Dried roach at home

1. First of all, we put the fish in the sink and wash it thoroughly under running water. After this process, we proceed to cleaning. With the help of a sharp knife, we steam the belly of the roach, carefully clean the insides. The prepared fish is repeatedly washed under running water, not only outside, but also inside. If desired, the fish can not be gutted, but cooked whole. In this case, it should just be thoroughly washed.

2. Put the fish in a bowl or in a saucepan, sprinkling each layer with salt. We also pour salt on the bottom of the container. We leave it in the refrigerator for 3 days. We use large salt, the larger the better. You can also add bay leaf and ground black pepper. But it's all optional. Cover the container with a lid smaller in diameter (it can be a flat plate), set the oppression.

3. After the specified time, I wash the fish under running water. Then we put it in a deep bowl and fill it with water. Soak the roach for 3 hours. As a result, it will be slightly salted. If desired, you can soak less, then you will get a saltier version.

4. Then, we hang the soaked fish by the eye holes. We leave it to dry. It should be dried outdoors or in a well-ventilated room. If it's summer outside, then there is a problem - flies. When hanging fish, it needs to be protected from flies, gauze will help in this. The fish is sluggish for a different amount of time. It depends on air humidity, temperature conditions, and seasons. If it's summer and dry outside, then the fish is completely ready in three days.

You need to store the fish by wrapping it in a paper bag and putting it on the bottom shelf of the refrigerator.

Have a nice tasting!