Preparation of balyk from white salmon. What is fish balyk River fish balyk

Everyone knows what a fish salmon is, but few have tried such a delicacy. This is an expensive product. But its benefits and taste are at a high level, so many tend to cook a dish at home. Whatever cooking method is chosen, it is important to know the nuances of the technology, as well as the rules for choosing fish.

Delicious food with a rich history

The history of the origin of balyk from fish

The concept of balyk came from the Turkic language and originally meant dried fish fillet. In Europe, they learned about such a dish in the 18th century, when international trade began to develop actively. But in European countries they began to use pork, beef and chicken for cooking. Now dried products continue to decorate the tables, but fish balyk remains the most valuable.

What is a fish balyk

Fish balyk is a dried product. The meat from the ridge zone is pre-salted according to a special technology, and then left for a long time to be aired. This allows the meat to absorb the spices and dry out. It acquires a unique aroma and taste.

Balyk from fish at home

At home, you can cook fish balyk, while you can be 100% sure of the quality of the dish. Before proceeding with the procedure, you should decide which fish to choose, which recipe to follow in order to get a satisfactory result. Each method has its own characteristics.

At the same time, a certain technology is typical for cooking, which includes:

  • fillet preparation;
  • pickling;
  • drying.

Sometimes smoking is used to make the balyk more flavorful.

What kind of fish goes to balyk

Fish for salmon should be exceptionally fresh. It is better to take breeds that have a high fat content. Ideal for cooking salmon and sturgeon. The most delicious is the product of asp, salmon from silver carp, catfish, carp. You can take other fish, the main thing is that it should be at least 3 kg. The best option would be to use a carcass of 5 kg.

Choose fish according to your preferences

Of the listed species, asp is bony, which is why it is taken for salmon, since it is easier to remove the bones this way. In addition, the meat is tasty and tender. When deciding which fish is suitable for cooking, you should also pay attention to:

  • silver carp;
  • carp;
  • mackerel;
  • salmon;
  • trout;
  • pike;
  • perch and others.

Depending on which option is chosen, the taste, as well as the nutritional and energy value of the finished product, will differ.

How to properly clean and cut a carcass

It is necessary to make fish balyk at home, strictly following the technology, since an improperly prepared product can be hazardous to health due to the presence of pathogens. Initially, a thorough cleaning is performed: the scales are removed, and the insides are removed. You also need to trim the fins.

There are several rules for individuals of different sizes:

  • very large carcasses are cut along the ridge, divided into halves, and then additionally cut into pieces;
  • large fish, after removing the entrails, is cut along the ridge into two equal parts;
  • not very large carcasses are also cut along the ridge, while the belly is not torn open, the head is not cut off. Just enough to remove the gills.

If you want to speed up the salting time, then you can additionally clean the skin.

What ingredients are needed

Fish balyk can be prepared with a minimum set of ingredients: sugar, salt and seasonings to taste. The product is marinated in this mixture.

If salting in brine is required, then these ingredients are diluted with water. You can also add spices and gourmet seasonings for a more vibrant taste.

Pickling methods

There are two ways to marinate fish balyk:

  1. Dry salting involves rubbing the prepared meat with spices. To do this, use salt and spices for fish. You can take a special seasoning or make it yourself. Mix seasoning for salting before rubbing with sugar and place the finished fish fillet in the refrigerator. The duration of this pickling varies. For example, about 1 week is needed to get salted balyk, and for lightly salted balyk, 4 days will be enough. Small fish, for example, asp, mackerel, can be sent to the refrigerator for a day.
  2. Marinating in brine. This will require 4 liters. Water. The amount of salt will depend on the weight of the fish. So, for a silver carp weighing 7 kg. you need to take 385 gr. salt. Water with spices is boiled and then cooled. Fillets are poured with brine and sent to the refrigerator for 4-6 days. After that, you need to soak the meat well so that excess salt leaves the product.

If dry salting is used, then it is better to put the fillet under oppression, withstand the specified time and rinse thoroughly.

