Fish balyk at home: recipes. What kind of fish goes for balyk

Cook at home

Before considering the features of preparing fish balyk at home, it should be mentioned that this dish can be of two types:

• hanging balyk - without heat treatment,
• cold smoked, which is made over several days.

To prepare this delicacy, you need to choose the right fish.

To prepare fish balyk at home, the main product must be fresh and not frozen. It should also be noted that it is best to catch fish from a clean reservoir, ideally in the autumn. The most delicious balyk is made from salmon and pink salmon. What is the difference between these fish and others? First of all, such balyk turns out to be more aromatic and pleasant to the taste, since these fish do not smell like mud. For cooking, you can use other types of fish, the fat content of which ranges from 5 to 30%. These are:

1. Sturgeon, whose weight is 2-5 kg.
2. Carp weighing more than 6 kg.
3. Asp, whose weight is 2-3 kg.
4. Catfish, the weight of which should be from 4 kg.
5. Silver carp weighing 8 kg.
6. Trout that weighs from 4 to 5 kg.
7. Pike perch weighing from 2.5 kg.
8. Nelma about 3 kg.
9. Pike weighing about 6 kg.

The quality of the dish will depend on the fat content of the fish. Balyk turns out to be very juicy and aromatic from pink salmon, sturgeon, carp, salmon, and silver carp. These types of fish have a thick layer of fat, which makes the taste simply excellent. Pike, pike perch and perch are classified as less fatty fish varieties, so it is recommended to prepare them using the dried method.

Asp balyk recipe

For preparing balyk from asp, fish caught at the end of the summer season, when it is fattening up and weighs 1.5-3 kg, is perfect. The taste of asp is similar to pink salmon and chum salmon.

What you will need:

• A glass of coarse salt with a slide;
• Fish weighing about 2.5 kg;
• Half a glass of sugar.

Cooking instructions:

1. Let's clean the river "resident" of scales, cut from the top from the back and, moving towards the caudal fin, cut off the fillets, removing the spine and gutting the fish;
2. Wash the fish fillet, dry it, sprinkle generously with a mixture of granulated sugar and salt. You can also cut it into pieces if desired;
3. Sprinkle a little salt on the bottom of the enamel dish, put the fish, which we also add salt on top, put pressure on it, put it in the refrigerator;
4. After about a week, we thoroughly rinse the asp, soak it in water for 6 hours, not forgetting to replace it 6 times with fresh water;
5. Dry the semi-finished fish product with paper towels, choose a ventilated room that will give the fish the opportunity to wilt and dry for several days;
6. In order for the asp to secrete fat, it needs to be kept in the sun for three to four hours. Let's pack it in a paper package and let it lie in the refrigerator for about 24 hours.

The finished delicacy is a wonderful addition to cereals and salads. Asp balyk is also an excellent snack dish.

Butchering the carcass

Before you start preparing balyk from river fish at home, you need to thoroughly clean the carcass of scales. After this, it is cleaned of all the insides and washed well under cold water. Then an incision is made along the entire spine, the loin is completely separated from the bones and divided so that you get 2 pieces of meat.

Next, the recipe for balyk at home involves cutting the carcass into portioned pieces. Take one piece of fillet and cut it lengthwise into several pieces. After this, take one of the meat strips, cut small pieces of fish with a knife, the thickness of which should be 2 cm. This is how all the meat is cut. Please note that the pieces must be without skin.

Herring balyk

The recipe is simple and does not require certain proportions.

You will need:

• 2 fatty, large herrings;
• Rock salt - to taste;
• Black pepper, marjoram, a pinch of sugar - optional.

Cooking technology:

1. We remove the head of the fish, cut along the ridge with a knife, without touching the abdomen;
2. We unfold the carcasses like an open book, remove the insides, rinse with water;
3. Pour coarse salt into the bottom of the container, place the herring skin side down, sprinkle generously with salt;
4. Place the second fish on top, sprinkle well with salt;
5. The dishes can be covered with film and placed in the refrigerator for 5.5-6 hours;
6. We wash both carcasses under running water, soak in water for 10-15 minutes;
7. We hang it by the tail in a place where air circulates well, and make sure that the fish preparations do not “close”;
8. After 6-9 hours, the herring balyk is ready to eat.

Pickling

After this, you can start salting. The chopped meat is placed in a pan, covered with salt and sugar, and everything is thoroughly mixed. After this, you can take the seasoning to your taste, process the pieces, roll them into rolls, and place them in the same container. Spices that are designed specifically for fish will be ideally combined with fish, as well as khmeli-suneli seasoning and black pepper, which give the future balyk an appetizing aroma and pleasant taste.

Next, at home, a recipe for balyk from asp or any other fish involves putting the semi-finished product in a pan in the refrigerator for 3-4 days. Thus, the meat is well saturated with spices and salt. During this entire time, it is recommended to stir the fish once a day. If you have a large carcass, then salting will require more time, about a week.

After this time, the container is put into the freezer for a couple of days so that all kinds of parasites and microbes die there. You can also initially freeze the fillet for several days, and then salt it.

