Salted catfish at home recipe. How to make balyk from catfish

Buy with good discounts for personal use and as a gift to friends and acquaintances.

Get quality products at affordable prices at. Make gifts for yourself and your loved ones!

Follow us on Facebook, Youtube, Vkontakte and Instagram. Stay up to date with the latest website news.

Dried catfish

Delicious and tender catfish meat is suitable for any culinary delight. And even old large catfish are sometimes eaten, despite the persistent smell of mud. For example, from a large catfish weighing over 10-20 kilograms, you can cook a dried delicacy, which will be a great addition to a mug of foamy beer or just a hearty dinner. Dried catfish recipes are different: it is balked or whole small catfish are dried, but we chose the two most unusual ones: catfish dried with steaks and catfish straws.

Dried catfish with steaks

This dried catfish recipe is great if you don't know what to do with a catch that's too big and doesn't do well in fry or fish soup. So, we take:

• catfish carcass weighing 20-25 kilograms,
• salt of a large fraction - about 5-7 kilograms.

• Servings Per Container: 20-25;
• Cooking time: several days.

We scrape the carcass from mucus and scales, chop off the head and tail fin. After that, gut and rinse from the insides with cold water. The turn of cutting comes: we cut the catfish across into steaks about 2-2.5 centimeters thick. Season each steak generously with coarse salt and place in a bowl. Pour another layer of salt on top, tighten the fish with a film and send it to salting in the cool. Let it stand in the refrigerator for three days.

Then we wash the catfish for about half an hour under the tap. We dry it in napkins or paper towels so that excess moisture immediately comes out. After that, we take paper clips and put each piece of catfish on a paper clip, like on a hook. We hang paper clips on the balcony on a rope for a day.

After such a light drying, we remove the somya steaks from the hooks. We wrap each of them separately in a cloth and send it to ripen in the refrigerator for a couple of days. After that, the dried catfish is ready, it can be eaten immediately or transferred to foil and stored in the refrigerator, waiting for the right opportunity.

Dried catfish straw

Catfish can be good and not only in steaks. For example, it will make a favorite snack of many beer lovers - dried fish straw. Large catfish will serve as a good basis for such a straw. For her, let's take:

• catfish - 3 kilograms,
• salt - 7 kilograms,
• water - 6 liters.

• Servings: 6;
• Cooking time: several days.

On an industrial scale, dried catfish straws are prepared in special dryers, where they are thoroughly blown with warm, dry air, preventing insects from accessing direct sunlight. At home, of course, it is irrational to keep such a dryer, but you can use suitable kitchen utensils, for example, a dryer for vegetables and fruits, which can now be found in many housewives.

We clean the catfish, gut and rinse. Then we remove the halves of the fish fillet from the ridge, pull out the large bones with tweezers. To prepare straws, the skin from the fillet must be removed, so cut it off with a sharp knife. We cut the prepared fillet along the line of fibers into narrow strips. Do not be too zealous: when drying, the fillet will decrease in volume, and if you do not want to get a cobweb instead of a straw, cut strips at least half a centimeter thick.

Boil water separately and dissolve salt in it. Industrial production requires a 1:1.11 ratio of water and salt, but you can deviate slightly from this standard. We lower our fillet strips into the prepared brine and leave it in the refrigerator to salt for about a day. Then we drain the brine, and dry the blanks for straws on a cloth.

We lay the catfish strips in portions in the dryer, set the temperature to about 120 degrees and dry for 3-4 hours. Then we cool and run the dryer again for a couple of hours. We transfer the finished straw into a bag or foil and store in the refrigerator. Ready-made dried catfish straws have a beautiful amber hue, a salty taste and a dense texture.

If you are a fish lover and enjoy cooking it at home, then you will be interested in how to cook catfish balyk, which has a very delicate taste, and at the same time it turns out to be quite satisfying. Ready balyk can be stored in the refrigerator for quite a long time, and it will always help you out if unexpected guests arrive.

Catfish balyk - recipe

Before you make salmon from catfish, you need to choose a good fish, the final result depends on this. Catfish should be fresh and the fattest you can find.

Take the selected carcass, remove the skin from it, remove the peritoneum and ribs. You should have only the fillet itself for salting. Cut it into pieces. At the bottom of the dish in which you will salt the fish (it is better to take glass or enameled utensils), pour salt, put the fillet on top, then salt again, and fillet again. Alternate layers in this way until you run out of fish.

