What is a fish balyk. How to cook a delicious fish balyk yourself? What it is

Balyk is salted dried meat or fish. This dish is considered a delicacy and is served on holidays. If there is a fisherman in your family, read how to cook fish balyk at home. Master this simple recipe and you will always have a delicious and healthy snack made from proven fresh ingredients on the table.

Ingredients

Oily fish 1 kg Salt 150 grams Sugar 30 grams

• Servings: 3
• Cooking time: 1 minute

fish balyk recipe

What kind of fish is balyk made from? There is no definite answer, it can be salmon, and simpler river species. Usually use large and fairly fatty carcasses. They are optimally salted, and in the process of drying they do not dry out. Fishermen recommend silver carp, it is ideal for preparing a homemade delicacy.

The secret of success in the preparation of balyk is the observance of technology, then it will not be difficult to prepare a delicate delicacy from any source material.

The main stages of technology:

1. Cutting fish.
2. Salting.
3. Dried or cold smoked.
4. Storage.

Ingredients:

• oily fish;
• salt;
• sugar;
• favorite spices for fish.

150 g of salt and 30 g of sugar are taken per kilogram of fish.

Cooking:

• carefully clean the fish from scales and entrails, rinse well;
• cut off the head, tail and fins;
• cut the carcass along the ridge and carefully remove it, then cut it into pieces from 1.5 to 3 cm;
• mix salt with sugar and sprinkle pieces with this mixture;
• cover the container with oppression and put it in the cold for 4-6 days;
• when salting is over, rinse each piece thoroughly, wrap with gauze and hang in a dark but well-ventilated place for 3-5 days.

Ready balyk can be served immediately to the table or left until the festive event.

How to store fish balyk at home

To keep food fresh and safe, storage conditions and terms must be observed. They will differ depending on the method of preparation and other nuances. The salt used to prepare this dish is a natural preservative. But even she will not be able to extend the shelf life of the product indefinitely.

Store fresh salmon in the refrigerator, putting it in an airtight container or vacuum bag. This will get rid of odors and extend the shelf life.

Is it possible to freeze fish balyk? Experts say that this method of long-term storage is possible subject to certain requirements.

How to freeze salted dried fish:

• only a fresh product can be sent to the freezer;
• prepare a special container for freezing or vacuum bags;
• wipe the prepared pieces with a paper towel;
• place them in a container or bag, remove the air, close carefully and put them in the freezer;
• it is advisable not to extend the shelf life longer than six months;
• avoid refreezing.

Balyk can be stored in the refrigerator for up to a month. Then it begins to dry out and loses its taste.

Fish salmon can be called a real delicacy, which is distinguished by a delicate texture that literally melts in your mouth. The taste of the finished balyk may vary depending on the type of fish that was used in the process of its preparation. About what fish for balyk the most delicious, read our article.

What is the most delicious fish for balyk?

For the preparation of balyk, fish of the most different types. There are only two basic requirements: fish for salmon must contain a large amount of fat and weigh at least three kilograms (with the exception of asp). These parameters ideally correspond to valuable commercial fish species and Marine life. For example, salmon or sturgeon. Asp caught in the autumn is also suitable, the weight of which is from 1 to 3 kg. Asp balyk is in great demand among lovers of fish dishes. Trout, catfish and pike perch should weigh between 3 and 5 kg. From the carp family, only large individuals, weighing from 7 kg, are suitable. The same rule applies to the silver carp. Dried white salmon and toothfish are considered especially valuable. This is not surprising, since they have a fat content in the range of 22-30%. Therefore, choosing which fish for balyk suitable, choose large carcasses with a high content of fish oil.

Interesting fact: V different countries you can find isolated names of fish balyk. So, for example, in Asia and Eastern Europe, white fish balyk is called "ak-balyk", and from salmon breeds - dogwood-balyk. In the Caucasus, stellate sturgeon jerima is prepared, which will appeal to lovers of highly salted dishes.

Homemade balyk recipe

cook fish balyk possible at home. To do this, you need to separate the dorsal part of the fish carcass, because it is here that the fattest fillet is concentrated. It is very important to carefully remove the fin without disturbing the integrity of the fish fillet. Then we put it in a container for salting. Pour coarse salt at the rate of 300 g per 1 kg of fish fillet. If you like a rich taste palette and are open to experimentation, add sugar as well (about 100 g per 400 g of salt). We press something heavy on top and leave it for at least three days (the longer the meat stays in salt, the longer its shelf life will be).

