home / Main dishes/ Dried fish ram. What does a real dried ram, which is called vyalenka, look like

Dried fish ram. What does a real dried ram, which is called vyalenka, look like

Consumption ecology: On the Don, dried roach, brought from the Volga, is called ram. Previously, the rivers flowing into the Sea of \u200b\u200bAzov were literally overflowing with rams

Ram is one of the varieties of roach. It differs from ordinary roach in greater body height, smaller scales, thickened teeth, and the number of (smaller) rays in the anal fin. Previously, the ram entered the trade in a dried form and was a favorite food for the peoples of the Kuban, Don, Azov region. Today, the name ram is understood not only as this type of fish, but also as mixed species of various breeds of fish.

On the Don, a dried roach, brought from the Volga, is called a ram. Previously, the rivers flowing into the Sea of \u200b\u200bAzov were literally overflowing with rams, and whole mountains of this dried product were brought to the fish market in the village of Gnilovskaya. Then the Chumaks delivered the goods throughout the territory of Ukraine. But over time, the ram practically disappeared from the Azov basin due to its uncontrolled fishing even before spawning and the destruction of small individuals.

Fish ram or ram is a common name for dried dried fish. Basically, fish, which belongs to the carp family, is used for its preparation. It can be a roach, a roach and, of course, a ram, from which the very name "ram" came from. However, you can cook a ram from other types of fish: pike, bream, crucian carp, goby. Dried ram is considered a traditional Russian snack (snack) for a foamy drink. Its preparation (drying in salt form) lasts from several days to several weeks. It all depends on the cooking recipe, on what result you want to get and the size of the fish. Some people love dried ram, others prefer dried.

What kind of fish is better to take for drying?

Almost any. But experienced fishermen are more fond of roach, rudd, minnows, ruffs. Medium-fat fish, such as roach, bream, sabrefish, bream, is best suited.

Many people prefer to dry fish in natural conditions, in the fresh air, constructing numerous structures in the form of boxes with a net. But if you want to dry delicious treat as soon as possible or the weather conditions do not allow at the moment, then it will do conventional oven, Russian stove, electric dryer, purchased at the store. In all cases, the preliminary preparation remains the same.

In fact, drying and drying are one process, only with a different name. Its peculiarity is that pre-salted fish is dried (dried) for a certain amount of time. As a result of this process, the fish will be quite suitable for human consumption without any other heat treatment. As the storage in dried fish reduces the amount of moisture and fat, so it is called dried. Only those types of fish are dried, which acquire a special taste and aroma during processing.

In the summer, it is better not to cook whole fish, as at this time herbivorous fish feed on plankton and greens, which, during the drying process, will add an unpleasant odor and rancid taste. If there is a desire to wither a large fish without gutting, then before immersing it in brine, a strong salt solution is poured into the abdomen through the mouth with a syringe or syringe.

A fully cooked fish has a structure that is clearly visible to the light, no salt is released on its surface. After removing the scales and skin, a fragrant layer of tender and elastic meat and shiny fat appear. After drying, dried fish should ripen from three weeks to a month.

How to dry fish?

Drying and drying fish is considered one of the ways to harvest and preserve it. Pre-salted fish, after a certain time, is dried in special devices. This can be a self-made device or an Isidri fish dryer. As a result, the product can be consumed without heat treatment.

Dried ram is made by salting, soaking and subsequent drying. The name comes from the roach fish (ram), which has long been used for this.

Salting is carried out in one of the ways - wet or dry. In a wet way, it is better to salt small fish, and in a dry way, large fish weighing more than a kilogram is salted.

1. Wet salting method

Usually the fish is salted in a brine called brine. It takes three or four days to keep it there. With the wet salting method (brine), a strong salt solution is made so that a raw chicken egg floats on its surface. Fresh processed fish is dipped completely into the solution. From above it is necessary to put an anti-corrosion wire mesh and oppression on it. For the brine salting method, fish weighing up to 500 grams are chosen and kept under oppression for 3 days in a cool place. After this time, to reduce the amount of salt in the fish, it is necessary to soak it.

