Silver carp balyk at home

Delicious, fragrant, appetizing, tender fish appetizer! A silver carp balyk is easy enough to cook at home, you just need to follow a simple technology. Such a balyk will not only not yield to the taste of a store product, but will also far surpass it.

Snezhana

Recipe author

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Composition / ingredients

servings:

Silver Carp

Allspice

Peppercorns

Bay leaf

Ground coriander

0.5

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 74 % 14 g

Fats 5 % 1 g

Carbohydrates 21 % 4 g

77 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 7 d 7 h

Step 1:
How to make a silver carp balyk at home? Prepare the food. For the preparation of balyk, it is better to use large carp carcasses, which have more flesh, and the bones are large and easily removed. I didn't have a big fish, but even such a fish turned out to be quite a worthy balyk.
Step 2:
Gut the fish carcass, clean, rinse. Cut off the head, tail, fins. Cut the carcass into two parts, remove the ridge.
Step 3:
Pour salt, sugar into a bowl, add bay leaf (broken into small pieces), peppers, allspice, coriander, if desired, you can use any other spices. To make the aroma of spices better revealed, coriander grains and pepper peas can be suppressed with a knife. Stir in the spices.
Step 4:
Silver carp has a bright specific smell of fish, so the seasoning is needed not only to make the snack fragrant, but also to drown out this smell a little. Rub the pieces of fish on all sides with cooked spices.
Step 5:
Put the fish in a bowl with the remaining spices. You need to make sure that all the flesh of the fish is covered with salt. For salting fish, you can use plastic, glass or enameled deep dishes. If the full-length pieces do not fit, they can be cut into several more pieces.
Step 6:
Put the oppression on top of the fish. It can be a plate on which you need to put a jar of water. Put a bowl of fish in the refrigerator for 5 days. After a specified time, the salt will dissolve, forming a marinade that the fish will absorb. Rinse the fish with clean cold water, pour it in a bowl of boiled cold water and leave for 5 hours in a cool place.
Step 7:
Then drain the water, hang the fish pieces on a wire or other device over the sink so that all the liquid drains from them. After that, transfer the carp to a cool place for drying for a couple of days. In autumn and spring, the balyk is well dried on the balcony or loggia. The air temperature should not be high, and the room should be ventilated. It is not necessary to dry the fish longer, the balyk should remain soft and juicy.
Step 8:
The snack is ready. Serve the balyk to the table. Enjoy your meal!

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).