How to make salted fish. Chum salmon salted at home.

So, to cook salted salmon, we need:
• chum salmon chilled or frozen (though it will have to be thawed) – about one kilogram,

• 50 grams  large (this is very important, small salt is guaranteed to give an unpleasant bitter taste) salt

• tablespoon ground black pepper,

• teaspoon – ground allspice,

• and seven ... nine pieces of Bay leaves.

That's all we need to do Ketu salty.
Salt, pepper and finely broken Bay leaf, mix,

and rub this mixture into the fish not only inside but also outside. In this form, leave it  at room temperature.

In eight ... twelve (there is no accuracy, so it is not necessary for the alarm clock to Wake up at night, or drive across town from work to home) hours, drain off the separated liquid, turn the fish and sprinkle with a good pinch of salt. So leave it for another 12 ... 18 (depending on your wishes and the size of the fish) hours to desalinate.

Salted salmon is almost ready. Wash off excess salt and spices under running water, remove spinal bone (she is very easily separated, checked personally),

and put for another two ... three hours into refrigerator. The taste is not affected, but  remove the outer skin will be much easier.

And then, salted chum salmon tastier it is chilled, so just,

Bon appétit.