Dry salting

Heaviness allows you to effectively remove moisture from the meat, along with all the harmful substances found in fish. Regardless of how the salmon is prepared, the main stages are similar and salting is considered one of the most important, because the taste qualities largely depend on the quality of this procedure.

How to dry fish

Drying requires certain conditions - light, heat, air circulation. It is important to choose the right period. In summer it is too hot, so it is important to hide the fish from direct sunlight, while organizing ventilation. Spring is considered the best time.

Homemade balyk cooked at this time will have the perfect aroma and taste.

The fattest meat happens in the fall, so by properly organizing the conditions, you can dry the product at this time. But in winter it is unlikely that you will be able to get a good result, since the humidity and air temperature do not allow the meat to dry out slowly, and placing it indoors will lead to the usual drying of the meat.

Features of cooking from different breeds of fish

The basic principles of cooking red and white fish are the same. The duration of drying, the set of spices used may differ. In any case, the taste of salmon from any kind of fish will be original and bright.

Balik of white fish

It is not always possible to pick up large white fish. Plus, it's not as fat as the red one. Mackerel is considered the best option. If you need a large fillet, then you can take catfish. Weight from 3 kg. This species is easy to find. It will surprise you in terms of taste.

A common option is dried carp meat.

Balyk made from such fish is fatty, especially if you take carcasses caught in the autumn. Fish from 5 kg are best suited. They must first be cleaned, cut off the fins, remove the backbone. Now cut the carp into portions, but not too small so that it is convenient to dry them. This procedure should be done with any large fish, as it speeds up the drying process.

A feature of cooking white fish at home is salting. For her, it is better to use additional spices, which will not only enhance the taste and aroma, but also give the product a beautiful color. Often, for this purpose, balyk is smoked. This is not necessary, as the taste of the dish will turn out exquisite without it.

Balik of red fish

Balik of red fish is considered traditional. Most often, salmon, trout, salmon, sturgeon are taken for cooking.

Fatty meat turns out so tasty and fragrant that there is no need to use additional spices for pickling. Just enough salt and sugar. Carcasses are usually large, so here attention should be paid to butchering and cutting into ideal pieces for salting.

Before you make a masterpiece, you should choose the right fish balyk recipe and strictly follow the technology. But in order to get a result that will exceed expectations, you should listen to the recommendations of professionals:

  1. If fish balyk is prepared in summer, it is better to extend the marinating period, as this will make the product safer.
  2. The optimal size of the pieces is 2-2.5 cm, this size will allow you to get not overdried, namely dried fish at home.
  3. To protect the surface from flies during drying, wrap the fillet with gauze and vinegar.
  4. In the middle of drying, put the carcass under pressure so that it acquires an attractive appearance.
  5. Do not use metal utensils for salting.
  6. When marinating, use sugar as it will help the salt to penetrate deeper into the fibers.
  7. You can speed up drying with a fan. The advice is relevant in windless hot weather.
  8. To check for readiness, the balyk is pressed with a finger. If the dent quickly disappears, and no moisture is released from the meat, then the product is ready.

Balyk made at home according to the above recommendations will be tasty and healthy. Its aroma and taste are sure to surprise everyone.

Harmful properties of the product

The main problem of fish products is microorganisms that cause diseases of the gastrointestinal tract. Proper processing helps to eliminate harmful effects. This is especially important if we cook balyk at home. Salting should be long, as this procedure allows you to remove unsafe substances from the meat.

In addition, the acquired fish balyk may contain additives that enhance the taste, increase the volume, give a beautiful color, which also harm the body.

Separately, it is worth considering smoked fish balyk, since the smoking procedure can saturate the product with carcinogens that contribute to the development of cancer cells. Also, some components can cause allergic reactions. It is possible to eliminate the occurrence of problems from consumption if the conditions of preparation and storage are strictly observed.

Useful properties of the delicacy

Fish balyk is considered a useful product, since the absence of heat treatment allows you to save the maximum amount of nutrients.

