Mackerel balyk

[About taste. RU]

Mackerel balyk

Category: Fish dishes

Ingredients
Thawed mackerel	2 pieces
Salt	20 grams
Sugar	30 grams
Mustard powder	15 grams

Cooking method

• Divide the mackerel carcasses into 2 fillets along the ridge. Remove the spine and pull out the large bones.
• Mix all the spices and coat well on both sides. Place in a bowl with lid skin side up. Put in the refrigerator for a day.
• The next day, slightly wash off the curing mixture under running cold water.
• Pat dry with paper towels or napkins. Lay out on the board skin side down to dry out a little and strengthen.
• Then pierce with chopsticks, hang and leave on the table for a day.
• I put the twigs on a large saucepan, pierced the balychs with skewers and hung them up.
• Like this
• 
• A day later, a characteristic smell of fish oil appeared. And a lot dripped into the bottom of the pan.
• In general, that's all. Cut into pieces and enjoy a very tasty fish !!!

The dish is designed for

4 balychka

Time for preparing:

30 minutes + 2 days

Cooking program:

without cooking

Note

It turned out to be a wonderful and tasty fish
It tastes like cold smoked mackerel.
The husband ate and said - let's go to the store
The recipe is uniquely for constant use.
Recipe from the site About taste. RU



Balyk products - backs, teshi (abdominal part) and sides of valuable commercial fish, treated with an ambassador, then dried or cold smoking. They are gourmet products with high taste. For their preparation, large fleshy and fatty fish are used.

Especially tasty products are obtained from fish of the families of sturgeon, salmon, herring, as well as from oceanic fish - notothenia, sea bass, halibut, catfish, captain fish, merou, umbrina, etc.

Balyk products contain up to 45-58% moisture, 10-22% fat and up to 22% protein. They are used in the form of cold snacks, for sandwiches. At home, they can be stored in the refrigerator as an uncut piece for no more than 7 days, and in sliced ​​slices for a day.

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[Podmosvichka]

Podmosvichka, Elena, an interesting recipe, we love mackerel, so we will definitely try it, on the weekend we will go to a fish store at the base, they sell excellent fatty fish, not thawed and frozen 10 times like in a store.

[Tatyana1103]

Tatyana1103, Tatyana, Thank you
Absolutely not a confusing recipe with excellent results
Did little, already sentenced

[Podmosvichka]

Podmosvichka, Elena, but somewhere in the freezer I have a lonely mackerel ... I need to make her life more interesting ... for example, make a balyk and eat it ...
Len, I have to try.

It is necessary, Kusya, it is necessary

I remember Lenchik right now, there was a fish! But for every fireman, just on the way home, I'll buy a couple more in a secret shop.

[Lenochka]

Lenochka, a very interesting recipe! Only yesterday in the store I stood in front of the counter with a mackerel. I thought, I thought, but in the end I bought a catfish.
Tomorrow I'll go for the mackerel now. I'll try to cook it.
Lenochka, thanks!

[Ritulya]

Ritulyaplease: rose: The catfish is delicious, I love it too.
My fisherman carries pike, well, I don't like her
Dry and bony
But mackerel is my favorite
We will now make a plan for the store

[Podmosvichka]

Podmosvichka, Elena, I wonder, I must try. And if in the dryer ... not that?

And how much is 2 mackerel in grams?

[Podmosvichka]

Podmosvichka, Helen, super recipe! Thank you!

[Podmosvichka]

Podmosvichka, Elena, I just wither any salted fish, just hang it on the handles of cabinets, puncture the carcass with unbent paper clips, and substitute plates for the fat.
Any oily fish tastes great！

[Podmosvichka]

And how much is 2 mackerel in grams?

Mackerel of different sizes and how many two carcasses in grams is difficult to say.

Podmosvichka, mackerel! How I love her, dragged her into recipes.

Devuli, while swallowing saliva, I thought that I could put a grate on the pan and hang it on skewers, punctured in the tail.
Lena, does it matter in which part to pierce with a skewer?
Helen, and another question: to stand on the table for a day at what temperature in the room?

[Ilmirushka]

Ilmirushka, Ilmira, why into the dryer? This is already a vobla

Lind @, Olga, depends on the size, this time I have large ones.

lettohka ttt, Natasha, please

Tyetyort,

Wildebeest, Light, both convenient and hang.
My design was in the kitchen. The temperature was 25 degrees during the day and 20-22 at night. It is moderately warm here.
To make it more convenient, I cut the fillets in half. I pierced one part in the tail, the second straight in the middle. It doesn't matter.

