Semi-Dry Cured Bighead Carp Balyk
Description
This appetizer is quick and easy to make. This time my husband brought me a fish I had never worked with before. Even so, I found a recipe and will share it with you. It can be served warm or chilled.
Instructions
- 1
Step 1
Wash the fish thoroughly and remove the scales. Cut off the head. Then slit open the belly and remove the innards. Also cut off the tail, dorsal fin, and caudal fin. In short, only the fillet should remain. Now cut it into slices and trim off the skin. Then rinse under running water.
- 2
Step 2
Mix sugar, salt, pepper, ground bay leaf, coriander, and celery seeds. Put 1/3 of the mixture in a bowl and layer one portion of the fish on top.
- 3
Step 3
Sprinkle the top with the seasoning mixture and add a second layer of fish. Then cover with the remaining salt and spices. Wrap the bowl in a bag and seal it tightly. Place a weight on top (for example, a plate), and set a container of water or a stone on top. Refrigerate for 6 days.
- 4
Step 4
After this time, remove the fish and clean off the spices. Then place it in water for 6 hours, and after that pat it dry. Make a hole in each piece and thread a 30 cm length of string through.
- 5
Step 5
Hang the fillet for 24 hours over the sink. Then rehang it in a cool, well-ventilated place for 4 days. After that, you can start tasting.