Balyk

Balyk (Russian: балык) is the salted and dried soft parts of fish, usually coming from large valuable species: acipenseridae (e.g., sturgeon) or salmonidae (salmon). The word means "fish" in Turkic languages (written balık in Turkish).^[1]

History

Over time, the term was applied to smoked fish of this kind, and one may see, e.g., "cold smoked hucho balyk." As a curiosity, recently a number of cold smoked meat products branded "balyk" appeared in Russia. Traditionally, sturgeon balyk has been considered the most fine and tender one, sought and praised by gourmets. At the same time, the tender flesh of sturgeon is more susceptible to growth of Clostridium botulinum bacteria.

See also

• List of dried foods

References

• Balyk (Russian)

v t e Seafood Fish Fish (food) Anchovy Billfish Carp Catfish Cod Eel Flatfish Flounder Herring Mackerel Salmon Sardine Shark Sturgeon Tilapia Trout Tuna Whitebait Shellfish Abalone Cockles Crab meat Crayfish Geoduck Krill Lobster Mussels Oysters Scallops Shrimp Sea urchins Crustaceans Molluscs Other seafood Edible seaweed Jellyfish Marine mammals Octopus Sea cucumber Squid Whale meat Sea vegetables Algae List of seafoods more... Processed seafood Caviar Dried fish Canned fish Cod liver oil Cured fish Fermented fish Fish fillet Fish head Fish oil Fish sauce Fish paste Fish steak Fish stock Lutefisk Salted fish Shark liver oil Shrimp paste Smoked fish Stockfish Surimi Roe more... Seafood dishes Bisque Chowder Fish and chips Fish pie Fish soup Fried fish Raw fish Seafood boil Shark fin soup Sushi more... Health hazards Ciguatera Fish diseases and parasites Mercury in fish Metagonimiasis Scombroid food poisoning Seafood allergy Shellfish poisoning Advisory services Seafood mislabelling Sustainable seafood Sustainable seafood advisory lists and certification Animal welfare Declawing of crabs Eating live seafood Eating live animals Eyestalk ablation Pain in fish Pain in crustaceans Shark finning Related topics Fish preservation Fish processing Gathering seafood by hand History of seafood History of sushi Salmon cannery Umami