Buffalo balyk recipe – Home-made crucian carp balyk

Crucian carp are apparently the most common fish in domestic latitudes. They are fished for everywhere, and despite the fact that this fish is quite bony and not too large, it is highly valued by gourmets of fish dishes.

You can cook whatever you want from crucian carp, even balyk. And you don’t need to listen to those who will say that it is impossible to prepare balyk from crucian carp and that this is simply a translation of products. In fact, crucian carp balyk turns out excellent. As an appetizer for a cold glass of beer, crucian carp balyk has no equal!

Preparing fish for baiting

First, sort out your catch and set aside carcasses weighing more than a kilogram - these are the ones you need to prepare crucian carp balyk at home. It is better to leave smaller specimens for fish soup or fry them.

Wash all the carcasses under running water, remove scales if desired (you don’t have to do this, as you prefer), and then proceed to cutting. We gut the crucian carp, thoroughly cleaning all the insides. Then we cut off the heads and cut out the fins. We wash the carcasses again and then cut them along the ridge line. We don’t need the ridge itself either; we cut it out, and at the same time we try to remove the thick rib bones. Each resulting half must be cut with a thin, sharp knife to cut through the small bones and partially crush them. At the same time, salt will be absorbed better into such cut fish. Watch out: to make a whole crucian carp balyk, when cutting, try not to cut through the meat along with the skin, make the cuts not too deep.

Now you can start salting. We will need:

salt based on ½ cup per kilogram carcass,
spices as desired.

Number of servings: 4-5 servings per carcass;
Preparation time: 2-4 days.

Place the crucian carp in a pan and cover with salt. Rub a little salt into the fish on all sides. Add spices if you want to make the crucian carp balyk a little spicy. Then cover the top of the fish with film or a tight lid and leave to salt for 3-4 hours. Just in the meantime, you can read the latest articles about fishing on “Fishing Everyone!” with a glass of beer.

The process of preparing balyk from crucian carp

The salting time is over, now the fish needs to be rinsed well under cold water. Since we salted it very quickly, we won’t have to soak the crucian carp for a long time. It is enough to hold them under running water for 10 minutes. And then place each carcass on paper towels to dry. In the meantime, it’s worth stocking up on rope and wire hooks. Instead, if the crucian carp are not too heavy, you can use regular clothespins.

We hang crucian carp by hooks or fix them with clothespins on a rope suspended on a balcony or veranda. It is necessary that the fish always have access to fresh air, and the temperature is not too low, otherwise the fish will play around for a very long time. In the fall, when crucian carp gain fat, 2-3 days of constant drying on a rope is enough for crucian carp balyk to be ready at home. If you are afraid that the fish will be favored by the ubiquitous flies, hang a canopy of gauze or a thin mosquito net over the future balyk. When the crucian carp are ready, remove the fish from drying and wrap it in parchment or natural fabric. Store in the refrigerator and feel free to treat your friends! By the way, if you have already mastered how to make balyk from crucian carp, it’s time to master a couple more fish recipes. For example, stew the same crucian carp in sour cream or prepare an appetizer heh from pike.

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New Year's carp balyk

This recipe makes the perfect New Year's treat at home. For cooking you will need fish caught in the fall. She's the fattest. The drying period is more than 2 months, so the product will be ready just in time for the New Year. According to the recipe you need:

carp – 4-5 kg;
salt – 1 kg;
sugar – 1 tbsp. without slide;
hot pepper – 1 tsp;
spices – 1.5 tsp.

Of all the fish, carp is one of the budget options, so a home-cooked product will not require much expense.

Cooking features

The fish is cooked whole. After cleaning you must:

Rub the inside of the carp with sugar;
Cover the surface of the carcass evenly with a mixture of salt and spices.
We pack the fish in a plastic bag and tie it with rope.
Place the bag of fish in the refrigerator for 2-3 days.
Wash the carp thoroughly under running water.
Wipe the surface with a paper towel or napkins.
We pack the fish again in a bag and tie it with a rope.
We put the carp balyk in the refrigerator for another 2-3 months to ripen.

