Balyk is a salted and then dried fish, which after such processing acquires a delicate, rich taste and pleasant aroma. To prepare this delicacy, large varieties of various fish with a rich fat content are used. This dish is considered a delicacy and is quite expensive, so it is usually served at the holiday table. But if you wish, you can make balyk yourself and surprise your loved ones with a delicious snack made from fresh and healthy ingredients.

Fish balyk - cooking at home

There are two types of fish balyks: hung (without heat treatment) and cold smoked, which are produced within 3-4 days. To prepare a delicacy, you first need to choose the right fish.

She must be fresh, and not frozen and caught from a clean reservoir, preferably in the autumn. If these conditions are met, the dish will turn out tasty and healthy.

Everyone's favorite delicacy is usually prepared from large fish, with a fat content from 5 to 30%. Suitable varieties include:

• sturgeon, weighing from 2 to 5 kg;
• salmon - from 3 to 5 kg;
• carp - from 6 kg;
• asp - 2−3 kg;
• silver carp - 8 kg;
• som - from 4 kg;
• trout - 4−5 kg;
• nelma - 3 kg;
• pike perch - from 2.5 kg;
• pike - 6 kg.

The quality of the dish will depend on what percentage of fat the fish contains. Balyk will turn out to be especially aromatic and juicy from silver carp, sturgeon, salmon, asp, carp, halibut, and catfish. These breeds have meat contains a lot of fat layers, thanks to which the taste of the delicacy becomes simply wonderful. Pike perch, perch, and pike are low-fat varieties, so it is best to cook them in a dried way.

The process of preparing a delicacy

Balyk from fish at home is not difficult to make, you just need to follow a certain technology, which includes: cutting the carcass, salting, cold smoking or drying and proper storage.

Ingredients used: fish, weighing from 3 kg, with a high percentage of fat content; sugar (per 1 kilogram of meat - 30 grams); salt (per 1 kilogram - 150 grams); spices, seasonings - to your taste.

The finished balyk has pink-yellow color and delicious smell fish delicacy. It can be used to make sandwiches, added to salads and consumed as a snack with alcoholic drinks. The treat should be stored in the refrigerator, wrapped in cling paper, for no longer than one week.

Useful properties of homemade delicacies

Since culinary processing does not involve boiling or frying the fish, it retains many useful substances, so this delicacy is very healthy.

100 grams of homemade balyk contains the following vitamins: A - 0.057 mg; E - 2.5 mg; B 2-0.2 mg; PP - 1.8 mg; B 1-0.05 mg.

The product also contains minerals necessary for human health:

• magnesium - 23 mg;
• calcium - 40 mg;
• sodium - 3475 mg;
• phosphorus - 180 mg;
• sulfur - 205 mg;
• chlorine - 164 mg;
• iron - 0.8 mg;
• zinc - 0.6 mg;
• fluorine - 432 mg;
• chromium - 56 mg;
• nickel - 7 mg.

Fish meat also contains saturated fatty acids, which have a beneficial effect on the appearance of skin and hair, a small amount of cholesterol, water and ash. Therefore, by consuming a home-made delicacy, you can not only enjoy its rich taste, but also provide your body with vitamins and minerals.

Recipes for balyk from fish of different breeds

People who prefer fish dishes definitely need to master simple recipes for preparing a homemade delicacy. Excellent self-produced balyk can be obtained from carp, silver carp, asp, pike, and pike perch. Just do not forget that the starting product must be fresh and quite fatty, since the quality of the finished treat will depend on this.

Delicious asp delicacy. This fish is ideal for making balyk. To make the dish truly tasty, you need to use Asp weighing from 3 to 5 kilograms, caught after the onset of autumn. Small specimens are not suitable for cooking.

Fresh fish first you need to cut it. To do this, make a longitudinal cut in its lower part and carefully unfold the carcass. Then remove all the entrails and the head. You can leave the ridge or cut it out. Then wash the meat well with running water, place it in a saucepan, add coarse salt and add the desired seasonings. Leave the fish to salt for 10-14 hours in a cold place.

