Balyk at home

Balyk at home

Balyk is one of the most popular cold appetizers that are often present on holiday tables. You can cook it yourself from various types of meat and fish. In this article we have collected 10 of the most delicious balyk recipes.

Catfish balyk at home

Catfish fillet is excellent for preparing balyk at home. This appetizer turns out to be nourishing, tender and very tasty.

Balyk at home

Ingredients
+10 (servings)
  • Som 2 (kilograms)
  • Salt 300 gr. large
Steps
360 min.
  1. Making balyk at home is very simple. Wash the catfish carcass well and cut it up. Then make a cut along the ridge and remove it. Also remove large bones from the fillet.
    Making balyk at home is very simple. Wash the catfish carcass well and cut it up. Then make a cut along the ridge and remove it. Also remove large bones from the fillet.
  2. Cut the catfish fillet into pieces 5-6 centimeters thick.
    Cut the catfish fillet into pieces 5-6 centimeters thick.
  3. Place the fillets in a container and sprinkle generously with salt. You can lay the fish in several layers. Place the container in the refrigerator for 2 days.
    Place the fillets in a container and sprinkle generously with salt. You can lay the fish in several layers. Place the container in the refrigerator for 2 days.
  4. After 2 days, remove the fillet from the refrigerator, rinse with water to remove any remaining salt and hang the fish in a cool place for 2-3 days.
    After 2 days, remove the fillet from the refrigerator, rinse with water to remove any remaining salt and hang the fish in a cool place for 2-3 days.
  5. Serve the finished catfish balyk as slices.
    Serve the finished catfish balyk as slices.

Bon appetit!

How to cook balyk from silver carp?

Very large fish are best suited for making balyk. For example, silver carp. In addition to the fish, you will need coarse salt and time to marinate the fillets and dry them.

Cooking time: 11 days.

Cooking time: 60 min.

Servings: 20.

Ingredients:

  • Silver carp – 5 kg.
  • Coarse salt – 500 gr.

Cooking process:

1. Clean the silver carp from scales, gut it and separate the fillet from the bones.

2. Cut the fillet into portions. It is best to use a glass or enamel container for pickling.

3. Lay the fillet in layers and sprinkle well with salt.

4. Place a flat dish on the fish and place pressure on top. Place the fish in the refrigerator for 7 days.

5. After this, soak the silver carp fillet in water, change the water every 1.5-2 hours. Next, the fish must be hung and left for another 2-4 days in a cool place.

6. Serve silver carp balyk as an appetizer.

Bon appetit!

A simple and delicious pork balyk recipe

Pork balyk is the most common meat snack. To prepare this delicacy at home, it is better to take a loin or fillet. The pieces should be thick enough so that the meat is evenly salted and remains juicy.

Cooking time: 10 days.

Cooking time: 40 min.

Servings: 5.

Ingredients:

  • Pork – 1 kg.
  • Coarse salt - 3 tbsp.
  • Sugar – 0.5 tbsp.
  • Ground black pepper – 2 tsp.
  • Dry seasoning – 1 tsp.
  • Marjoram – 1 tsp.
  • Cumin – 1 tsp.
  • Mustard seeds – 2 tsp.

Cooking process:

1. Wash the pork and dry it with paper napkins.

2. Rub the meat well with salt, sugar and black pepper, place in a glass container, close with a lid and leave in the refrigerator for 5 days.

3.On the second day, place the container at a slight angle so that excess liquid escapes from under the meat. Turn the meat once a day.

4. After the first stage, dry the meat with paper towels, rub with dry seasonings, marjoram, cumin and mustard. Wrap the meat in gauze, folded in three layers, and tie with a thick rope. In this form, hang the meat right in the kitchen and leave for 4-5 days.

5. After the specified time has passed, place the balyk in the refrigerator. Serve the meat chilled as an appetizer.

Bon appetit!

How to cook balyk from chicken breast at home?

Chicken balyk, unlike pork or beef, has less calories. Chicken breast is especially good, as it contains a minimal amount of fat, but despite this, it is highly nutritious. We invite you to prepare homemade balyk from chicken fillet.

Cooking time: 24 hours.

Cooking time: 25 min.

Servings: 3.