[Lenchik,]

Helen, and another question: to stand on the table for a day at what temperature in the room?

I didn't risk it, it's hot here, put it in the refrigerator.
Lenchik, as you know, I made it-la-la-lalala !!!

Wow
Tomorrow, as I understand it, will there be a report?

Yes, I think a day in the refrigerator will be enough, or not enough?

Gabi, Krosh, Chef, ginura, thank you very much
I would be glad if the recipe is useful and the result is pleasant



Nikus, as he drips fat, I think it will be ready. Try to hold it at least a little on the table, the fillets should dry out.
And if yours is hot, maybe 12 hours at room temperature will be enough.
Look for yourself, God forbid you get fooled, mmm.

Today I'll leave it on the table for the night, and I'll hang it in the morning.

Confused me all
Are you dry or salted?
Salt in x-ke for a day.

Deuce to me !! Lenchik I messed it all up myself! Of course, tonight I'll hang to dry!

Hurray, there are already two of us, confused

[Nikusya]

Nikusya, Kusenka, where are you?
Have you tried the fish? Everything is fine?
And then I'm already all like this

My husband bought 5 pieces, ordered to salt everything

Drying! I love well under jerky. Smells of course ..... Today young potatoes with dill and ryPkaa !!!

Fuhhh, exhaled ...
I will endure until the evening
Be kind, don't be too tired, share your impressions

Slick !!!



Lenchik !!! Tasty, tasty !!! The mustard flavor changes the usual taste of mackerel and strongly discourages the smell.
I really liked it, a little less sugar for my taste, the rest is just right! Lenusi, thanks. A quick and delicious recipe! I will repeat it unambiguously!
Here is my RIP:: nyam

Kusenka, I'm so happy
The snarl is beautiful, and the balychki are so plump
It is understandable, the farther from the sea, the leaner the fish

Ilonchik, I am very glad that you liked it, eat with pleasure

[Podmosvichka]

Podmosvichka, I made it !!! Super thing !!! Two fish were not enough. So next time you need to make about five fish at once for a complete understanding of the deliciousness!

[Nikusya]

Nikusya, Larisa M, tease?
My fish is still in the store. If today I leave for the city, tomorrow I will buy it and in two days I will enjoy it.

Nikusya, Larissa M, tease?

Aha !! ...
Today sonoka also said that ukuuusnooo, and what else would I do. Very unusual taste.

[Larisa M]

Larisa MThank you for your feedback
Eat with pleasure

Wildebeest, Svetochka, I'm teasing the same thing, I hung 5 pieces, tomorrow we will divide equally

Mine told me not to tell the neighbors how to do it, otherwise all the mackerel will be taken apart

And if there is only one fish, then there are 2 times less spices for rolling? And it turns out I stepped ((How is it better now? Wash it harder and / or keep it in the refrigerator for less than a day?
What if 1.5 days are needed? In the freezer?

[Palych]

Palych, I beg of you!!! Do not fool yourself and the fish! Make a new double serving. And this fish will be an experiment.

[Larisa M]

Larisa M, I've just "experimented" with fruit drinks. let's dip, in the microwave, so they praised that it had a super-duper taste different from that in the oven .... the coal turned out)), the day is not ruinous. So for now, one little thing for the experiments.
I also plan to hook it on the oven grate with toothpicks for drying, anyway the place walks, there she will not suffocate? You can also open the door if that. What is the optimal. do you need the temperature? 28-30 ° C is not a lot? It's hot here.

[Wildebeest]

Wildebeest, Svetochka, I tease the same thing, I hung 5 pieces, tomorrow we will divide equally

Mine told me not to tell the neighbors how to do it, otherwise all the mackerel will be taken apart

Lenochka, it's too late to tease, mine is waiting for "hanging" tonight.
We have three types of mackerel in our store with three prices. There is one kind of mackerel nearby in the store. I take mackerel with a shiny (mirrored) belly. If Th, send your husband to us for mackerel.

Palych, I beg of you!!! Do not fool yourself and the fish!

It's too late for the fish to fool its head, Palych has already cut it off.

Palych, I would lightly wash the fish and leave it to ripen. The important thing here is the time of holding in salting, and then holding in suspension.

