Sazan balyk [/ url] can be made incredibly tasty at home. There is a lot of meat and few bones in the carcass, and those that are are large and easy to clean. There are a lot of recipes. Their main differences: ingredients, the duration of the technology of salting and drying.
Selection and preparation of ingredients
Buy only fresh large carp weighing more than 8 kg. It practically does not absorb the river smell of mud. The meat tastes sweetish, dark red in color. Delicacy can be prepared immediately after fishing in nature while the fish is fresh.
In Asia, carp is considered a symbol of strength, harmony and wisdom. Asians greatly revere this species of Karpovs and even often make tattoos with his image.
Sazan balyk
You will need: scales, secateurs, knives and scissors for cutting fish, kitchen hatchet and rubber mallet, wooden board, cargo 4 kg, deep salting dishes, metal hooks.
Important! When gutting fish, when they take out the insides, you can not tear or puncture the gall bag. Its contents are bitter in taste. You can spoil the carcass or caviar.
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Video recipe
Common carp
The fish should be well weathered, but not hard-crusted. Finished pieces are wrapped in parchment and bags, stored in the freezer. The refrigerator can be stored for a long time. Chopped large pieces of dried carp into 1 cm thick pieces and serve as a snack. It turns out very tasty.
