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[eddy]

Anyone has some cooked chum recipes? Other than smoking and deep frying?
Something with an Asian flavour, perhaps?
Thanks

[BwiBwi]

Sashimi?

[BwiBwi]

Soak fillet in white miso paste for 6 hours (leave in fridge)  Take out wash off excess miso paste then pan fry.

[Sam Salmon]

Thai Fish Curry-quick cheap and easy to do.

[Randog]

Seafood chowder with chunks of crab, lobster, prawns, scallops and diced seared seasoned chum salmon in a white gravy (mushroom soup base) with shallots served with a big loaf of French bread and cold beer.......yummy

[Sam Salmon]

Seafood chowder with chunks of crab, lobster, prawns, scallops and diced seared seasoned chum salmon in a white gravy (mushroom soup base) with shallots served with a big loaf of French bread and cold beer.......yummy

Great idea to make something using mixed seafood!

[Fish Assassin]

My nephew made a nice chowder using chum. It was his first time trying it and it was waaay delicious.

[DavidD]

My missus and I enjoy the following for the 'red' flesh chum filets:

- Let them sit in a Ginger and Soy marinate for a couple of hours.
- Poach them using a dry white wine with lemon slices and peppercorns for about 15-20 minutes.
- Use the remaining liquid to make a dill sauce (1 tbsp flour, 1 tsp sugar, lemon juice and either fresh or dry dill weed).
- Serve on a bed of wild rice.
- Sprinkle it with a few sesame seeds, and add a sprig of parsley to make it look all fancy, schmancy.

If I cook as above, the missus generally 'treats' me well afterward for the remainder of the evening. 

[markst]

If you're not into all the fancy shmancy, simply bake any sized fillet skin-side down in a glass pyrex dish in the oven at 425 F until cooked through. Approx. 35 min. Time will vary depending if you cook from frozen or fresh. You can marinade first buy I like to keep it plain and simple. Salt and pepper to taste once it's cooked and my favorite salmon sauce on the side..."Famous British Columbia Salmon Marinade and BBQ Sauce"

[markst]

or... Chum Salmon Jerky!!

1L water
3/4 cups brown sugar
1/8 cup non-iodized salt
1/16 cup soy sauce

This amount of brine is perfect for two full-size fillets. I played around with the ingredients a lot to get the taste I like but you can experiment all you like.

Mix above ingredients into a big pot and bring to a boil to fully dissolve the salt and sugar. Let cool to room temp.
Cut fresh fillets into long thin (1/2" thick) strips. I just use scissors and you have to cut along the length of the fillet. Try to keep them all roughly the same thickness.
Marinade strips in a big zip-lock bag for 8 hours in the fridge. Turning the bag every few hours
Strain the strips and pat dry with paper towel
Spray oven racks with oil
Place strips directly on racks, set oven to lowest setting (mine is 170F). Put one of those foil pans on the bottom of the oven cause there will be dripping.
Use an oven mitt or wooden spoon to keep the oven door open 2" or so to prevent moisture build up inside
Mine usually take 5 hrs to reach the desired dryness, but time will vary depending on thickness of strips.

Enjoy.

Let me know if you have any questions.

Mark

[Fishmaster J]

Fresh chrome chum, fresh caught, cooked almost any way is just fine.  Its when u try to bbq or poach(or whatever) a rotting dark old dog that u run into problems