cold-cured and dried fish products prepared from sturgeon and large salmon.
In the preparation of balyk products the fish is cut either on the back (the balyk proper) and belly (abdominal part), or on its sides. Balyk products are usually prepared from fatty kinds offish that are first frozen or salted. The most valuable balyk products are obtained from white salmon, inconnu, and sturgeon containing up to 22–23 percent fat. Balyk products are characterized by a tender consistency and a pleasant, specific taste and smell.