Silver carp balyk video. Silver carp balyk at home

Silver carp is perfect for preparing balyk - a dish that is the salted and dried back part of a large fish. This appetizer turns out tender, moderately fatty and very appetizing. This dish is not cheap in stores, so it is better to prepare silver carp balyk at home. This process is quite complicated, however, if you follow the cooking technology and use useful tips, a delicious delicacy will definitely appear on your table.

Preparing the fish

How to make balyk from silver carp to please your family and surprise your guests with a delicious dish? The quality of the finished snack depends on the choice of the main product. For balyk, the most fresh and large silver carp is suitable. The carcass should not smell like mud.

Fish for balyk can be used either peeled or with skin. In the first case, it is enough to clean off the scales. The head, tail, and fins of the silver carp are cut off. These parts are put in the freezer to later prepare fish soup from them. Next, the abdomen is cut and completely gutted. It is important to remove the gallbladder intact, otherwise the contents will get on the meat and spoil it.

The dark film inside the belly, which can cause the fish to taste bitter, should also be removed.

All bones are removed from the cleaned silver carp. The carcass is washed and dried with napkins. The fish flesh is cut into large pieces. You can divide the silver carp into parts with skin and ridge, making transverse cuts. To cut especially large fish, it is more convenient to use a hatchet instead of a knife.

The chopped parts should not be too small, as during drying they will shrink and the silver carp balyk will turn out dry

Salting process

Required:

• 3 kg of silver carp carcass;
• 100 g sugar;
• 700 g coarse salt;
• 3 bay leaves;
• 20 peas of allspice;
• 10 g coriander.

Step by step instructions.

1. Place half of the mixture of ingredients for pickling: sugar, salt and prepared spices at the bottom of a deep enamel, ceramic or glass dish.
2. Next, pieces of silver carp are placed.
3. The fish is covered with the remaining spices, distributing them evenly, and pressed down with pressure (for example, a board with a stone or a weight).
4. The container with silver carp is put in a cold place for 5 days.
5. After this time, the resulting liquid is drained.
6. The fish is washed by pouring cooled boiled water and leaving in a cool place for 5 hours. This should be done to remove excess salt from the pieces being cooked. You can place the fish under a thin stream of running water for 2–3 hours.

If you prefer saltier fish, the soaking time can be reduced to 3 hours

Drying silver carp

The soaked fish is dried with a paper towel and strung on a strong cord. If the room is cool in winter, you can hang silver carp at home. During warm periods, it is better to use a balcony for these purposes. Fish drys out most quickly in a draft.

To prevent insects from spoiling the product during the warm season, the silver carp must be covered with gauze and sprinkled with vinegar from a spray bottle on top. For this purpose, you can use nylon nets by placing the pieces inside. You should not hang fish in the hot sun, as it will quickly become too dry.

The recipe for silver carp requires drying for 3 days. After 2.5 days, you should check the readiness of the fish: if, when you press a finger on a piece, a greasy film remains on the skin, but the liquid does not flow out, you can try the delicacy. To get a drier snack, this period needs to be extended by 2 days.

If you have access to a smoking chamber, you can easily prepare delicious balyk. To do this, you will need a silver carp weighing 7 kg, 1.5 kg of salt and 150 g of granulated sugar.

The gutted fish is cut, placed in an enamel pan, sprinkled with a mixture of salt and sugar, placed under pressure and put in the refrigerator for 3 days. The salted pieces are soaked in water for 3 hours, then strung on wooden skewers and placed in a smokehouse or hung on a thick thread. The cooking temperature should not exceed 35 degrees.

The readiness of smoked balyk can be easily determined by its pleasant golden brown hue.

The following recommendations will help you prepare delicious silver carp balyk the first time.
1. The most delicious and tender balyk is obtained from large (more than 3 kg) fish.

2. To prepare balyk, it is better to take the central part of the carcass: this is where the most meat is.

4. The optimal size of pieces cut for salting is from 3 to 7 cm in thickness. Slices that are too thin will turn out dry and tasteless, and slices that are too thick will not be salted and may spoil.

