Silver carrot balyk is cooked at home by everyone. Even easier than making jerked meat. The degree of sluggishness (so to speak), you can adjust yourself. Love drier - sludge longer, like a soft balyk - shorten the drying time.

Why did I take a silver carp for cooking balyk? First, it has a lot of meat. For this reason, when you are ready to cook, choose a larger fish. I have a ready-made piece of fillet with skin, but weighed 750 grams without stones. It was one half of the fish cut along the middle part, from the gill to the point of narrowing to the tail. Secondly, keep in mind that when dried, pieces of fish will decrease in size, therefore, the larger they are initially, the more they will remain. By “more” I mean by area, but not by thickness. Thirdly, in a silver carp there are in principle not many bones, and in a big fish they are also large, which means they can be easily removed.

On Don carp love. What just do not make of this fish! Baked, fried cutlets, cooked aspic. “Thick Forehead,” as people often call fish, is good in dried and smoked form. Appetizing pieces of balyk can be used not only as a snack. This is a festive table decoration and a frequent ingredient in many complex festive salads.

To make a carp balyk, you will need:

• Fish (large, more than 5kg) - 1 pc.
• Coarse salt, sugar. The calculation is approximately as follows: per 1kg of silver carp 10st.l. salt and 2-3st.l. Sahara.
• Spices for balyk from fish, usually such: cumin, coriander, coriander and allspice. But you can choose a combination to your liking.

• Large pan, but not aluminum. The oppression, gauze.

Prepare balyk carp can be as follows:

In a fresh fish, carefully remove all the insides. Scales can not clean. Cut off the head and tail. The abdomen, too, exactly cut. This is done so that the cut is not thin and the balyk does not dry on this side.

Cut the carp into equal pieces in thickness.

Stir in spices with salt and sugar. Put a little mixture on the bottom of the pan. Place pieces of silver carp on top, sprinkling the fish with an aromatic mixture. For the upper layer it is better to use smaller pieces and put them only with the inner side down.

Put some load on top and put the pot with the future canyon in the cold. Usually, it takes 5-6 days for the sagging.

Rinse the silver carp well under running water.

To dry a balyk, you can use several methods: spread out the pieces on the lattice (as in the refrigerator), hang out using large paper clips and cord.

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

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

How to make a carp from a silver carp entirely?

Usually so small samples are salted. Use the same proportions of salt and sugar and spices. Make uniform cuts on the inside of the carcass from the inside and sprinkle everything well. Leave carp under the yoke for 2-3 days. Wash and dry on a rope. Some prefer to use a fan.

Finished carp balyk is deliciously spiced with chopped garlic. For shine and beauty you can smear with vegetable oil. Green olives and lemon slices are deliciously combined with tender meat. If you like fishing, do not know what to do with a rich catch, often look in our section " homemade food - fish and meat". For example, the recipe - fish preserves  - very demanded by our visitors.

Not every dried fish can be called balyk. For this dish are suitable large representatives of the water depths, which have less bones and more meat. Today we will cook balyk from silver carp at home. It's simple: we salt the fish, and then we vilim, and as a result we get a delicacy. Ready?

Discover the subtleties of culinary art

How to make a balyk of silver carp at home? In fact, this is not difficult, if, of course, know the subtleties of such a culinary process. And experienced hostesses will tell us about this:

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

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

We clean the silver carp according to the rules

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

1. First you need to clean the scales off the fish. If you are going to remove the skin later, skip this step.
2. Then cut off the carp head, tail and fins. By the way, you can cook a delicious ear out of them.
3. Carefully cut the belly and remove the insides. To balyk from silver carp is not bitter, you need to carefully clean the film of dark color.
4. Now wash the fish and dry.
5. Using a sharp knife, remove the fish fillets. It is easy to do this: we cut fish near the ridge and separate it from the bones with short cutting movements. Need to move from the head to the side of the tail. We remove fillets in the same way from the other side.
6. If you want to remove the skin, turn the fish meat up and separate the fillets.
7. Cut the fish across the pieces with a thickness of about three centimeters.

There is nothing difficult in the preparation of dried balyk from fish. We only need to stock up on the necessary spices and arm ourselves with patience, because this process is lengthy. However, the result will surely impress you.