After the specified period, the carp can be eaten. It is served in sliced pieces. Sandwiches and snacks with dried fish look original. The aroma and taste of homemade dishes will delight everyone.

Homemade crucian carp balyk

Preparing crucian carp for baiting

The first step is to sort through the catch, putting aside the crucian carp, which weigh about 1 kilogram. It is from such large fish that balyk will be prepared. The rest of the crucian carp can be fried or other dishes familiar to your family can be prepared.

Selected carcasses must be washed under running water and removed from scales. Although it is not necessary to clean it, as you like. After these procedures, you can start cutting fish. First, the crucian carp must be gutted, thoroughly cleaning all the insides. After this, you need to chop off the heads and cut out the fins.

Now the carcasses need to be washed well again and then cut along the ridge line. Also, the ridge will not be needed, so it should be cut out, if possible removing all the thick bones from each crucian carp.

Now each resulting half of the fish carcass needs to be cut with a sharp thin knife, crushing and cutting the remaining small bones. After this treatment, the salt will be absorbed into the fish much better and faster. When performing this procedure, it is necessary to ensure that the carcass remains intact, without cuts, so the cuts should not be too deep.

After this, you can start salting. For this you will need:

salt at the rate of 0.5 cups per kilogram of crucian carp;
spices for fish as desired.

From one kilogram carcass of crucian carp you get 4 – 5 good portions of balyk. The delicacy will be ready in 3 – 4 days.

The prepared fish must be transferred to a suitable container (pan, basin) and sprinkled with salt. Salt needs to be rubbed a little into each carcass. If desired, you can add spices, then the finished balyk will be spicy. After this, the container must be tightly closed with a lid or wrapped in cling film and placed in the refrigerator to salt for 3 to 4 hours.

The procedure for preparing balyk from crucian carp

At the end of salting, the crucian carp must be thoroughly rinsed under running water (cold). Due to the fact that the crucian carp were salted not for a day or two, but only for a few hours, there is no need to soak them. A thorough rinsing will be more than enough.

After this, each carcass needs to be laid out on napkins or paper towels so that the fish can dry.

Then the crucians need to be hung on the balcony, veranda, or cellar. IMPORTANT: the fish must have constant access to fresh air. Also, the air temperature should not be low, otherwise the balyk will take longer to cook than the promised 3–4 days.

During zhora (autumn), crucian carp are quite fatty and dry on the rope in 2–3 days. After this, the balyk at home can be considered ready - and a sample can be taken.

To prevent flies and wasps from choosing the delicacy, you can cover the crucian carp with gauze. You need to store the finished crucian carp balyk in the refrigerator, wrapped in parchment or thick cotton cloth.

Chicken sausage with garlic. Simple recipe

It’s not at all difficult to make your own delicious chicken sausage with garlic. After this, 99%, you will refuse store-bought sausage. Read the recipe.

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New Year's carp balyk

carp – 4-5 kg;
salt – 1 kg;
sugar – 1 tbsp. without slide;
hot pepper – 1 tsp;
spices – 1.5 tsp.

Of all the fish, carp is one of the budget options, so a home-cooked product will not require much expense.

Cooking features

The fish is cooked whole. After cleaning you must:

Rub the inside of the carp with sugar;
Cover the surface of the carcass evenly with a mixture of salt and spices.
We pack the fish in a plastic bag and tie it with rope.
Place the bag of fish in the refrigerator for 2-3 days.
Wash the carp thoroughly under running water.
Wipe the surface with a paper towel or napkins.
We pack the fish again in a bag and tie it with a rope.
We put the carp balyk in the refrigerator for another 2-3 months to ripen.

After the specified period, the carp can be eaten. It is served in sliced pieces. Sandwiches and snacks with dried fish look original. The aroma and taste of homemade dishes will delight everyone.