Cover the dish with a lid and refrigerate for 3 days. Then remove the fish, rinse and hang in a well-ventilated place. Leave it for 3-4 days, but make sure that the fillet does not dry out. When the fish has dried, wrap it in foil and let it lie in a cool place for 3 days.

After that, cut the fillet into thin slices and help yourself.

This fish recipe will take you less time to cook, but the taste will be just as delicious.

Cut the catfish so that one fillet remains. Cut it into pieces, 5-6 cm thick and rinse. Place the fillet cut-side down in a marinating dish so that the pieces fit snugly together and sprinkle coarse salt on top. If necessary, lay a second layer of fish on top and sprinkle it with salt as well.

Place the container in the refrigerator for 2 days, then remove the fish, rinse and hang the pieces in a cool place for several days. After this time, your balyk will be ready.

Step 1: Cut the catfish.

Step 2: Salt the fish.

Step 3: Infuse the fish.

Step 4: Serve the catfish balyk.

Choose enameled or stainless steel dishes for salting. If you don’t have one, then take any other container and cover it with cling film.

Never use iodized salt to prepare this dish, it is too salty and can greatly spoil the taste of the fish.

Salted fish can be stored for up to six months.

According to this recipe, you can cook salmon from almost any fish, such as silver carp, sturgeon, asp or trout.

Sturgeon balyk was considered one of the most delicious fish dishes. The best was balyk, made from “blank” sturgeon (that is, not caviar), it is fatter.

First, the abdominal cavity was cut off from the sturgeon and the rahmanki (heart, liver, intestines) were taken out. Then an incision was made in the middle of the spinal column. After chopping off the head and peritoneum, a squeal (dry veins covering the spinal column) was taken out through an incised hole, washed in water and hung out to dry. Then the glue was torn out and laid out to dry on boards.

The sturgeon carcass was not washed in water, it was rubbed with saltpeter and covered with salt. In the latter, the sturgeon lay for four to five days. If salted, it should be hard, if soft, then it remained in salt for up to six, seven days. Then the balyk was soaked in water, if it was well salted, then for a day, and if it was weak, then for twelve hours. It was important not to get wet. If the sturgeon was still soft, it was tied to a bed in a balychka and lubricated with saltpeter diluted in water, from which it became pink. In sunny weather, balyks sang faster than in cloudy weather and had a more marketable appearance.

Cut off sturgeon and stellate sturgeon heads were salted at the root (i.e. for the future, for a long time). The cut off sturgeon peritoneum, from which the teshu was made, was also placed in the salt, where it was kept for a day, no more than two. After that, it was soaked for 8-12 hours, and then straightened with spacers and dried in balychs. Beluga balyk was also prepared.

Balyk from sturgeon fish

Sturgeon species of fish include: sturgeon, spike, kaluga, beluga, stellate sturgeon, bester. These fish, living in natural conditions, are listed in the Red Book. At the same time, today there are many factories engaged in fish breeding, including sturgeon.

To prepare balyk from sturgeon fish, you can use frozen, chilled or live fish.

In the presence of live or chilled fish, before cutting, it is necessary to bleed it by cutting the gills, and for the beluga, in addition, make a longitudinal incision in the tail, below the anal fin. Rinse the bloodless fish, carefully cleaning the abdomen from mucus, then cut the abdomen between the pectoral fins, not reaching 3-4 cm to the anus and avoiding cuts to the intestines. When gutting, carefully remove from the fish the roe or milk, fat deposits, the intestines along with the anus, all other entrails, as well as the dorsal string (screech). Rinse gutted fish thoroughly with water until blood, mucus and other contaminants are completely removed.

In the presence of frozen fish, it must first be thawed in air at a temperature not higher than 20 degrees C or in water with a temperature not higher than 15 degrees C. There should be five times more water than fish. The fish prepared as indicated above must be cut, depending on the type and size, into a side, back and tesha.
** Sturgeon salting:
Pour a layer of salt 1-2 cm high on the bottom of the salting container, then lay the fish in dense, even rows with the skin down, sprinkling each layer of fish with a layer of salt 1 cm. After a day, pour all this with cold brine at the rate of 100 grams of salt per 8 liters of water. The fish should be completely covered in brine. Approximately in brine, the fish should be from 4 to 7 days. We take the fish out of the brine and wash it thoroughly in a saline solution prepared at the rate of 100 grams of salt per 5 liters of water. After washing, it is necessary to keep the fish in the air to equalize the salinity. This process will take 2-3 days.

