Experts in fishing are not interested in this topic. They know a lot about incredibly delicious balyk from asp and, certainly, have an idea how to cook it. And for those who have encountered this fish for the first time and are ready to cook a real fish delicacy from it, we will tell you how to properly salt the asp to balyk, and also reveal the subtleties of the fish preparation, its drying and the nuances of drying . For you are presented two options for making balyk from asp, each of which is good in its own way and gives an excellent result.
How to make balyk from asp in Astrakhan - a recipe at home
Ingredients:
- asp - 2-2.5 kg;
- salt is large - 250 g.
Preparation
To prepare a balyk from asp it is desirable to take fish carcasses weighing not less than two kilograms. To begin with, we wash the fish under running water and save it from scales. After that, using a sharp knife or special culinary scissors, make a cut on top of the back and gently unfold the fish like a book, extracting in the process of the interior, trying not to damage them, and bones. Now rinse the fillets again and additionally soak in cold water for about thirty minutes, after which we let the fish dry out, and we go to the salting. In the most fleshy sections we make cuts, not short cutting to the skin, and rub the asp on all sides with a large salt, always touching all hard-to-reach places.
We put the workpiece in an enamel or glass jar and leave it on the shelf of the refrigerator for at least a night, and a maximum for a day, after which we wash off all the crystals of salt and immerse the fillets for an hour and a half in clean water, periodically updating it. Now we dip the fish from moisture with napkins or a clean cloth cut and hang to dry, spreading the abdomen and fixing them in the open position with the help of skewers or toothpicks. Be sure to protect the carcasses from flies and other insects, veil with gauze or a clean thin cloth. Depending on the temperature in the room, in order for the fish to dry well, it will take four to seven days.
After the lapse of time, the wilted carcasses are laid out in the sun or placed in heat and, as soon as the droplets of fat appear on the surface of the balyk, we fold it in half, put it in a bag and have it for a day on the shelf of the refrigerator to evenly distribute the moisture. After this, you can try a ready balyk from asp.
Balyk from asp - a recipe with sugar
Ingredients:
- asp - 2-2.5 kg;
- granulated sugar - 125 g;
- salt is large - 250 g.
Preparation
We remove the large carcass of the asp from the scales, cut from the top from the back and, gradually moving to the tail, begin to remove the fillets, removing the ridge and the entrails in the process. The fillets are washed, dried, cut into slices, or left whole at will and we savor with a mixture of salt and granulated sugar, thoroughly rubbing it into the fish meat over the entire surface. Now we place the fish in a suitable glass or enameled container,
We impregnate the soaked billet with a towel or napkins and hang it in a ventilated place for drying and drying for a few days. Before consumption, it is necessary to hold the fish first several hours in the sun to separate the fat, then wrap it in paper and send it to the refrigerator for a day. Now you can try the balyk from asp. Bon Appetit!