Ingredients:

  • Chicken breast – 3 pcs.
  • Sea salt – 250 gr.
  • Pepper mixture – 1 tbsp.
  • Mixture of herbs – 1 tbsp.
  • Bay leaf – 10 pcs.
  • Cognac – 25 ml.
  • Vodka – 25 ml.

Cooking process:

1. Chop the bay leaf. In a bowl, mix salt, ground pepper, herbs and bay leaf.

2. Wash the chicken breast and pat dry with paper towels.

3. Add cognac and vodka to the spicy mixture and stir.

4. Place half of the spicy mixture on the bottom of the mold, and place the fillet on it in a dense layer.

5. Place the remaining spicy mixture on top of the meat until it completely covers the fillet. Close the mold with a lid and leave in the refrigerator for 24 hours.

6. After 24 hours, remove the form with meat from the refrigerator.

7. Rinse the chicken breast under running water.

8. Dry the meat well with paper towels.

9.Wrap the chicken fillet in cheesecloth or thin cotton cloth and store in the refrigerator.

10. Cut the balyk into thin slices and serve on weekdays and holidays.

Bon appetit!

Step-by-step recipe for making carp balyk

Dried fish is an original treat; it will make any table look solemn and rich. Carp is a fairly large fish with large bones, it is suitable for making homemade balyk. You will learn how to make such a snack correctly from our recipe.

Cooking time: 3 weeks.

Cooking time: 30 min.

Servings: 10-15.

Ingredients:

  • Carp – 5 kg.
  • Coarse salt – 1.5 kg.
  • Sugar – 3-4 tbsp.

Cooking process:

1. Clean the carp carcass from scales and remove the entrails, wash well.

2. Next, separate the fillet from the bones.

3. Cut the fillet into pieces 5-6 centimeters wide.

4. Mix one half of the salt with sugar. Pour salt into the bottom of the container and lay out the carp fillets in layers, generously sprinkling with a mixture of salt and sugar. Sprinkle salt on top of the fish, set pressure and place in the refrigerator for 3-5 days.

5. After salting, the fillet must be soaked in cold water for 7-8 hours, change the water every 1.5-2 hours. Then dry the fish and wrap each piece with twine so that it holds its shape. Hang the fillets in a cool place for a couple of days.

6. After this, put the carp under pressure again for a couple of days and then hang it again in a cool place, but for a couple of weeks. During this time, the balyk will reach the desired condition and will be ready for consumption.

Bon appetit!

Delicious homemade carp balyk

Balyk is fish fillet, dried in a large amount of salt. It is best to dry only fresh fish, for example large carp.This type of fish does not absorb the smell of river mud and the balyk from it turns out to be very tasty.

Cooking time: 10-11 days.

Cooking time: 180 min.

Servings: 32.

Ingredients:

  • Carp – 16 kg.
  • Salt – 1 kg.
  • Sugar – 0.5 kg.
  • Vinegar 6% – 250 ml.

Cooking process:

1. Cool the carp carcass, remove the skin and gut it, then wash it well.

2. The fillet must be separated from the bones and cut into pieces of approximately the same size. Wash the fillet well again to remove any remaining blood.

3. Place the fish in a large container, fill it with water and add vinegar, leave for 2-3 hours, this will get rid of bacteria.

4. Mix salt and sugar. Roll all fillet pieces in the resulting mixture.

5. Sprinkle the bottom of the container where the carp will be salted with a mixture of salt and sugar. Lay the fillet in layers, sprinkle each layer with additional salt and sugar. Place a wooden board on top and install a weight of at least 4 kilograms.

6. Place the mold in the refrigerator, after the first day, drain the resulting liquid, close the container with a lid and keep the fish in the refrigerator for another 3 days. After this, rinse the fillet parts well with water.

7. Then soak the fish in water for 7-8 hours, during which time the water must be changed at least 3 times. If it is not possible to leave the fish in the refrigerator, then you can freeze bottles of water in advance and put them in a container. After this, the pieces of fish must be weighed. The balyk will be ready in a day. If you want to get drier meat, then keep it for 2-3 days.

8. Balyk is simply delicious.

Bon appetit!

Delicate and soft chum salmon balyk

Salted dried fish is always in great demand during normal times and on holidays. Preparing this snack at home is not at all difficult, but you need to be patient.In this recipe we will tell you how to prepare a delicious balyk from chum salmon.

Cooking time: 1-4 weeks.

Cooking time: 60 min.