5.To give the balyk a beautiful golden hue, as in the photo, you can add a tablespoon of turmeric or saffron to the salting container.

6. For salting, you should not use sea and iodized salt, as the taste of the finished product may deteriorate.

7.For drying, take as many pieces as you plan to eat in 4 days. This is how long you can store the finished balyk, pre-wrapped in parchment paper.

8. The remaining salted silver carp can be kept in the refrigerator for up to 10 days. This product can be stored in the freezer for up to 3 months.

9.The composition of spices can be changed at will, adding, for example, dry parsley, fennel, cumin.

If you prepare silver carp balyk correctly, it will be easy to cut into even slices. The dish is served on a flat plate, garnished with herbs and fresh vegetables.

Not every dried fish can be called balyk. Large representatives of the aquatic depths, which have fewer bones and more meat, are suitable for this dish. Today we will prepare balyk from silver carp at home. It's simple: we salt the fish and then dry it, and as a result we get a delicacy. Ready?

Let's learn the subtleties of culinary art

How to make balyk from silver carp at home? In fact, there is nothing complicated about this, if, of course, you know the intricacies of such a culinary process. And experienced housewives will tell us about this:

• The middle of a fish carcass is suitable for balyk, since it contains more meat.
• Fish can be cut in different ways: only fillet or along with the ridge. In the latter case, you need to cut the silver carp crosswise.
• If the fish pieces are too thick, then they will not dry out enough inside, and this is already dangerous for our health. But remember that very small pieces are also undesirable, since they will still dry out and the silver carp will not be juicy.
• Fish balyk can be prepared with or without skin. Who likes it how?
• Experienced chefs advise not to use sea and iodized salt for salting silver carp, as this does not have the best effect on the taste of the carp.
• Silver carp is salted in a mixture of table salt and granulated sugar. Based on the following proportions: 1 kg of fish - 10 tbsp. l. salt and 3 tbsp. l. granulated sugar.
• You can also use your favorite spices for pickling.

And yet, the taste of balyk is affected not only by the salting and soaking processes, but also by the drying time of the fish. The longer the silver carp is dried, the drier it will turn out.

We clean silver carp according to the rules

The taste and aesthetic appearance of the balyk also depend on how correctly the silver carp was cut. Follow this algorithm:

1. First you need to clean the scales from the fish. If you plan to remove the skin later, skip this step.
2. Then we cut off the silver carp's head, tail and fins. By the way, you can cook delicious fish soup from them.
3. Carefully cut the belly and take out the insides. To prevent silver carp balyk from becoming bitter, you need to carefully clean the dark-colored film.
4. Now wash the fish and dry it.
5. Using a sharp knife, remove the fish fillet. This is not difficult to do: we cut the fish near the ridge and separate it from the bones using short cutting movements. You need to move from the head towards the tail. We remove the fillet from the other side in the same way.
6. If you want to remove the skin, turn the fish over, meat side up, and remove the fillets.
7. Cut the fish crosswise into pieces about three centimeters thick.

There is nothing complicated in preparing dry-cured balyk from fish. We just need to stock up on the necessary spices and be patient, because this process is long. However, the result will definitely impress you.

Compound:

• 2 kg of silver carp;
• laurel leaves;
• 3 tbsp. l. coriander;
• 20 tbsp. l. table salt;
• 6 tbsp. l. granulated sugar;
• 2 tsp. ground black pepper;
• 100 g of mountain celery seeds.

Preparation:

Marinated fish - a delicious appetizer

Homemade marinated silver carp balyk, the recipe for which we will now look at, will be a real holiday appetizer. Of course, experienced chefs claim that real balyk must be dried, but we will not argue with them, because the main thing is the result. And believe me, he will exceed all your expectations.