After this time, Asp need to be washed to remove excess salt and then soak. The soaking process should last from one to two hours, depending on the weight of the fish, and the product with a lower weight should be kept in the water a little longer. After this, hang the meat pieces so that all the water drains from them. Then wrap the Asp in gauze and leave until completely dry.

While drying the fish, you can cover each piece with sprigs of dill and add cut cloves of garlic - this will add additional flavor to the balyk. It is advisable to dry the fish in the evening and at night in the open air, and during the day put it in the refrigerator, after wrapping it in a clean cloth. When the balyk is ready, place it under the sun for 1-2 hours so that it is covered with an appetizing crust. After this, the delicacy can be eaten.

Aromatic carp dish

To prepare this balyk you will need recently caught Carp, weighing 7-9 kg. Fresh fish must be cleaned of scales, then cut and carefully remove all the insides. Also cut off the head and tail and remove large bones and backbone from the carcass.

Now cut the carp into portions, 5-7 cm thick, wash them thoroughly with water, rub with salt, sugar and place in a pan so that the skin is at the bottom. After this, add spices, cover the meat with a lid and place oppression on top. Then put the pan in the refrigerator for 6-7 days.

When the salting time comes to an end, remove the Carp and soak it in water for 2-3 hours. After it gets wet, let the water drain and hang the fish to dry in a cool room. To give the pieces of meat a beautiful and appetizing appearance, they need to be pressed. To do this, 4 days after the start of drying, the Carp must be placed under pressure for 8-10 hours, and then hung again indoors.

Approximately in 2 weeks you can try balyk. The finished product should be stored in the refrigerator, wrapped in cloth or paper.

A savory delicacy of pike

To make your own delicacy from Pike, use only a fresh carcass, otherwise it may not be salted. Before cooking, gut the fish and cut off the head. There is no need to clean the scales or wash the Pike. Then cut it along the spine into two parts and make small cuts along the entire surface of the body so that pickling is most effective.

After that Rub the fish well with salt and place in an enamel pan, skin side down. After 30-50 minutes, hang the Pike to dry outside or in a well-ventilated area protected from insects.

After a few hours, when the meat is dry and slightly chapped, it should be place in the oven and dry well. To do this, place the fish carcasses on the grill so that the scales are at the bottom. Then turn on the oven at approximately 100-130 degrees and leave for final processing for 4-5 hours. When the Pike acquires a yellow-orange color and begins to exude a rich aroma, the balyk can be considered ready. Bon appetit!

If you are an avid fisherman and have the conditions to prepare your favorite delicacy, try cooking your caught trophy using one of the suggested methods. Considering the simple cooking recipe, you are sure to get a gorgeous balyk that will please all the family and guests who come to the festive dinner.

When preparing fish, there are little tricks that you need to know so that the homemade delicacy turns out to be completely safe and acquires an exquisite taste. Here they are:

You need to store balyk in the refrigerator, wrapped in paper. It can also be placed in a vacuum bag or a special container, so the fish will be fresh for a longer time. The homemade delicacy should be stored for no longer than 1 month, as in the future it may begin to dry out, gradually losing its taste.

Here is a classic step-by-step recipe with photos of preparing dry-dried pork balyk at home. Of course, you will have to be a little patient, but the final result will exceed all expectations! Video recipe.

Meat balyk is a delicacy that has a delicate texture, a specific taste and a pleasant aroma. Balyk means salted and then dried meat. You can prepare dry-cured balyk at home from any meat: pork, beef, chicken, duck, turkey... An excellent balyk is made from pork tenderloin. The result of the balyk in its appearance is as similar as possible to the finished industrial product, which is a real expensive meat delicacy. And preparing it at home allows you to significantly reduce the cost of the snack. Moreover, this is not at all difficult to do, the main thing is patience, because... the recipe requires a sufficient amount of time, or even days. The meat turns out to be very tender, beautiful in color and with a wonderful aroma.