Delicious and healthy product enriched with vitamins

Vitamins of groups A, B, E, as well as micro and macro elements have a positive effect on the state of the body. Sodium, potassium, magnesium, phosphorus, chlorine, iron, zinc remain in the fish, which are necessary for the normal functioning of organs and systems.

Product calorie content

Despite the high nutritional value, the calorie content of fish balyk is small. The product contains no carbohydrates. The fats found in meat are extremely beneficial.

In 100 gr. salmon:

  • 194 kcal;
  • 20.4 gr. squirrel;
  • 12.5 gr. fat.

Such qualities make dried fish fillet a dietary product that is allowed to be consumed in moderation by dieters.

How to store fish balyk

Fish balyk can be stored under the right conditions for about 3 months. It is better to place the product in the refrigerator, after wrapping it in parchment paper.

It is important to properly store the finished product

It does not absorb moisture and fats, eliminates the appearance of mold on the surface. To extend the shelf life, the surface is rubbed with vegetable oil. It is important not only to know how to store salmon, but also to periodically check its quality. There may be a change in color or the appearance of a crust on top. Such a product can be consumed. But if there is a musty, unpleasant smell, then the salmon is considered spoiled.

Fish balyk is an exquisite delicacy. The high price of such a product does not allow everyone to decorate their table with it. But having tried to cook it at home, it will be impossible to refuse such a delicacy.

Fish balyk is a rather unusual product, and very tasty. Not everyone knows about it, because most people are used to the fact that smoked products are made mainly from pork. Let us consider in more detail the technology of cooking balyk from fish meat at home, its calorie content and useful properties.

What it is?

Balyk is a fish fillet cut from the upper back. Fish balyk is salted and withered fish meat using a special technology.

Baliking can be carried out from any type of river or sea fish, but certain requirements must be met. The taste of the prepared dish will depend on the type of fish in the future. Balyk is cooked only from high-calorie fish species, these include sturgeon and salmon. But it can also be prepared from any other type of fish that meets certain parameters.

Benefit and harm

The use of balyk has a lot of positive qualities for the human body:

  • the product is recommended to be added to the diet of people suffering from diabetes, as the constant consumption of a smoked delicacy reduces blood sugar;
  • the immune system is restored;
  • vessels are cleaned of toxins and toxic substances;
  • doctors advise using this product if the nervous system is disturbed, since the microelements contained in the fish are able to restore nerve cells;
  • hair and nails are quickly regenerated, and tooth enamel is also strengthened.

Fish balyk has practically no contraindications, because it is prepared without the addition of various additives and preservatives. This condition is feasible if the ingredient is prepared correctly, and the terms and rules for the preservation of the product have been observed. Otherwise, there is a risk of poisoning the body.

Special attention should be paid to the dish for those who are exposed to allergic reactions. If after eating balyk you have redness and itching on your skin, then you should refuse this dish. This also applies to individual intolerance - choose for cooking only those types of fish that are well perceived by the body.

calories

The calorie content of 100 grams of balyk is 194 kcal. The product contains 20.4 g of protein, 12.5 g of fat and 0 g of carbohydrates. At the same time, the ratio of BJU and calorie content may vary depending on the breed of fish used, as well as on the method of cooking.

This ingredient is rich in vitamins and minerals. 100 grams of fish balyk contains a huge amount of nutrients. During heat treatment, vitamins are destroyed in the product, and during salting and drying, they are preserved.

Compound:

  • vitamins: A, B1, B2, E, PP;
  • macronutrients: sodium, calcium, potassium, selenium, magnesium;
  • trace elements: iron, zinc, fluorine, molybdenum, nickel;
  • cholesterol - 92 mg;
  • water - 57.2 g;
  • ash - 9.9 g;
  • fatty acids - 2.8 g.

Balyk refers to dietary food products, because it does not contain carbohydrates, but only proteins and fats. Therefore, experts recommend adding it to the menu for those who follow diets.

