Homemade Spiced-Brine Roach
Description
A tasty appetizer for any gathering. Roach tastes similar to spiced salted sprats. It can be served with hot potatoes or a frothy drink. Be sure to remove the gills and innards—they give the finished fish a bitter taste. Roach salted this way can be rinsed and hung to dry further; you’ll end up with air-dried or dried roach with spicy notes. If you plan to eat it as regular salted fish, clean off the scales, although personally they don’t bother us—they stay on the skin. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make spiced salt-cured roach at home. Rinse the roach and remove the gills and entrails. If desired, you can also clean off the scales.
- 2
Step 2
Pour water into a saucepan, add a bay leaf and spices.
- 3
Step 3
Add salt to the pot.
- 4
Step 4
Add the sugar to the brine and stir.
- 5
Step 5
Place the pot with brine over medium heat and bring to a boil. Reduce the heat and simmer for 10 minutes, then remove from the heat and let cool.
- 6
Step 6
Place the prepared roach in a saucepan.
- 7
Step 7
Pour the cooled brine over the fish.
- 8
Step 8
Place a plate on top of the fish and put a small weight on it so that the roach is completely submerged in the brine.
- 9
Step 9
Leave in a cool place for one day, then transfer to the refrigerator or cellar.
- 10
Step 10
Serve immediately or slightly chilled.