Silver carp recipe

Pork balyk is dry-cured meat that does not contain harmful preservatives.
This aromatic meat delicacy is prepared from a whole piece of pork. To do this, you need to choose high-quality and young meat. Required ingredients:

• Pork neck – 1 kg;
• Salt – ½ cup;
• Spices - at your discretion (rosemary, paprika, marjoram, cumin, coriander, dry garlic, bay, ground black pepper).

Cooking pork dishes step by step:

1. Cut off all the veins and membranes from the tenderloin, wash and dry. Rub thoroughly with salt, place in a convenient container, and cover with a lid that is smaller in diameter than the container. Let's place the oppression on top.
2. Keep it in a cold place for three to four days, remembering to turn the piece twice a day. The brine that appears during the process does not need to be drained.
3. After the specified period, take out the meat and blot it with paper towels. Generously rub the piece with a mixture of all kinds of your favorite spices and seasonings;
4. Wrap the workpiece well in a four-layer piece of gauze, or in a thin cloth, tie it with thread or twine (like sausages in a store) so that you can hang it in ventilated places. You can keep the bundle on the window for one day in warm weather, and practice drying it over a radiator in winter.
5. If, when checking the future product after 2 days, wet gauze is discovered, it must be changed.
6. You can taste the balychok in 6-7 days, but it is advisable to wait another week or two - this will make the taste of the product even better.

The resulting delicacy is wrapped in parchment and stored in the refrigerator.

Summer is a great time for active fishing. Countless dishes can be prepared from fish, dried and withered. Fish balyk is a delicious delicacy made from previously salted fish and then dried in the fresh air.

For 1.5-1.8 kg of fish prepared at home, you will need:

• 3-3.5 large spoons of granulated sugar;
• 13-13.5 large spoons of salt;
• 2 tablespoons turmeric (for beautiful color, optional);
• 3 laurel leaves (can be crushed);
• A large spoon of coriander (preferably ground);
• Cumin – according to preference;
• Allspice and freshly ground black pepper – to taste.

Cooking plan:

1. We clean the silver carp, gut it from the entrails, remove the head and spine, making an incision along the back - from the removed head to the tail. This process will affect the ribs;
2. Next, cut off not very thick pieces on both sides;
3. Let's take a separate container to mix all the spices described above in it. Generously sprinkle the silver carp with them on all sides;
4. Press it down with some kind of weight, which can be a jar of ordinary water on a plate, and place it in a cold place for 5-6 days;
5. After this time, rinse the fish thoroughly under running water. This will take several hours. Or soak using cold liquid for 5-6 hours;
6. Place it to dry not in a hot place or exposed to sunlight, but in a well-ventilated place, cover it with gauze, and let the fish masterpiece dry for 3 days.

To protect it from any insects, sprinkle the fabric with vinegar.

Ready-made silver carp balyk is perfect with a glass of beer in good company.

For cooking, it is advisable to take only large fish that have dense meat and contain a minimum of small bones, and large ones will not be difficult to remove.

Ingredients for carp weighing approximately 4 kg:

• 2 small spoons of sugar;
• A kilogram of coarse salt;
• Paprika, hot ground red pepper, fish mixture - according to preference.

Step by step recipe:

1. We will rid the carcass of scales, gut it, remove the tail fin and head;
2. Combine spices and salt, cover the fish with this mixture on the outside and inside, and rub sugar only on the inside;
3. We pack the carp tightly in cellophane, tying it with twine. Place in the refrigerator for 72 hours on the shelf next to the freezer;
4. Next, remove the fish, wash off the salt crystals under running water, and blot with a paper cloth.

You can cut carp balyk into beautiful pieces and enjoy the great taste. Or wrap it in parchment, tied with thick threads and put it on the same refrigerator shelf “until the appropriate occasion.”

Drying

The last step in preparing this delicacy is drying, that is, drying the fish. It is necessary to remove the pan from the refrigerator, string the pieces onto some strong thread, while leaving a small distance between the fillets. First, it is recommended to hang the meat for several hours in the bright sun so that each part is covered with a crust. After this, the fillet should be dried in a dry and warm room where there are no insects. As a rule, the entire drying process takes from 3 to 7 days.

Beneficial features

Due to the fact that processing does not involve frying or boiling the fish, a large amount of useful substances and elements are retained in the meat. That is why this delicacy is very beneficial for human health. 100 g of the finished product contains the following amount of vitamins:

1. 0.057 mg vitamin A.
2. 2.5 mg vitamin E.
3. 0.2 mg vitamin B2.
4. 1.8 mg vitamin PP.
5. 0.05 mg vitamin B1.

This product also contains useful minerals that are required by the human body. These include: calcium, magnesium, phosphorus, sodium, chlorine, sulfur, zinc, iron, chromium, fluorine, nickel.

In addition, fish contains saturated fatty acids, which have a beneficial effect on the appearance of the skin and hair. The composition contains small amounts of ash, cholesterol and water. That is why, if you consume this homemade delicacy, you can not only enjoy the rich taste, but also provide your body with the necessary minerals and vitamins.

