You can easily prepare excellent fish balyk, which is often unreasonably expensive in stores, at home in just 8 days. These two recipes will serve as a basis for you, and your imagination in use will make this product even tastier.

How to make dry-dried balyk from silver carp at home - recipe

Ingredients:

• silver carp – 6 kg;
• water – 4 l;
• salt – 250 g;
• bay leaf – 4 leaves;
• allspice – 7 peas;
• peppercorns – 10 peas.

Preparation

It is better to choose larger fish weighing from 3 kg, since up to this weight the silver carp practically does not gain fat and the balyk will turn out to be very dry. The second main question in choosing a silver carp for balyk is to check its smell, not for freshness, but in general for foreign odor, since it often smells like mud, and such silver carp is not suitable for balyk.

Wash the fish well and remove scales, cut off all the fins, tail and head. Afterwards, carefully make an incision along the belly and pull out the insides, being careful not to tear them until they are completely removed from the fish. Then, unfolding the fish from the inside, cut the ribs at the junction with the ridge with a sharp small hatchet. Turn the fish over and, using a sharp knife along the ridge on both sides, separate the back from the upper bones of the ridge, then carefully use a knife to separate both halves of the silver carp in the place of the previously chopped ribs. Thus, you have two halves with ribs and a separate silver carp backbone.

Weigh both halves of the fish, add to the weight of the water used for the brine and now you can accurately determine how much salt you need. For every kilogram of total weight of fish and water, you should put 35 g of salt in the brine. After this, combine spices and salt in water, then boil the brine and, after cooling, pour in the future balyk. In this mixture, silver carp should stand for 4 to 6 days in the refrigerator. After this, the fish must be dried and hung to dry overnight with the fan turned on. And by the morning the balyk will be covered with a light crust, so to speak, it will set. After this, it will be possible to dry it for another 3 days without a fan. Indicators of readiness are a good crust, the appearance of droplets of fat on the crust and the amber color of the balyk when viewed through the light.

Delicious homemade salted balyk made from silver carp

Ingredients:

• silver carp – 3 kg;
• granulated sugar – 90 g;
• salt – 700 g;
• bay leaf – 3 leaves;
• allspice – 10 peas;
• peppercorns – 15 peas;
• – 3 tbsp. spoons;
• coriander – 1 tbsp. spoon.

Preparation

Completely prepare the fish by washing, cleaning and cutting the silver carp so that you have two pieces of fillet. These two pieces can be divided in half, but this is just for convenience when salting. Mix all other ingredients and sprinkle this mixture onto the bottom of the container in which the salting will take place. Place the fillet on top and cover it again with salt and spices; you can do it in several layers, making sure to sprinkle each one. Set the pressure and leave it in the coolest place for 5 days. Afterwards, wash the fish and fill it with cold water for 6 hours, after which you can dry it and hang it to dry.

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.

In contact with

Classmates

Cooking balyk at home does not require any specific skills or special knowledge. Silver carp balyk is an excellent appetizer and will delight even a gourmet of fishing dishes.

To prepare silver carp balyk, you will need:

1. Fish (large, more than 5 kg) – 1 piece.
2. Coarse salt, sugar. The calculation is approximately this: for 1 kg of silver carp 10 tbsp. salt and 2-3 tbsp. Sahara.
3. Spices for fish balyk are usually: cumin, bay leaf, coriander and allspice. But you can choose a combination to suit your taste.
4. A large saucepan, but not aluminum.
5. Oppression, gauze.

Making silver carp balyk at home

You can prepare silver carp balyk at home 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 whole balyk from silver carp at home

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.

Silver carp balyk (video)

Video about preparing silver carp balyk at home. How to properly cut and clean silver carp for making balyk at home.

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.

Only very large fish are suitable for balyk, I have an initial weight, but 10 kg will be a fairy tale for fish lovers.
The fish must be scaled, gutted and filleted.
I’ll tell you in more detail how to perform this operation. Cut the fish up to the ridge around the head, but do not cut off the head; it will be more convenient to cut the fillet while holding the fish by the head. Cut the skin along the ridge from head to tail and, holding the knife at an obtuse angle to the skeleton, begin to cut the fillet from the rib bones, gradually moving towards the tail. Then do the same operation on the other side.
You are left with an excellent set for fish soup or aspic, which freezes 100% without gelatin.

Cut the fillet into the desired pieces and begin placing it in a prepared container, preferably a glass or enamel container.
Sprinkle a good layer of salt on the bottom, lay a layer of fish, cover it well with salt, and so on for each layer, finishing with salt.
Cover with a flat lid and press down. Since I don’t yet have a rare cobblestone, I used a water bottle as before. (Yura, I’ll correct myself)
Place everything in the refrigerator or in a cold place for seven days and let it salt.
After seven days, take out the required amount of fish and soak it in cold water for seven hours, changing the water three times.
How many days will the fish lie in the brine, how many hours should it be soaked in water, but no more than a day, changing the water after 1.5-2 hours.
Then you hang the fish to dry for 2-4 days, depending on the air humidity and ventilation of the room. Here it’s up to your taste, how you like it, drier or softer.
This is how you can pickle and store it, and take it out when necessary.