What fish to choose?

Fish that is allowed to be used for balking must meet certain requirements, the main of which is the fat content. That is, balyk should be cooked from fish meat with a high or medium fat content. Some experts advise choosing a carcass in which there are fewer fork bones, while others argue that balyk can be cooked from any variety of fish that are large in size. Both opinions are correct, so it all depends on your tastes and preferences.

Such types of fish as silver carp, asp, catfish, carp are very popular. Dishes made from sturgeon or red salmon fish are distinguished by exquisite taste. Particularly oily is the fish that is caught in the fall or early winter. For those who adhere to a healthy diet, there are recipes for cooking balyk from low-fat fish species: pike and pike perch.

Cooking steps

There are various variations of cooking balyk from fish fillet. Moreover, each of them has certain rules that must be observed without fail.

Consider the step-by-step preparation of balyk at home.

  1. We clean the carcass of the fish from scales, and then wash it under running water.
  2. Next, get rid of unnecessary elements: head, fins, tail and offal. Evisceration should be done with extreme care so as not to hurt the gallbladder.
  3. We cut the carcass along the ridge, which we pull out with gentle movements. All existing bones should be removed. Keep in mind that the fillet should not contain skin, so it also needs to be cut off. Only in some cooking recipes is it left.
  4. We cut the prepared fish meat into portioned pieces, the thickness of which can vary from 1.5 to 3 cm.
  5. Sprinkle the chopped pieces with a mixture of salt and sugar.
  6. We put the meat in a container and put it under oppression for 4-6 days, while the room should be cold.
  7. At the end of salting, the pieces should be thoroughly washed, then wrapped in gauze and hung in a cold place for 3-5 days. To remove excess salt from the meat, it can be soaked in cold liquid, soaking time should be at least 2-3 hours.

The finished product has a pinkish-yellow hue. The dish can be used for sandwiches, salads, and separately as a snack.

Recipes

Fish balyk is divided into several types depending on the breed of fish, its dimensions and salting method.

Balik of mackerel

Ingredients:

  • fish carcasses - 3 pieces;
  • salt - 1 tablespoon;
  • granulated sugar - 1 tablespoon;
  • mustard powder - 1 tablespoon.

We cut the pre-cleaned carcass into fillets. We mix granulated sugar with salt, and also add mustard powder, after which we rub the fish meat with the mixture. We put the fillet in a container and put it in the refrigerator for 24 hours. After this time, the fish must be washed with cold liquid and dried with a paper towel. We hang out the products to dry. After a day, the product can be consumed.

Carp delicacy

Components:

  • carp (weight 7-9 kg) - 1 pc.;
  • salt;
  • sugar.

Fresh carcass is cleaned, gutted and filleted. We cut the finished carp fillet into pieces, the thickness of which should be 5-7 centimeters. When using this type of fish, the skin must be left. We rub the meat with salt and sugar, then put it in a pan so that the skin is on the bottom. We put oppression on top of the fish, remove the container in the refrigerator or a cold room for a week.

After the salting time has elapsed, the carp should be soaked (2-3 hours) or rinsed well in water. Let the soaked meat drain and pat dry with paper towels. We hang the fish to dry for 4 days, then again put it under oppression for 9-10 hours, then dry it again. The product will be ready for use in 1-2 weeks.

Asp balyk

Products:

  • 1 asp weighing 1-3 kg;
  • salt;
  • sugar;
  • seasoning for fish.

Carefully cut the back of the fish in the direction from head to tail. The movements must be careful not to damage the belly, otherwise all the fat will flow out. We divide the fish into two halves, clean from the insides and small bones. The spine can be left. Sprinkle the finished pieces of fish with salt and put in a cold place for 8-12 hours.

Asp can also be cooked in saline. In this case, you need to add spices for fish, which include all the necessary elements. To determine the concentration of salt in a solution, you should lower raw potatoes into it, ideally it should not drown.

