Balik - a delicacy of fish, but rather the upper part of the fleshy carcasses, salted and withered in a special way.
The fish is salted in brine - is the easiest option, allowing to achieve the right taste sturgeon, even if you have never cooked.
I will do the salmon mackerel.
Let's get started ...
recipe sturgeon mackerel
What is needed:
- Oily or greasy mackerel average medium to large size;
- salt and sugar;
- Spices and seasonings for fish.
One kilogram of fish need: salt - 150 grams of sugar - 30-50 grams. As always you can use spices sweet pepper and black pepper coarse, bay leaf, coriander, cloves (with caution).
Main stages:
1. Cutting fish;
2. Salting fish in brine;
3. Sun-dried salted fish.
Preparation:
1) Clean the fish and remove the scales from the entrails;
2) Cut off the excess - the head, tail, fins;
3) Cut the fish in half along the spine;
4) Remove the ridge, and cut fish pieces of a thickness of 1.5-3 cm;
5) interspersed with pieces of fish with a mixture of salt and sugar, add spices and mix;
6) Cover with salted fish plate on which to place a small load;
7) The capacity of the fish put into the refrigerator for 4-7 days for pickling;
8) Remove the fish from the refrigerator, a cold water rinse;
9) Pour clean cold water fish and to get rid of excess salt for 2-5 hours;
10) Drain to drain the remaining water and hang the fish on the drying in a cool dry ventilated place, protected from the sun and insects.
After a couple of days, the fish should be checked for the degree of sun-dried.
Thin slices of fish will be ready early, so that the larger need for drying longer.
When the degree of jerky will suit you, we can assume that the salmon is ready fish.
Balik, or you can try to paper and send it in the refrigerator for storage.
Bon Appetit!
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