Catfish balyk
Catfish balyk turns out much more tender than dried pieces. It can be prepared more or less “moist,” or dried longer in a well-ventilated room. If the preparation technology is followed, the finished balyk can be stored in the refrigerator for a long time. If you make it yourself, you can be confident in the quality of the finished product.
1. First of all, clean the fish. Cut the whole carcass into 2 parts, remove the head, fins, and tail, clean out the innards, and carefully remove all bones with tweezers. As a result, you get only 2 fillets.
2. Thoroughly rinse the fillets, then soak them in water for 15 minutes so that all blood clots are removed. Cut the fillets into small pieces (5–6 centimeters).
3. Pour salt onto the bottom of a suitably sized container. Tightly place the pieces cut-side down and cover with salt, then lay out a second layer and cover with salt again.
4. Place a small weight on top and send it to a cold place for 2 days.
5. Take out the salted fish, rinse it well, and hang the pieces in a well-ventilated room to remove excess moisture (2–3 days). Our balyk is ready,
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