After salting, the asp should be soaked for 1 hour, then let the water drain. The larger the mass of the fish, the longer it takes to soak. To prevent harmful organisms from attacking the carcass, it must be covered with gauze soaked in vinegar essence. When the meat products dry out a little, it is recommended to put a few dill sprigs and a clove of garlic into it. After the fish is placed for 24 hours in a cool place, while it must be laid in cloth or paper. Then the asp is hung out for 12 hours to dry.

How to store?

In order for the cooked dish to remain fresh and safe for humans, it must be stored properly. The conditions and period of storage completely depend on the type of fish used and on the cooking method.

Fresh salmon should be stored in the refrigerator, and it should be hermetically sealed. For this purpose, specialized containers or packages are perfect. The main thing is that extraneous odors do not get into the container. You can store the dish in the refrigerator for 30 days, after this time the product will begin to dry out and lose its taste.

There is a method that will allow you to store salmon for a long time. It includes freezing the product, which must be carried out strictly according to the rules.

  1. The first step is to prepare a container for freezing.
  2. The finished dish must be wiped with a paper towel or napkin.
  3. The meat is placed in a container and tightly closed. In case of using the bag, make sure that there is no air left in it, it should be released.
  4. The container with the salmon is removed into the freezer.

In the process of preparing this dish, certain recommendations of experts who will help to prepare an exquisite delicacy.

  • The duration of salting depends entirely on the mass of the product. It is also worth paying attention to the season, because in the summer the salting procedure lasts about 14 days, and in the winter - only 5-7 days.
  • Large fish must be cut into small pieces, the thickness of which should not exceed 2-2.5 centimeters. Too thick pieces will not dry out, and thin ones, on the contrary, will dry out.
  • To protect meat from insect attacks, gauze soaked in vinegar essence is used. This material covers the fish.
  • After three days of drying, the fish fillet should be put under oppression so that the meat becomes smooth and shiny, after which it must be returned to drying.
  • The readiness of the dish is checked by lightly pressing the finger on the fillet. After such actions, there is no trace left in the finished product, and juice does not flow out.
  • Before salting, the container must be subjected to a sterilization process. In this case, it is worth using only plastic or enameled dishes.
  • Before treating the fillet with salt, you can rub it with a small amount of granulated sugar. But when the products are placed in a container for pickling, only salt is allowed to be added.
  • Fish can be cooked in the oven. In this case, the cabinet door must not be completely closed, and the hood must also be turned on in parallel. The whole cooking procedure will take 6-8 hours.
  • If the ingredient has absorbed extraneous flavors during the drying process, the product should be processed by cold smoking.
  • It is recommended to add spices to the saline solution, you can add allspice, cloves, bay leaf.

You can see how to cook fish balyk in the video below.

In order to make a fish balyk, you need to stock up on the following mandatory ingredients:

  • coarse grain salt (best not iodized);
  • fish that are high in fat (as a rule, an individual from the sturgeon family is selected for balyk);
  • spices to your taste (in the classic version, these are black and allspice, not ground peppers);
  • a piquant note will give the use of cloves and bay leaves;
  • and the last is saltpeter, which is calculated in the ratio of 1 kg of fish taken, 1 g of saltpeter is consumed.

Preparation of fish balyk

At the very beginning, it is necessary to clean the fish and remove the backbone from it, while not forgetting to remove the tail. Then rinse it with running water. The dishes in which the preparation will take place are best sterilized and dried well. After that, put the prepared fish in it, sprinkling it with the mixture made in advance. The composition of this mixture includes all the ingredients listed above. Pour the fish with the mixture so that the pieces do not touch each other and do not touch the walls of the dish.

A good salting of fish takes about 8 days. Although this period may be extended. It is directly dependent on the number and thickness of the fish, naturally, the larger the fish, the longer it takes. If the preparation of balyk falls on the warm season, in this case, even the minimum period increases to two weeks.

After a certain time has passed, the fish is cleaned of salt residues and soaked in water for several days. This procedure is necessary to remove excess salt.

