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Salt-dried roach from Grandma Rita

Home beer lovers with a roach will thank you! Dried roach is almost an ideal food for beer and not only, because it has enough taste in itself and does not need something that would emphasize its taste. In addition, it is perfectly preserved and does not require cooking before use. Numerous manufacturers often try to make money on dried fish, sometimes selling it at unreasonably high prices. But the culinary recipe for such a product as dried roach is very simple and it is absolutely not necessary to overpay for the opportunity to eat it.
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The author of the recipe
Salt-dried roach from grandma Rita
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 89 % 39 g
Fats 11 % 5 g
Carbohydrates 0 % 0 g
196 kcal
GI: 0 / 0 / 0

Cooking method

Cooking time: 21 d

First of all, thread a convenient amount of fish on a thick yarn through the eyes. There can be from two to ten or more fish on one thread. Next, prepare a deep enough dish for salting, pour in the brine and put the yarn of the fish there, having previously tied the ends with a knot. Cover everything with dry salt (12-14 percent of the weight of the fish) and wait for the fish to infuse, stirring it slightly. On average, a small roach is salted in two days, for a large one it will take five or six.
If the fish is normally salted, it will have a compacted back, and the meat on the cut is dark gray. Rinse the fish after salting and hang it on poles in the fresh air. It should languish for 2-3 weeks, depending on the size and weather.

Caloric content of the products possible in the composition of the dish

  • Salt - 0   kcal/100g
  • Dried roach - 235   kcal/100g

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