In addition, dry-cured pork balyk prepared at home means 100% confidence that the product is natural and of high quality. Because the entire cooking process is controlled personally by the chef! You don't have to choose pork tenderloin for this recipe. If you want to get a juicier delicacy, then take the pulp or neck with a small layer of fat. The cut from them will have streaks of fat, and the cut from the tenderloin will have a perfect cut, without fatty layers and with a pearlescent shimmer. I note that this recipe can be used to cook not only meat, but also the backs of large fish, such as beluga, chum salmon, pink salmon, etc.

• Calorie content per 100 g - 95 kcal.
• Number of servings - during drying, the meat will dry out by 25-30% of its original weight
• Preparation time - 10-15 days

Ingredients:

• Pork tenderloin - 500 g
• Salt - 500 g
• Ground black pepper - 1 tbsp.

Step-by-step preparation of dry-dried pork balyk at home, recipe with photo:

1. Pour half a portion of salt into the pickling pan and spread it into an even layer.

2. Wash the meat and dry it well with a paper towel. Place it in a container with salt and sprinkle with the remaining salt so that the piece is evenly covered on all sides.

3. Close the mold with a lid and place the pork in the refrigerator for 12-15 hours. During this time, their juice will be released, and the piece itself will become denser and tougher.

4. Wash the meat under running water, thoroughly rinsing off all the salt.

5. Dry thoroughly with a paper towel.

6. Leave it to lie in the fresh air for a while so that it dries well. Then lightly coat the meat with black pepper. You can also rub the pork with any spices to your taste: nutmeg.

7. Wrap the pork in a cotton cloth such as gauze or linen.

8. Leave it to air dry for 10 days. Check readiness periodically. The balyk can dry for a month. Depending on the holding time, the consistency of dry-dried pork balyk at home will be. The longer it is dried, the denser the meat will be; on the contrary, the fewer days, the softer it will be. Store the finished balyk in the refrigerator, wrapped in parchment paper.

Watch also the video recipe on how to cook pork balyk.

• Article

To prepare the bream for baiting, wash it, trim the head and tail. It is not necessary to remove scales.

Making a careful cut from the back, separate the meat from the spine on both sides, then trim the ribs and carefully, so as not to pierce the gall bladder, remove the entrails. Particular attention should be paid to the walls of the abdomen: there should be no liquid or black films left there, because This may spoil the taste in the future.

Rinse the fish again and then cut it crosswise into pieces. The size of the pieces depends on the size of the fish; make sure that they are not too thin or thick (this can affect not only the degree of dryness of the fish, but also its safety and health safety). Instead of cutting into pieces, you can make cuts, leaving the skin whole - this way you will get one large balyk that can be well salted and ripened.

For pickling, it is best to use enamel dishes or food-grade plastic or stainless steel containers. In terms of volume, the fish should be placed in 2-3 layers. The salting composition will be a mixture of spices, salt and sugar (at the rate of 10 tablespoons of salt and 3 tablespoons of sugar for each kilogram of fish). Spread the resulting mixture in an even layer on the bottom of the container to form a layer of 2-3 mm. Place pieces of bream tightly in layers on it, sprinkling the mixture on top. Now you can rest a little and leave the fish alone for 5-6 days, placing it in a cool place under pressure. It is most convenient to cover the fish with some kind of plate, board or lid before installing the load - this way the weight will be distributed more evenly.

After the cherished 5-6 days, take out the container with fish and drain the brine that has formed during this time. Rinse each piece under cold running water.

Now you need to get rid of excess salt in the fish itself. To do this, soak it in a large volume of cold water for 6-10 hours (depending on the size of the fish and your taste preferences) and do not forget to change the water periodically.

After soaking, blot each piece with a dry cloth and hang it in a well-ventilated place, avoiding direct sunlight. In this state, the fish should dry within 2-4 days. Readiness can be judged by the characteristic elasticity, darkening and slight translucency of the bream balyk.

Balyk is salted, dried meat or fish. This dish is considered a delicacy and is served during the holidays. If there is a fisherman in your family, read how to cook balyk from fish at home. Master this simple recipe, and there will always be a tasty and healthy snack on the table, made from proven fresh ingredients.

