Composition / ingredients
Cooking method
1. The first thing to do with a large specimen of fish is to gut it, then cut the fish in half along the ridge, wash it, dry it.
2. Generously rub the roach with salt, then make deep incisions on the inside, also rub with salt. We leave the fish salted for 5 hours.
3. Well, now we thoroughly wash off the salt under running water, dry it with paper towels, hang it in a well-ventilated room to dry for about 3 hours.
4. We smoke fish as usual in the smoking apparatus: we make a fire, put chips of alder in the smokehouse container, set the container on fire. We install the grate over the chips, spread the dried roach, cover with a lid. Smoke for 30-40 minutes.
After smoking, the fish can be hung again in a ventilated room, so that the smell of smoke disappears slightly.
Have a delicious roach and bon appetit!
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Dried roach - 235 kcal/100g
