In the modern world, it is difficult to meet our compatriot who would not like to drink a mug of foamy drink in his spare time, eating a salty roach. This fish has already become some kind of national treasure. In how to salt roach, we will understand in this article. Simple and affordable manipulations will help to get an unsurpassed result.
How to salt roach?
Believe me, you don’t have to be a cook to cook delicious fish. And you don’t need to transfer this matter to your wife (daughter, mother, grandmother). Caught? So please, bring the matter to the end! Later, it will be more pleasant for himself to taste the fruits of his labor. And we will help you with our advice to make the fish as a result simply magnificent!
Most people prefer dried roach. It is delicious and fried, and boiled. But still, more of it goes to the ambassador. Dried fish can be stored for a decent amount of time. And her taste, you yourself know very well, how wonderful.
How to salt roach at home? Everything is simple! A lot of ways. We will identify the main points. And there, every fisherman will decide for himself what is closer to him.
Preparatory stage
Wash the fish thoroughly. If the roach is very large (which is rare today), it is better to gut it. Put caviar back. Basically, salt is a small size vobla. So just rinse it well enough.
Prepare a container for salting. Never use metal pans. Take an enamel bucket or some deep plastic container. Find a lid that is smaller in diameter than the pan itself. Prepare the load, which you then put on the lid. As a cargo, anything can do. Take a couple of bricks. Or pour water into a three-liter jar and place it on the lid. Note that the item does not dissolve in the brine. And then the fish may deteriorate.
How to salt roach so that the taste is pleasing?
A very important component is salt. It would seem, what difference does it make, what salt? I bought the first one I got in the store, and that's all .... No. No need to use iodized. Unsuitable salt and finely ground, which looks like sugar powder. Buy regular coarse salt . You will surely find it in any supermarket.
Fish selection
How to salt roach at home in spring, summer and autumn? The process is the same. It is desirable that it be fresh, just caught. If it's a frozen roach, that's okay. The main thing is to have time to thaw. It is very good if you salt the fish of the same size. So she will saline well at the same time, and then she will look great on the rope in the process of drying!
Salting process
Rinse the container thoroughly, wipe the pan or bucket with a dry cloth. Pour salt into the bottom. Do not spare her, the bottom should be hidden. Lay out a row of fish. If roach of different sizes, then put the largest specimens at the bottom. It is desirable that the fish as closely as possible pressed against each other. Remember the expression: “Like herrings in a barrel?”. Here, and you should have the same.
Each row of fish is sprinkled with salt. A lid is placed on top. On the cover is a load. Be sure to put a pot of fish in a cool place. There, where flies and other insects will not get.
Someone salts the fish for two days, someone all four. If the fish is small, 2-3 days is enough. Be sure to wash the roach off unnecessary salt and mucus. Some fishermen assure: if the roach salted for 24 hours, then you need to wash it for one hour. If two days - two hours. And so on. But we think, half an hour - an hour to hold it in cold water is enough.
Do not hang roach in the sun. A cool, well-ventilated room is perfect. It is better to string fish through the eyes or through the tail. But still we don’t advise through the tail: a lot of unnecessary remains in the head of the roach. When you hang out a fish stringing it through your eyes, the remaining liquid simply drains from the tail. If you hung fish on the balcony or basement, cover with gauze. So, even if flies sit on a roach, there will be no maggots anywhere near. If the roach is large, which, as we have already noted, is very rare in the modern world, insert a match between the ribs (if the fish is gutted).
In principle, a few days, and the roach is ready. "How to salt a roach?" - perhaps there is no answer to this question. But then see for yourself who loves what kind of fish. Some prefer dry, as in the famous cartoon about the wolf and the hare. Someone is eating slightly dried. Some people even hang the roach purely symbolically: for half a day, and then eat it like a herring. So here it all depends on your desires. But there is no doubt that the fish should turn out to be very tasty.
Essential Ingredients for Salting
Be that as it may, there is no single recipe for salting roach. Someone adds sugar and pepper to salt. Some fishermen believe that the roach should be salted for at least a week. Say, only then all the parasites that are caught in the fish become harmless. We have offered you a standard classic recipe that you won’t be mistaken with. To summarize:
- fish;
- salt;
- pan or bucket (not metal);
- cargo;
- cool room.
Complicated? Probably even a small child can do the job. So it's time to get down to business! And you do not need someone else's help. How to salt the roach, you can determine yourself. Everything you will surely succeed. Try to cook the fish as soon as they are caught. A fresh product cannot be compared with any frozen product. Adhere to standard technologies, and everything will definitely work out for you well. Enjoy your meal!