Cooking chub balyk according to this recipe involves several steps, from cutting the fish to drying it:
00:00 - Chub balyk
00:18 - Fish cutting and preparation
00:55 - Salting the mixture
01:40 - Salting the chub
03:02 - Desalting fish
03:36 - Drying the chub.
You need 100-150 grams of salt per kilogram of fish. To get a spicy salting, use a mixture where 3 parts of salt is added to 1 part of sugar. And also spices to taste. For example, black and oregano pepper, coriander, dill seeds, cardamom, bay leaf.
After salting, the fish is left to mature at room temperature for several hours, then put in the refrigerator for several days.
And then it is soaked in plenty of water to draw out the excess salt. In terms of time, as many hours as how many days it has been salted.
Drying the fish is the last stage in the preparation of balyk.
17 авг 2024