Next, the pieces are hung in a well-ventilated area, protected from snow or rain. To prevent damage to fish by insects, it is surrounded by gauze or a specialized mesh. The room should, as far as possible, be maintained at the same average temperature, which is not high or low. The best option would be when at least a couple of hours a day the balyk will be exposed to direct sunlight.

In the case when, after the passage of the first three days from the beginning of such a process, a good dense crust has formed on the salmon, then we can say that the main work is over, and such a fish will not deteriorate. The average ripening period of balyk is about 4 weeks.


About the dish

There is no doubt that cold-smoked sockeye salmon is a delicacy of the highest category. Of all types of salmon red fish, sockeye salmon is distinguished by excellent taste and a very bright color of meat, it is also called krasnitsa. Its habitat guarantees the ecological purity of the product, since the nature of the Kamchatka Territory has not yet been affected by the "benefits" of modern civilization.

Sockeye salmon is quite small in size, weighing two to three kilograms and eighty centimeters long, so cooking does not require much effort. This fish has gained particular popularity in Canada and the United States of America, in Russia they prefer chum salmon or pink salmon. The calorie content of sockeye salmon meat is not very high, only one hundred and sixty kilocalories per hundred grams, while it contains potassium, sodium, zinc, manganese, nickel, iron, sulfur, phosphorus, fluorine, magnesium, copper, sulfur, contains all B vitamins , omega-3 fatty acids. Due to the high content of carotene and vitamin C, sockeye salmon meat is a good antioxidant, so eating it is useful for removing harmful toxins from the body.

It would seem that salmon from red fish is a delicacy that does not often appear on our table, due to its high cost, but it will not be difficult to cook this delicious dish at home.

How to cook the dish "nerka balyk"?

Sockeye salmon meat is quite fatty, so it is ideal for smoking, but you can do without it by preparing salmon by simply salting the fish.
For this you will need: salt and sugar at the rate of 12 tablespoons of salt and 3 tablespoons of sugar per kilogram of fish.
First of all, the fish must be well cleaned and rinsed inside to get rid of films and blood clots, cut off the fins and tail.



If the carcass is large, then it is worth dividing it into equal pieces, not thin, so that the meat does not dry out. Divide a small fish into two parts along the back, remove the spine.


For cooking, it is best to use enameled dishes. Cover the bottom of the pot or tank with an even layer of a mixture of salt and sugar two to three millimeters thick. You can add garlic, a mixture of peppers, bay leaves to the fish. Then the pieces are laid in an even layer and sprinkled with salt, after which it is necessary to put oppression on the fish and leave it for five to six days in a cool place.

Then the pieces must be removed from the dishes, washed in cold water or wiped with damp gauze to remove salt crystals. After that, the fish must be withered, hanging the carcasses in a draft for four to five days. If you periodically lubricate the fish with vegetable oil, it will become more pleasant and appetizing.

You can determine the readiness of the balyk by the presence of fat droplets that protrude on the surface. It is recommended to store the finished dish wrapped in paper.

Cold-smoked sockeye salmon is prepared from ready-made dried carcasses, you can also smoke freshly salted sockeye salmon. To do this, it is necessary to ensure a constant supply of cold smoke to the smoking chamber. In Kamchatka, many have smoking barrels in their dachas. A pipe (hose) is attached to the barrel and in a hole nearby (the source of smoke should be below the inlet to the barrel) a reservoir with smoldering sawdust is placed. The temperature of the smoke should not exceed twenty-five degrees. It will take from one to four days to fully cook, it all depends on the size of the pieces of fish.

I would like to note that the use of smoked fish in large quantities is not recommended by doctors, since the combustion products contain many harmful substances.

