BALYK from THICK CARPOOL. SALTED DRIED fish. How to cut large fish.
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Ingredients: Silver carp 4.5 kg Salt 250 g Sugar 80-100 g Black pepper 1 tsp Smoked paprika 2 tbsp Allspice Bay leaf 5-6 pcs Cognac 30 g Description: clean, wash the fish, cut off the fins, wipe with a towel. Cut the fish, gut, wash, wipe. Divide the carcass along the spine on both sides. Cut out the spine, separate the head. We get two layers of fish, Prepare a curing mixture of salt, sugar, peppers, bay leaf, allspice, mix. Pour a little mixture onto the bottom of the container, place the fish skin side down, sprinkle all the remaining salt on top. Put a board the size of the container on top, put a 3-4 kg weight, and put in the refrigerator for 4 days. After 4 days, the balyk is ready. Rinse in running water, taste, if the balyk is too salty for you, put it in cold water for about 4 hours. Then put the balyk on parchment paper and take it out onto the balcony for about 4 hours. After the water drains, hang it in a draft to air out for a day or two. To your taste. After light drying, brush with vegetable oil and leave in a draft for another day. You can store it in the refrigerator in parchment paper. For long-term storage, put it in the freezer. Before that, you can cut it into portions. It's more convenient. #SALTED #DRIED #FISH #BALYK #THICKSTONE
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