Now the fish needs to be tied or stitched. When hanging on a twine, tie the fish and stitch it (backs) or just stitch it (sidewalls, teshi) with twine, while making a loop for hanging fish on slats (poles, ramrods). Now the future salmon needs to be dried in natural conditions, in the open air. In warm weather it will take from 1 to 2 days, in the colder season from 2 to 4 days.

Now it remains to smoke our balyk. Approximate time spent by fish in the smokehouse is from 30 to 40 hours. In the initial period of smoking, the temperature should not exceed 23 degrees C. By the end of smoking, the temperature should rise to 30 degrees C. Ready-made sturgeon balyk can be stored at a temperature of 0 - 2 degrees C for 45 days.

Balyk from carp

Balyk was cooked from carp a little differently than from sturgeon. They also cut it on the back, took out the spinal column, took away the head, and lowered the carcass itself into boiling strong brine at the expense of: One, two, three ?. The fish were then hung on runners to dry. These balyks were not on sale, they were eaten only by the owners themselves.

Balyk or salted and cured meat is a great snack for beer, nutritious camping food and just a very tasty dish. For salmon, culinary experts advise using large fish, weighing more than 5 kilograms. So, balyk from catfish, cupid, carp is good. But it is best to use large carp for such a delicacy. Why? - you ask. There are several reasons for this at once: firstly, the carp is not too bony, unlike its “relative” carp, which means that you do not have to painstakingly select bones from the future salmon with tweezers. Secondly, carp, even the largest, practically does not pick up the smell of mud. And, thirdly, carp meat is very tasty and there is a lot of it. Convinced? Then we cook balyk from carp!

The secret of getting a delicious balyk is in the correct cutting of the fish. For balyk, we need to separate the fillet. We start by cutting off the head and tail fin, removing the fins and entrails. After that, we thoroughly wash the carp from the inside, remove the remnants of the viscera, blood and films from the abdominal cavity. With a sharp knife, make an incision along the back of the fish. Then carefully from the tail to the belly we plast the fish, separating the ridge. With a hatchet or a sharp knife, we trim the ribs and leave them in the fillet.

Now the future carp balyk needs to be cut so that the fish is well salted and tasty. The optimal cut for large fish is as follows: carefully cut off the back from each half of the fillet and cut across into pieces of 2-3 centimeters. Cut the belly along the ribs and roll up the rolls. That's it, the fish is cut up and ready to be turned into a delicious fragrant balyk!

To cook carp balyk at home, in addition to fish, we need:

coarse salt (preferably sea salt),
spices for fish - your choice,
salt container,
oppression,
kapron thread,
gauze.

The first stage in the preparation of balyk is salting. Carp is best salted in a dry way. We put a layer of fish in a container for salting, sprinkle with a handful of salt. If you want to make the taste of balyk a little sweet, add sugar to the salt in a ratio of 4 to one (for 4 tablespoons of salt - 1 tablespoon of sugar). Sprinkle the fish pieces with spices. After that, lay the next layer of fish and sprinkle with salt and spices again. We put the salted fish under oppression in the refrigerator for 3 days. During this time, it must be stirred at least 2-3 times.

After three days, the salted carp is ready for the second stage - washing and soaking. First, wash each piece of fish in running water. We try: if the salt in the taste is felt strongly enough, soak the fish for a couple of hours in cold water - it will draw out the excess salt. We take out the soaked pieces and dry them on a towel.

And now, the last stage is approaching: the salmon from carp at home needs to be dried. We string pieces of balyk on a nylon thread and hang them in a cool, dry place where fresh air can be provided - on a glazed balcony, loggia, in a ventilated basement, cellar or pantry. If you are making salmon in the summer, it is better to wrap it with gauze to protect it from flies and other insects. In the meantime, the salmon dries, you can have time to go fishing again, or at least read about new ways of catching fish on the main page of our website. You need to dry the salmon for two days, after which we remove it, wrap it in parchment or natural fabric and send it to ripen in the refrigerator.

The finished balyk turns out to be tender, soft, and guests and household members will surely like it.

Balyk from catfish

We gut the catfish, without touching the gallbladder, cut off the tail at the level of the anus, cut off the peritoneum, driving on the sides, it will be a delight. We cut the tail like a sausage, pieces of six centimeters, this is actually balyk.

Salt in an enameled or stainless steel bowl. If there is none, you can cover any with a piece of plastic wrap, preferably one that is intended for food packaging. Polyethylene is better with a margin in size.