Ingredients

Oily fish 1 kg Salt 150 grams Sugar 30 grams

• Number of servings: 3
• Cooking time: 1 minute

Fish balyk recipe

What kind of fish is balyk made from? There is no definite answer; it could be salmon or simpler river species. Usually large and fairly fatty carcasses are used. They are optimally salted and do not dry out during the drying process. Fishermen recommend silver carp; it is ideal for preparing a homemade delicacy.

The secret to success in preparing balyk is adherence to technology; then it will not be difficult to prepare a delicate delicacy from any source material.

Main stages of technology:

1. Fish cutting.
2. Salting.
3. Drying or cold smoking.
4. Storage.

Ingredients:

• fatty fish;
• salt;
• sugar;
• favorite seasonings for fish.

Per kilogram of fish take 150 g of salt and 30 g of sugar.

Preparation:

• thoroughly clean the fish from scales and entrails, rinse well;
• cut off the head, tail and fins;
• cut the carcass along the ridge and carefully remove it, then cut it into pieces from 1.5 to 3 cm;
• mix salt and sugar and sprinkle the mixture over the pieces;
• cover the container with oppression and refrigerate for 4-6 days;
• when the salting is over, rinse each piece thoroughly, wrap it in gauze and hang it in a dark but well-ventilated place for 3-5 days.

The finished balyk can be served immediately or left until a festive event.

How to store fish balyk at home

To keep food fresh and safe, storage conditions and periods must be followed. They will differ depending on the cooking method and other nuances. The salt used to prepare this dish is a natural preservative. But it will not be able to prolong the shelf life of the product indefinitely.

Store fresh balyk in the refrigerator, placing it in an airtight container or vacuum bag. This will get rid of foreign odors and extend the shelf life.

Is it possible to freeze fish balyk? Experts say that this method of long-term storage is possible if certain requirements are met.

How to freeze salted and dried fish:

• Only fresh product can be placed in the freezer;
• prepare a special container for freezing or vacuum bags;
• wipe the prepared pieces with a paper napkin;
• place them in a container or bag, remove the air, close them carefully and put them in the freezer;
• it is advisable not to extend the storage period beyond six months;
• Avoid re-freezing.

Balyk can be stored in the refrigerator for up to a month. Then it begins to dry out and loses its taste.

The familiar word “balyk”, which is usually used to denote a meat delicacy, originally had a completely different origin. This was the name given to the backs of valuable fish species that were salted and then dried.

Meat balyk - polendvitsa, is a traditional dish of Polish and Belarusian cuisine. Now this snack is prepared from different types of meat and poultry, and you can buy it in any supermarket.

But there is no need to overpay. In addition, by preparing the dish at home, you can be completely sure that it does not contain any preservatives or harmful additives. And we will definitely tell you how to do this.

An original delicacy

Pork is most often used for balyk. If you want beautifully marbled pieces, choose a neck with streaks of fat, and for those who prefer a product with a drier consistency, it is worth purchasing a tenderloin. In this case, the finished dish will have an even structure and a beautiful pearlescent cut.

For it you will need the following products:

• pork – 1 kg;
• salt – 600 g;
• spices: ground black pepper, marjoram, paprika, mustard seeds.

First of all, you need to prepare a mixture in which the meat will be marinated. To do this, mix seasonings with salt. If you want the dish to be more juicy, you can add a little cognac.

Rinse the meat thoroughly and dry with paper towels.

Rub the tenderloin with the prepared mixture, wrap it in parchment and put it in the refrigerator for a day. During this time, a certain amount of juice should be released, which will need to be removed.

Pork balyk will cook very quickly. After 14-15 hours the product will be ready for consumption. If you notice that there is still quite a lot of moisture in it, you can thread a rope and hang the appetizing piece for several days in a ventilated area. This will allow it to wilt and dry out a little.

Pork in foil

If you prefer thermally processed meat, then the following recipe will come to your aid. For it, in addition to pork tenderloin, you will need:

• mustard – 1 tbsp;
• honey – 1 tbsp;
• garlic – 3-4 cloves;
• seasonings

Coat the washed and dried meat evenly with honey and spices, and leave to marinate for 5-6 hours. After this, generously rub with mustard and garlic, crushed with a rolling pin, and wrap in foil. Bake in the oven for an hour. A few minutes before the end, open the foil to create a delicious crust.

