White carp shashlik recipe with photo

What to cook from grass carp: the best recipes

Dishes made from grass carp are distinguished by their originality, but at the same time ease of preparation.
It belongs to the carp family and is very popular among chefs. The meat of this fish is superior in taste to most other river fish; it has an exquisite delicate taste, while it is low in calories and very nutritious. There are more than enough cupid recipes. Grass carp can be cooked using various methods - stewing, frying, baking and even smoking. With any cooking method, the fish turns out incredibly tasty and tender. At the same time, there are no difficulties with cutting or cleaning fish. And you can add any flavor to a dish using all kinds of seasonings and spices. Its meat is rich in proteins and fats, various minerals and vitamins. Cupid can be fried, stewed, baked in the oven, grilled, and each recipe reveals a completely new taste. You can also cook it whole or divided into pieces, or use only fillets.

But first, let’s answer the most frequently asked question: is grass carp bony or not?

It has very few bones, so it can be safely given even to children.

What kind of fish goes for balyk

Any large fish whose meat has high and medium fat content is considered suitable for preparing balyk. Fatty fish with a small number of small fork bones is prized, but balyk can be made from almost any fish of sufficiently large size.

The most popular types of fish from which delicious balyk is made are asp, silver carp, catfish and carp. Balyk made from sturgeon and red fish from the salmon family will be very tasty. The fattest fish will be any fish caught in the autumn and early winter.

List of fish that make delicious balyk, grouped by popularity:

Asp, ide, chub, bream;
Silver carp;
Catfish;
Carp, carp, crucian carp;
Mackerel, mackerel, tuna;
Pike, zander;
Chum salmon, pink salmon, trout, omul, whitefish, nelma, salmon;
Sturgeon and sturgeon species of fish.

There is a fish on this list that cannot be considered a boneless fish and is not a fatty fish, but this does not mean that it cannot be used to make balyk. There will always be lovers of dietary lean meat, for example, pike or pike perch in the form of balyk.

The asp is at the top of this list not because it makes the most delicious balyk, but because it more often ends up in the hands of the fisherman as a trophy. This is a rather bony fish, and when the question arises of how to cook it, two options come to mind: mince it and fry the cutlets, or make balyk and then deal with the bones - it is much more convenient to do this in dried fish than in cooked in a different way.

Fried grass carp with potatoes

First of all, the fish must be cleaned of scales and washed thoroughly. Small bones can be removed with tweezers.

Remove all the entrails from the fish, cut out the gills and cut the head at the fin.
Carefully cut the fillet along the spine, running the knife from head to tail.
Using a sharp knife, remove the rib bones.
You can marinate the resulting fillet with salt, orange and lemon juice for 15 minutes.
While the cupid is marinating, start frying the potatoes in butter and garlic.
Rinse off the remaining salt from the fillet, fry in a frying pan until golden brown and leave in a warm place for a few minutes.

Serve the finished fillet with potatoes, garnished with herbs.

Cupid baked with parmesan and garlic

A simple but magnificent dish where fish goes perfectly with Parmesan and garlic is baked cupid in the oven.

Clean the carcass from scales and entrails, cut out the fillet.
Season the fillet with salt, pepper and spices.
Turn on the oven at 220 degrees.
Place fish pieces in a heatproof container and bake for approximately 5 minutes.
In a separate container, combine Parmesan, mayonnaise, garlic and green onions. Apply the resulting mixture to the carcass after removing it from the oven.
Bake the fish for another 3-4 minutes until golden brown.

Fish is best eaten with rice and vegetables. This dish is perfect for a holiday menu.

Grass carp ear

Cupid fish soup has a pleasant aroma and a slight bitterness in the taste.

Fill a container with water and bring it to a boil. Prepare the fish for cooking by cleaning it. The head and fins are great for enhancing the flavor and adding richness.
Prepare the vegetables - peel the onions, potatoes and carrots, cut them into cubes. Throw vegetables into boiling water with fish and cook them over low heat until they become soft.
When the soup is cooked, it will be transparent; to add a golden hue, add a drop of vegetable oil. A few minutes before preparing the soup, add seasonings and salt. If you want the soup to have an unusual taste, add a drop of vodka and cook for another 10 minutes.

