Pelengas Balyk
Description
It's suitable both for holidays and for everyday meals. All lovers of tasty dried-salted fish will appreciate this classic pelengas balyk recipe. By the way, to make the finished fish look amber and appetizing, I add 1 tsp of saffron to the brine in addition to salt, but that changes the flavor of the finished dish, which not everyone likes. So decide for yourself — and let's start cooking. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Rinse and clean the fish: there should be no membranes, black bits, or traces of blood and silt. Cut into pieces.
- 2
Step 2
2. Place these pieces in a pot (not aluminum), sprinkle with salt and sugar, and keep under a weight in the refrigerator for 6 days.
- 3
Step 3
3. Now wash it and hang it in a dry, warm place to dry out slightly. Cover with cheesecloth so the finished balyk does not dry out too much in the air. Keep it for at least two days; after that, it depends on how you like your balyk.
- 4
Step 4
4. Done! Look how beautiful it turns out!