Balyk from fish at home

Balyk from fish is a simple and delicious snack. Balyk from fish at home is cooked quite often. Especially the recipe for dried salted balyk is common in places where large fish are caught - on the Volga, for example, in the Far East. The most time-consuming thing in the preparation of balyk is its cutting, although it is not difficult, but in large quantities it is tedious, so the fish is often salted whole. Fish balyk is an excellent treat, it can be served as an independent dish to boiled or fried potatoes or cut into thin plates for a festive table

naniki

The author of the recipe

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 17 g

66 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 10 d

Step 1:
To prepare balyk, take fresh fish (the best balyk is obtained from fatty fish varieties), salt and sugar, you can add any spices, I prefer to salt natural red fish.
Step 2:
Balyk, ideally, is the spinal part of the fish, in which the rib part is removed - tesha. Now there are many recipes for balyk in pieces, slices, slices - these are all derivatives of the recipe, but the real balyk is cut in this way. Cut off the head, and the rib part, as shown in the photo, the tail can be left.
Step 3:
Prepare a salting mixture of salt and sugar in the specified proportions. Roll the fish from all sides in the mixture and put it in a cold place under pressure. Oppression is necessary to make the fish elastic. Salt for 2-3 days when there are a lot of fish, in this brine it can be kept for months, getting it as needed. The main thing is that it should not be warm. This is done in those areas where a lot of fish are caught.
Step 4:
When the fish is salted, it is washed with ice water several times and put to soak in cold water, changing it several times, the process lasts up to 3 hours. The soaking time depends on the thickness of the beam - the thicker, the shorter the time. I soaked this tesha for 2 hours, and the balyk itself for 1 hour.
Step 5:
Then the beams are pierced in the upper part with wooden spokes and suspended so that the water flows. First they are hung over a basin or a bathroom, and then they are hung in a ventilated room, if it is still warm, then they are covered with gauze from flies. Thus, the balyk is dried for a week or more - to the desired consistency and dryness.
Step 6:
This is the balyk I got after a week of drying on the balcony in September (it was cool, sometimes sunny). The balyk turned out to be still moist. If you are satisfied with this option, you can leave, if you want a more elastic, more dehydrated fish - continue the drying process.
Step 7:
When thinly sliced, the dried balyk should be slightly transparent. It's very tasty! Try it!