Sturgeon Balyk
Description
I'll tell you how to make sturgeon balyk at home. This dish is best prepared outdoors in a portable smoker, but if you don't have one, after salting, rinse the fish and hang it to dry under an air conditioner, with a fan, or on the balcony. In 3–4 days it will be ready. Good luck to you. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Wash the fish thoroughly, then make a careful slit along the belly and remove everything unnecessary. Rinse the fish thoroughly inside. I left the heads on for appearance, but in general they recommend removing the heads and tails as well.
- 2
Step 2
2. Mix all the dry spices, rub the fish, and leave it under a weight in the refrigerator for 24 hours. Then add the wine, mix, and leave it to cure for another 24 hours. Next, remove it, rinse off the excess salt, and let it air-dry. Only then smoke it at a temperature no higher than 80 degrees. Smoke for about two hours, but it may take less.
- 3
Step 3
3. Periodically check the fish for doneness — it should have a delicate flavor and not be overcooked. Cool the cooked fish, arrange it attractively, and serve!