How to cook balyk from pink salmon at home

Homemade pink salmon balyk: composition, calorie content and nutritional value per 100 g

To prepare pink salmon balyk, take fresh fish, salt and sugar.

Cut off the rib portion of the fish.

Pour coarse salt into a pickling container (enamel or glass).

Add sugar there and stir.

Dredge the fish on all sides. Cover with a lid and press down. This way you can salt a large volume of fish and leave it in the salting mixture for a long time - sometimes they store it this way for months, taking it out as needed. The main condition is to store containers with salted pink salmon in a cold place.

After 2-3 days the fish can be obtained. It should be elastic.

Rinse it well several times in cold water, preferably with ice.

Pour in ice water and soak for 1-3 hours depending on the size of the fish balyks. Tesha - the rib part - is soaked longer, because... it is thinner and salted stronger.

After soaking - taste for saltiness - the fish is suspended over the bath and allowed to drain. Then they are taken out to a ventilated place and dried for 1-4 weeks, depending on the size of the fish and the required dryness of the balyk.

The finished pink salmon balyk is cut into thin slices and served.

Homemade pink salmon balyk is ready! Use it in fish slices, prepare sandwiches, an excellent snack for beer. Bon appetit!

Dried fish is a delicious product that does not harm the body, but pleases with its taste. You can make balyk from any type. The recipes involve the use of both river and sea fish. An inexpensive option is considered to be balyk made from pink salmon. It's easy to make at home and requires a minimum of ingredients.

Red fish balyk

What is fish balyk? This is first a well-salted and then dried fish back. The fish used is different, but always large and from valuable species.

This time I dried Taimyr char and not only one back, I decided to leave the tesha, it dries the most and is ideal as a snack for beer.

Although all balyk is just an ideal appetizer for feasts and friendly get-togethers, the taste disappears from the table!

So, for red fish balyk we will need the following ingredients and equipment:

red fish
salt
sugar
gauze
food thread
toothpicks

They say that sea fish does not contain parasites dangerous to humans, but I still play it safe every time, so before salting I always put the chilled fish in the freezer for at least three days.
And then I carefully defrost it in the refrigerator on the top shelf.
After the fish is defrosted, I gut it and cut off its head, which will then go into the soup set.
If you wish, you can clean the fish from scales, but I salt it with it, my grandmother taught me that way.
Read also: Flying summer fishing rod with a side nod
I salt clean and headless fish carcasses dry using salt and sugar in a ratio of 3 to 1, for example, three tablespoons of coarse rock salt and one tablespoon of sugar.
And your fish itself will tell you how much it will take.
Spread the pickling mixture in an even layer on the bottom of the container and place the carcasses, which are also thoroughly rubbed evenly on all sides with this mixture.
By the way, I caught my fish with caviar, so I cleaned the caviar from the films and salted it with just salt for half an hour, and then made a delicious sandwich with butter.
My fish carcasses weighed about 400 grams each, I salted them in the refrigerator for three days, not forgetting to turn them over in the morning and evening.
Make spacers on the belly at the cut site using toothpicks, this is necessary so that the fish is evenly dried and rotting does not begin inside and mold does not form.
Hang the fish by the tail using a kitchen thread, put gauze on top so that flies do not land on it and the fish does not collect dust.
Fish should be dried in dry, well-ventilated areas or outside in the sun.
Every day, look under the gauze; if the slightest hint of mold suddenly appears, then wipe the area with a piece of gauze soaked in 9% vinegar, and then rub with refined vegetable oil.
In principle, a balyk made from a medium-sized fish like mine will be ready in two weeks, but I decided to dry it more strongly and kept it for a whole month.
It turned out very tasty!

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Homemade pink salmon balyk

Pink salmon balyk is prepared quickly at home. It is important to choose the right fish and strictly follow the technology described in the recipe. It is better to take an individual with medium or high fat content.

It should be large, but if the pink salmon is small, you can dry several fish at once.

Additional processes can be applied to enhance the taste of pink salmon. Cold smoked balyk will not only be tasty, but also aromatic, with a golden crust. For cooking you need fresh fish. It tastes better and has a longer shelf life.

