Pink salmon balyk at home will turn out to be incredibly tasty and suitable for both a festive table and for everyday meals. Salting of red fish is easy to do step by step according to the recipe.
Selection and preparation of ingredients
Fresh fish with a pink belly, medium or high fat content is chosen. It is the fattest in the spring and autumn.
Important! If the fish is bitter, then it is either old or storage conditions have been violated.
Pink salmon is thoroughly cleaned, removed:
- Scale
- insides;
- fins;
- a head;
- rib part.
For the preparation of brine, salt and sugar are used. Spices are best put to your own taste and preferences, it is recommended to add coriander, paprika, bay leaf, black pepper and garlic, as they enhance the taste of the balyk.
Be sure to dry in gauze, so that there is no contact with insects. When salting, fish must be soaked in water.
Making pink salmon balyk
5 3-4 days
Nutritional value per 100 g:
Prepare fresh fish (clean and remove all unnecessary).
Stir 7–8 tbsp in a deep bowl. tablespoons of salt, 2.5 tbsp. tablespoons of sugar seasoning. You can add spices to your preference. Pour into a saucepan.
Add boiled water, stir until salt and sugar are completely dissolved. Allow the water to cool. The back of pink salmon is immersed in the prepared brine, crushed with a lid or a plate. Put in a cold place. Salt for 12 hours (valid up to a day).
After time, remove and rinse with running water, dry with paper towels.
Pierce in the tail section for hanging and hang in a ventilated room, dry for 2-3 days (see if ready).
Smoked dried balyk: smoke for 4 hours, then remove for 4 hours, then smoke again for 4 hours. You can use a passive smoke labyrinth type smoke generator.
Prepare fresh fish (clean and remove all unnecessary).
Stir 7–8 tbsp in a deep bowl. tablespoons of salt, 2.5 tbsp. tablespoons of sugar seasoning. You can add spices to your preference. Pour into a saucepan.
Add boiled water, stir until salt and sugar are completely dissolved. Allow the water to cool. The back of pink salmon is immersed in the prepared brine, crushed with a lid or a plate. Put in a cold place. Salt for 12 hours (valid up to a day).
After time, remove and rinse with running water, dry with paper towels.
Pierce in the tail section for hanging and hang in a ventilated room, dry for 2-3 days (see if ready).
Smoked dried balyk: smoke for 4 hours, then remove for 4 hours, then smoke again for 4 hours. You can use a passive smoke labyrinth type smoke generator.Video recipe
Pink salmon balyk is an easy-to-prepare and real find for housewives who want to please their family or guests with an unusual treat. Cold smoked red fish will be a good snack for beer, it goes wonderfully with any side dish and is incredibly tasty as an independent dish. Definitely worth a try!Important! Ready balyk wrapped in parchment is stored in the refrigerator for up to a week, optimal shelf life — 3–4 days
