How to salt roach - salting fish at home

Roach belongs to the carp family, but it is not suitable for most recipes for which similar fish are used. Vobla is too bony for frying, and fish soup is too bony, but smoked or dried, it is simply amazing.

Sometimes, after drying, they add salt to it, and they get an incredibly tasty product. Store-bought roach does not always live up to our hopes, and in this case, it is recommended to pickle the roach yourself.

To salt roach with dry salting, you should use coarse salt. Fine “Extra” does not melt, but envelops the fish in a crust, preventing it from salting from the inside, therefore, for these purposes, only rock salt is needed.

To salt the roach, you also need a basin and pressure.

Roach is not a large fish, and it is necessary to gut it before salting only if it was caught during a hot period. In all other cases, it is enough to wash the roach to remove sand and sea mud.

Pour several handfuls of salt into the bottom of the pickling bowl so that the bottom of the container is completely hidden under a layer of salt. Rub each fish with salt and place it in a container as close to each other as possible. Do not skimp on salt and add salt to empty places.

Place a lid in the basin and apply pressure to crush the fish.

The roach should be salted for 3-4 days, in a cool place, after which it can be washed, dry, or smoke, and be confident in the quality of the pickling.

How to salt and dry a delicious roach, watch the video: