Ingredients

Title Value
1. Silver carp 1.5 kg
2. Salt 15 tbsp
3. Sugar 3 tbsp
4. Coriander 1 tbsp
5. Allspice 1 Tsp
6. Peppercorns 1 Tsp
7. Bay leaf 2 PC.
8. Turmeric 2 tbsp

Cooking

1 . Stage

Combine all the spices, salt and sugar together.

1. Stage. Combine all the spices, salt and sugar together.

2 . Stage

Clean the fish, remove the head, tail, all fins and entrails. Cut along the ridge, remove the bones. Rinse well and pat dry with a towel.

1. Stage. Clean the fish, remove the head, tail, all fins and entrails. Cut along the ridge, remove the bones. Rinse well and pat dry with a towel.

3 . Stage

Cut a silver carp into pieces so that it would be convenient to put it in a container, if you have dishes in which a whole piece will fit completely then do not cut. Sprinkle the carcass on all sides with spices, then lay in a bowl and cover evenly with spices on top. Put on the fish oppressed.

1. Stage. Cut a silver carp into pieces so that it would be convenient to put it in a container, if you have dishes in which a whole piece will fit completely then do not cut. Sprinkle the carcass on all sides with spices, then lay in a bowl and cover evenly with spices on top. Put on the fish oppressed.

4 . Stage

Put the dishes with fish in a cool place for 5 days, in the process the fish will decrease in size and liquid should appear in the process of parting the salt and sugar.

1. Stage. Put the dishes with fish in a cool place for 5 days, in the process the fish will decrease in size and liquid should appear in the process of parting the salt and sugar.

5 . Stage

Then remove the fish from the brine and place in clean boiled water for 5 hours to remove excess salt and the meat becomes moderately salty. Then the thick carp needs to be dried a little, this can be done on the balcony or indoors, depending on the temperature, only 2 days will be enough to dry, the balyk should not be dry, it should be soft and cut well.

1. Stage. Then remove the fish from the brine and place in clean boiled water for 5 hours to remove excess salt and the meat becomes moderately salty. Then the thick carp needs to be dried a little, this can be done on the balcony or indoors, depending on the temperature, only 2 days will be enough to dry, the balyk should not be dry, it should be soft and cut well.

6 . Stage

Cut the finished balyk into pieces and serve as an appetizer for beer.

1. Stage. Cut the finished balyk into pieces and serve as an appetizer for beer.

7 . Stage

Bon Appetit!!!

8 . Stage

Balyk from silver carp at home is fragrant, delicate and tasty. For cooking balyk we use traditional spices, and for a beautiful golden color add a little turmeric, it does not affect the taste at all. Such an appetizer is great for beer, as well as for sandwiches, make the degree of dryness to your liking, but a real balyk should be soft and tender.