Before you make a dish at home, you should prepare the necessary spices and choose a recipe. For pickling, you definitely need granulated sugar and salt. For 1 kg. fish will need 150 grams of salt and 30 grams of sugar. You can also add any spices. They will help make the taste piquant and brighter.

black pepper;
nutmeg;
Bay leaf;
coriander;
turmeric, etc.

The amount of spices is adjusted depending on personal preferences. You can make balyk with a set of ingredients that all family members like, but it is important to strictly adhere to the terms of salting and drying.

The first step to preparing balyk is preparation. When preparing the product at home, you need to thoroughly clean the fish:

Remove the scales. You can leave the skin. In pink salmon it is not thick, so it will not interfere with salting.
Remove the entrails, cut off the fins and head.
Cut off the tesha - the rib part.
The remaining back can be cut into pieces, but the original dish is prepared from a whole piece.

After this, you can move on to the main processes.

Recipes for balyk from fish of different breeds

People who prefer fish dishes definitely need to master simple recipes for preparing a homemade delicacy. Excellent self-produced balyk can be obtained from carp, silver carp, asp, pike, and pike perch. Just do not forget that the starting product must be fresh and quite fatty, since the quality of the finished treat will depend on this.

A delicious delicacy made from asp . This fish is ideal for making balyk. To make the dish truly tasty, you need to use Asp weighing from 3 to 5 kilograms, caught after the onset of autumn. Small specimens are not suitable for cooking.

Fresh fish must first be cut . To do this, make a longitudinal cut in its lower part and carefully unfold the carcass. Then remove all the entrails and the head. You can leave the ridge or cut it out. Then wash the meat well with running water, place it in a saucepan, add coarse salt and add the desired seasonings. Leave the fish to salt for 10-14 hours in a cold place.

After this time, the asp must be washed to remove excess salt, and then soaked. The soaking process should last from one to two hours, depending on the weight of the fish, and the product with a lower weight should be kept in the water a little longer. After this, hang the meat pieces so that all the water drains from them. Then wrap the Asp in gauze and leave until completely dry.

While drying the fish, you can cover each piece with sprigs of dill and add cut cloves of garlic - this will add additional flavor to the balyk. It is advisable to dry the fish in the evening and at night in the open air, and during the day put it in the refrigerator, after wrapping it in a clean cloth. When the balyk is ready, place it under the sun for 1-2 hours so that it becomes covered with an appetizing crust. After this, the delicacy can be eaten.

Aromatic carp dish

To prepare this balyk you will need recently caught Carp, weighing 7-9 kg. Fresh fish must be cleaned of scales, then cut and carefully remove all the insides. Also cut off the head and tail and remove large bones and backbone from the carcass.

Now cut the Carp into portioned pieces , 5-7 cm thick, wash them thoroughly with water, rub with salt, sugar and place in a pan so that the skin is at the bottom. After this, add spices, cover the meat with a lid and place oppression on top. Then put the pan in the refrigerator for 6-7 days.

When the salting time comes to an end, remove the Carp and soak it in water for 2-3 hours. After it gets wet, let the water drain and hang the fish to dry in a cool room. In order for the pieces of meat to acquire a beautiful and appetizing appearance, they need to be pressed . To do this, 4 days after the start of drying, the Carp must be placed under pressure for 8-10 hours, and then hung again indoors.

After about 2 weeks, you can try the balyk . The finished product should be stored in the refrigerator, wrapped in cloth or paper.

A savory delicacy of pike

To make your own delicacy from Pike, use only a fresh carcass, otherwise it may not be salted. Before cooking, gut the fish and cut off the head. There is no need to clean the scales or wash the Pike. Then cut it along the spine into two parts and make small cuts along the entire surface of the body so that pickling is most effective.

After this, rub the fish well with salt and place it in an enamel pan, skin side down. After 30-50 minutes, hang the Pike to dry outside or in a well-ventilated area protected from insects.

After a few hours, when the meat is dry and slightly chapped, it should be placed in the oven and dried well . To do this, place the fish carcasses on the grill so that the scales are at the bottom. Then turn on the oven at approximately 100-130 degrees and leave for final processing for 4-5 hours. When the Pike acquires a yellow-orange color and begins to exude a rich aroma, the balyk can be considered ready. Bon appetit!

