Balyk from grass carp at home

Dried grass carp recipe

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.

"Herring" from grass carp

Salting fish is a simple task, but it requires certain knowledge. You need to know the basic rules of salting and choose fresh, just caught fish for this, in order to end up with a tasty and, most importantly, healthy food product.

Ingredients:

White amur;
salt without additives;
laurel;
peppercorns.

Cooking process:

First of all, we choose fresh fish for salting without external damage. Before salting, cool the fish well.

Now we carefully gut it: we make an incision near the gill plate and carefully remove the gills and rip open the abdomen so as not to damage the internal organs.

If you do this from the tail to the head, then harmful microorganisms can get into the carcass and the fish will become unsuitable for salting. We remove all the insides, remove all the blood along the spine, and thoroughly wash the fish itself.

If the fish is large, then cut it into pieces; if it is small, salt it whole. Rub the fish generously with coarse salt without any additives. We take an enamel pan or wooden barrel, put a thick layer of fish on the bottom, sprinkle a thick layer of salt on top and place a new portion of fish.

Having laid out all the available fish in balls, cover with a lid (so that it fits freely into the pan) and put pressure on top.

For oppression, you can use a stone that has been thoroughly washed and scalded with boiling water or an ordinary three-liter jar of water. Place the dishes with fish in a cool place for salting.

For taste and aroma, the fish can be seasoned with a special mixture of spices for salting fish, bay leaf and peppercorns.

During the pickling process, juice (brine) is always formed, in which harmful microorganisms multiply very actively, so as the juice forms, it must be drained.

In a few days, grass carp will be ready. We take out the required amount of fish from the brine, wash it, cut it into portions, garnish with herbs and lemon slices. If the fish is too salty, you can soak it in clean water before serving. Bon appetit!

How to cook grass carp fish in the oven - step by step recipe with photos

Grass carp baked in the oven is an interesting and tasty dish. The dish can not only diversify your daily menu, but also become the highlight of any holiday feast. The fish is low in calories, but at the same time quite nutritious, contains few bones and therefore is popular among chefs.

: grass carp contains a lot of carotene, which helps strengthen the immune system, and the product is also rich in vitamins E and C. The fish is rich in elements such as phosphorus, potassium and magnesium. This makes it worthy of being regularly included in your diet.

Cooking grass carp fish in the oven is not difficult if you follow a few simple tips, have a little time and the desire to surprise your loved ones with a fragrant dish. A faithful assistant on this path is our recipe with photos, which clearly describes all the stages of cooking juicy fish.

Grass carp 2.5 kg
Lemon 1 pc.
Onion 1 pc.
Garlic 1 head
Bay leaf 2 pcs.
Vegetable oil 3-4 tbsp. l.
Ground black pepper to taste
Salt to taste

Calories: 187 kcal

Wash the fish under running water, remove scales and remove the entrails. Remove the fins, tail and head. On the sides we make transverse cuts in increments of 2 cm.

Peel and chop the garlic (you can chop it with a knife, rub it through the finest grater or squeeze it). Mix it with salt and pepper. Rub the prepared grass carp carcass well with the resulting mass.

Peel the onion and chop into rings. We put them in the belly of the fish. Add laurel there too.

Wash the lemon and cut it into half rings. Place one slice of citrus into each cut of grass carp.

Wrap the fish carcass in foil. Transfer it to a baking sheet previously greased with vegetable oil. Place the dish in an oven preheated to 180 degrees, where we will bake it for 60 minutes.

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.

Balyk from cupid

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Grass carp, although not as popular a fish as carp, is not too far behind it in terms of taste and fat content. It belongs to the category of so-called fish of medium fat content, which means that it is also perfect for balyk, and after a while it will turn into the most wonderful dry-cured balyk.

Preparing cupid for poking
Methods for preparing balyk from carp

Preparing cupid for poking

In order for the carp balyk to be juicy and tasty, the fish must not only be properly cut, but also salted. And for this you need:

grass carp carcass - 2 kilograms,
coarse salt - 300 grams,
sugar - 50 grams,
coriander, bay leaf, peppercorns - to taste,
water - 1 liter.

Number of servings: 5;
Preparation time: week.

The carp needs to be gutted, cleaned, and washed. Only the fillet goes into the balyk, so the head and tail with fins can be cut off and put in the freezer - wait for your turn at the fish soup. And the carcass itself needs to be plated, that is, the fillet must be separated from the bones.

To ensure that the grass carp balyk turns out correctly and does not spoil during the cooking process, we cut the fillet into pieces 2-5 centimeters wide. This way they will be salted better. Place the fish in a pan made of non-oxidizing material and prepare the brine.

Usually balyks are salted using the dry method, but for grass carp, a herbivorous fish and, as a result, smelling of mud, it is better to use spicy salting using the “wet” method. To do this, boil water, dissolve salt, sugar in it, throw in bay leaf, pepper and coriander.

Let it simmer for 5 minutes and then cool to room temperature. Pour brine into the pieces of future Amur balyk, put pressure on them (you can take, for example, a bottle of water) and put them in the refrigerator to salt. Meanwhile, let’s go watch new videos on the “Fishing Everyone” website.

After three days, the fish can be taken out of the refrigerator - it has already been salted properly.

Now we remove the excess salt using ordinary running water: we leave the pieces of carp to swim in clean water for an hour or two, rinse again, and now, the grass carp balyk at home is ready to be dried!

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.

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:

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.

Choose fish according to your preferences

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:

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.

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.

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.

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.

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 cooking from different breeds of fish

The basic principles for preparing red and white fish are no different. The duration of drying and the set of spices used may differ. In any case, the taste of balyk from any type of fish will be original and bright.