Grass carp is completely cooked, so the soup will be juicy. Before serving the soup, garnish the dish with herbs. You can also use sour cream - it harmonizes perfectly with fish soup.

Jellied Cupid

You can prepare grass carp according to this recipe for any holiday.

Gut the fish, remove the scales, clean the insides. Cut off the side loins, head and fins.
Boil the head, fins and bones in a saucepan with parsley root for about half an hour.
Strain the broth, mix the finished fish parts with finely chopped herbs, the resulting mixture will be used for the filling.
Place one of the fillets in a deep oval dish, and place the filling on the fillet.
Cover the resulting pie with the second fillet and pour in the broth.
Place the dish in the oven at 200 degrees for 20 minutes, then add gelatin dissolved in water.
Heat the dish, but do not boil it.

Let the fish cool and enjoy its great taste.

Lightly salted trout

“I usually take a piece per kilogram and cut it lengthwise along the spine without cutting the skin. 1 table on top. spoon of sugar, 3 table. spoons of salt, fold along the cut, wrap in parchment paper and put on a plate in the refrigerator. After 12 hours I turn it over to the other side. To my taste, it’s ready in a day (if you like it saltier, it’ll take another 12 hours). I wash off the remaining salt and blot it with a paper towel.” Personally, I added dill and lemon. Yes, a few more coriander seeds. According to this recipe, you can salt not only trout, but also salmon, salmon and pink salmon, but since pink salmon is rather dry, you need to add a third of a glass of vegetable oil or, best of all, olive oil. The fish turns out very tasty and juicy. And you shouldn’t be afraid of sugar in the recipe at all - the taste is very harmonious. This fish can be used to make sandwiches, wrapped in pancakes /by the way, I highly recommend/ and eaten just like that. This fish is also very good for salads. Try it and you won't be disappointed. Per kilogram of fish you need 5 tablespoons of salt and 2 tablespoons of sugar.

Preparation: Cut the fish into pieces, put it in a pan, sprinkle with a mixture of salt and sugar / if desired, you can add pepper and herbs: oregano, basil /, I like to add a little black pepper and 1 freshly squeezed lemon, sprinkle with cognac for shine and to give it a special taste to the fish and to kill germs, cover with a lid and put in the refrigerator for 2 days. We wash off the salt from the salted fish; I usually don’t have it and cut it into plastic pieces. This is how beautiful and delicious it turns out :-)

Steamed cupid patties

This cupid recipe is perfect for people who are on a diet. Due to the fact that grass carp has almost boneless meat, it is perfect for this dish.

Separate the fillet from the fish and make minced meat from it.
Add white crackers softened in milk, a raw egg, salt to the minced meat and mix well.
Make balls from the mixture and place them in a double boiler or on the bottom of a pan.
If you wish, you can put a few champignons between the cue balls. Pour fish broth or water over the dish and leave to boil for 20 minutes.

Place the cooked meatballs on a plate with mushrooms.

Fish balyk at home

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Balyk is the back of the fish, its upper part. Fish balyk is fish that has been salted and dried in a special way.

Almost any river or sea fish is used for salting and drying fish, but special requirements are imposed on fish used for balyk. Its taste properties depend on what kind of fish is used to prepare balyk. Real balyk is prepared from valuable species of sturgeon and salmon fish - the so-called. balyk is made from sturgeon and red fish, but we will prepare it from any fish that is suitable in size.

You should know that balyk is made from pork, chicken, turkey, etc. - This is not exactly balyk, but salted-dried or dried meat. The word “balyk” is more correct to refer only to fish, and balyk is precisely the upper part, the back of the fish, and all that is cut off from it is the tesha, the abdominal part of the fish, which is sometimes cooked separately.

