This original dish is cooked surprisingly fast, and thanks to the natural fatness and fleshiness of the herring, the snack is excellent even if you were able to cook it for the first time.
How to make balyk from herring - recipe
Preparation of such fish balyk - the process is so simple that you do not even need to follow any specific proportions. Below, we will discuss how to prepare a balyk from a Caspian herring.
Buy an average carcass of whole fresh herring in any fish store and defrost it. Clear the fish from the scales, rinse well and gut, break the belly of the herring, and make an incision from the side of the back. After rinsing the carcass from the inside, do a couple of shallow incisions on the pulp along the dorsal part, and then generously sprinkle it with salt. Salt certainly fall asleep and in the gills to disinfect them and avoid the beginning of rotting.
Now the herring needs to be folded together again, returning it to its former form, and left in the cool for a salting, for about a couple of hours. At the end of the allotted time the carcasses are rinsed from excess salt and dried, wrapped with a double layer of gauze and hung over the scorching sun, about 2-2.5 hours. After a while, the fish will be ready.
If you do not know how to store balyk from herring, then nothing can be easier. It is enough just to wrap the withered fish with paper and send it to the freezer. Fresh balyk is also stored in paper, but not more than a couple of days.
Balyk from the Volga herring at home
To begin, as usual, follows from the preparation of the fish itself. The carcass of the herring is cleaned, washed and cut off the head. The fish is cut from the side of the ridge and gutted. The flesh is released from large bones, the small ones, usually,
To feed such a balyk cut into centimetrical pieces, across (to break the possible remains of bones). Serve the balyk separately or with hot side dishes from vegetables, for example, potatoes.