By weight, the whitefish is divided into large, weighing from 7.5 kg or more, and medium, weighing less than 7.5 kg.
White fish females are more fat and weighty; caught in the delta. Volga, they contain up to 28% fat. Males are smaller and less well-fed, contain up to 15% fat.
The best raw materials for balyks are large females 80-110 cm in size.
For balyks, fish is cut in a frozen state. Fresh fish is cooled in a poison refrigerator in an ice-salt mixture, frozen fish is thawed to -1 °.
When cutting, cut off the tesha from the back. The incision is made from the head 2 cm below the lateral line. At least 3/4 of the anal fin remains on the ventral part. After separating the tesha from the fish, the gills are cut out, leaving the head at the back.
The backs and teshu are carefully cleaned from the insides, blood and films. An incision is made at the tesha at the anal ring, then the intestines are cut out, the insides are taken out, the bone at the anal fin is cut along. Waste when cutting into balyk is recycled: the liver - for the production of vitamin A, fat accumulations - for rendering fat.
After stripping the backrest and teshu, thoroughly rinse with clean water and simultaneously wipe with a soft washcloth. Then the fish is rubbed with salt from all sides: first, along the scales (from head to tail) - to remove mucus and dirt from the surface, then against the scales - to introduce salt under the scales. For better salting in the backs of large fish from the ventral side, near the spine, 4 to 6 punctures are made with a wooden hairpin.
The backs and teshu are salted separately. Before salting, the bottom of the bath is covered with a layer of salt 1 cm thick. Then the fish is laid in tight rows, cut up. Larger specimens are placed in the lower, and smaller ones in the upper rows of the bath. Sprinkle each row with salt. Make sure that the salt also gets on the side surface of the backrest. The total height of the fish in the salting bath should not exceed 0.7 m. The upper row of fish is sprinkled with salt more abundantly, with a layer of 2 cm. The total salt consumption for salting should not exceed 22% by weight of the fish. To control the salting process and the condition of the brine, a well is arranged in the bath. The ambassador is made indoors at a temperature of 6-10 °. In the process of salting, the fish in the bath is poured through a well with a salt solution with a specific gravity of 1.19: the backs after 4 days, I am amuse on the eve of the day of unloading. Salting duration: backs 7-9 days, up to 2 days.
Salted fish is transferred to another bath. The fish is laid on 3/4 of the height of the bath, salt is not added and kept: backs up to 6 days, amuse up to 4 days. During this period, the salinity of fish meat is leveled.
Before drying, the fish is soaked. The bath is filled with fish at half its height. The soaking of the backs is carried out in a weak solution of salt with a specific gravity of 1.03-1.05, teshi - in fresh water. The duration of soaking, depending on the salt content in the fish: shank 24-48 hours, teshi 16-24 hours.
Then the fish is tied with twine: the backs under the gill covers, amuse for the puncture of the head part, into which a wooden stick is first introduced under the skin, which protects the tesha from clotting.
After tying, the fish is washed with a washcloth in fresh water and kept both to the back and to the back in fresh water for 1-2 hours. This is done in order to prevent the appearance of salt crystals (brine) on the surface of the fish during drying or smoking.
When preparing hanging balyks, the backs and teshu are kept on hangers for the following periods (in days) (Table 40).


In the manufacture of smoked balyks, the fish is pre-dried on hangers for 2-4 days, and then smoked in the chambers. In smoking chambers 3 m high, fish are hung in one tier. The backs are smoked separately from the tesha. For uniform rinsing with smoke, the fish is hung at a distance of 20 cm from each other and smoked at a temperature of 20-25 °: backs for 60 hours, I am lit for 50 hours. Dry oak, beech or linden sawdust is used for smoking.
During the production of balyk products, the following product output was established by processing stages (Table 41).
The chemical composition of balyks willows of white salmon is given in Table. 42.
Finished balyk products are sorted by weight and quality. The following weight of each copy is allowed (in kg) (Table 43).
The highest grade includes the most well-fed fish, with tender and juicy meat, having the correct cut, evenly dried or smoked, with a salt content of up to 6% of fish meat.
Class I includes fish that does not have defects, of different fatness, with a salinity of up to 8%.