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.

The fish from which balyk is prepared can be divided by size into medium, large and very large. Medium-sized fish is used for balyk almost entirely, and large ones undergo preliminary cutting - it is divided into tesha and the balyk itself. Very large fish is cut into pieces.

Cooking balyk

There are a huge variety of ways to prepare balyk, and there is always the possibility of improvisation, but there are also common principles that you should try to follow.

Fish balyk is divided by type of fish, size, salting method, type and degree of drying of fish meat. Cold smoked balyk (drying fish in cooled smoke) turns out to be very tasty, but it cannot be prepared at home.

Subtleties of cooking

Large fish are flattened on the side and cut for uniform salting and drying;
A not very large fish is flattened along the ridge without ripping open the belly, the head and tail are not removed, only the gills and entrails are removed;
Very large fish are filleted, which is cut into pieces from which the balyk is prepared separately from the meat;
To speed up the process of preparing balyk, the skin of the fish is removed;
If the fish is fished in pieces, their size should be large, but in moderation - small pieces dry out quickly, and too large pieces are poorly salted;
The taste of balyk depends not only on the salting method, but also on the degree of drying - the drier the fish meat, the saltier it is;
The salt that is used for salting fish should be coarse without foreign impurities;
After salting, the fish should be soaked for as many hours as the number of days it was in the brine;
To obtain the spicy taste of balyk, at the stage of salting the fish, up to ½ part of sugar (usually 20-30%) and spicy spices (allspice, nutmeg, bay leaf, black peppercorns, coriander, cloves, ginger and others) are added to the salt. .

Homemade pork with garlic and vodka

Time: 8 days.
Number of servings: 20 persons.
Calorie content of the dish: 245 kcal/100 grams.
Purpose: snack.
Cuisine: Turkic.
Difficulty: easy.

Adding vodka while marinating meat gives it a special taste and helps the salt penetrate deeper into the flesh. During the ripening process, the alcohol evaporates, so there is no need to worry about its intoxicating effect. Garlic is also intended to impart a piquant taste and aroma to the meat pulp. You can prepare balyk from meat at home in just 8 days. Using this technology, it is recommended to alternate drying places.

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Ingredients:

pork – 1 kg;
vodka – 100 ml;
salt – 70 g;
coriander – 20 g;
mixture of peppercorns – 20 g;
paprika – 20 g;
ground chili – 20 g;
dried garlic – 20 g;
bay leaf – 3 pcs.

Cooking method:

Carefully clean the balyk part of the pork from any membranes.
Rinse the meat under running water and pat dry with a towel to remove excess moisture.
Cut the flesh against the grain into portions.
Roll each piece in a small amount of salt.
Place the meat slices into a glass baking dish of suitable size and fill with vodka.
Cover the top with a flat plate, then put it under pressure and place it on the refrigerator shelf for three days.
Turn the pieces daily to ensure the meat is evenly salted.
Remove the meat, rinse it from excess salt, and pat dry with a towel.
Break the bay leaf into a mortar, add peppercorns, coriander and grind, then add the rest of the spices and mix well.
Rub the salted pork with the spicy mixture, wrap it in cotton cloth, tie it with twine, make a loop and hang it in a room in a dark place.
Periodically hang the meat on the balcony.
Rotate the drying area regularly.
The balyk will be ready in at least five days.

Balyk recipes

Regardless of what kind of fish is used, you can always cook balyk according to a universal recipe. This is not a classic recipe, but adapted for quick preparation of balyk. The secret of delicious balyk lies in following the principles we talked about above.

Simple recipe

We will use a recipe in which the fish is salted in brine. This is the simplest option that allows you to achieve the right taste of balyk, even if you have never cooked it. This way you can bait almost any fish. So let's get started...

What you will need:

Fatty or medium-fat fish of medium or large size;
Salt and sugar;
Spices and seasonings for fish.