The fish is washed with cold running water, paying attention to the abdomen (if the fish is gutted) and gills. Next, the fish is soaked in fresh water (for small fish it takes half an hour, larger specimens are soaked for several hours, the water needs to be changed periodically). In the process of soaking, after draining the first water, the fish is left dry for a couple of hours so that salt is distributed in it and to reduce the salinity of the insides of the fish. When the fish begins to float during soaking, it means that the ambassador has become tender, if you look at the fish in the light, it will become transparent amber. And after drying, it will acquire a slightly reddish color. Before being sent for drying, the fish is placed on paper or carefully wiped with a soft cloth. It is believed that the fish will not take salt more than it should. Salt crystals clog the space between the fibers of the fish meat and therefore the rest of the salt cannot penetrate into the carcass.
Little tricks:

In a live form, the fish salts out better, since, having swallowed a saline solution, it will salt out more evenly.
Large specimens for better drying can be incised.
The purpose of salting is to remove excess moisture. For this you should use coarse salt which draws fluid out of the fish.
Oppression is needed to prevent the appearance of cavities in the fish, where putrefactive bacteria develop, the appearance of gas bubbles.
Salting should take place in a cold place (refrigerator or cellar). If unsalted fish remain in the fish, then the cold protects it from spoilage.

2. Dry salting method

Salt is poured into a stainless steel dish with about a half-centimeter layer. The fish is thoroughly washed, in large specimens over 0.8 kg, the insides are carefully removed, the small fish are salted whole. With dry salting, the fish is rubbed with salt from tail to head, the gills are tightly stuffed with salt and put in a container in dense rows back to the stomach, head to tail, since with this method it is better to salt the fish under oppression. Salt must be poured inside the peritoneum of the fish.

The fish is sprinkled with salt in such quantity that a dense salt layer is formed. Then the second layer of fish and salt is laid in the same way. Next, a lid is placed on the fish so that it does not press tightly against the walls of the dish, and there is a small air flow to the fish. Oppression is put on the lid and the container is removed to a cold place (it can be a refrigerator or a balcony in winter, just make sure that the sun's rays do not fall on it). Periodically, the resulting juice should be drained from the fish. For small fish (up to 100 grams), the salting time is a day or two. For an average fish (up to 800 grams) no more than 3-4 days. Large carcasses (from a kilogram) are salted from 5 days to two weeks. You can understand that the fish is salted by stopping the release of juice from it.

To get a uniform salting, for starters, you can put a little more than half of the intended load, and after 6 hours add the rest. The weight of the oppression is selected from the number of salted fish and its weight. For large individuals, a load of 15-20 kilograms is required. If carcasses are medium in size (250 grams, half a kilo), the weight of oppression should be 12-15 kg. The top layer of the fish is sprinkled abundantly with salt so that it is all covered with salt. When all the fish are laid, the container with oppression is covered with gauze or other porous cloth, wrapped with a rope or rubber band to prevent insects from getting there.

If a ram is salted at home, then small fish are not gutted; in large individuals, all the insides are removed along with blood clots. From the inside of the fish, a shallow incision is made to the dorsal fin without damaging the skin. It is better to use coarse salt, since fine salt forms a crust on the fish, and it does not allow the carcass to be salted evenly and efficiently.

Next, the fish is taken out and washed thoroughly. Then soak in water for two hours and rinse again with the addition of table vinegar to prevent the appearance of living organisms in it. If the Isidri dryer is used, then the gills of the fish are broken before drying so that they dry out faster. If the specimens are large, then spacers are made from matches or toothpicks on the cut belly. This way it stays fatter and tastier.

How to store dried fish?

Keep well-dried fish in tin cans with tight lids.

You can store fish in a bag, basket away from sunlight. Large copies are wrapped in parchment. Thus, dried fish can be preserved up to 4 months. Dried fish is stored in a chintz bag in a cool, dry place. If the ram turned out to be overdried, then its elasticity can be restored by soaking it with water and wrapping it in damp paper for two days, wetting it periodically with water as it dries. The fish is stored in the refrigerator, put either in a plastic bag or in foil. If there is an intention to keep the fish for a long time, then it should be periodically lubricated vegetable oil. Store fish in airtight jars. Well-packaged dried fish does not spoil for up to 10 months, but sometimes when long-term storage loses its taste.

What is useful ram and with what it is better to use it?

