A wonderful fish balyk, which is often unjustifiably expensive in stores, you can cook at home with ease and in just 8 days. These two recipes will serve as the basis for you, and your fantasy in applying spices will make this product even tastier.
How to make a salted balyk from carrots at home - recipe
Ingredients:
- carp - 6 kg;
- water - 4 liters;
- salt - 250 g;
- Laurushka - 4 sheets;
- pepper fragrant - 7 peas;
- pepper peas - 10 peas.
Preparation
Fish should choose bigger than 3 kg, because before that weight, carnivore practically does not gain fat and balyk will turn out to be very dry. The second main question in choosing a silver carob for a balyk is to check its smell, not on freshness, but in general on an extraneous smell, since it often smells of mud, and such a silver carbide does not fit into balyk.
Wash fish well and clean from scales, cut off all the fins, tail and head. After gently make an incision along the abdomen and pull the insides trying not to tear them until completely removed from the fish. Then, having unfolded the fish from the inside, cut with a sharp little ax of the rib, at the junction with the ridge. Turn the fish over and outside with a sharp knife along the ridge on both sides, separate the back from the upper bones of the ridge, then gently with a knife, separate both halves of the carp for the place of pre-chopped ribs. Thus, you have got two halves with ribs and a silver carpet.
Weigh both halves of the fish, add to the weight of the water used for the brine and now you can accurately determine how much salt you need. For each kilogram of the total weight of fish and water, you must put 35 g of salt in the brine. After that, combine the spices and salt in the water, then boil the brine and after cooling, pour in the future balyk. In such a mixture, the carp should stand for 4 to 6 days in the refrigerator. After that, the fish must be dried and hung to dry for the night by sending a fan to it. And by morning the balyk will be covered with a light crust, so to speak it will seize. After that, you can already dry it for 3 more days without a fan. The readiness indicators are a good crust, the appearance of droplets of fat on the crust and the amber color of balyk, if you look at the lumen.
Delicious salty balyk at home from carp
Ingredients:
- carp - 3 kg;
- granulated sugar - 90 g;
- salt - 700 g;
- Lavrushka - 3 sheets;
- pepper fragrant - 10 peas;
- pepper peas - 15 peas;
- turmeric - 3 tbsp. spoons;
- coriander - 1 tbsp. a spoon.
Preparation
Fully prepare the fish by rinsing, brushing and carving the carp so that you get two pieces of fillets. These two pieces can be divided in half, but this is just for convenience in salting. All the other ingredients mix and wipe with this mixture the bottom of the dishes in which salinity will occur. Top spread the fillets and again fall asleep with salt with spices, you can do in several layers, without fail waking up each. Set the yoke and leave it for 5 days in the coolest place. After the fish, wash and pour for 6 hours with cold water, after which it will be possible to dry it and hang out.