For one kilogram of fish you will need: salt - 150 grams, sugar - 30-50 grams. As spices, you can always use allspice and coarse black pepper, bay leaf, coriander, cloves (with caution).

Main stages:

1. Cutting fish; 2. Salting fish in brine; 3. Drying salted fish.

Preparation:

Clean the fish from scales and remove the entrails;
Cut off the excess - head, tail, fins;
Cut the fish into halves along the spine;
Remove the ridge and cut the fish into pieces 1.5-3 cm thick;
Sprinkle the pieces of fish with a mixture of sugar and salt, add spices, mix;
Cover the salted fish with a lid on which to place a small load;
Place the container with fish in the refrigerator for 4-7 days for salting;
Remove the fish from the refrigerator, rinse with cold water;
Pour clean cold water over the fish and let it free itself from excess salt for 2-5 hours;
Drain the water, let the remaining water drain and hang the fish to dry in a cool, dry, ventilated place, protected from the sun and insects.

After just a couple of days, the fish needs to be checked for the degree of dryness. Thin pieces of fish will be ready earlier, while larger pieces will take longer to dry.

When the degree of drying suits you, you can consider that the fish balyk is completely ready. It can be served at the table, or sent to the refrigerator for storage.

We talked in detail about how to properly store cooked fish in an article devoted to how to properly salt and dry fish.

Classic recipe

Classic balyk is made from sturgeon or fish from the salmon family. The fish is cut into balyk and tesha. If this is freshly caught fish, it will have to undergo a long salting stage for one and a half months - this is required by established standards. Thawed fish is salted much faster. See more details in the video:

Silver carp balyk

Silver carp grows to impressive sizes; it can be classified as a very large fish, which requires cutting the carcass into pieces. Silver carp balyk can be made as shown in the video below:

Balyk from carp

Like silver carp, carp grows to impressive sizes, and if you have a very large carp in your hands, you will have to cut it up in a special way.

In general, the technology for preparing balyk from carp is similar to those described above. For a diagram of cutting carp and a recipe for salting, see the following video:

How to cook delicious fish balyk yourself?

Balyk has long been considered a very delicious dish, distinguished by its excellent aroma and taste. You can prepare balyk yourself at home, which will only benefit you and make it even tastier. You can also pickle red caviar yourself at home.

In order to make balyk from fish, you need to stock up on the following required ingredients:

coarse salt (non-iodized salt is best);
fish that has a high fat content (as a rule, an individual from the sturgeon family is selected for balyk);
spices to your taste (in the classic version, these are black and allspice, not ground pepper);
the use of cloves and bay leaves will add a piquant note;
and the most recent is saltpeter, which is calculated in the ratio that 1 g of saltpeter is consumed per 1 kg of fish taken.

At the very beginning, you need to clean the fish and remove the ridge from it, not forgetting to remove the tail. Then you should rinse it with running water. It is better to sterilize the dishes in which the cooking will take place and dry them well.

After this, place the prepared fish in it, sprinkling it with the mixture made in advance. This mixture contains all the previously listed ingredients.

It is necessary to sprinkle the fish with the mixture so that the pieces do not touch each other and do not touch the walls of the dish.

After a certain time has passed, the fish is cleaned of any remaining salt and soaked in water for several days. This procedure is necessary to remove excess salt.

Next, the pieces are hung in a well-ventilated area, protected from snow or rain. To prevent damage to the fish by insects, it is surrounded with gauze or a specialized mesh. The room should, if possible, be maintained at a uniform average temperature that is neither too high nor too low. The best option would be for the balyk to be exposed to direct sunlight for at least a couple of hours a day.

In the case when, after the first three days from the beginning of such a process, a good dense crust has formed on the balyk, then we can say that the main work is finished, and such fish will not spoil. The average ripening time for balyk is about 4 weeks.

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 spine.

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.

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.