The result is a great dish that can be served hot or cold.

Dry-cured

You can also cook balyk from beef. But it is worth considering that this will take longer. To keep the meat as soft as possible, it is better to choose fillet, sirloin or rump. They have the least amount of connective tissue, which makes it stiff.

In Italy, dry-cured ham is called “bresaola”. It is useful because it contains a small amount of calories, as well as useful substances such as zinc and iron. This product is perfect even for dietary nutrition. It is quite possible to prepare a similar dish yourself, adhering to the aging (ripening) time of the meat.

Take:

• beef – 1.5 kg;
• salt – 1 kg;
• ginger, paprika – ½ tsp;
• garlic – 4-5 teeth.

Sprinkle the washed piece of beef with salt, place it in a deep container and refrigerate for 4-5 days. The juice that will be released during this period must be drained. Don't forget to turn the piece over periodically as well. After 5 days, remove the beef and wash thoroughly to remove salt.

Wrap in a clean piece of gauze, place in a saucepan under a press and refrigerate for another 2 days. After this, roll the semi-finished product in seasonings and garlic, thread it and hang it to dry for a few more days.

Tender dry-cured beef tenderloin can be served as an appetizer with olive oil and lemon, made into original rolls by slicing thinly, and also used for pizza and salads.

From poultry

A more budget-friendly option is chicken balyk. But the low price is not its only advantage. As a result of cooking, poultry meat literally melts in your mouth. Let's find out how to prepare such a snack. You will need:

• chicken fillet – 500-600 g;
• coarse sea salt – 200 g;
• spices;
• pepper mixture;
• Bay leaf;
• cognac or vodka – 50 g.

Mix salt with herbs, pepper mixture and bay leaf. Add vodka or cognac. Wash and dry the fillet. Place a layer of spices on the bottom of the container, place the fillet and sprinkle generously on top. Cover with a tight lid and refrigerate for 12 hours. After this, remove, rinse thoroughly, wrap in parchment or gauze, and keep in the cold for another 12-24 hours.

Balyk made from meat and poultry can be stored for quite a long time. And if you are going to use it to prepare other dishes, then you can put it in the freezer. This way the product will not spoil, and it will be easier to cut it into thin slices.

And now we offer you two simple recipes that will help diversify your daily menu and decorate your holiday table.

Carpaccio with sauce

Don't be afraid of the "overseas" name. In fact, underneath it lies the usual thin slice of fresh beef, which is seasoned with an original sauce. Or you can make a similar delicacy with your own hands, but from a dry-cured product.

You will need:

• dry-cured beef fillet – 200 g;
• parmesan – 100 g;
• arugula.

For refueling:

• lemon juice – 3 tbsp;
• balsamic vinegar – 2 tbsp;
• olive oil – 5 tbsp;
• mustard – ¼ tsp.

Cut the balyk and parmesan into thin pieces. Place the meat overlapping on a plate, place slices of cheese on top and pour over the sauce. For it, mix lemon juice with vinegar, oil and mustard, and mix thoroughly. Serve immediately after preparation.

Italian temptation

This salad will appeal to lovers of light snacks. It goes well with main dishes and will not leave you feeling heavy in the stomach.

It will require the following products:

• beef balyk – 150 g;
• tomatoes – 2 pcs. (cherry – 5 pcs.);
• feta cheese – 100 g;
• arugula;
• iceberg lettuce;
• lemon;
• olive oil;
• rosemary.

Tear the iceberg into small pieces and place in a salad bowl. Grind the rosemary in the same way, add salt, add a little oil and lemon juice, crush, add to the iceberg.

Cut the tomatoes into large slices or into halves if they are cherry tomatoes. Place in a salad bowl, add thinly sliced ​​beef, diced cheese and arugula. Drizzle with a little oil, add a pinch of salt and stir.

Tender, salted meat is an excellent alternative to the usual sausages and a wonderful product for slicing for the holiday table. And by drying it a little more during the cooking process, you will get an excellent homemade beer snack for get-togethers with friends. Bon appetit!