Fish balyk

Step-by-step preparation

Cooking time: 10 day

1. STEP 1

   

   How to make balyk from fish? Prepare all the ingredients you will need for the recipe. Excellent balyk is made from fatty fish. A very appetizing appetizer also comes from red fish. This time I have rainbow trout. It is better to use fresh fish that has not been frozen. If you have frozen fish, you should defrost it properly. You will learn how to do this by reading the article at the end of the recipe.

2. STEP 2

   

   Clean the fish from scales and remove the entrails. Next, cut off the tails, heads and ribs (as shown in the photo). The heads and tails can be frozen and later used to prepare fish stock (in this case, do not forget to remove the gills from the head).

3. STEP 3

   

   Mix salt and sugar. You may need a little more or less sugar. Roll the fish carcasses on all sides with the curing mixture. Place in a container suitable for pickling. Set the pressure and put it in the refrigerator for three days. Oppression is needed so that the finished fish turns out elastic.

4. STEP 4

   

   Rinse the salted trout under running water. Next, fill the carcasses with cold water and leave to soak for at least an hour. If you have large fish, then soak it for 2-3 hours. Change the water 1-2 times during the process.

5. STEP 5

   

   Pierce the deli with wooden skewers or tie it with thread. Hang in a well-ventilated area away from direct sunlight for a week or more. To prevent flies or other insects from landing on the fish, wrap the carcasses with gauze.

6. STEP 6

   

   Red fish balyk is ready! Slice the fish into thin slices and serve! Very tasty with a glass of cold, foamy beer.

Comments on the recipe

svetikS

27.10.2023

5

I liked the recipe for its simplicity. You can prepare balyk from silver carp according to this recipe.

WhiteSin

27.10.2023

5

Thank you very much for the recipe for fish balyk at home! This is not the first time I’ve prepared it. It makes an excellent treat. I usually serve it for dinner, it’s very tasty with boiled or fried potatoes. And for the holiday table I cut it into thin slices.