If you are an avid fisherman and have the conditions to prepare your favorite delicacy, try cooking your caught trophy using one of the suggested methods. Considering the simple cooking recipe, you are sure to get a gorgeous balyk that will please all the family and guests who come to the festive dinner.

How to properly cook balyk from pink salmon - tips from chefs

The recipe describes in detail how to cook dried fish. Particular attention should be paid to the following points:

It is better to prepare the dish in the spring-autumn period. At this time, the fish is the fattest. During drying, the product is not exposed to direct sunlight, and the product does not deteriorate.
Salting should last at least 2-3 days. This allows you to destroy bacteria and remove salt from the meat. To improve the effect, pink salmon is placed under pressure.
The wet salting method is often used when cooking outdoors. This option is also good if you plan to cook balyk from cold smoked pink salmon.
After salting, you need to thoroughly soak the fish to remove excess salt and spices.
Before drying, the product is wiped and dried with napkins or paper towels.
The product should be dried in gauze to protect it from insects.
To obtain a juicy and tender product, it is enough to keep it in the air for 4-5 days. If you need a drier fillet, the drying time is increased to 2-4 weeks.
Small pieces dry faster, so you need to check their readiness every day.

According to this simple recipe, dried fish is obtained at home no worse than store-bought, and the quality of the product is beyond doubt.

Pink salmon dry-salted at home

To prepare dry-salted pink salmon, all you need is salt, sugar and spices.

Ingredients:

1 kg red fish fillet;
2 tbsp. l. table salt;
1 tbsp. l. granulated sugar;
juice of 1 lemon;
coriander, pepper, rosemary;
100 ml vegetable oil.

Cooking method:

Cut the fillet into small pieces. Mix salt with sugar.
Pour a mixture of salt and sugar into the bottom of the container. Place pieces of pink salmon, sprinkling each layer with the same mixture. Squeeze citrus juice on top and add vegetable oil. Set the pressure and place the container in a cool place for 24 hours.
After the time has passed, the fish will be ready to eat.

Calorie content and nutritional value per 100 g

Dried fish is a dietary product that can be consumed even by people on strict diets. This is due to its composition. In 100 gr. product contains:

150-170 kcal, depending on which individual was used in preparation;
22 gr. proteins beneficial for the body;
7 gr. fat

The absence of carbohydrates makes the product as healthy and safe as possible.

In addition, pink salmon is rich in micro-, macroelements and vitamins, which have a beneficial effect on the functioning of organs and systems.

How to store balyk

The optimal shelf life of ready-made pink salmon balyk is 3-4 days. The maximum period is 1 week. The product should be refrigerated, tightly wrapped in parchment paper. Its quality must be checked periodically to prevent dampness and mold.

Pink salmon balyk, prepared at home, turns out tasty and aromatic.

It goes great with any side dish or makes a great beer snack. By following the recommendations described in the recipes, everyone will be able to independently prepare an exquisite masterpiece that will become a table decoration.

Balyk is a salted and then dried fish, which after this processing acquires a rich, delicate taste, as well as a pleasant aroma. To prepare fish balyk at home, large fish of different varieties, characterized by a high fat content, are used. This dish is a delicacy and costs a lot of money in stores. That is why many people buy it for the holiday table. If you want to surprise your family and guests, you can easily prepare fish balyk at home. But how to do that?

Pink salmon, salted at home

Pink salmon salted at home is one of the simplest and fastest recipes for preparing this type of fish. The result is a tasty and moderately salted fish that can be put on a sandwich.

Ingredients:

400 g pink salmon fillet;
1 large onion;
100 ml oil;
1 liter of water;
5 tbsp. l. salt.

Cooking method:

Prepare the fillet. It is not necessary to remove the skin.
Prepare a solution from water and salt. It should have such a consistency that a piece of potato does not sink, but floats close to the surface.
The fillet is placed in a tray and filled with brine. It should sit in the liquid for one hour. To prevent pieces of fish from floating to the surface, you should use a weight, such as a thick bag of water.
Then remove the fish pieces from the liquid and wait for it to drain completely. No need to rinse.
With the fillet skin side down, cut the meat into small pieces, leaving the skin on the cutting board.
Place the finished pink salmon in a container, sprinkling with a small amount of sugar if desired (just a pinch should be used).
Between the layers of fillet, if desired, place an onion, cut into thin rings. Fill the contents of the container with oil and cover with a tight lid. The salted fish will be ready to eat the next day.