Composition:

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

Cooking:

Marinated fish - a delicious snack

The pickle balyk of silver carp at home, the recipe of which we now consider, will become a real festive snack. Of course, experienced chefs argue that a real balyk is sure to be tense, but we will not argue with them, because the main thing is the result. And he, believe, will surpass all your expectations.

Composition:

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

Cooking:

• You can pickle a lot of fish, and use only part of it for drying. So you will always have a fresh balyk to the table. Just remember that keeping fish in dry brine can be no longer than three weeks, and it will take more time to soak it.
• To dry dried carp from a silver carp does not dry up, store it in the freezer. And before serving, defrost the fish in natural conditions.
• You can make a delicious smoked fish balyk, but then you need to soak the carp longer so that it does not turn out to be salty.

And you try, and all the questions immediately disappear - I give a tip, in order to get a good photo, you will most likely have to do as filmmakers - smear it with kerosene (you can also use peanut butter, then at least you can eat it later), and the parok - imitate it separately. Well, my task was different, to show a balyk made of fish, the way it is, and I managed to cope with it or not, this is for you to judge ...

Those who will say - photoshop, tinted ... no, it means you did not eat a normal balyk from fish, but for reference - there is a piece of white napkin in the corner. Yes, in the sequel, how to make such a yummy, and how to take a picture, this is a different matter.

October is a golden time in general: everything is beautiful around, the harvest is ripe, there is still no cold weather, and even when there is a good fish balyk ... mmmm ... But it was like this: Far Sunday, when the morning was absolutely cloudless and nothing predicted a sudden abundance food ... but .. it happened! I have already prepared ribs and mashed lentils, laid out the hake for cutting-frying, and then it all happened: unexpectedly, they unexpectedly dragged fresh fish from fishing - crucians, carp and two carp 3.5 kg each.

Here they are, the last, they finished me ... where else? Okay, karasei in sour cream, carp - I don’t remember, I also entered somewhere, and tolstolob, with them that - well, on cutlets, and so already fish dishes. Well, since it is autumn now, the fish is a good fat one, I decided to let them go to the balyk. Immediately make a reservation that carp of a similar weight (and carp in general) is not the best option for a balyk, well, what could I do?

So, to cook a carp from a silver carp, we will need:

The actual fish, large fatty fish - catfish, carp (better sea), pelengas, silver carp, brown trout, sturgeon - from 10 kg (catfish, salmon and sturgeon - can be weighed and smaller).

Spices - coriander, caraway, bay leaf and allspice - for individual taste, but my recommendation is for river and bottom fish more, for sea and migratory - less, and for valuable species of fish in general - a little bit, if you really want.

Coarse salt at the rate of 10 tablespoons per kilogram of live weight of fish

Sugar - 2-3 tablespoons per kilo

If you want faded breeds of fish to tint up (like cooking balyk from silver carp), add a teaspoon of saffron, but honestly, if you succeed in a balyk, then it will be beautiful anyway. So there is no special need for saffron.

Hatchet (especially if you have catfish)

- capacity with a yoke (i.e. with what you can then press it all down)

1. We cut

Gutting fish, carefully so as not to pierce the gallbladder. Scales and spikes do not need to be removed. We separate the heads (it is possible to make them parallel to the ear, but then it is desirable to chop it off in a businesslike manner, with myas). I can say the obvious thing, but for cutting catfish from 10 kg - it is more convenient to use a hatchet, and not a knife. Carefully clean and wash the abdomen:

You see - there are no black films, and there should be no blood under the spine, if you fake - spoil the final product, it can be trite. Next - cut off the belly, and clapper (tail). The belly should be cut in an arc, so that the slice thickness is about the same everywhere:

2. We cut!The next step in cooking balyk from silver carp is cutting. Now we cut the fish in fairly thick chunks, there is such a guideline in the dirty tricks - we divide the tail section into 6 pieces - this is the thickness. In fact, the idea is to cut the fish into fairly large pieces, approximately the same thickness, at least one and a half centimeters, and you shouldn’t do it by 8-9 either.

