Silver carp balyk

Step-by-step preparation

Cooking time: 7 day 7 hr

1. STEP 1

   

   How to make balyk from silver carp at home? Prepare the food. To prepare balyk, it is better to use large carcasses of silver carp, which have more pulp, and the bones are large and easy to remove. My fish was not large, but even this one turned out to be quite a decent balyk.

2. STEP 2

   

   Gut the fish carcass, clean and rinse. Cut off the head, tail, and fins. Cut the carcass into two parts, remove the backbone.

3. STEP 3

   

   Pour salt, sugar into a bowl, add bay leaf (broken into small pieces), peppercorns, allspice, coriander, and you can use any other spices if desired. To better reveal the aroma of the spices, you can crush the coriander grains and peppercorns with a knife. Mix the spices.

4. STEP 4

   

   Silver carp has a bright, specific smell of fish, so seasoning is needed not only to make the appetizer aromatic, but also to slightly muffle this smell. Rub the fish pieces on all sides with the prepared spices.

5. STEP 5

   

   Place 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. To salt fish, you can use plastic, glass or enamel deep dishes. If the full length of the pieces does not fit, they can be cut into several more pieces.

6. STEP 6

   

   Place a weight on top of the fish. This could be a plate on which you need to place a jar of water. Place the bowl of fish in the refrigerator for 5 days. After the specified time, the salt will dissolve, forming a marinade that the fish will absorb. Rinse the fish with clean cold water, fill it in a bowl with boiled cold water and leave for 5 hours in a cool place.

7. 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 this, move the silver carp to a cool place to dry for a couple of days. In autumn and spring, it is good to dry balyk on a balcony or loggia. The air temperature should not be high, and the room should be ventilated. You should not dry the fish any longer; the balyk should remain soft and juicy.

8. STEP 8

   

   The appetizer is ready. Serve the balyk to the table. Bon appetit!