Dried roach

Of course, it is ideal if the fish is fresh and personally caught. But this is not always possible to implement, so when buying a roach for drying, choose the most fresh and try to take copies of a fairly large size.

So, the roach is available, now we proceed directly to its preparation.

The fish is well washed, it does not need to be cleaned. We fold the roach tightly into a large container, for example, a saucepan. It is better not to use a plastic container. An enameled saucepan is ideal.

When all the fish is prepared, sprinkle it with salt (you do not need to regret salt, as well as be afraid to over-salt the fish). From above, cover the pan with a lid of a smaller diameter and put the load. As a cargo, you can use a three-liter jar filled to the brim with water.

Now it is necessary to remove the fish in a cool place for five days. After this time, we remove the cargo, remove the fish and thoroughly rinse it under running water. After the fish has been washed, we put it back into the pan, fill it with cold clean water and leave it for eight hours. During this time, the fish will get rid of excess salt.

Time has passed - drain the water from the pan, and lightly dry the wobble with paper towels. We take a string and thread it into each fish (it must pass through the gills and eye). We hang the bundles of the roach to dry for a week. The room where the roach will dry should not be too hot and it should be well ventilated. In addition, it is necessary to protect the fish from insect access, for example, using a net.

In a week the fish will be ready!