade, sprinkle a little pepper on top, and then cheese.
In preheated to 200–220 ° С, place the pan on the lower level. Bake for 15–20 minutes. Serve in portions, with rice and ghee.
Cleanse the fish, remove the head, internal organs, wash.
After cutting along the ridge with a knife, cut one and then the second fillet first. Remove fins and bones from them. Use a sharpened knife to separate the fillet from the bones.
Put the finished fillet on a baking sheet, salt, pepper on both sides, leave it to marinate for 15-20 minutes.
Grate zest with 1/2 lemon, mix it with mayonnaise, garlic and freshly ground black pepper. Add finely chopped dill, mix.
Chop the onions in as thin half rings as possible, grate the cheese on a coarse grater.
Lay a sheet of food foil on a baking sheet, place the fillet on it, and turn the edges of the substrate up. Sprinkle the fish with the juice of half a lemon, coat about 1/2 volume of the whole marinade.
Lay the onion in a thin layer on the fillet, cover it with the remains of the marinade, sprinkle a little pepper on top, and then cheese.
In preheated to 200–220 ° С, place the pan on the lower level. Bake for 15–20 minutes. Serve in portions, with rice and ghee.Video recipe
Did you know? Keta is able to return to spawn precisely in the river where it was born, although most of its life lives thousands of kilometers from there. Scientists believe that for this she uses the sense of smell.
Chum salmon is a delicious fish with a lot of useful and nutritious properties. The protein in it is about the same as it is in beef, and it is easier to digest. In addition, the product is rich in unsaturated fatty acids Omega-3 and Omega-9, and a lot of minerals indispensable for the human body.
