How to dry roach for the winter at home

Usually the roach does not weigh more than 500 grams, and therefore there is no need to gut it. This is long and troublesome, and the small size of the carcass allows the fish to be well salted and dry quickly. Although, if you need to speed up the process and are afraid of parasites, it is better to gut the carcasses and wash them thoroughly.

You need to wash the fish in any case, after which you need to rub it with coarse salt and place it in a bowl or pan.

• For 1 kg of fish you need approximately 300 grams of salt.

The roach must be packed tightly, sprinkled with salt, not sparing it.

Cover the top of the roach with an inverted plate, put pressure on top, and put it in the refrigerator for 3-4 days.

After salting, the roach needs to be soaked in cold water. First, rinse it, then fill it with cold water and leave for 2 hours so that excess salt comes out. Well-salted fish floats, but in any case, 4 days is enough for salting.

In summer it is difficult to dry roach due to the abundance of flies. The smell of fish attracts them, and they can hopelessly ruin it. If you dry roach on the balcony, hang it in the evening, after sunset. It will drain overnight and will not smell as much in the heat. It is easier to catch a roach by the upper lip with a straightened paper clip.

Wrap the hanging roach in gauze and dilute the liquid to repel flies:

• 50 gr. water;
• 50 gr. vinegar;
• 30 gr. vegetable oil.

Mix all the ingredients in a bottle, put a spray bottle on it, and spray thoroughly directly over the entire surface of the gauze.

Try not to expose the drying roach to direct sunlight. It is better to dry it in partial shade, in a good draft.

The roach dries for about a week, after which it can be eaten. If you are drying roach for the winter, it is better to continue drying for two weeks. After which, the fish should be placed in a cardboard box or paper bag and stored in a dark, dry place.

How to dry roach for the winter, watch the video: