Homemade Fish Basturma
Treat your family and guests to an aromatic, refined delicacy! Homemade fish basturma turns out incredibly tasty and is very easy to prepare. This appetizer pairs wonderfully with a cold beer at a friendly gathering or with boiled potatoes for a cozy dinner.
Updated : 09 June, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Fish
150 grams
Salt
30 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The best basturma is made from fatty fish. Red fish varieties like salmon or trout work great. This time I used rainbow trout. Fresh, never-frozen fish is best. If using frozen fish, make sure to defrost it properly.
Step 2
Clean the fish by removing the scales and guts. Cut off the tails, heads, and rib sections. You can freeze the heads and tails for making fish broth later (just remember to remove the gills from the heads).
Step 3
Mix salt and sugar together. You may need slightly more or less sugar depending on taste. Rub the fish thoroughly with this curing mixture on all sides. Place the fish in a suitable container for curing, place a weight on top (to press the fish), and refrigerate for 3 days. The weight helps the fish firm up properly.
Step 4
After curing, rinse the trout under running water. Then soak the fish in cold water for at least 1 hour. If the fish is large, soak it for 2–3 hours, changing the water 1–2 times during the process.
Step 5
Pierce the fish with wooden skewers or tie it with string. Hang the fish in a well-ventilated area, away from sunlight, for at least a week. To prevent flies or other insects from landing on it, wrap the fish in cheesecloth.
Step 6
The red fish basturma is ready! Slice it thinly and serve. It's delicious with a glass of cold beer.