Dried roach
Description
The recipe will not take much time. The proposed recipe for preparing dried roach, at your discretion, allows you to obtain a tasty dish with an appetizing aroma. The proposed wet salting method consists of preparing the product under pressure using a special weight. As a result, you will get a specific dried and salted product that is traditionally used as a snack with beer. Take a look,
Instructions
- 1
Step 1
1. Before preparing dried roach, prepare the fish. To do this, pour a teaspoon of salt into the gills of each fish. Rub all the fish with salt. Pour a 2 cm layer of salt onto the bottom of a bucket. Lay the roach on their sides. Add peppercorns and a bay leaf. Cover the fish with a layer of salt on top.
- 2
Step 2
2. Cover the container with a lid that is smaller in diameter than the bucket. Place a weight on top. This can be a five-liter jar filled with water. Put the roach in a cold place to salt for 5 days. It is better if this is a refrigerator. Take out the fish. Rinse it well and soak it in clean water for five hours. During this time, the water must be changed to clean water several times.
- 3
Step 3
3. Let the fish drain. Pat it dry with paper towels. Thread the fish onto fishing line, wire, or thick thread through the eyes and gills. Dry it in a ventilated room for 3 to 7 days, hung up and protected from direct sunlight. Cover it with gauze on top to protect it from flies. Check readiness by the firmness of the product. Store in plastic bags in the freezer.