Pike Balyk
Description
Perfect for the table and with drinks. First of all, note that pike must be fresh—this ensures good, even salting. 1. Cut off the pike’s head and gut it. There is no need to scale the fish. 2. Make a cut along the spine for the full length of the carcass. 3. Turn the fish belly up, lay it open, and carefully make crosswise cuts—this improves salting as much as possible, letting salt reach even the thickest parts of the carcass. 4. Salt the carcass. Lightly and evenly sprinkle it with coarse salt. If the fish is large enough, also pack salt into the cuts. For salting, choose the right amount of salt: oversalted pike balyk loses its delicate flavor; too little salt and it may spoil. 5. Fold the fish skin side out, place it in any enameled dish, and leave for 20–30 minutes. 6. To dry and air the pike slightly, hang it opened in a well-ventilated place protected from flies, avoiding direct sun. This usually takes no more than 1–2 days. 7. After the pike has dried, remove it and place it scales down on a rack in the oven; at low heat it should cook slowly for 5–9 hours (depending on the oven and fish size). Leave the oven door ajar 1–2 cm so moisture and excess heat escape—wedge it with a non-flammable object. Pike balyk is done when the meat turns yellow-golden. This refined delicacy suits a festive table, as slices, on sandwiches, or as a standalone dish; its tender texture and fine flavor will win you over. Appetizer is ready. Serve at once.