Servings: 10.

Ingredients:

  • Chum salmon – 1 kg.
  • Sugar – 30 gr.
  • Sea salt – 150 gr.

Cooking process:

1. To prepare balyk, prepare fresh fish, salt and sugar.

2. Cut off the rib portion of the fish carcass.

3. Pour salt and sugar into a container suitable for pickling. Dredge the fish well in this mixture on all sides. Next, put pressure on the fish and put it in the refrigerator for 2-3 days.

4. After this, rinse the carcass in very cold water several times. Next, fill the fish with water and leave for 1-3 hours.

5. Then skewer the fish and hang it in a cool, ventilated place for 1-4 weeks.

6. Cut the finished balyk into thin slices and serve.

Bon appetit!

How to make delicious balyk from pike perch at home?

Pike perch, unlike silver carp and carp, does not have as much fat, but it also produces very tasty balyk. In addition to the fact that you will have a delicious snack on your table, you will also preserve your rich catch for a long time in this way.

Cooking time: 9-10 days.

Cooking time: 80 min.

Servings: 10.

Ingredients:

  • Pike perch – 1.5-2 kg.
  • Rock salt – 1 kg.
  • Allspice peas – 5-6 pcs.
  • Coriander – 1 tbsp.
  • Bay leaf – 2 pcs.
  • Sugar – 3 tbsp.

Cooking process:

1. The pike perch carcass must be cleaned, gutted and washed well inside and out. After this, cut the fish along the ridge and divide it into two parts, remove the bones.

2. Mix salt, sugar and dry spices in a bowl.

3. Cut the fillet into pieces 5-6 centimeters wide and sprinkle them well with the prepared mixture of spices and salt. Place pressure on top and leave the fish to salt in the refrigerator for 2-4 days.

4.After salting, the fillet must be soaked in water for 12-18 hours, the water must be changed periodically. Next, dry the fish and hang it on hooks in a cool place for 3-4 days.

5. After this, wrap the fish in clean gauze or cotton cloth and after 1-2 days the appetizer will be ready. Cut the pike perch balyk into thin pieces and serve.

Bon appetit!

Juicy and tender sturgeon balyk

Traditionally, amazing balyk is prepared from sturgeon. The appetizer turns out tender and juicy - just what you need to treat guests at a festive feast. We will tell you how to cook balyk at home.

Cooking time: 9 days.

Cooking time: 90 min.

Servings: 10.

Ingredients:

  • Sturgeon carcass – 1-1.5 kg.
  • Sea salt – 0.8-1 kg.
  • Black pepper - to taste.
  • Juniper – 1-2 berries.

Cooking process:

1. Gut the sturgeon carcass and wash it well. After making a cut along the ridge, divide it into two parts and remove large bones from the fillet.

2. Take a glass pickling dish and add a thick layer of salt to the bottom. Place sturgeon fillet on it.

3. Cover the fish with a mixture of salt and seasonings and leave in a cool place for 5-7 days.

4. After this, rinse the fish in cold water and soak it for 5-7 hours to get rid of excess salt. The water should be changed every half hour.

5. Next, the fish must be hung in a cool, ventilated place for 1-2 days. The balyk is ready, you can serve the treat on the table.

Bon appetit!

Homemade mackerel balyk

From such an affordable ingredient as a mackerel carcass and a small amount of spices, you can prepare an amazing balyk. This is a tasty and nutritious product that can be served as a holiday snack or a get-together with friends over a glass of cold beer.

Cooking time: 3-4 days.

Cooking time: 60 min.

Servings: 2.

Ingredients:

  • Mackerel – 2 pcs.
  • Sugar – 0.25 tbsp.
  • Salt – 1 tbsp.
  • Mustard – 1 tsp.

Cooking process:

1. Gut the mackerel and wash well under running water.

2. Cut the carcass along the ridge and separate the fillet from the bones.

3. Place the fillet parts in a container where they will be salted.

4. Brush the fish with salt, sugar and mustard on both sides. Leave the mackerel to marinate for a day in the refrigerator.

5. After this, rinse the carcasses with cold water and pat dry with paper towels. Next, pierce the fillet with wooden skewers and hang for 2 days.

6. The delicious delicacy is ready, cut it into portions and serve.

Bon appetit!

( 133 grades, average 5 from 5 )
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