Compound:

• 1 silver carp;
• ½ liter of purified water;
• 100 g table salt;
• 100 ml table vinegar 9%;
• bulb;
• black peppercorns;
• laurel leaves;
• 250-300 ml of refined vegetable oil.

Preparation:

• You can salt a lot of fish and use only part of it for drying. This way you will always have fresh balyk for the table. Just remember that you can keep fish in dry brine for no longer than three weeks, and soaking it will take more time.
• To prevent dried silver carp from drying out, store it in the freezer. Before serving, defrost the fish in natural conditions.
• You can make delicious smoked fish balyk, but then the silver carp needs to be soaked longer so that it does not turn out to be over-salted.

Not everyone knows how to make silver carp balyk. In this regard, we decided to devote this article to this culinary topic.

Before I tell you how to prepare silver carp balyk (dry-cured), we should tell you what kind of dish it is. After all, not everyone has tried it, much less done it on their own.

Balyk is a dish consisting of the back of large fish that is salted and then air-dried. As a rule, such a snack is made from valuable species of sea and river inhabitants (for example, beluga, chum salmon, stellate sturgeon, pink salmon and others). Silver carp, the photo of which is presented in this article, is also excellent for homemade balyk. The appetizer made from it is very tender, with a pleasant specific aroma and taste.

It should also be noted that some producers of smoked meat also call the meat along the spine of the animal balyk. This is due to the visual similarity of the product to a real fish snack.

Silver carp balyk: recipe for a flavorful snack

To make real balyk at home, there is no need to purchase a lot of spices and use expensive varieties of fish. All you need is:

Ingredients

• large fresh silver carp – approximately 3-5 kilograms;
• crushed rock salt - use at personal discretion.

Selection and processing of large fish

1. Silver carp balyk, the recipe for which we are considering, turns out very tasty and aromatic. This appetizer can be safely served at a festive table with alcoholic drinks. But before preparing this dish, you should choose the right main product. It should be as fresh and large as possible.
2. The purchased silver carp must be cleaned of scales, then the belly should be cut and completely gutted. In this case, it is highly recommended not to damage the gallbladder. Otherwise, the fish meat will be irrevocably spoiled.
3. After the ingredient is cleared of its entrails, all fins, tail and head must be cut off. Next, you need to peel off the skin of the silver carp and remove all the bones. As for the remaining pulp, it should be cut into pieces. Moreover, they should not be too small, since subsequently the fish will dry in the open air and noticeably decrease in size.

Pickling process

How to make balyk from silver carp?

1. To do this, you need to take a glass, ceramic or enamel container, and then put the processed fillet into it in layers, alternating with crushed rock salt.
2. After all the components are in the container, they should be covered with a regular plate of smaller diameter, and then a jar of water or some other weight should be placed on it.
3. In this form, the fish should remain in the refrigerator for about a week. This time is enough for the silver carp to be well salted.

Product drying process

As mentioned above, silver carp balyk is a salted and subsequently dried snack that has a delicate texture, pleasant taste and aroma.

1. After the fish is salted, it must be removed from the general container and soaked in cold (preferably spring or filtered) water. Moreover, you should take as many pieces as you plan to eat. The rest of the salted fillet can be safely placed back in the refrigerator. It can be stored in this form for up to 3 weeks.
2. After the fish has been soaked in water (for six to seven hours) and some of the salt has been removed, it must be dried with paper towels and hung in a ventilated area.
3. A tasty and aromatic silver carp balyk will be ready in about three or four days. If you want to get a more dried snack, then the drying time can be increased by another 1-2 days.

How should it be served correctly?

1. The prepared silver carp balyk must be cut into thin pieces and placed on a flat plate. In this form, the appetizer should be immediately presented to guests.
2. If the dish is left over after a feast, it is recommended to wrap it in cling film and store it in the refrigerator for no longer than 3 days. By the way, some housewives cannot correctly calculate the amount of snacks and make too much of it. In this case, the balyk should be placed in a bag and frozen. As needed, fillet pieces can be removed and thawed at room temperature.