Cook at home

Before considering the features of preparing fish balyk at home, it should be mentioned that this dish can be of two types:

hanging balyk - without heat treatment,
cold smoked, which is made over several days.

To prepare this delicacy, you need to choose the right fish.

To prepare fish balyk at home, the main product must be fresh and not frozen. It should also be noted that it is best to catch fish from a clean reservoir, ideally in the autumn. The most delicious balyk is made from salmon and pink salmon. What is the difference between these fish and others? First of all, such balyk turns out to be more aromatic and pleasant to the taste, since these fish do not smell like mud. For cooking, you can use other types of fish, the fat content of which ranges from 5 to 30%. These are:

Sturgeon, whose weight is 2-5 kg.
Carp weighing more than 6 kg.
Asp, whose weight is 2-3 kg.
Catfish, the weight of which should be from 4 kg.
Silver carp weighing 8 kg.
Trout that weighs from 4 to 5 kg.
Pike perch weighing from 2.5 kg.
Nelma about 3 kg.
Pike weighing about 6 kg.

The quality of the dish will depend on the fat content of the fish. Balyk turns out to be very juicy and aromatic from pink salmon, sturgeon, carp, salmon, and silver carp. These types of fish have a thick layer of fat, which makes the taste simply excellent. Pike, pike perch and perch are classified as less fatty fish varieties, so it is recommended to prepare them using the dried method.

Butchering the carcass

Before you start preparing balyk from river fish at home, you need to thoroughly clean the carcass of scales. After this, it is cleaned of all the insides and washed well under cold water. Then an incision is made along the entire spine, the loin is completely separated from the bones and divided so that you get 2 pieces of meat.

Next, the recipe for balyk at home involves cutting the carcass into portioned pieces. Take one piece of fillet and cut it lengthwise into several pieces. After this, take one of the meat strips, cut small pieces of fish with a knife, the thickness of which should be 2 cm. This is how all the meat is cut. Please note that the pieces must be without skin.

Pickling

After this, you can start salting. The chopped meat is placed in a pan, covered with salt and sugar, and everything is thoroughly mixed. After this, you can take the seasoning to your taste, process the pieces, roll them into rolls, and place them in the same container. Spices that are designed specifically for fish will be ideally combined with fish, as well as khmeli-suneli seasoning and black pepper, which give the future balyk an appetizing aroma and pleasant taste.

Next, at home, a recipe for balyk from asp or any other fish involves putting the semi-finished product in a pan in the refrigerator for 3-4 days. Thus, the meat is well saturated with spices and salt. During this entire time, it is recommended to stir the fish once a day. If you have a large carcass, then salting will require more time, about a week.

After this time, the container is put into the freezer for a couple of days so that all kinds of parasites and microbes die there. You can also initially freeze the fillet for several days, and then salt it.

Pink salmon salted for salmon at home

If pink salmon salted for salmon is cooked correctly, the pieces will acquire a delicate consistency.

Ingredients:

1 medium carcass;
2 tbsp. l. salt and sugar;
3 tbsp. l. refined oil.

Cooking method:

Clean the fish, gut it and remove the bones. Cut the meat into small pieces.
Place the pieces in a ceramic or glass bowl and sprinkle with a mixture of salt and sugar. It is appropriate to supplement the dish with ground pepper. Similarly, layer all the fillet pieces.
Cover the container with cling film and set aside for a day. After this, drain the liquid that has formed, and then dry it with a thick cloth.
Pour oil over the salted pieces and place in a cool place. This fish is suitable for consumption no more than five days from the moment of preparation.

Drying

The last step in preparing this delicacy is drying, that is, drying the fish. It is necessary to remove the pan from the refrigerator, string the pieces onto some strong thread, while leaving a small distance between the fillets. First, it is recommended to hang the meat for several hours in the bright sun so that each part is covered with a crust. After this, the fillet should be dried in a dry and warm room where there are no insects. As a rule, the entire drying process takes from 3 to 7 days.

Beneficial features

Due to the fact that processing does not involve frying or boiling the fish, a large amount of useful substances and elements are retained in the meat. That is why this delicacy is very beneficial for human health. 100 g of the finished product contains the following amount of vitamins:

0.057 mg vitamin A.
2.5 mg vitamin E.
0.2 mg vitamin B2.
1.8 mg vitamin PP.
0.05 mg vitamin B1.

