Sazan balyk is a delicious and original appetizer. It is pickled and then smoked meat of this type of fish. It is prepared quite simply, but takes time. Why choose carp? This fish does not have a lot of bones, so it is easy to separate the fillet. In addition, it does not have the ability to absorb odors. For this reason, it is from the carp that you can get a delicious balyk.
Fish preparation
It’s quite simple to make a carp sajk at home. But first you need to separate the part of the fish, which you need to pickle, and then smoke. It is necessary to remove the skin from the fish along with the scales. The abdomen of the carp is cut, the insides are removed and washed thoroughly.
Cut off the head. An incision is made a little higher than the ridge so that the back can be separated from the ribs. As a result, the back is taken to make a balyk of carp. The remaining pieces of fish can be put on a delicious and rich ear. However, many also salted them, and then smoked ribs, if enough pulp was left on them. Here a lot depends on taste preferences.
Why choose carp?
Of course, you can cook balyk from any fish, usually fatty varieties are chosen. However, they often stop precisely on the carp. There are a number of reasons for this. First of all, this type of fish is easy to clean. He doesn’t have many small bones, so you need less to bother with processing. Unlike catfish, carp meat does not absorb the smell of tina, which has a beneficial effect on the taste of the finished dish. Also, the flesh of this species of fish is dense, very juicy. For this reason, the balyk is tender, bold and mouth-watering.
Also, it is impossible not to note the beneficial properties of this fish. It contains a large amount of omega-3 fatty acids, which help the body fight colds. Moreover, without a sufficient content of this element, it is difficult to imagine the normal functioning of the female body.
Also in this type of fish you can find a lot of phosphorus, which helps the absorption of iron, and also supports the beauty and health of hair.
Tasty balyk: recipe
What do you need to cook a carp sajk at home? It is necessary to take:
- a glass of granulated sugar;
- the same amount of salt;
- on a tablespoon of ground and red pepper coriander.
Pieces of fish are laid out on a baking sheet, carefully sprinkled with a mixture of the listed ingredients. Shake the fish so that all the pieces are evenly coated with the mixture. Marinate the carp for at least six hours. Juice released during the process is drained, the fish is dried with napkins. Pieces are hung out in the fresh air for two days. During this time, the balyk from the carp is carefully wilted.
Now you should smoke the fish so that it acquires a tasty and rich aroma. For smoking, it is better to choose the chips of apple and alder.
Non-smoked balyk
Sometimes a balyk can be cooked without a smokehouse, stopping by drying. For this recipe, it is better to take large fish, at least five kilograms. It is also processed as in the previous recipe. The finished carp fillet is cut into large pieces.
Salt is taken "by eye". Each piece is poured with it. For piquancy, you can add a little sugar, as well as your favorite spices for fish. Still mixed and transferred to a glass container. On the fish set oppression. They send the future balyk from the carp for two days to the refrigerator.
After the fish is pickled, you need to rinse it under running water. If it seems that too much salt has been taken, then it is worth soaking the carp in cold water for a couple of hours. To protect yourself from germs, after pickling the fish should be frozen for a day. This must be done, because, unlike the previous recipe, the fish will not be subjected to a different temperature treatment.
After the pieces of fish are hung out for at least two days, so that they become dried. To prevent insects from sticking to the meat, it is better to wrap it in gauze.
How to make a balyk from carp? It is simple enough! To begin with, it is necessary to select exactly that part of the fish that is needed. Most often this is the back, although ribs are sometimes chosen. The pulp is marinated with spices and salt, then washed. In conclusion, the balyk begin to wilt. Also, some prefer the aroma of smoke, so they smoke carp. This gives it a special piquancy. You can serve balyk as an appetizer for foamy drinks or decorate them with a festive table.