There are many substances that a person needs in fish, while its calorie content in 100 grams is only 88 kcal. The content of proteins in it is 17.5 grams, fats - 2 grams, carbohydrates - 0.

Tarani contains a lot of protein, which is easily absorbed by the human body. It also contains chromium, fluorine, nickel, molybdenum, sulfur, chlorine. Dried fish protein helps to regulate the body's metabolism. Fish oil regulates blood clotting, as it contains fatty acid, which help lower the level of "bad" cholesterol, so the risk of getting a stroke is reduced. Iodine contributes to the proper functioning of the thyroid gland. Dried fish contains vitamins of group B, vitamin A, E, magnesium, iron, fluorine, which are important for the normal functioning of the brain and heart.

Many people prefer to eat dried fish as a delicacy with beer. Dried vobla is considered a classic. But not every fan can distinguish delicious fish by appearance. A tasty and good ram has a pleasant dried taste, a beautiful color, without the presence of mold, it is not too soft, but not overdried, without yellowness. You should obscure the light source with the fish and then you can see how it lights up.

Excellent ram as an appetizer for beer. They are inseparable components for each other. With moderate consumption of fish along with a foamy drink, this combination of goodies will only benefit, since beer contains a lot of vitamin B from brewer's yeast. This vitamin strengthens the heart muscle. A lot of beer and ascorbic acid. And dried fish contains a lot of omega 3 fatty acids, which are useful for the prevention of cancer, senile dementia, stroke, heart attack.

Of course, each fish has its own taste and it depends on the time of its capture, habitat. For those who prefer oily fish, dried bream is best. If its drying took place with a gutted belly, then when cut, the fat begins to literally ooze, the meat will taste fragrant and tasty.

Moderately oily fish - dried sabrefish and vomer, which are distinguished by tender and delicious meat. Sea ruff has tender tasty and nutritious golden meat. Such a fish is perfectly cleaned, and there are very few bones in it. Dried perch has a slightly sweet and fibrous meat, lean. Dried pike has a rich and tart aroma, excellent taste.

You can use dried fish in small quantities and pregnant women. Numerous tests have shown that pregnant women who consumed dried fish in the third trimester gave birth to calmer children and a reduced risk of preterm birth.

You can use dried fish not only as snacks for beer. Sometimes it is used to prepare fish soup. Too dry specimens are ground into flour and used as a dressing for salads with fish, fish soups, cutlet.

There is one more original recipe which uses dried fish. This is sour cream. To prepare it, mix a glass of sour cream with a quarter cup of mayonnaise, add a couple of spoons there lemon juice, a clove of garlic, a little black pepper, a tablespoon of parsley and a glass of chopped dried fish. This pasta can be served with dry salty biscuits, with slices of cucumber or tomato.

Conclusion

To get a delicious back of a delicately salted fish and a beautiful amber color, you need some experience, but gradually you can learn how to dry a ram, which in its taste, color and aroma is many times superior to the purchased one. And then hardly anyone will refuse to enjoy the beautiful fragrant fish. Some connoisseurs of the foamy drink equate the process of drinking beer with fish to the Japanese tea ceremony. They literally savor every bite of it, recognizing dried or dried fish as an exquisite delicacy. published

A beer ram is loved not only by avid fishermen, but also by many lovers of a foamy drink who have never held a fishing rod in their hands. We bring to your attention a step-by-step technique on how to make a ram at home, ideally combined with beer: it has an excellent taste and aroma, contains right amount fat (not too dry), moderately salted, well stored without losing properties.

Theory

Any freshwater fish is suitable for making a ram: crucian carp, roach, bream, roach, pike, sabrefish, ram, rudd, ruff, perch, gudgeon and other species. For beer, crucian carp, bream, perch and roach are often used. It is better to take small and medium fish (250-900 grams), as it salts well and does not deteriorate for a long time. Bream is considered the fattest, and ruff has few bones and very tender flesh that literally melts in your mouth. Taranka from perch is sweetish, from pike - slightly tart and piquant. Crucian carp is the golden mean in every respect. It is preferable to make a ram from fresh, still live fish. To do this, it is desirable to transport the catch in wicker baskets, and shift the fish with nettle leaves.

There are two ways to salt a ram: dry and wet. The wet method is easier, but only suitable for small fish weighing up to 400-500 grams and often worsens the flavor. Therefore, experienced fishermen salt the ram in a dry way.

