Sturgeon Balyk
Description
Perfect for the table and with drinks. Homemade sturgeon balyk is quite simple to prepare. In general, that’s what I like about appetizers like this: they’re quick to make and turn out delicious. Plus, there’s none of the long fuss you get with meat appetizers. Here, salt and air do all the work for you. Give it a try. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
1. Cut the fish lengthwise, remove the innards and large bones. Rinse thoroughly. Then cut into pieces 5-7 centimeters wide.
- 2
Step 2
2. Coat each piece in coarse salt (use non-iodized), sprinkle more on top, and leave the fish weighted down in the refrigerator for 5 days.
- 3
Step 3
3. Next, thoroughly rinse the fish in cold clean water and hang it out to dry for three to four days. Do not over-dry it: dry until the moisture is gone.
- 4
Step 4
4. Cut the fish into nice pieces and serve! Leftovers can be placed in a bag and stored in the freezer for up to two months. Good luck!