Silver carp balyk - a recipe for a real delicacy

Kitchen appliances and utensils:

• fridge;
• cutting board;
• knife;
• a container for salting;
• oppression;
• a bowl;
• tablespoon;
• glass;
• measuring cup or 30 ml glass;
• thick threads or fishing line;
• paper towels.

Ingredients

Step cooking

1. Before pickling a silver carp, it needs to be cleaned well. Clean scales and fins as desired. Carefully open the belly so as not to touch the gall bladder, otherwise it will give bitterness and spoil the whole taste of the fish. Clean the carcass of the insides, remove blood clots and black films. Then cut off the head and tail. Repeat the same with the second carcass.
   
2. Now divide the carcass into parts. To do this, use a sharp knife to cut the fillet along the spine on one side and the other. You can leave the ridge, it can also be prepared. With the second fish as well.
   
3. Prepare a mixture for salting fish. To do this, mix in a bowl about 4 tbsp. l salt and 2 tbsp. l sugar, mix well. Then make a light fish marinade. To do this, in a separate glass, mix about 60 ml of refined vegetable oil and 15 ml of vinegar.
   
4. Pour a teaspoon of salt mixture into the bottom of the container and evenly distribute. You don’t need a lot of salt, because then you will not soak the fish.
   
5. Put the first sirloin piece of fish in a bowl on top of the salt and top it evenly with the same mixture, about a couple of pinches.
   
6. Then grease it with prepared oil, about 2-3 tbsp. l Sprinkle with black pepper and coriander to taste.
   
7. Put the next piece of fish on top of the first and repeat the same procedure.
   
8. Then peel 2-3 onion heads, cut into rings and distribute half of the onion between the fish in a bowl.
   
9. Overlay the following two sirloin parts of silver carp on top of each other, similarly adding and greasing with oil. Do not forget about pepper and coriander. Spread the remaining onion evenly. If salt remains, pour it into a jar for future use. Like the fillet parts of the fish, grease the ridges with salt and oil, put on top and sprinkle with coriander and pepper.
   
10. Cover the fish tank with some suitable oppression, press down the fish a little and send to a cold place for about 3 days. After 3 days, the silver carp is well salted, drain the excess liquid, gently pat each piece with paper towels.
    
11. Now each piece must be hung to dry. To do this, you can make holes in the tops, draw a line or thread through them, then tie them up to dry in a cold ventilated place for about 1-2 days. Then, bring the dried fish to a warm place to dry as much. Ready balyk should be dark golden in color with droplets of fat.
    

If you still want to add a golden balyk, use some turmeric. It does not greatly affect the taste, but it will make a beautiful fish. You can also use other spices at your discretion. Silver carp balyk can be used for sandwiches or just like a cold appetizer.

Video recipe

How to disassemble and properly salt a silver carp, you can look in more detail at the video.

Other fish recipes