Then we take it out of the salt, wash it and leave it in water for 5-6 hours (you can soak it longer - 1-2 days if you don’t like a rich salty taste). Hang the fillets out to dry. It should be borne in mind that poorly dried fish has more juicy meat, but spoils faster. In the early days, hold the salmon for several hours in the sun. Then it will be covered with a crust and definitely will not deteriorate in the future. Hang it in a well-ventilated place under a canopy that will protect from bad weather. And in the fight against insects, gauze soaked in a small amount of vinegar will help. Usually fish for salmon is ready for 4-6 weeks.

Well, if you want to quickly enjoy this dish, then it will not be difficult to buy fish balyk in Kyiv. Contact us at RekaMore and we will offer you a wide range of delicious balyks with delivery in Kyiv and Ukraine.

Interesting fact: since dried and dried fish for balyk it is stored for a long time without heat treatment, it retains its excellent taste and useful trace elements. And there are plenty of them in the balyk. For example, it contains vitamins A, B, E and polyunsaturated fatty acids. At the same time, the calorie content of this product is relatively small - about 194 kcal per 100 g.

About the dish

There is no doubt that cold-smoked sockeye salmon is a delicacy of the highest category. Of all types of salmon red fish, sockeye salmon is distinguished by excellent taste and a very bright color of meat, it is also called krasnitsa. Its habitat guarantees the ecological purity of the product, since the nature of the Kamchatka Territory has not yet been affected by the "benefits" of modern civilization.

Sockeye salmon is quite small in size, weighing two to three kilograms and eighty centimeters long, so cooking does not require much effort. This fish has gained particular popularity in Canada and the United States of America, in Russia they prefer chum salmon or pink salmon. The calorie content of sockeye salmon meat is not very high, only one hundred and sixty kilocalories per hundred grams, while it contains potassium, sodium, zinc, manganese, nickel, iron, sulfur, phosphorus, fluorine, magnesium, copper, sulfur, contains all B vitamins , omega-3 fatty acids. Due to the high content of carotene and vitamin C, sockeye salmon meat is a good antioxidant, so eating it is useful for removing harmful toxins from the body.

It would seem that salmon from red fish is a delicacy that does not often appear on our table, due to its not small cost, but cook it tasty dish at home will not be a big deal.

How to cook the dish "nerka balyk"?

Sockeye salmon meat is quite fatty, so it is ideal for smoking, but you can do without it by preparing salmon by simply salting the fish.
For this you will need: salt and sugar at the rate of 12 tablespoons of salt and 3 tablespoons of sugar per kilogram of fish.
First of all, the fish must be well cleaned and rinsed inside to get rid of films and blood clots, cut off the fins and tail.

If the carcass is large, then it is worth dividing it into equal pieces, not thin, so that the meat does not dry out. Divide a small fish into two parts along the back, remove the spine.

For cooking, it is best to use enameled dishes. Cover the bottom of the pot or tank with an even layer of a mixture of salt and sugar two to three millimeters thick. You can add garlic, a mixture of peppers, bay leaves to the fish. Then the pieces are laid in an even layer and sprinkled with salt, after which it is necessary to put oppression on the fish and leave it for five to six days in a cool place.

Then the pieces must be removed from the dishes, washed in cold water or wiped with damp gauze to remove salt crystals. After that, the fish must be withered, hanging the carcasses in a draft for four to five days. If you periodically lubricate the fish vegetable oil, it will take on a more pleasant and appetizing appearance.

You can determine the readiness of the balyk by the presence of fat droplets that protrude on the surface. Keep ready meal it is recommended to wrap it in paper.

Cold-smoked sockeye salmon is prepared from ready-made dried carcasses, you can also smoke freshly salted sockeye salmon. To do this, it is necessary to ensure a constant supply of cold smoke to the smoking chamber. In Kamchatka, many have smoking barrels in their dachas. A pipe (hose) is attached to the barrel and in a hole nearby (the source of smoke should be below the inlet to the barrel) a reservoir with smoldering sawdust is placed. The temperature of the smoke should not exceed twenty-five degrees. It will take from one to four days to fully cook, it all depends on the size of the pieces of fish.

I would like to note that the use of smoked fish in large quantities not recommended by doctors, as combustion products contain many harmful substances.

In the minds of the majority, fish balyk is considered an expensive dish, which is often served at the table on an important occasion. In fact, you can cook and serve balyk as part of an ordinary everyday meal, and it is not necessary to use only red varieties of fish as raw materials, you can use perch, silver carp or. For avid fishermen and their families, recipes from this material will serve especially well, since the best salmon is always obtained from a fresh catch.