White fish balyk

It is not always possible to find large white fish. Plus, it's not as greasy as red. Mackerel is considered the best option. If you need a large fillet, you can take catfish. Weight from 3 kg. This type is easy to find. It will surprise you in terms of taste.

A common option is dried carp meat.

Balyk prepared from such fish is fatty, especially if you take carcasses caught in the autumn. Fish over 5 kg are best suited. They must first be cleaned, the fins trimmed, and the ridge removed. Now cut the carp into portions, but not too small so that it is convenient to dry them. This procedure should be done with any large fish, as it speeds up the drying process.

A special feature of preparing white fish at home is salting. It is better to use additional spices for it, which will not only enhance the taste and aroma, but also give the product a beautiful color. Often for this purpose, balyk is smoked. This is not necessary, since the taste of the dish will be exquisite without it.

Red fish balyk

Balyk made from red fish is considered traditional. Most often, salmon, trout, salmon, and sturgeon are used for cooking.

Fatty meat turns out so tasty and aromatic that there is no need to use additional spices for marinating. Just salt and sugar will be enough. The carcasses are usually large, so attention should be paid to butchering and cutting into ideal pieces for salting.

Harmful properties of the product

The main problem with fish products is microorganisms that cause diseases of the gastrointestinal tract. Proper processing helps eliminate harmful effects. This is especially important if we prepare balyk at home. Salting should be long-lasting, since this procedure allows you to remove unsafe substances from the meat.

Separately, it is worth considering smoked fish balyk, since the smoking procedure can saturate the product with carcinogens that contribute to the development of cancer cells. Also, individual components may cause allergic reactions. It is possible to avoid problems from consumption if you strictly follow the preparation and storage conditions.

Fish balyk is considered a healthy product, since the lack of heat treatment allows you to preserve the maximum amount of useful substances.

Tasty and healthy product enriched with vitamins

Vitamins of groups A, B, E, as well as micro- and macroelements have a positive effect on the condition of the body. The fish contains sodium, potassium, magnesium, phosphorus, chlorine, iron, zinc, which are necessary for the normal functioning of organs and systems.

Despite the high nutritional value, the calorie content of fish balyk is low. The product contains no carbohydrates. The fats found in meat are extremely healthy.

In 100 gr. balyka:

Such qualities make dried fish fillet a dietary product that can be consumed in moderation by people on a diet.

How to store fish balyk

Fish balyk can be stored under the right conditions for about 3 months. It is better to place the product in the refrigerator, first wrapping it in parchment paper.

It is important to properly store the finished product

It does not absorb moisture and fats and prevents the appearance of mold on the surface. To extend shelf life, the surface is rubbed with vegetable oil. It is important not only to know how to store balyk, but also to periodically check its quality. There may be a change in color or a crust on top. This product can be consumed. But if there is a musty, unpleasant smell, then the balyk is considered spoiled.

Fish balyk at home: recipes. What kind of fish goes for balyk

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?

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.

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.

Cooking balyk

There are a huge variety of ways to prepare balyk, and there is always the possibility of improvisation, but there are common principles and approach that should always be followed.

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.

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 fish salted by dry salting does not always undergo soaking if the exact time and amount of salt are maintained.

Balyk recipe

Regardless of what kind of fish is used, you can always cook balyk according to a universal recipe. The secret to preparing delicious balyk lies in following the principles we discussed above.

Universal recipe for fish balyk:

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

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).

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.

Classic balyk recipe on video:

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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.

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.

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.

Cooking balyk

There are a huge variety of ways to prepare balyk, and there is always the possibility of improvisation, but there are common principles and approach that should always be followed.

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 fish salted by dry salting does not always undergo soaking if the exact time and amount of salt are maintained.

Balyk recipe

Regardless of what kind of fish is used, you can always cook balyk according to a universal recipe. The secret to preparing delicious balyk lies in following the principles we discussed above.

Universal recipe for fish balyk:

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).

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.

Classic balyk recipe on video:

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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.

How long does cupid dry?

After dry salting, any fish must be soaked. This will allow you to remove excess salt and avoid excessive drying of the fish. Cupid in this regard is no exception. Soak it in cold water for 6 hours (the salting rule says: the number of days the fish has been salted, the number of hours it needs to be soaked). During these 6 hours, the water must be changed twice. We remove the fish from the water and proceed to the drying itself.

In order for the dried carp to dry evenly, it must be placed on small hooks made of stainless material. Hooks, in turn, can be hung either indoors or outdoors. The main thing is that there is a flow of air (optimally a light draft), and insects do not land on the pieces of fish. And if air circulation can be ensured using a fan or convector, then insects can be fought like this:

hang rows of fish to dry with gauze or tulle;
Spray carcasses and pieces with vinegar from a spray bottle during the first few days of drying;
fumigate the fish with the smoke of an anti-mosquito coil;
Lubricate the carcasses with oil (sunflower).

Depending on the size of the pieces or carcasses and the weather, the recipe for dried grass carp suggests drying the fish from a week to three. Determine readiness yourself by cutting a piece or carcass across the back. If the cut meat has a pleasant smell and an amber tint with a translucent structure, you can take a sample. Then it’s a matter of taste: some people like dried amur with a slightly moist center, others prefer drier fish.

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I found the recipe and method of pickling on the Internet, the author’s name is unknown. It turned out very tasty, especially with boiled potatoes. A jar of pickled fish will always help out when you urgently need to prepare dinner. The fish can be stored for 2 weeks.

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.

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.

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.

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.

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.