Smoked silver carp

If you are the happy owner of a smoking chamber, then you can easily make delicious smoked fish at home. For this you will need:

Ingredients

• large fresh silver carp – approximately five to seven kilograms;
• fine granulated sugar – use as desired;
• crushed rock salt – use as desired.

Product processing

How to cook silver carp deliciously? To do this, you just need to smoke it. But before subjecting the fish to such treatment, it must be cleaned of scales, entrails, fins, and the tail and head removed. Next, the silver carp needs to be washed and cut into transverse pieces along with the skin.

Ingredient marinating

To make smoked fish as tasty and aromatic as possible, it should be marinated beforehand. To do this, the processed pieces need to be placed in an enamel or glass container, and then seasoned with salt and sugar. Finally, the fish must be placed under pressure and kept in the refrigerator for about 3 days.

Drying silver carp

After the product has been pickled, it must be soaked in cold water (for 3 hours) so that all excess salt is removed. If necessary, you can taste the snack. Next, the pieces of fish need to be placed on skewers and placed in a well-ventilated room (possibly above a fan). In this form, silver carp should be dried for 72 hours.

Fish smoking process

Having achieved partial drying of the silver carp, the pieces of fish need to be placed in the smokehouse. The temperature in this device should not be higher than 30-35 degrees. The smoking time for the snack depends on your personal desire. So, some cooks hold the fish until it acquires a light golden color. Although you can cook it until it turns light brown.

After the silver carp is completely prepared, it must be removed, cooled and immediately presented to the table along with the bread. Enjoy your meal!

Bake fish in the oven

Silver carp baked with vegetables will serve as an excellent hot dish for any holiday table. To make sure of this, we suggest making such a lunch yourself. For this you will need:

Ingredients

• small silver carp - 1-2 kilograms;
• medium potatoes - 4 pieces;
• carrots and leeks - use as desired;
• fresh lemon – 1 small;
• salt and other aromatic spices - use at discretion;
• mayonnaise is not very fatty - about 100 grams.

Preparation

1. To make such a dish, you should alternately process the fish and all the vegetables. First you need to remove the scales, entrails, head and fins of the silver carp, and then wash it thoroughly and cut it into steaks (you can cut it in half lengthwise).
2. Next you need to start preparing the vegetables. They should be peeled and then cut into not very thick circles. You need to do the same with lemon.
3. After processing the ingredients, you should immediately begin to formulate lunch. To do this, you need to grease the pieces of fish with mayonnaise in advance, and also season them with salt and other spices. As for vegetables, they must be placed on thick cooking foil in the following sequence: carrots, potatoes and leeks.
4. Next, the ingredients need to be sprinkled with salt and covered with a layer of fish pieces. Finally, it is recommended to place thin slices of fresh lemon on the silver carp. After this, all products should be wrapped in culinary foil and the resulting package should be placed in a baking dish.
5. After the dish is formed, it must be placed in a hot oven. It is recommended to bake silver carp with vegetables for 45-48 minutes at a temperature of 210 degrees. During this short period of time, the fish, potatoes, carrots and onions should be well cooked, soft and very tasty.
6. Silver carp baked with vegetables turns out incredibly aromatic, tender and tasty. After heat treatment, the dish should be removed from the oven and then placed on a plate. It is recommended to serve ready-made lunch to the table with slices of bread, as well as plenty of fresh herbs.

Different types of fish are suitable for salting at home, but the thicker and fattier it is, the more valuable the balyk will be. Of the inexpensive varieties, the best candidate for balyk is silver carp. This is a large fish with a large layer of fat and balyk from it turns out simply wonderful. The most successful time for preparing fish balyk is autumn, winter and early spring, since in summer it is difficult to find a suitable cool place for drying salted pieces.

