Balyk from asp, recipe for cooking at home. How to prepare fish? How to salt? How to pickle?
Asp is one of the most delicious and fatty fish that live in Russian reservoirs. Especially the autumn asp. Of course, if we talk only about the amount of fat, then in chekhony and even bleak it in percentage terms more. But asp has its own special taste and best of all this fish is a balyk. How to cook it? This will be discussed.
Recipe for Asp Balyk
For the preparation of asp asp, it is best to use relatively large fish weighing about 2-3 kilograms. Such asp is the fattest and most delicious, especially if, as already mentioned, it is caught in the fall. During this period, all the fish of our reservoirs, preparing for the winter, walk fat. The minimum threshold size of the asp for the preparation of a balyk is 1 kilogram, not less.
What is required?
First of all, about the most necessary for the preparation of asp asp. First of all, of course, you need the asp. For its preliminary processing, you will need a knife with a strong rigid blade and a pointed tip. For salting fish, only coarse salt is needed, which is generally used for salting any fish for fading and smoking. Next, you need cotton fabric, in the worst case - an old clean sheet and a roll of twine, but not nylon. Everything should be natural.
Now you can begin the process of cooking balyk
First, put the asp in the abdomen down on a flat surface of the kitchen desktop.
Then you need to make an incision, but not on the abdomen, but on the back along the ridge. You need to put the knife on the back of the asp at the head, with a blade towards the caudal fin. Make a puncture by hitting the knife handle. It is necessary to pierce the carcass slightly away from the crest through the back into the abdominal cavity, but it must be ensured that the knife does not touch the gall bladder and puncture the abdomen.
After a careful puncture of the back to the abdomen is done, the carcass should be cut along the ridge without touching the insides and gutted. This must be done very carefully. Once you touch and pierce the gall bladder, the fish will be bitter. In fact, we can say that in this case the fish will be spoiled, even if the inside is washed.
The next step will require salt
We fill it with handfuls in an incision made, carefully salting the abdomen from the inside, while not forgetting to pour salt into the gills. Next, lay the carcass on its side and begin to rub salt into it, always against the scales. Do not be afraid to use a large amount of salt, you can not spare it. After salting, the fish will still be soaked, but how to salted the asp should certainly, especially if it is large. Otherwise, the fish may deteriorate or there will be a chance of infection with various fish parasites and worms. The abdomen under the fins should also be carefully salted. Firstly, these are hard-to-reach and dense places, and secondly, fleshy fins themselves are tasty at the base.
Then the carcass should be placed diagonally on a cotton cloth or a sheet the size of a meter per meter. And here begins an important operation, obviously similar to bandaging mummies. It requires tight winding. To do this, you need the help of one of the household. The assistant will need to pull the fabric on the opposite side. The carcass is tightly wrapped in fabric, then it is also tightly wrapped with twine, starting with a loop on the head of the asp. The distance between the twine turns should not exceed 3 cm. With a weak winding, it is better to go back, making the twine turns overlap the former.
After that, the “doll” must be put on the film and kept at room temperature for 24 hours, from time to time turning from side to side. After the “doll” gets wet from the selected brine-brine, it must be removed to the lower section of the refrigerator, where it can now be stored as long as required.
But we need a balyk!
Therefore, after a week, the carcass can be removed and washed thoroughly, then inserted into the incision and under the gill covers of the stick and let the fish lie in the water for about 7 hours, changing the water at least twice.
Then it remains only to drain the water from the abdomen and hang the carcass in a "crucified" form in a cool place. And in a few days, the amber-fat balyk from asp will be ready. Bon Appetit!
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