Chicken fillet balyk

This dish is low-calorie and practically dietary; all vitamins are retained in the meat due to the fact that it is not exposed to heat.

Product composition:

• 2 large chicken breasts;
• 5 pieces of laurel;
• 100 grams of coarse salt (preferably sea salt);
• 55 ml cognac;
• A full teaspoon of turmeric, a mixture of ground peppers, paprika, and any herbs - according to preference.

Method for preparing chicken breast:

1. Mix all the bulk ingredients together, add the broken laurel leaves.
2. Place the washed and dried fillets into a container, coat them completely with this mixture, and pour in cognac (you can use dry red wine – 50/50).
3. Cover the dish with film (lid) and place it in the refrigerator. After 12 hours, remove the future chicken balyk to dry it with a paper towel.
4. We insert twine into each piece, with which we hang the pieces on the refrigerator door. Be sure to wrap them in gauze and let them dry for about three days.

In order for such a culinary masterpiece to be stored for a long time, it must be packed in foil and kept in the freezer. The meat product also keeps well in the refrigerator for two weeks.

Chefs' tips

When preparing this delicacy, you can follow little tricks that will be useful to know, and then your homemade delicacy will be safe and acquire an exquisite taste:

1. The duration of salting will depend on the weight of the main product. It should also be noted that in summer the salting process will take about 2 weeks, and in winter this period is 5-7 days.
2. Large fish is cut into portioned pieces, the thickness of which should be no more than 2.5 cm and no less than 2 cm. If the pieces are much thinner, the meat will turn out too dry, and pieces that are too thick in the middle will not dry out.
3. To prevent insects from landing on the meat, during drying it is recommended to cover it with gauze, which is soaked in vinegar beforehand.
4. After drying for three days, it is best to put the fillet under pressure for a couple of hours so that each piece is smooth and shiny. After this, they are hung again for further drying.
5. If you want to check the readiness of the balyk, you can press the meat with your finger. If there are no dents or moisture left on it, this indicates that the product is ready.
6. Before you start salting, you should sterilize the pan; it is recommended to use plastic or enamel containers for this.
7. Before treating the fillet with salt, it is also recommended to sprinkle it with a little sugar. The product that is placed in an enamel container is sprinkled only with salt.
8. Any fish can be cooked in the oven. During this process, it is recommended to open the door slightly and turn on the hood. After 8 hours the dish will be ready.
9. If during drying the product has absorbed some foreign odors, then it must be processed using the cold smoking method. If you want the balyk to dry faster, you can use the fan on.
10. It is recommended to add black peppercorns and allspice to the salt solution. Cloves and bay leaves will add a rich taste to the delicacy.

I would also like to mention that many people do not understand the difference between salmon and pink salmon. Pink salmon belongs to the salmon family, so it can also be used to prepare balyk. So we can say that pink salmon is the same salmon.

Homemade pork with garlic and vodka

• Time: 8 days.
• Number of servings: 20 persons.
• Calorie content of the dish: 245 kcal/100 grams.
• Purpose: snack.
• Cuisine: Turkic.
• Difficulty: easy.

Adding vodka while marinating meat gives it a special taste and helps the salt penetrate deeper into the flesh. During the ripening process, the alcohol evaporates, so there is no need to worry about its intoxicating effect. Garlic is also intended to impart a piquant taste and aroma to the meat pulp. You can prepare balyk from meat at home in just 8 days. Using this technology, it is recommended to alternate drying places.

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Ingredients:

• pork – 1 kg;
• vodka – 100 ml;
• salt – 70 g;
• coriander – 20 g;
• mixture of peppercorns – 20 g;
• paprika – 20 g;
• ground chili – 20 g;
• dried garlic – 20 g;
• bay leaf – 3 pcs.

Cooking method:

1. Carefully clean the balyk part of the pork from any membranes.
2. Rinse the meat under running water and pat dry with a towel to remove excess moisture.
3. Cut the flesh against the grain into portions.
4. Roll each piece in a small amount of salt.
5. Place the meat slices into a glass baking dish of suitable size and fill with vodka.
6. Cover the top with a flat plate, then put it under pressure and place it on the refrigerator shelf for three days.
7. Turn the pieces daily to ensure the meat is evenly salted.
8. Remove the meat, rinse it from excess salt, and pat dry with a towel.
9. Break the bay leaf into a mortar, add peppercorns, coriander and grind, then add the rest of the spices and mix well.
10. Rub the salted pork with the spicy mixture, wrap it in cotton cloth, tie it with twine, make a loop and hang it in a room in a dark place.
11. Periodically hang the meat on the balcony.
12. Rotate the drying area regularly.
13. The balyk will be ready in at least five days.

Storage Features

It is necessary to store the finished balyk in the refrigerator, having previously wrapped it in paper. It is also allowed to be placed in a special container or vacuum bag. This way the fish will stay fresh longer. The homemade delicacy should be stored for no more than 1 month, because in the future it will dry out more and lose its aroma and taste.

In most people's minds, balyk is an expensive dish, which in most cases is served at the festive table. However, preparing it at home is quite simple. It is not at all necessary to use red fish as a raw material; you can use perch, silver carp or bream.