Ingredients

• piece of silver carp 700 g
• coarse sea salt 10 tbsp. l.
• sugar 3 tbsp. l.
• juniper berries 1 tbsp. l.
• pepper mixture 1 tbsp. l.
• fennel 1 tsp.
• fresh dill 1 sprig

How to cook balyk from silver carp

The middle part of a large silver carp is best suited for salting. To make the salting process faster, remove the backbone - you will get two long pieces of meat. Leave the largest bones in the belly - they can then be easily removed, and the finished fish without bones will be dry, which is undesirable.

Select a food container whose size will be as close as possible to the size of the resulting pieces of fish, so that there are fewer voids when laying it out. For salting, use coarse salt, preferably sea salt. Fine salt will be strongly absorbed into the fish, and then it will need to be soaked for a long time. In a separate bowl, mix salt and sugar (sugar will enhance the taste). Place a small portion of this mixture at the bottom of the container.

Place one piece of silver carp on the salt. Mash all the aromatic and spicy spices a little together with the dill and sprinkle on top.

Salt a piece, place a second one on it and repeat the procedure of sprinkling with spices and salt mixture. Cover the container with a lid and refrigerate for three days. During this time, turn the fish pieces over several times.

During salting, the container will fill with liquid - this is how the process of dehydrating the fillet occurs, the salt “pulls” moisture from the fibers. After the salting time has passed, remove the fish from the container and try a small piece - if you find it too salty, soak the fish in water for an hour. Then pat them dry with paper towels, wrap each piece in gauze, and hang on a hook in a cool, ventilated place. Determine the drying period yourself: on average it is about one week, but if you want to make the fish drier, hold it longer.

Store fish balyks in the refrigerator, wrapped in a paper bag or cheesecloth to prevent them from chapping.

On the Don they love silver carp. What not to make from this fish! They bake, fry cutlets, prepare aspic. “Thick Lob,” as the fish is often called by people, is good when dried and smoked. Appetizing pieces of balyk can be used not only as a snack. This is a decoration for the holiday table and a common ingredient in many complex holiday salads.

To prepare silver carp balyk, you will need:

• Fish (large, more than 5 kg) – 1 piece.
• Coarse salt, sugar. The calculation is approximately this: for 1 kg of silver carp 10 tbsp. salt and 2-3 tbsp. Sahara.
• Spices for fish balyk are usually: cumin, bay leaf, coriander and allspice. But you can choose a combination to suit your taste.

• A large saucepan, but not aluminum. Oppression, gauze.

You can prepare silver carp balyk like this:

Carefully remove all the insides of fresh fish. You don't have to clean the scales. Cut off the head and tail. Trim the belly evenly too. This is done so that the cut is not thin and the balyk does not dry out on this side.

Cut the silver carp into equal pieces of thickness.

Mix spices with salt and sugar. Place a little mixture on the bottom of the pan. Place pieces of silver carp on top, sprinkling the fish with the aromatic mixture. For the top layer, it is better to use smaller pieces and place them only with the inside down.

Place some weight on top and place the pan with the future balyk in the cold. Usually, 5-6 days are enough for salting.

Rinse the silver carp pieces well directly under running water.

To dry the balyk, you can use several methods: lay the pieces on a wire rack (like in a refrigerator), hang them using large paper clips and a cord.

The main condition is to moisten the gauze in a water solution acidified with vinegar and cover the silver carp balyk on top.

After a couple of days, your delicious snack is ready. You can eat. To prepare balyk for future use, wrap each piece in cellophane and place it in the freezer.

How to make a whole silver carp balyk?

Usually small-sized specimens are salted this way. Use the same proportions of salt, sugar and spices. Make even cuts on the inside of the carcass and salt everything well. Leave the silver carp under pressure for 2-3 days. Rinse and line dry. Some people prefer to use a fan.

The finished silver carp balyk is very tasty seasoned with chopped garlic on top. For shine and greater beauty, you can lubricate with vegetable oil. Green olives and lemon slices go well with tender meat. If you love fishing and don’t know what to do with your rich catch, check out our section more often “ homemade preparations – fish and meat" For example, a recipe - preserved fish– is very popular among our visitors.