Are you a fisherman or is your spouse a master at catching fish? We will tell you how to easily make a delicious snack from a stand and a plain pike.
There is only one condition for a luxurious balyk - the pike must be fresh, that is, recently caught. Only this guarantees a good and uniform brining.
Therefore, straight from fishing and immediately to cook balyk!
Ingredients:
pike
coarse salt
How to cook:
1. The fish needs to be prepared, gutted and washed. There is no need to clean the scales and remove the head or tail.
2. Make an incision along the entire length of the spine along the carcass. Turning the pike belly up from the inside, carefully make transverse cuts in the fish.
This is to improve the ambassador as much as possible. So the salt can freely penetrate into every centimeter of the pike.
3. Sprinkle the pike with coarse salt on all sides. If it is large enough, then the salt must be poured into all the cuts.
It is important to take the right amount of salt correctly. Very accurately and carefully, as over-salted balyk will lose its delicate taste and will be dry.
And if there is not enough salt, it can deteriorate very quickly.
4. Fold the pike skin side out into any enamel dish (basin, tray). Leave for half an hour for the juice from the salt to go and it (salt) will work.
5. Now the pike needs to be shaken off, dried and ventilated. To do this, it must be hung unfolded. For example, where it is well ventilated and there is no open sun. And also insects like flies.
It is advisable to hang the pike with its tail down and make wooden struts from sticks or twigs inside the abdomen.
6. The drying process will take no more than two days. Then the fish must be removed.
6. Place the pike skin side down on the wire rack, strongly revealing the notched inner parts.
7. Put the wire rack in the oven and set the temperature to no higher than 60-100 degrees. The pike should dry and not bake on low heat for 5-9 hours. Time depends on the characteristics of the oven and the size of the carcass.
Important! The oven door should be left ajar 1-2 cm so that moisture and excess heat can escape.
8. The pike balyk will be ready when the color of the meat inside the fish changes. It will turn yellow-golden. Then it's time to remove the grate and turn off the oven.
9. Transfer the balyks to newspaper or paper and cool directly on it in the room. Not on the street!
Everything! The appetizer is ready!
The pike is so delicious! This exquisite delicacy goes well with a foamy drink, potatoes and even a festive table.
And for banquet slicing and for sandwiches - the fish is gorgeous!
It will definitely conquer everyone with its delicate texture and weak ambassador. Delicious!
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Thanks for reading to the end!