The fish from which balyk is prepared can be divided by size into medium, large and very large. Medium-sized fish goes almost entirely to balyk, while large ones undergo preliminary cutting - it is divided into balyk and the balyk itself. Very large fish is cut into pieces.

We suggest you read: When does crucian carp begin to be caught?

There are a huge variety of ways to prepare balyk, and there is always the possibility of improvisation, but there are also common principles that you should try to follow.

Large fish are flattened on the side and cut for uniform salting and drying;
A not very large fish is flattened along the ridge without ripping open the belly, the head and tail are not removed, only the gills and entrails are removed;
Very large fish are filleted, which is cut into pieces from which the balyk is prepared separately from the meat;
To speed up the process of preparing balyk, the skin of the fish is removed;
If the fish is fished in pieces, their size should be large, but in moderation - small pieces dry out quickly, and too large pieces are poorly salted;
The taste of balyk depends not only on the salting method, but also on the degree of drying - the drier the fish meat, the saltier it is;
The salt that is used for salting fish should be coarse without foreign impurities;
After salting, the fish should be soaked for as many hours as the number of days it was in the brine;
To obtain the spicy taste of balyk, at the stage of salting the fish, up to ½ part of sugar (usually 20-30%) and spicy spices (allspice, nutmeg, bay leaf, black peppercorns, coriander, cloves, ginger and others) are added to the salt. .

In general, preparing fish balyk is done as follows:

The fish is scaled and cut;
Prepared fish is salted dry or in brine;
Salted fish undergoes soaking, which removes excess salt;
The fish is hung out for drying or sent for cold smoking.

It should be noted that balyk salted in brine, in cool conditions, can remain in it for several months.

Balyk recipes

Simple recipe

What you will need:

Fatty or medium-fat fish of medium or large size;
Salt and sugar;
Spices and seasonings for fish.

For one kilogram of fish you will need: salt - 150 grams, sugar - 30-50 grams. As spices, you can always use allspice and coarse black pepper, bay leaf, coriander, cloves (with caution).

1. Cutting fish;2. Salting fish in brine;

3. Drying salted fish.

Preparation:

Clean the fish from scales and remove the entrails;
Cut off the excess - head, tail, fins;
Cut the fish into halves along the spine;
Remove the ridge and cut the fish into pieces 1.5-3 cm thick;
Sprinkle the pieces of fish with a mixture of sugar and salt, add spices, mix;
Cover the salted fish with a lid on which to place a small load;
Place the container with fish in the refrigerator for 4-7 days for salting;
Remove the fish from the refrigerator, rinse with cold water;
Pour clean cold water over the fish and let it free itself from excess salt for 2-5 hours;
Drain the water, let the remaining water drain and hang the fish to dry in a cool, dry, ventilated place, protected from the sun and insects.

After just a couple of days, the fish needs to be checked for the degree of dryness. Thin pieces of fish will be ready earlier, while larger pieces will take longer to dry.

When the degree of drying suits you, you can consider that the fish balyk is completely ready. It can be served at the table, or sent to the refrigerator for storage.

We talked in detail about how to properly store cooked fish in an article devoted to how to properly salt and dry fish.

Classic recipe

Translated from Turkic, balyk means fish. That is why all products that are called balyk mean a fish dish. This dish can be prepared from various commercial fish.

These breeds have differences in fat content, which gives the balyk a delicate taste. Previously, when someone said the word balyk, they meant a delicacy, and in our time this word has not lost this meaning.

True, now such a delicacy is available to many, and not just to high society who use special stores.

Making balyk sandwiches

Today, when markets offer a variety of fish breeds, you can make balyk yourself at home. Because this is not a very difficult technology. You can make balyk from asp, silver carp, carp, and pike. The fatter and thicker the balyk, the better it is valued. What would be healthier and tastier for breakfast than a made sandwich with balyk. It's very easy to make. Let's look at preparing balyk from different types of fish.