[Palych]

Palych, Igor, fish like lard will take as much spices as you need.
I smeared my last batch all over and hard. Well, don't throw away the good
Husband swore - too salt!
As if not so, everything is normal.
The only thing, the top layer was rinsed a little more thoroughly.
Everything will be fine, don't worry.
Just in case - ugh, ugh

I already wrote that mine dries at a temperature of just over 20 degrees.
If you are very hot, cut back on the drying time.
By and large, it can be eaten immediately after salting, but at the end of the process it will be tastier



Wildebeest, Svetik, great, I'm waiting for tomorrow with a report
Do not let the current languish for a long time, otherwise Nikuska almost brought me to a nervous breakdown

[Podmosvichka]

Podmosvichka, well, I think so ... I will wash it off a little more and more thoroughly tomorrow, or it will lie in the water for five minutes. And after the drying / rest process (or whatever you wrote there), how long should she lie on the board? 20 minutes?
I will adjust the grate in the oven and hang it on it. We have cats ... always hungry. Opening a little, you can also turn on the convention / fan for easy blowing. And if a little warm, hail 50-60? What about the general drying technology? A sign of readiness - is it when fat drips intensively? It is necessary to put napkins down for the counter then.

[Palych]

Palych, no need to heat up the oven.
It will be enough to open the door slightly.
If hung in the evening, it will be ready by morning. Well, or from morning to evening.

About drying on the board in the recipe, my omission, I did not indicate the time
The recipe is left for 1-2 hours.

The Internet will work normally, please add the Chief.

I, too, were puzzled, where is it better to dry?
They consulted with my husband, he would knock me out of the racks, like a stool without a seat, with transverse bars, the size of a plastic tray.
I feel that I will have to cook on an industrial scale, taking into account the speed at which it is eaten

Also, you wash off the pickling mixture and try it, maybe it will be to your taste.
In any case, I do not advise soaking, it will be like porridge.

This morning I had a bite ... Salty, fatty, sorry for this while there is a lot of low (
I rested before drying for an hour and a half on the loggia, read that she needed ultraviolet, then in e-mail. oven on toothpicks in front of the cooler, the door is ajar, heated a little to 40 °, 4 hours. In theory, it was already ready then, but left it until morning. Fat dripped (a little) onto the placed boom. a napkin on a mite.

[Podmosvichka]

Podmosvichka, Lena, I tried my fish. It turned out very tasty. As for me, it's so sweet, as for my daughter - this is just right for her, she loves so much. The taste of mustard was felt, which only ennobled the fish. No fat dripped from my mackerel. THANKS + THANKS = DELIGHT + PLEASURE !!!!!

[Palych]

Salty

for me, it's so sweet

How different we are
And that's great

Palych, Wildebeest, Sveta, I'm glad you liked the fish
Eat with pleasure



Palych, Igor, beautiful fish
I just didn't understand - did you like it or not?

[Podmosvichka]

Podmosvichka, I liked it.
If you feel the taste of mustard, then it is clearly not wilted yet. And the fat should appear.

Great, eat to your health.

[Podmosvichka]

Podmosvichka,
And instead of mustard powder, just mustard from a can can be used and if a, then how much is needed.

[Palych]

Palych, the remains of mackerel stood in the refrigerator, the taste of mustard has completely disappeared.
From now on I will salt it in the refrigerator for a day, it will hang for a day and then ripen for a day in the refrigerator.

[Wildebeest]

Wildebeest, well, what did I say) - underwhelmed. In the air, in the warmth, the processes should proceed even faster. I marinate mustard and meat, with honey instead of sugar. I remember a bit too much salt, it is better to rinse, or put a little on soaking.

[Dspp]

DsppI don’t know about ready-made mustard
Try looking for the ratio of powder to finished.

Place in a bowl with lid skin side up

The last time there were a lot of fillets, they put "meat to meat" generously coated inside and turned over once. Marinated well. We dry on the loggia, right on the clothesline, made a lot of hooks from the wire. No more than a day, so that it would not dry out. Then in the refrigerator in gauze.

Well thought up
And I haven't done something for a long time
I thought I was already drooling

[I ask the Chief to add]

About drying on the board in the recipe, my omission, I did not indicate the time
The recipe is left for 1-2 hours.

The Internet will work normally, I ask the Chief to add.

Lenus, asked?

I think it is imperative to add the recipe)!

I sent the fish to salt!