The meaning of this action is that if the pieces are thin, they will dry out, and if they are very thick, then they will begin to sour in the depths. For different fish species, of course, and for different fat content, it will be different, but here common sense and experience will help you. Whoever does not try will not get anything. I cut it like this:

3. We fill up.

Now find a sufficiently large container so that the fish (for making balyk from silver carp is jerked) fits into 2-3 layers, not aluminum !!! Medical stainless steel, ceramics or a good enamel pan - go. And to the question of how to pickle a balyk from a silver carp I will answer honestly - on Oskol, of course, they put it in oak, how to say it - a tub, or something ... but where can you find it in the city?

Mix salt with sugar, in the specified proportion (10 tablespoons of salt, 3 sugars for each kilo of fish, spices - to taste), and pour this mixture on the bottom, with a uniform layer 2-3 millimeters thick. Now just lay the pieces of fish sprinkling them with salt, more tightly. Belly and tail fins - leave up. Stopped - cover the abdomen, skin down, and claps. Everything. Now we put a wooden circle on top (well, or whatever you have) and oppression - and - put it in the fridge for 6 days. Not in the freezer!

4. Wash and post.

How to make balyk of silver carp? In principle, 6 days is usually enough for the weeding, the fish will give juice, a litter is formed - i.e. strong salt solution with juices. At home there is no need, and in campaigns, in the winter, when there is a house, fish in the cold can stand in a bath for a long time - there have been cases for sure for a month. But this is so, the information note, then some super-taste qualities then no longer speak, though - as you like.

So - get out of the refrigerator, remove the oppression, and put the fish under the flow. How to cook balyk from silver carp? Water - be sure to rinse with excess salt. There is, again, an empirical calculation - the fish must stand under a small stream of water for as many hours as it was in brine. This is for simplicity, but no one bothers you to just try it in an hour, and more ... and more ... the main thing is not to get carried away. And then - the experience will come, and the feeling of what is happening inside.

After the fish is washed - hang it on a strong cord (cord, etc.) in a draft, but not in the sun! To make a super smoked balyk of silver carp cover it with gauze, and in order for fewer flies to sit down - sprinkle gauze with vinegar. If you have pieces - well, very large ones, then it is advisable to cut small sticks from fruit trees, or aspen trees and open them with parts that tend to stick together.

How to store a carp balyk? Everything is very simple. A balyk will hang up for two or three days - and it can be eaten, under a good beer, this is umm ... Balyk can be considered ready when it is elastic, when pressed it does not emit liquid, but only remains greasy on the fingers, and to the light it is so - amber-pink ...

However, in the title, I showed a couple of pieces, without the skin. As always, disclaimer, recipes for salting and marinating fish - there is a cloud, perhaps even more than options for the origin and preparation of chicken Kiev, there is an option with instillation into clay, with immersion in all sorts of chalk solutions, with the addition of nitrate, with instillation just in the land (my grandmother loved it) - a la “Baikal omul”, then you can smoke it - in a cold way, hot, you can sugar and not add well, etc.

And if you know the recipe better, then share with us, or comment in your own words some features or differences, but simply demonstrate a negative attitude to the recipe, because it does not coincide with the methodical work on industrial salting of fish at the Moscow technical school of public catering. 9 - do not, why? Yes, there is no fish hanging photo - I gave the fotik carcass to clean, and there was nothing trivial to do.

Fish of different varieties are suitable for salting at home, but the thicker and fatter it is, the more valuable the balyk will turn out. From 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 just wonderful. The most successful cooking time of fish sturgeon is autumn, winter and early spring, since in summer it is hard to find a suitable cool place for drying salted pieces.

Ingredients

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

How to make a carp balyk

For salting is best suited middle part of the big carp. To make the pickling process faster, remove the ridge - you get two long pieces of meat. Leave the biggest bones in the abdomen - they are then easily removed, and the finished fish without bones will be dry, which is undesirable.

Pick up a food container, the size of which will be as close as possible to the size of the resulting pieces of fish, so that when it is laid it has fewer voids. For salting, use coarse salt, preferably sea. Fine salt is strongly absorbed into the fish, and then it will need to be soaked for a long time. In a separate bowl, mix the salt and sugar (sugar will enhance the taste). Place a small part of the mixture on the bottom of the container.

Put one piece of silver carp on the salt. All fragrant and spicy spices a little mash with dill, pour on top.

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

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

Keep fish sticks in the fridge, wrapped in a paper bag or gauze so that they do not chapped.