We lay tightly in rows with slices up and down, sprinkling pieces of tail with salt, approximately at the rate of 1.5 kg of salt per 10 kg of fish. If cut neatly, it can pack very tightly. From above, we lay all these layers with a makhalka (end of the tail) and pieces of tesha, skin up. Flat pieces, of course, also salt. From above, we cover everything with salt, press down with oppression, if polyethylene, we wrap the pieces up.

Coarsely ground salt, you can use regular salt, but in no case? Extra? fine grind. The coarser the grind, the better. The best is the one that is carried by barges from Baskunchak. In warm weather it is better to keep a jug in the refrigerator, when it gets colder - on the balcony, who has what opportunities.

We keep the fish in brine (brine), if necessary, take out as much as necessary, wash thoroughly under running water, scrape the skin with a blunt knife. We hang the pieces for a day or two. Once the skin has hardened, everything is ready, it is pointless to dry further.

We use the back for cutlets, pies, etc., including hot smoking. When cutting, we use the hinges available in the catfish. With skill, a catfish of half a centner can be cut with a penknife. My fish is only washed before drying, before cutting it can only be slightly scraped, all the same, all the mucus will appear only after salting.

The fish does not lose quality for six months, until the next season.

Fans of delicious river fish will love balyk from catfish. It is ideal for preparing all kinds of snacks for a foamy drink, as well as for a festive table. How to cook fish? The largest freshwater fish can be salted, dried, smoked, fried, boiled, baked, stewed.

Fish goes well with grilled or baked vegetables, as well as greens. On its basis, you can cook a sandwich or salad. Salted or dried fish is a great addition to cold fresh beer. It must be cut into small pieces - shavings. So its use will become even more enjoyable.

However, the most delicious is balyk from catfish. When preparing it at home, it should be noted that it is prepared exclusively from fresh fish. If the catfish is frozen, then it is better to try to cook it in a different way. There are a large number of cooking recipes. Balyk is made by dry and wet salting. With dry salting, small pieces of the loin are rubbed with salt. Spices are added to salt.

With the wet salting method, salt dissolves in water at the rate of 3 tbsp. for 1 liter of water. You can also salt by weight at the rate of 1 kg of salt per 10 kg of fish. How to make balyk from catfish, we will tell below.

Balyk - salted and then air-dried backs of large freshwater fish. It is very pleasant in taste, with a specific aroma and smell, it is necessary to store this delicacy in the refrigerator.

The nutritional value is 143 kcal.

100 g of the product contains:

• proteins - 20.6 g;
• fats - 8 g;
• carbohydrates - 0 g.

Chemical composition:

• group vitamins: A, B1, B2, E, PP;
• iron, zinc, chromium, fluorine, molybdenum, nickel, chlorine, phosphorus, potassium.

How to cook balyk at home in a dry way

The recipe is next. Before cooking, catfish must be thoroughly washed under running water. Then you should remove the skin and get rid of the ridge, abdomen and large bones. Divide the carcass into two equal loin parts and cut into small pieces. Rinse them in warm water.

Place the first layer cut side down in a deep bowl. Sprinkle the layer with coarse salt. Then lay the second layer and carry out the same procedure. To add a unique flavor and piquancy, use fish spices and ground black pepper. You can use both ready-made spices from the package, and those that you like and taste personally to you.

Bay leaves and coriander in combination with ground black pepper are best suited for salting. Spices can be added directly to the salt or sprinkled on each layer of fish. Dried catfish balyk marinated in this way should be put in the refrigerator on the lower shelf for 2-3 days.

After it has spent the allotted time in the refrigerator, remove it. Rinse the fillets under running water and hang them carefully in a cool, ventilated area for another 3-4 days.

After this period, the catfish balyk will be ready. It keeps in the refrigerator for several months. It can be consumed with beer or made into a sandwich with butter and thin slices.

How to make dried salmon from catfish (wet method)

Dried balyk has a more delicate texture. The meat is softer compared to salted and dried.

Recipe

Rinse and clean the fish from the skin and entrails. Remove the entrails, fins, spine and large bones. Divide into two halves. Cut the fillet into small pieces. How to cook a cutting so that it is evenly salted? Try to cut it into equal pieces.

Place the fish pieces in a deep dish. Pour in salty brine at the rate of 3 tbsp. for 1 liter of water. For brine, it is better to use coarse salt. Top with a plate and set aside. The brine should completely cover the fish. Put in the refrigerator for 3-4 days. Then take out the fish and wash it.

Let's move on to drying. We dry the fish in the open air in a suspended state and covered with gauze. It will be ready in 3-4 days. The main thing is not to overdry the fish, it should be soft - dried.

Catfish balyk is ready - bon appetit!