Another variety of balyk is bokovnik - it is prepared from halves of fish cut along the ridge.

Cupid in the oven with vegetables

This recipe is suitable for both everyday meals and menus for special holidays.

Select a medium carcass, clean it of scales and entrails, cut off the gills and tail.
Prepare the marinade - chop the garlic, add lemon juice, pepper, salt and sour cream and apply it to the carcass. Pickled grass carp will be juicy and will melt in your mouth.
Chop the carrots and onions. Line the pan with foil, leaving an edge to cover the fish. Place some of the chopped vegetables and fish into the pan.
Place the remaining vegetables in the cupid's belly.
Cut the lemon into small circles and place it on the carcass; the lemon will add an appetizing aroma to the dish.
Heat the oven to 180 degrees and leave the pan for 40 minutes. A few minutes before the end, open the foil so that the fish is covered with a golden brown crust.

To perfect this recipe, garnish it with vegetables, olives or herbs when serving.

Cupid stewed in tomato sauce

To stew carp, you can buy rolled tomatoes or use fresh vegetables, removing the skin from them.

Peel the sweet pepper and cut it into small pieces, chop the garlic.
Fry the peppers and garlic in sunflower oil, add chopped tomatoes, salt, sugar and pepper.
Cook the sauce over low heat for 10 minutes, until it thickens.
Cut the fillet into pieces, sprinkle lemon juice on the meat and add salt. Leave the fish to marinate for 20 minutes.
Place the fish in a frying pan with the prepared sauce, add half a glass of dry white wine and simmer.

When placing fish in tomato on the table, garnish it with chopped basil.

Grilled grass carp

You can complement the menu for a picnic or any holiday with grilled cupid. It is advisable to fry fresh fish, in which case it will turn out even tastier. The severed head can be placed in the ear. This recipe calls for a simple marinade of salt, pepper and lemon juice, but you can use a different marinade.

Wash the fish and remove the scales.
Remove the entrails, cut off the fins and cut the fillets from the carcass.
Take out the backbone with ribs. The top film from the fish does not need to be removed; it holds the meat and does not allow it to fall apart.
Vinegar is used as a marinade for almost all river fish, but carp does not need it, since carp does not have the smell of mud. Just sprinkle lemon juice on the fillet and rub with salt and pepper.
Leave the fish to marinate for half an hour.
Place the fillets on the grill and sear on both sides for 10 minutes.
Turn the grill every 1 to 2 minutes so that the fish is fried on all sides.

The dish is best served on the table with fresh vegetables and herbs. The aromas of the finished fish will not leave anyone indifferent, and the same goes for the taste of cupid.

Step by step cooking method

Step 1

Clean the fish, cut into pieces, cut each piece in half.

Step 2

Sprinkle the fish generously with salt, about 1 teaspoon (I use coarse sea salt) and pour over 2 tablespoons of soy sauce. Leave at room temperature for 2 hours. Thus, soy sauce neutralizes the specific smell of river fish.

Step 3

Peel and cut the onion into half rings.

Step 4

I took a 1.5 liter jar. Place cumin on the bottom. Black pepper. Fish and onions alternately. Add vegetable oil and sugar.

Step 5

Next, add 1 tablespoon of soy sauce and vinegar to the jar.

Step 6

Add 1 heaped teaspoon of salt to the water, stir, taste the water for salt, the water should be brackish, but not too salty. Just like we have already used salt. Pour into a jar. Close the jar with a plastic lid and shake well to mix all the ingredients. The fish will marinate for 2 days in the refrigerator, after which it is completely ready to eat. During marinating, it is advisable to shake it 2-3 times.

Since nature is not able to provide all people with fish, this is done in special fish farms. One of the common industrial fish species is grass carp. This fish is quite large, has tasty fatty meat and is practically boneless. Grass carp can be prepared in different ways, but if you want something special, I recommend salting it.

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Heh from cupid

Grass carp is ideal for making heh because it is easy to remove the bones. This is the main nuance that must be taken into account when preparing this dish, because the main ingredient for it is clean fillet.

