In the minds of most fish balyk is considered an expensive dish, which is often served to the table on an important occasion. In fact, it is possible to cook and serve balyk in the framework of an ordinary daily meal, and as raw material it is not necessary to use only red fish, you can use perch, carp, or bream . For avid fishermen and their family, the recipes from this material will serve especially good service, since the best balyk is always obtained from fresh catch.
How to make balyk from fish at home?
The recipe for a simple balyk, in addition to the fish itself, includes salt and sugar. There are no specific instructions regarding the grammage, just remember a simple proportion: 10 tablespoons of salt and 3 tablespoons of sugar for each kilo of fish. Based on this proportion, you can prepare any fatty fish, following the technology described below.
We begin with the cutting of fish. Do it very carefully and carefully, cleaning the abdominal cavity, not only from the viscera, but also from the films and blood clots. Clean the abdomen and rinse the carcass. Now cut off the tail and cut off the abdominal wall. The remaining carcass is divided into 6-8 equal pieces. The thickness of the pieces should not be less than one and a half centimeters, otherwise the balyk will dry up, but too thick fish pulp can not be, otherwise it will turn sour inside.
Now sprinkle the enamelware with a mixture of sugar and salt so that this mixture covers the bottom by 2-3 mm. Next lay out the slices of the fish, pouring each layer of salt. Folded and salted fish cover with fins and belly, then cover everything with a lid of the appropriate size and put under oppression.
After 5-6 days, the fish should be rinsed well with cold water to get rid of excess salt. Next, the pieces are dried and suspended in a draft (not in the sun!) Under the gauze. After three days the preparation of the balyk from the fish is over, it can be sampled or stored.
Balyk from fish - recipe
If you decide to cook balyk from small fish, weighing up to 3 kg, then the way of cooking will be slightly different. Having chosen a carcass, gently cut it from the back, so as not to damage the gallbladder. Open the carcass in the manner of the book, both halves will be fastened together by the abdominal walls. Clean out all the insides and get rid of the film. Cut off the ridge, rinse the carcass and dry it. Pour salt into plastic, glass or enameled dishes, then place over the carcass and sprinkle with the same amount of salt. Leave the fish under the yoke for up to 12 hours. After excess salt, rinse and soak fish in cold water for another 1-2 hours (large fish soak less). Now the carcass can be got, dried, wrapped with gauze impregnated with vinegar solution and left to dry out in a draft. After drying, the fish is left in the refrigerator for a day, after wrapping with paper. After, the abdominal walls are opened and fixed with spacers of skewers and allow the fish to be dried in the draft again, throughout the night.
Balyk from red fish at home
Ingredients:
- trout - 2.9 kg;
- salt - 55 g;
- spices for fish - 1 tbsp. a spoon.
Preparation
Clearing the carcass of trout and dividing it in half, chop the halves with salt and put under pressure in the refrigerator for two days. At the end of the salting process, the fish are washed and dried, then rubbed with a mixture of spices for fish and suspended to wilt in the shade in the draft, wrapped in gauze. Under the fish, put any container to collect the dripping fat. After 5-7 days (depending on the thickness of the piece), the fish can be removed and tested. The best way to store balyk is to wrap it with paper.