Pike Perch Balik

Description

Perfect for the table and with drinks. As for when pike-perch balyk is ready, that's very individual—some people prefer drier fish, while others like it very soft. I suggest going by this sign: when the balyk is done, it becomes firm, the flesh darkens, and takes on a light, attractive semi-transparency. I hope the recipe,

Instructions

1. 1

   Step 1

   Prepare the fish, clean off the scales, and trim the fins, tail, and head. Next, carefully from the back, make a cut along the entire spine, cut away the fillets, trim the ribs, and very carefully remove the internal organs without damaging the gall bladder. Then remove the backbone, trying to cut it away so that almost no meat is left on it.

2. 2

   Step 2

   Lay out the prepared carcass and make even cuts in the meat, cutting as deeply as possible without piercing the skin (the spacing between cuts depends on the size of the fish: the larger the fish, the closer together the cuts).

3. 3

   Step 3

   Rinse the pike perch with cool water (preferably boiled or filtered). Sprinkle a thin, even layer of a salt and sugar mixture (3 to 1 ratio) on the bottom of a clean, dry container of suitable size, place the fish on it skin-side down, then evenly sprinkle the same mixture over the fish from above, making sure it gets into the cuts.

4. 4

   Step 4

   Fold the carcass in half (breast to breast), put it in a bag or wrap it in plastic wrap, tie the bundle tightly with sturdy twine, and refrigerate for 4 hours.

5. 5

   Step 5

   After the allotted salting time has elapsed, remove the fish, rinse off the excess salt, make a through cut on the tail side, and, using a hook, hang the carcass in a well-ventilated place protected from insects.

6. 6

   Step 6

   In approximately 2-3 days, depending on weather conditions and the size of the fish, the zander balyk will be ready and you can enjoy its original, delicate flavor!