Clean the fish, remove the entrails and remove the fillets.
Cut the fillet across the grain into long pieces; this cutting will allow the fish to marinate evenly. The skin on the fish can be preserved and is also very tasty.
Pour vinegar over the fillet, mix well and leave to marinate.
While the fish is marinating, cut the onion into rings, strip the pepper and grate the garlic.
Squeeze the fillet thoroughly, add onion, pepper, garlic, cloves, coriander or cilantro. Add salt and stir.
Heat the sunflower oil to maximum and pour the fillet with spices. Let cool, then place in the refrigerator for 24 hours.

When the dish is ready, decorate it with herbs. Cupid heh goes well with potatoes or cereals.

Pickling

We will salt the carp using dry, spicy salting. For it, based on one carcass weighing approximately 3 kilograms, you will need:

coarse salt - 1 kilogram,
coriander - 10 grams.

Number of servings: 5-6;
Preparation time: about 3 weeks.

To give dried carp a piquant taste, you can add spices to the pickling mixture. In our case, dried ground coriander will be enough. Mix it with coarse salt, dip pieces of steak and cupid's tail into the mixture, and roll medium-sized cupids whole. Pour a layer of salt into the bottom of a plastic food container, put pieces and carcasses of fish on top, and again cover with salt and coriander. Place the container in the refrigerator for 6 days. After this time, the cupid will be completely salted and ready for drying.

White carp balyk

To make the balyk juicy, it is important to cut the fish carefully and also salt it properly.

Gut the carcass, cut it and remove the fillet.
Cut the fillet into pieces 2–5 cm thick. Place the fish in a pan that does not oxidize and prepare the brine.
Often, balyks are salted using the dry method, but for cupid, the “wet” method is better. To do this, boil water, dissolve salt, sugar in it and add bay leaf, pepper and coriander. Let the water boil for 5 minutes, then cool it.
Pour the cooled brine over the pieces of fish, place a weight on them and put them in the refrigerator.
Remove the salted fish after 3 days. Leave the cupid in a container of water for a couple of hours to remove excess salt. Then rinse again under running water.

Leave the balyk to dry. It’s not at all difficult to prepare at home, and the taste is divine.

Balyk is a delicacy with a delicate structure and special taste.

The word “balyk” has ancient roots, because translated from the Turkic language it means “fish”.

Previously, such a delicious snack was made from the back of noble fish species - trout, sturgeon, salmon, containing a minimum of bones and a maximum of meat.

Currently, you can make balyk not only from them, but also from chicken and other meat ingredients. In this material we present to your attention balyk recipes, which are accompanied by detailed descriptions and beautiful photos.

Pork balyk recipe

Pork balyk is dry-cured meat that does not contain harmful preservatives. This aromatic meat delicacy is prepared from a whole piece of pork. To do this, you need to choose high-quality and young meat.

Required ingredients:

Pork neck – 1 kg;
Salt – ½ cup;
Spices - at your discretion (rosemary, paprika, marjoram, cumin, coriander, dry garlic, bay, ground black pepper).

Cooking pork dishes step by step:

Cut off all the veins and membranes from the tenderloin, wash and dry. Rub thoroughly with salt, place in a convenient container, and cover with a lid that is smaller in diameter than the container. Let's place the oppression on top.
Keep it in a cold place for three to four days, remembering to turn the piece twice a day. The brine that appears during the process does not need to be drained.
After the specified period, take out the meat and blot it with paper towels. Generously rub the piece with a mixture of all kinds of your favorite spices and seasonings;
Wrap the workpiece well in a four-layer piece of gauze, or in a thin cloth, tie it with thread or twine (like sausages in a store) so that you can hang it in ventilated places. You can keep the bundle on the window for one day in warm weather, and practice drying it over a radiator in winter.
If, when checking the future product after 2 days, wet gauze is discovered, it must be changed.
You can taste the balychok in 6-7 days, but it is advisable to wait another week or two - this will make the taste of the product even better.