How to make fish balyk 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 gram, just remember a simple proportion: 10 tablespoons of salt and 3 tablespoons of sugar for every kilo of fish. Based on this proportion, you can cook any oily fish by following the technology described below.

We start by cutting the fish. It must be done very carefully and carefully, clearing the abdominal cavity not only from the insides, but also from films and blood clots. Rinse the cleaned belly and dry the carcass. Now we cut off the tail and cut off the abdominal walls. We divide the remaining carcass into 6-8 equal pieces. The thickness of the pieces should not be less than one and a half centimeters, otherwise the salmon will dry out, but the fish pulp cannot be too thick, otherwise it will turn sour inside.

Now sprinkle the enameled dish with a mixture of sugar and salt so that this mixture covers the bottom by 2-3 mm. Next, lay out the slices of fish, sprinkling each layer with salt. Cover the folded and salted fish with fins and bellies, then cover everything with a lid of the appropriate size and put it under oppression.

After 5-6 days, the fish will need to be washed well with cold water to get rid of excess salt. Next, the pieces are dried and hung in a draft (not in the sun!) Under gauze. After three days, the preparation of fish balyk is over, you can try it or put it away for storage.

Fish balyk - recipe

If you decide to cook salmon from medium-sized fish, weighing up to 3 kg, then the cooking method will be slightly different. After selecting the carcass, carefully cut it from the back so as not to damage the gallbladder. Open the carcass in the manner of a 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 spine, rinse the carcass and dry it. Pour salt into plastic, glass or enameled dishes, then place on top of the carcass and sprinkle with the same amount of salt. Leave the fish under oppression for up to 12 hours. After that, rinse off the excess salt and soak the fish in cold water for another 1-2 hours (large fish are soaked less). Now the carcass can be taken out, dried, wrapped with gauze soaked in vinegar solution and left to dry in a draft. After drying, the fish is left in the refrigerator for a day, after wrapping it with paper. After that, the abdominal walls are opened and fixed with skewers and the fish is allowed to dry in a draft again, throughout the night.

Ingredients:

Cooking

After cleaning the trout carcass and dividing it in half, rub the halves with salt and place under oppression in the refrigerator for two days. At the end of the salting process, the fish is washed and dried, then rubbed with a mixture of spices for fish and hung to dry in the shade in a draft, wrapped with gauze. Place a container under the fish to collect dripping fat. After 5-7 days (depending on the thickness of the piece), the fish can be removed and tasted. It is best to store the balyk by wrapping it in paper beforehand.

Translated from Turkic, balyk means fish. That is why all the products that are called balyk mean a fish dish. This dish can be prepared from various commercial fish. Such breeds have differences in fat content, which gives the salmon a delicate taste. Previously, when someone said the word balyk, he meant a delicacy, and in our time this word has not lost this meaning. True, now such a delicacy is available to many, and not just high society using special shops.

Today, when markets offer a variety of fish species, salmon can be made at home. Because it is not a very difficult technology. You can make salmon from asp, silver carp, carp, pike. The fatter and thicker the salmon, the better it is valued. What will be healthier and tastier for breakfast than a sandwich made with salmon. It is very easy to make it. Let's look at the preparation of balyk from different types of fish.

We take fresh carp weighing more than 7 kg. Clean the fish from scales, open its abdomen, remove the insides, wipe the abdominal cavity with high quality, cut off the tail and head. Cut the carp carcass prepared in this way, separating the large bones and spine. Cut the resulting half of the carcass into pieces 6-7 cm thick, wash with water, wipe with salt, put the pieces in the dish with the skin down. Then dry dry. Put oppression on top of the carp, cover with a lid and place in a cold place. Keep salted fish for 5 to 7 days.

Soak the carp in water after salting to reduce the amount of salt. After the fish is soaked, you need to let the water drain, tie the slices with twine and hang in a cool, well-ventilated place. To make the pieces shiny and smooth, they must be pressed. Three to four days after the start of drying, put them under pressure, and then hang them again. After about 10 - 15 days, carp salmon is ready. Also, to improve the taste of balyk, before rubbing the pieces with salt, sprinkle them with sugar. Sprinkle the layers of fish laid in enameled dishes with salt without sugar.

Balyk made from asp

Asp is the most suitable fish for salmon and salting. The best balyk is obtained from asp weighing 1-3 kg, caught in the autumn. Small specimens for balyk are not suitable.