This product also contains useful minerals that are required by the human body. These include: calcium, magnesium, phosphorus, sodium, chlorine, sulfur, zinc, iron, chromium, fluorine, nickel.

In addition, fish contains saturated fatty acids, which have a beneficial effect on the appearance of the skin and hair. The composition contains small amounts of ash, cholesterol and water. That is why, if you consume this homemade delicacy, you can not only enjoy the rich taste, but also provide your body with the necessary minerals and vitamins.

Calorie content and beneficial properties

This fish not only has excellent taste, but is also famous for its beneficial composition:

micro- and macroelements;
vitamins E, B and C;
phosphoric acid;
amino acids;
omega-3 polyunsaturated fatty acids.

The fish is highly nutritious and valuable due to its high protein concentration - about 60%. It is great for athletes who want to lose weight and people with increased physical activity. The fat contained in the fish is quickly removed without lingering on the sides. The calorie content of pink salmon ranges from 140-170 kilocalories per 100 g, it all depends on the method of preparation.

Pros:

restores metabolic processes;
improves the functioning of the cardiovascular, nervous and digestive systems;
strengthens the immune system and helps the body resist infections;

enriches cells with oxygen;
“sweeps” waste and toxins from the body;
normalizes blood sugar levels;
prevents the development of bone diseases;
helps improve memory and intellectual abilities;
“elixir of youth” for women;
phosphorus and calcium, which are found in increased quantities in fish, help strengthen teeth and bones and the proper development of the skeleton in children;
Iodine improves the functioning of the thyroid gland.

But in order for the fish to retain its natural beneficial properties as much as possible, it must be properly prepared. For the benefit of the body, you need to cook and eat baked fish, canned without oil and steamed. To benefit the body, pink salmon should be consumed no more than 150 grams per day, 3 times a week. Excess fried, salted and smoked food in the diet has a negative effect: it clogs blood vessels, promotes the deposition of cholesterol and obesity, and causes a malfunction of the circulatory and digestive systems. To be healthy you need to know moderation in everything, and sometimes, if you really want to, eat a piece of fish prepared according to recipes from our website. Bon appetit.

Chefs' tips

When preparing this delicacy, you can follow little tricks that will be useful to know, and then your homemade delicacy will be safe and acquire an exquisite taste:

The duration of salting will depend on the weight of the main product. It should also be noted that in summer the salting process will take about 2 weeks, and in winter this period is 5-7 days.
Large fish is cut into portioned pieces, the thickness of which should be no more than 2.5 cm and no less than 2 cm. If the pieces are much thinner, the meat will turn out too dry, and pieces that are too thick in the middle will not dry out.
To prevent insects from landing on the meat, during drying it is recommended to cover it with gauze, which is soaked in vinegar beforehand.
After drying for three days, it is best to put the fillet under pressure for a couple of hours so that each piece is smooth and shiny. After this, they are hung again for further drying.
If you want to check the readiness of the balyk, you can press the meat with your finger. If there are no dents or moisture left on it, this indicates that the product is ready.
Before you start salting, you should sterilize the pan; it is recommended to use plastic or enamel containers for this.
Before treating the fillet with salt, it is also recommended to sprinkle it with a little sugar. The product that is placed in an enamel container is sprinkled only with salt.
Any fish can be cooked in the oven. During this process, it is recommended to open the door slightly and turn on the hood. After 8 hours the dish will be ready.
If during drying the product has absorbed some foreign odors, then it must be processed using the cold smoking method. If you want the balyk to dry faster, you can use the fan on.
It is recommended to add black peppercorns and allspice to the salt solution. Cloves and bay leaves will add a rich taste to the delicacy.

I would also like to mention that many people do not understand the difference between salmon and pink salmon. Pink salmon belongs to the salmon family, so it can also be used to prepare balyk. So we can say that pink salmon is the same salmon.

Storage Features

It is necessary to store the finished balyk in the refrigerator, having previously wrapped it in paper. It is also allowed to be placed in a special container or vacuum bag. This way the fish will stay fresh longer. The homemade delicacy should be stored for no more than 1 month, because in the future it will dry out more and lose its aroma and taste.