The resulting delicacy is wrapped in parchment and stored in the refrigerator.

Chicken fillet balyk

This dish is low-calorie and practically dietary; all vitamins are retained in the meat due to the fact that it is not exposed to heat.

Product composition:

2 large chicken breasts;
5 pieces of laurel;
100 grams of coarse salt (preferably sea salt);
55 ml cognac;
A full teaspoon of turmeric, a mixture of ground peppers, paprika, and any herbs - according to preference.

Method for preparing chicken breast:

Mix all the bulk ingredients together, add the broken laurel leaves.
Place the washed and dried fillets into a container, coat them completely with this mixture, and pour in cognac (you can use dry red wine – 50/50).
Cover the dish with film (lid) and place it in the refrigerator. After 12 hours, remove the future chicken balyk to dry it with a paper towel.
We insert twine into each piece, with which we hang the pieces on the refrigerator door. Be sure to wrap them in gauze and let them dry for about three days.

In order for such a culinary masterpiece to be stored for a long time, it must be packed in foil and kept in the freezer. The meat product also keeps well in the refrigerator for two weeks.

Silver carp recipe

Summer is a great time for active fishing. Countless dishes can be prepared from fish, dried and withered. Fish balyk is a delicious delicacy made from previously salted fish and then dried in the fresh air.

For 1.5-1.8 kg of fish prepared at home, you will need:

3-3.5 large spoons of granulated sugar;
13-13.5 large spoons of salt;
2 tablespoons turmeric (for beautiful color, optional);
3 laurel leaves (can be crushed);
A large spoon of coriander (preferably ground);
Cumin – according to preference;
Allspice and freshly ground black pepper – to taste.

Cooking plan:

We clean the silver carp, gut it from the entrails, remove the head and spine, making an incision along the back - from the removed head to the tail. This process will affect the ribs;
Next, cut off not very thick pieces on both sides;
Let's take a separate container to mix all the spices described above in it. Generously sprinkle the silver carp with them on all sides;
Press it down with some kind of weight, which can be a jar of ordinary water on a plate, and place it in a cold place for 5-6 days;
After this time, rinse the fish thoroughly under running water. This will take several hours. Or soak using cold liquid for 5-6 hours;
Place it to dry not in a hot place or exposed to sunlight, but in a well-ventilated place, cover it with gauze, and let the fish masterpiece dry for 3 days.

To protect it from any insects, sprinkle the fabric with vinegar.

Ready-made silver carp balyk is perfect with a glass of beer in good company.

Catfish balyk recipe

For every fisherman in our vast homeland, catfish is considered the best and most successful catch. Balyk from such a magnificent fish is very tender, contains few calories, and can easily surpass meat in terms of satiety.

Components:

Two-kilogram catfish;
300-350 grams of coarse salt;
Any spice or seasoning - optional.

How to cook balyk:

We thoroughly wash the river inhabitant, rip open the abdomen, take out the entrails, remove the fins, head and tail;
We cut the “barbel” along the ridge lengthwise and remove it, eliminating the small bones. Cut the resulting catfish fillet into portioned pieces (up to 6 cm thick), rinse, and blot with a paper napkin;
Sprinkle the bottom of a convenient container with salt, and place the semi-finished fish products, cut side down, close to each other, which we alternately generously sprinkle with salt;
It is advisable to place a small press on top and put the future homemade balyk in the cold for two days;
Then we remove the fish pieces, which should be thoroughly washed under ice-cold running water;
To dry, place the pieces in a cool room for a few more days.

Herring balyk

The recipe is simple and does not require certain proportions.

You will need:

2 fatty, large herrings;
Rock salt - to taste;
Black pepper, marjoram, a pinch of sugar - optional.