Asp must be cut (plastered). With a strong and sharp knife, carefully cut the back of the fish along the ridge from head to tail, while working we try not to damage the belly, otherwise all the fat will drain.

We cut off one side of the ribs from the spine and deploy it into two halves. Carefully remove the insides so as not to damage the bile. The ridge can be cut as desired, or left. Then we remove the gills, wash the fish from the blood and sprinkle with salt. We use coarse salt, but not iodized. We leave the salted fish for 8-12 hours in a cool place (depending on the weight of the fish).

When salting asp in brine, add spices to it (for example, seasoning for fish), it has all the necessary components. To determine the concentration of salt in a solution (brine), you need raw potatoes lower it there - it should not sink.

Then the asp is washed from excess salt and soaked. Soak fish weighing 3 kg for approximately 60 minutes; 1 kg. -120 minutes. In late autumn, asp can be made more lightly salted, in the hot period we reduce the soaking time. Next, we hang the fish in order for the water to come off it, and it should dry out a little. Be sure (from flies, wasps) we tie gauze soaked in vinegar. can blow air from the fan.

In a slightly dried asp, put a sprig of dill inside, you can still put a cut clove of garlic, it is a good preservative. Then for a day, we remove the asp in the refrigerator or a cool place, wrapping it with parchment or cotton cloth. At night, putting spacers, hang out in the wind. Put it back in the fridge for the day. We put dry salted fish in the sun for an hour during the day so that the asp is covered with fat. Now the balyk can be used for food.

Balyk from silver carp

We take out the caught fish carefully, without damaging the gallbladder of the inside. Scales and spines are not removed. Separate the heads and wash. Then cut off the tail and abdomen. The abdomen must be cut along an arc so that the thickness of the cut along the entire length is approximately the same. Then we cut the fish into rather thick pieces, approximately the same thickness, at least two centimeters. If the pieces are thin, then they will dry out, and very thick ones in the middle will begin to sour.

Take a container large enough to fit the fish in 2-3 layers, but not aluminum!!! Stainless, ceramic or enamel pan. Mix the salt with sugar, observing the indicated proportions (10 tablespoons of salt, 3 tablespoons of sugar per 1 kg of fish, put spices to taste), pour this mixture on the bottom in an even layer. From above, we lay the pieces of fish tightly to each other, immediately pouring them with salt. Place the tail fins and bellies upside down with the skin down. Now tightly cover the top with a wooden circle and put oppression. We leave for six days in the refrigerator.

The fish will release juice, brine is formed - this is a strong solution of salt and juice. After taking it out of the refrigerator, we wash the fish under running water and wash off the excess salt. Then we hang it on a strong cord, in a draft, wrap the fish in gauze, after wetting the gauze with vinegar. After 2-3 days, balyk can be consumed.

The readiness of the salmon can be checked if it is elastic, and when pressed on it, moisture is not released, but only fat remains on the fingers.

Pike balyk recipe

So, let's begin. Pike must certainly be fresh, otherwise it will not be salted. Pike cut off the head and gutted. The scales do not need to be removed. We do not wash the fish. Next, we cut it along the spine to the tail, make incisions throughout the body without damaging the skin. The cuts are necessary for the best possible entry of salt into the fish. Then we take coarse salt and lightly, evenly sprinkle the fish with salt. If your pike is quite large, then a small amount of salt is placed in the cuts. Here it is necessary not to overdo it. If there is not enough salt in the pike, the salmon will disappear. If, on the contrary, there is a lot, it will be extremely salty. Salted balyk must be soaked in water. Then we put the fish with meat to the meat and put it back down in a plastic or enamel bowl. While everything. Take a break for twenty minutes.

Then, we hang the carcasses in a cut form with hooks by the tail on the street, in a well-ventilated place, and also protected from flies. The carcasses of the fish should already be a little dry, and weathered, we remove the dry ones and go to the kitchen. Let others wait their turn. We open the oven and put the carcasses of the fish unfolded on the grate, with the scales down. Turn on the gas and close the door. Although it doesn't close tightly.

We save a centimeter gap by putting something fireproof between the oven and the door. Turn on the hood over the stove. Extraction is needed for two reasons. The first reason is that without it, your kitchen will quickly turn into a sauna (it will be hot). The second reason is that there is a possibility that he will choke on saliva, from the smell of balyk, which is being prepared. All! left to wait. This is about five to nine hours, depending on the size of the carcasses and the heat in the oven. When the meat on the fish carcasses becomes yellowish, your balyk is ready!