How to cook salmon fish
Balik is made from fatty fish varieties: sturgeon, halibut, rockcod or carp. Properly cooked salmon to taste superior smoked fish.
You will need:
coarse salt biggest fish oil-rich spices to taste (sweet pepper and cloves and bay leaves) nitrate (1 g per 1 kg of fish)
Instruction how to cook salmon fish
Clean the fish on the scales, and separate it from the ridge with a tail. Cooked dishes for salting pour over boiling water and dry thoroughly. Put it in the fish and pour the mixture of saltpetre, spices and coarse salt so that its parts do not touch each other and the walls of the cookware. Otherwise, the fish can deteriorate. Then keep it in a salt of 8 to 10 days. The larger the fish, the more you will need time to its salting. In warm weather, time of salting fish should be increased to 14 days.
When the salmon is good saline, remove the fish from the well and shake off the dishes of excess salt. Thereafter, it is necessary to soak in water for 2 days. The water should be boiled or filtered. Periodically, you need to flip the salmon. Soaking of fish need to extract the excess salt from it.
After soaking, put the carcass of a fish on a hook and hang it on the street, protected from rain or place in a well-ventilated area. Fish also need shelter from insects with gauze or a special net. Where will vyalitsya fish should be dry and well-ventilated, warm and not too hot. If possible in the first few days hold the salmon in the sun for 2-3 hours a day. This is to ensure that the fish was covered with a dense crust. This is the most important stage of preparation of fish. If the first 3 days on the fish formed a crust, in the future it is not exactly spoiled.
Then hang the salmon under a shed or store it in a dark and cool place for the full maturation. Suspended fish should be well ventilated. Balik matures within 4 weeks. His willingness is determined visually from the outside, it becomes yellow hue, quite elastic and has a pleasant smell. If the fish does not yellow shade, so it is not fully ready or too salty. Poor The dried fish - juicy, but not for long kept. Well dried fish - a little tougher, but more flavorful and can be stored for a long time even without refrigeration.
Keep cooked salmon in wooden containers, carefully wrapped in paper in a cool dark place. His term storage of approximately 3 months.