Cooking technology:

We remove the head of the fish, cut along the ridge with a knife, without touching the abdomen;
We unfold the carcasses like an open book, remove the insides, rinse with water;
Pour coarse salt into the bottom of the container, place the herring skin side down, sprinkle generously with salt;
Place the second fish on top, sprinkle well with salt;
The dishes can be covered with film and placed in the refrigerator for 5.5-6 hours;
We wash both carcasses under running water, soak in water for 10-15 minutes;
We hang it by the tail in a place where air circulates well, and make sure that the fish preparations do not “close”;
After 6-9 hours, the herring balyk is ready to eat.

Carp recipe

For cooking, it is advisable to take only large fish that have dense meat and contain a minimum of small bones, and large ones will not be difficult to remove.

Ingredients for carp weighing approximately 4 kg:

2 small spoons of sugar;
A kilogram of coarse salt;
Paprika, hot ground red pepper, fish mixture - according to preference.

Step by step recipe:

We will rid the carcass of scales, gut it, remove the tail fin and head;
Combine spices and salt, cover the fish with this mixture on the outside and inside, and rub sugar only on the inside;
We pack the carp tightly in cellophane, tying it with twine. Place in the refrigerator for 72 hours on the shelf next to the freezer;
Next, remove the fish, wash off the salt crystals under running water, and blot with a paper cloth.

You can cut carp balyk into beautiful pieces and enjoy the great taste. Or wrap it in parchment, tied with thick threads and put it on the same refrigerator shelf “until the appropriate occasion.”

Asp balyk recipe

For preparing balyk from asp, fish caught at the end of the summer season, when it is fattening up and weighs 1.5-3 kg, is perfect. The taste of asp is similar to pink salmon and chum salmon.

What you will need:

A glass of coarse salt with a slide;
Fish weighing about 2.5 kg;
Half a glass of sugar.

Cooking instructions:

Let's clean the river "resident" of scales, cut from the top from the back and, moving towards the caudal fin, cut off the fillets, removing the spine and gutting the fish;
Wash the fish fillet, dry it, sprinkle generously with a mixture of granulated sugar and salt. You can also cut it into pieces if desired;
Sprinkle a little salt on the bottom of the enamel dish, put the fish, which we also add salt on top, put pressure on it, put it in the refrigerator;
After about a week, we thoroughly rinse the asp, soak it in water for 6 hours, not forgetting to replace it 6 times with fresh water;
Dry the semi-finished fish product with paper towels, choose a ventilated room that will give the fish the opportunity to wilt and dry for several days;
In order for the asp to secrete fat, it needs to be kept in the sun for three to four hours. Let's pack it in a paper package and let it lie in the refrigerator for about 24 hours.

The finished delicacy is a wonderful addition to cereals and salads. Asp balyk is also an excellent snack dish.

Cabbage pie with cupid caviar

Another culinary masterpiece is a pie with cabbage made from cupid caviar.

Fry fresh cabbage, add water and cook until half cooked.
A few minutes before completion, add tomato sauce, salt and pepper.
Add a few coriander seeds.
When the cabbage has cooled, add caviar to it, beat in a couple of eggs and mix thoroughly.
Place the resulting mixture on a sheet, first grease it with sunflower oil.
Preheat the oven to 180 degrees and bake the pie for 15 minutes.

You can replace cabbage with potatoes, in which case you will get potato caviar.

Grass carp is a unique fish that can be cooked in a variety of ways. If you come across a fish with caviar, then you are doubly lucky. The resulting caviar can be salted - quick dry salting or salting in brine. You can also fry the caviar, bake it in the oven or in a slow cooker.

You can cook grass carp as your heart desires. This fish is not picky and does not require special culinary knowledge and skills. You can experiment with spices and come up with your own recipes. Various sauces, which you can also come up with yourself, can highlight the taste of fish.

Selection and preparation of ingredients

Before marinating grass carp weighing 2–3 kg or more, it must be cleaned and cut into separate pieces, which must be washed under running water. The medium onion needs to be peeled and cut into half rings.

Spices should be on hand so as not to slow down the cooking process. The use of seasonings is not mandatory - depending on taste preferences, you can vary the composition and quantity of various additives to the dish.

