As for the readiness of the pike perch balyk, this is a very individual question, because someone loves drier fish, while someone likes very soft fish.
I advise you to focus on such a nuance - the finished balyk becomes elastic, and the meat darkens and acquires a light, beautiful translucency. I hope the recipe for how to cook pike perch balyk is useful to you!
Main Ingredient: Fish & Seafood / Pike perch
Dish: Snacks / Balyk
- Pike perch - 1 Piece (approximately 2-3 kg, but the more, the tastier it will turn out!)
- Coarse salt - 1 To taste (depending on the size of the pike perch)
- Sugar - 1 To taste (depending on the size of the pike perch)
How to cook "Balyk from pike perch"
1 Prepare the fish carcass, peel off the scales, trim the fins, tail and head. Next, you need to carefully make an incision from the side of the back along the entire spine, cut off the fillets, trim the ribs and very carefully, so as not to damage the bile, remove the insides. After that, remove the ridge, trying to trim it so that there is practically no meat left on it. 2 Spread out the cut carcass, make even cuts in the meat, trying to cut as deep as possible, but not touch the skin (the distance between the cuts depends on the size of the fish: the larger it is, the smaller the gap). 3 Rinse the zander with cool water (preferably boiled or filtered). At the bottom of a clean and dry container of a suitable size, pour a small even layer of a mixture of salt and sugar (proportions 3 to 1), put the fish skin down on it, then evenly sprinkle the carcass with the same composition on top, be sure to fall into the cuts. 4 Fold the carcass in half (fillet to fillet), put in a bag or wrap in plastic wrap, wrap the resulting bundle tightly with tight thread and send it to a cool place for 4 hours. 5 After the allotted time for salting has passed, remove the fish, rinse it from excess salt, make a through cut on the side of the tail and use the hook to hang the carcass in a well-ventilated place protected from insects. 6 Approximately in 2-3 days, depending on the weather temperature conditions and the size of the carcass, the pike perch balyk will be ready and you can enjoy its original, delicate taste!