Balik - a fish back, the upper part of it, pickled and withered in a special way.
On the salting and drying of fish is almost any river or sea fish. But the fish that goes to the salmon, there are special requirements.
On which fish used for cooking sturgeon depends its taste properties.
This salmon is made from valuable species of sturgeon and salmon, but we will prepare a snack of any fish that is the right size.
Another type of sturgeon is bokovnik - it is made from fish halves cut along the ridge.
What fish is on salmon
Suitable for the preparation of sturgeon is any large fish meat which has a high fat content and average.
Prized oily fish with a few small forklift bones, but you can cook salmon from almost any fish that are large enough.
The most popular types of fish, from which we obtain a delicious salmon are chub, carp, catfish and carp. Very delicious is the salmon and sturgeon red fish of the salmon family. Fat is any fish caught in the autumn and the beginning of winter.
List of fish from which the delicious salmon:
Chub, ide, chub, bream;
carp;
catfish;
Carp, carp, crucian carp;
Mackerel, mackerel, tuna;
Pike, perch;
Chum, pink salmon, trout, cisco, whitefish, white salmon, salmon;
Sturgeon and sturgeon species.
In this list there are fish that can not be considered without fish bones and fish is not greasy, but that does not mean that because it is impossible to prepare salmon.
There will always be a dietary fans lean meat, such as walleye pike or a sturgeon.
Asp in the list at the top, not because of it turns out the most delicious salmon, but because it is often in the hands of the fisher as a trophy.
It is quite bony fish, and when the question arises, how to cook, comes to mind two options: to put on the minced meat and fry burgers or salmon do and then to deal with the bones - in dried fish is much easier to do than in the preparation of other way.
The fish used to prepare the salmon, the size can be divided into high, large and very large.
Medium-sized fish goes on almost entirely salmon and large is pre butchering - it is divided into salmon amuse himself.
Very large fish cut into pieces.
Preparation of sturgeon
There are so many ways to cook sturgeon, and there is always the possibility of improvisation, but common principles are unchanged. Which you should try to follow.
Salmon fish divided by type of fish, size, salting method, types and degrees of jerky fish.
Very tasty turns cold smoked salmon (fish drying in the smoke is cold), but it can not be made at home.
subtleties of cooking:
Big Fish seams on bokovnik and cut for uniform salting and drying;
Not a very big fish seams along the ridge without ripping the belly, head and tail are not removed, extracted only gills and entrails;
Very large fish is cut into fillets, which is cut into pieces of salmon which was prepared separately from teshi;
To speed up the cooking process sturgeon, the fish skin is removed;
If the fish Balychev pieces, their size should be large, but in moderation - small pieces dry quickly, and too big bad prosalivayutsya;
Sturgeon taste depends not only on the method of salting, but also on the degree of sun-dried - the drier the meat of fish, so it is salty;
Sol, which is used for pickling fish should be large without impurities;
After salting, the fish should soak as many hours, how many days she was in a pickle.
For spicy taste sturgeon, in step (usually 20-30%) salting of fish to salt is added to a portion of the sugar and ½ spicy spices (allspice, nutmeg, and bay leaves, black pepper, coriander, cloves, ginger and others).
Generally, cooking sturgeon fish is as follows:
1) purified from fish scales and passes a breaker;
2) The prepared fish salted dry method or in brine;
3) Pickled fish passes soaking, which removes excess salt;
4) Fish hung out for drying or sent to the cold smoking.
It should be noted that salmon pickled in brine, in cool conditions, it may be in a few months.
recipe sturgeon
No matter what the fish is used, it is always possible to cook salmon on universal recipe. This is not a classic recipe and adapted for fast cooking sturgeon.
The secret of a delicious sturgeon is in compliance with the principles that we talked about above.
We will use the recipe in which the fish is salted in brine. This is the easiest option, allowing to achieve the right taste sturgeon, even if you have never cooked. So you can zabalychit almost any fish. I will do the salmon mackerel.
Let's get started ...
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.
It can bring to the table, or send in the refrigerator for storage.
Bon Appetit!
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