How to make a balyk of silver carp at home?
Many people like to eat dried salted fish. Often these products are called balyks, but few know that it is easy to cook them at home. Of course, it will take a long time to complete all the necessary actions, but the result is worth it. It is best to cook balyk at home from the silver carp. First, this fish is found almost everywhere, and secondly, its fatty meat will be ideal for balding.
The preparation of this mouth-watering dish should begin with the selection of the main ingredient. The best carcass for balyk will be a fish weighing 2-3 kg. Before you make a balyk of a silver carp, you can purchase or catch several fish yourself at once, since they will be stored for a long time after cooking. It is also pointless to fear that such a delicacy will spoil, because the product will not leave anyone indifferent and will be an ideal addition to potatoes or just a snack to the frothy.
So, fresh fish must be gutted, free from films, fins and head.The silver carp balyk is prepared in chunks, so the carcass should also be freed from the bones and cut.
The flesh of the fish remaining on the bones and fins after separation should not be thrown away. This will be an excellent basis for soup, together with the previously cut off head. This should also include the fat belly of the fish, after cutting it off. If desired, a balyk of silver carp can be made without skin, but it is not necessary to cut it off, it will not spoil the taste of the final dish.
Before you wither the flesh of the fish, it should be well marinated. To do this, the prepared pieces need to sprinkle with salt and a mixture of spices. It is important that the mixture was dry, because in the process of marinating the fish itself will run the juice and form a natural brine.
The preparation of the mixture depends on the selected set of ingredients, the options for which are proposed below. In any case, salt and sugar are mixed in dry dishes. To add spice, it is recommended to cook balyk from silver carp with the addition of black peppercorns, crushed bay leaf and coriander. The latter spice gives a special taste and aroma to the fish, therefore it is often used in many recipes.
So, pepper for the return of the aroma must be crushed with the side of the knife, grind in a mortar or on a special mill. It is necessary for both fragrant and black pepper. Bay leaf is also required to grind, but breaking it just in the hands. Coriander can be used directly ground or also crushed before mixing with other spices.
After thoroughly mixing all the dry ingredients, a small amount of spices should be poured into the bottom of the dry dishes so that they can close the bottom of the container. It is best to use enameled, glass or stainless steel dishes for salting balyk from silver carp, since such materials will not be able to oxidize and spoil the taste of the product.
On the layer of spices in the 1 row is laid out part of the fish, after which the top is covered with salt. Then again laid out a number of fish and sprinkle with spices until all the silver carp is under salt.
In order for the fish to be maximally saturated with spices, it is necessary to establish oppression over it. To do this, a lid or board is placed on the product that is smaller than the diameter of the dish, and a load is placed on top.The entire structure should be left in the refrigerator for salting for 6 days. During this time, the salt will dissolve, and the juice will stand out from the fish, after which you will get a natural brine.
Preparation to balyku
After carefully salting the fish for a specified time, remove the container from the refrigerator. The recipe for balyk from the silver carp at home involves washing the pieces of pulp from brine under running water, but this procedure is not enough to effectively get rid of excess salt. It is recommended to leave pieces of fish in clean cold water for 4-6 hours, and the liquid must be changed from time to time. If silver carp is soaked for 4 hours, then water from it must be drained at least twice.
After soaking the fish thoroughly, dry it and wipe it with a towel. You can leave the pieces suspended for some time above the container in order to drain excess water from them.
When the fish is fully prepared, its pieces should be strung on a fishing line or sturdy thread and hung to wither in a well-ventilated place. It is desirable that in this room was not too hot, depending on the weather, the balcony is well suited.It is important to remember that in the summer such a product needs to be protected from flies, so suspended pieces should be covered with several layers of loose breathing fabric so that insects could not lay the larvae there and spoil the work of many days.
The silver carp sturgeon recipe provides for such drying for 2-3 days, but if the fish seem too wet, you can leave it in the air for some time. It is important that the room is ventilated, if there is no natural draft in it, then you will need to install a fan.
Detailed instructions on how to make a balyk of silver carp in the home, described above, it remains only to list for this process possible sets of products and their required quantity for a certain weight of fish. For example, it is best to take 2 carcasses of 3 kg. After cutting the fish, approximately 4 kg of pure pulp will remain, from which the balyk will be prepared.
The simplest recipe involves the salting of such a quantity of fish with only 1 kilogram of salt and 200 grams of sugar. It is recommended to grease the fish marinated with such a brine before hanging, with vegetable oil, but not too copiously.
Of course, the recipe is the simplest, but the taste of such a balyk will be dull. The best recipes necessarily contain spicy spices, by adding which the amount of salt and sugar is reduced. So, for the same amount of fish you can take:
- sugar - 120 g;
- salts - 750 g;
- turmeric - 4 tbsp. l .;
- Coriander - 2 tbsp. l .;
- sweet and black pepper peas to 2 tsp;
- Bay leaf medium size - 4 pieces.
You can also cook a balyk without adding turmeric, which will definitely give the final product a characteristic color. This will require:
- sugar - 20 g;
- bay leaf - 2 pieces;
- salt - 125 g;
- black pepper peas - 5 pieces;
- Coriander - 1.5 tsp.
Regardless of the recipe chosen, the finished balyk can be stored in the refrigerator for a very long time. To do this, cooked fish must be immediately after drying, wrapped in cling film or foil and sent to storage. You can also put it in a plastic tray, but putting it in a plastic bag is prohibited, since this material significantly reduces shelf life and adversely affects the taste and texture of the product.