Carp Balyk
Description
The recipe won’t take much time. 1. Dress the carp. First, scale it, then gut it and cut off the head and tail fin. 2. For salting the carp, make a mixture of salt and spices, mix well, and rub it into the fish inside and out. Use sugar to rub the flesh only on the inside. 3. Wrap the carp in plastic wrap or ordinary cellophane; for convenience, tie the bundle tightly with string and place it in a cool spot for three days—best on the lowest-temperature shelf in the refrigerator (near the freezer or in the vegetable drawer). 4. After 3 days, take the bundle out of the refrigerator, rinse under cool running water, and pat dry with a paper towel. 5. You can now store the balyk in the refrigerator until the next holiday—unless you give in to the temptation to taste such a delicacy; in that case, little will be left by the big day! By the way, it’s best to store this balyk tightly wrapped in several layers of parchment paper. Serve with herbs and sauce.