In most people's minds, balyk is an expensive dish, which in most cases is served at the festive table. However, preparing it at home is quite simple. It is not at all necessary to use red fish as a raw material; you can use perch, silver carp or bream.

Balyk made from pink salmon at home will be incredibly tasty and suitable for both the festive table and everyday meals. Salting red fish is easy to do step by step according to the recipe.

Selection and preparation of ingredients
Cooking balyk from pink salmon

Recommendations from famous fishermen

To make fish balyk at home aromatic and satisfying, you must follow the cooking recommendations:

If you are not sure about the saltiness of the fish, it is better to extend the marinating period to avoid poisoning.
The ideal size of the pieces is 2-2.5 cm, so that the fish is not dried and cured.
You cannot salt fish in metal containers.
Sugar during pickling allows the brine to penetrate deeper into the pulp.
You can check the readiness of the fish with your finger. If the depression quickly levels out when pressed, it means the product is cooked.

We suggest you familiarize yourself with How to smoke fish in a smoker

Selection and preparation of ingredients

Choose fresh fish with a pink belly, medium or high fat content. It is the fattest in the spring-autumn period.

The pink salmon is thoroughly cleaned and removed:

scales;
entrails;
fins;
head;
rib part.

Salt and sugar are used to prepare the brine. It is better to add spices according to your own taste and preferences; it is recommended to add coriander, paprika, bay leaf, black pepper and garlic, as they enhance the taste of balyk.

Be sure to dry it in gauze so that there is no contact with insects. When oversalting, fish must be soaked in water.

Popular message

Added later (03/22/2019 - 12:23):

Forum members on YouTube have a Fisherman DV video. 27 RUS name is Roman, he specializes in fish, a lot of videos and yukola with red fish and cutting, and salting of fish, both red and river, everything is simple and competent, in my opinion, he lives in the Far East, watch his channel, I think you will like it, I learned from him, He even makes tasty treats for beer from fish skins.

CODEONETEAM, guron, virafa and 17 others like this

This is how you put something so drooling all the way to the floor. How long can it be stored in a vacuum?

Like this: Vyacheslav N.

How long can it be stored in a vacuum?

I'm not Slava, but I always freeze in a vacuum what we can't use within 3-5 days. Tesha is a rather thin part of the pink salmon carcass. Defrosts quickly in the refrigerator.

And Roma’s channel is also excellent. On New Year's Day, I selected fish for salting based on his advice. Roman also made fish sausage, everything is on the channel.

Fish balyk is a simple and delicious appetizer. Fish balyk is prepared quite often at home. The recipe for dried salted balyk is especially common in places where large fish are caught - on the Volga, for example, in the Far East. The most labor-intensive part of preparing balyk is cutting it. Although this is not difficult, it is tedious in large quantities, so the fish is often salted whole. Fish balyk is an excellent treat; it can be served as an independent dish with boiled or fried potatoes or cut into thin slices for a festive table

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Fish balyk at home

How to marinate pink salmon for smoking

The key to delicious smoked fish is properly marinated or salted fish. The recipes below will help you with this.

Marinade for smoking

A classic recipe, suitable for both hot and cold smoking. To prepare the marinade for 1 kg of pink salmon, you need to take:

1 liter of water;
200 g salt;
100 g sugar;
spices to taste;

Mix water, salt, sugar and spices. Place the carcass or parts of the fish in a saucepan and pour over the marinade. Place the container in the refrigerator for 2 days. At the end of marinating, take out the fish and dry it with a towel. We hang it in the fresh air for a day to dry.

Spicy marinade

This marinade recipe is suitable for preparing fish for hot smoking. To prepare a delicious marinade you will need:

0.5 water;
1 tbsp. salt;
2 bay leaves;
½ tsp. ground white pepper;
½ tsp. ground red pepper;
½ tsp. allspice ground;
1 tsp cinnamon;
125 ml citrus juice (lemon, lime, grapefruit or orange).

Pour any citrus juice over pink salmon. Add salt, bay leaf, pepper, and cinnamon to boiling water. Stir and simmer the marinade over low heat for 30 minutes. Cool to room temperature. Pour the marinade over the fish carcasses and place them in the refrigerator for 14 hours.