Fish balyk at home

You can prepare fish balyk at home, and you can be 100% sure of the quality of the dish. Before you begin the procedure, you should decide which fish to choose and which recipe to follow in order to get a satisfactory result. Each method has its own characteristics.

At the same time, a certain technology is typical for preparing the dish, which includes:

What kind of fish goes for balyk

Fish for balyk must be extremely fresh. It is better to take breeds that have high fat content. Salmon and sturgeon are ideal for cooking. The most delicious products are considered to be those made from asp, balyk from silver carp, catfish, and carp. You can take other fish, the main thing is that it is at least 3 kg. The best option would be to use a 5 kg carcass.

Of the listed species, the asp is bony, which is why it is taken for balyk, since it is easier to remove the bones. In addition, the meat turns out tasty and tender. When deciding which fish is suitable for cooking, you should also pay attention to:

Depending on which option is chosen, the taste, as well as the nutritional and energy value of the finished product, will differ.

How to properly clean and cut a carcass

It is necessary to make balyk from fish at home, strictly following the technology, since an incorrectly prepared product can be hazardous to health due to the presence of pathogens. Initially, a thorough cleaning is performed: the scales are removed and the insides are taken out. It is also necessary to trim the fins.

There are several rules for individuals of different sizes:

very large carcasses are cut along the ridge, divided into halves, and then additionally cut into pieces;
large fish, after removing the entrails, is cut along the ridge into two equal parts;
not very large carcasses are also cut along the ridge, but the belly is not ripped open and the head is not cut off. It is enough just to remove the gills.

If you need to speed up the salting time, you can further clean the skin.

What ingredients are needed

Balyk from fish can be prepared with a minimum set of ingredients: sugar, salt and seasonings to taste. The product is marinated in this mixture.

If salting in brine is required, then these ingredients are diluted with water. You can also add spices and gourmet seasonings for a richer flavor.

Pickling methods

You can marinate fish balyk in two ways:

Dry salting involves rubbing prepared meat with spices. To do this, use salt and spices for fish. You can use a special seasoning or make it yourself. Before rubbing, mix the seasoning for salting with sugar and place the finished fish fillet in the refrigerator. The duration of this marinating varies. For example, about 1 week is needed to obtain salted balyk, and for lightly salted balyk, 4 days will be enough. Small fish, for example, asp, mackerel, can be placed in the refrigerator for a day.
Marinating in brine. This will require 4 liters. Water. The amount of salt will depend on the weight of the fish. So, for a silver carp weighing 7 kg. you need to take 385 gr. salt. Water with spices is boiled and then cooled. Fill the fillet with brine and place it in the refrigerator for 4-6 days. After this, you need to soak the meat well so that excess salt is removed from the product.

If dry salting is used, it is better to put the fillet under pressure, wait for the specified time and rinse thoroughly.

Heaviness allows you to effectively remove moisture from the meat along with all the harmful substances present in the fish. Regardless of how balyk is prepared, the main stages are similar and salting is considered one of the most important, because taste qualities largely depend on the quality of this procedure.

How to dry fish correctly

Drying requires certain conditions - light, heat, air circulation. It is important to choose the right period. It’s too hot in summer, so it’s important to hide the fish from direct sunlight and provide ventilation. Spring is considered the best time.

Homemade balyk cooked at this time will have the perfect aroma and taste.

The fattest meat occurs in the fall, so if you organize the conditions correctly, you can dry the product at this time. But in winter it is unlikely that you will be able to get a good result, since humidity and air temperature do not allow the meat to dry out slowly, and placing it indoors will lead to the usual drying out of the meat.

Features of storing marinated fish

Fish prepared in this way can be stored at temperatures from 0° to +2°C for two weeks. At a temperature in the refrigerator of about +6°C, such a product will be edible for only a few days. Pickled grass carp can be quickly prepared at home. It tastes like carp or large crucian carp. This fish, when cooked as described, has no bones except the spine and ribs. The remaining bones simply dissolve in the marinade, leaving only an elastic layer of meat.