Coarsely ground rock salt without impurities and additives is required, as it draws moisture well and does not saturate the meat with third-party odors. Iodized is not suitable!

You can salt fish for a ram in enamelware, as well as in glass or food grade stainless steel containers, since these materials are not corroded by salt and do not affect the taste of homemade rams.

Ingredients:

fish - 1 kg;
kitchen rock salt - 250-300 grams.

Ram Recipe

How to salt a ram

1. Clean the fish from the insides. Leave the scales.

It is not necessary to clean carcasses weighing up to 1 kg, since the quiches will dry out, but it is still better to gut even small fish, because in summer it feeds on greens and microorganisms that give an unpleasant odor, and the finished ram has a bitter taste.

If it is still decided to leave the insides, then 10-30 ml of a saturated saline solution (1 part of water to 2-3 parts of salt) should be poured into the throat of each still living fish, when the fish swallows the brine, the internal organs are well salted.

2. Rinse each fish thoroughly in running water from the remnants of the insides. Pay special attention to areas near the head and tail.

3. Cover the bottom of the salting container with a uniform 1 cm layer of salt.

4. In each fish, salt the gills, rub the inside with salt, then make one puncture on each side with a fork and rub the carcass well on top. The gills must be literally rammed with salt or removed altogether so that the ram is guaranteed not to deteriorate.

5. Lay the salted fish in layers one at a time. To each other, fold the carcasses back to the abdomen and head to the tail. Cover each layer with a layer of salt approximately 1 cm thick.

For better salting, it is better to lay large fish down, and small fish on top. In one layer there should be a fish of approximately the same size.

Correct salting

6. Place a piece of cardboard or a wooden board with holes on top of the fish. To cover round containers, you can use old lids of a smaller diameter. Holes are necessary for air access. Put a weight of 10-20 kg on top of the lid. For uniform salting, it is advisable to first put a weight of 5-10 kg, and after 6-8 hours add another 5-10 kg.

7. Move the container with the salted ram to a dark, cool place: refrigerator, cellar or basement. It is important that the fish is not exposed to direct sunlight. Can be covered with gauze to protect against insects.

The duration of salting the ram depends on the weight of the fish:

up to 100 grams - 1-2 days;
600-800 grams - 3-4 days;
from 800 grams - 5-14 days.

During the aging process, juice will be released, which must be drained every 8-12 hours. The ram is considered ready for drying when the juice is no longer released or its minimum amount.

8. Rinse each carcass in running water (especially the gills and middle), soak for 2 hours in cold water removing excess salt. Then soak the ram for another 60 minutes in a vinegar solution (50 ml of 9% vinegar per 10 liters of water) to kill pathogens, repel flies and other insects during drying.

Among experienced fishermen there is a rule: how many days the fish was salted, so many hours should the soaking in the water last. This recommendation can be followed, but it is better not to skip the stage with the vinegar solution.

Drying home ram

9. Drain the water. For each carcass, prepare 10-15 cm of rope. In the tails, make a through puncture with an awl or a needle. Push the rope through the hole, pull it out from the back and tie a knot to make a loop. In the abdomens of large gutted fish, 1-2 "spacers" can be made from toothpicks to better dry the inside.

Drying upside down relieves bitterness

It is correct to dry the ram upside down so that the bitterness from the gills does not pass into the meat.

10. Hang each fish by loops to hooks (make any of the wire) on a rope. The first 2-3 hours, the knitting can be kept in one bundle, substituting a container under it to drain the remaining brine.

11. When the liquid stops dripping, move the ram to dry on a balcony or other well-ventilated place with high temperature, where there are no flies. Place the carcasses at a distance of at least 5-7 cm from each other.

The more heat and sun, the faster the carcasses dry out. After 2-4 days, you will get dried fish, and completely dry ram will become in 10-14 days.

How to store a ram

12. Ready, well-dried ram is stored for up to 4 months in cans with a tight-fitting lid or wrapped in parchment. Best before date dried fish half as much. Optimal storage conditions: temperature +3-8 °C, air humidity - 80%, no direct sunlight.

Cellophane bags should not be used for storage, because due to the lack of air, the fish will quickly deteriorate.

An overdried homemade ram can be brought to condition by wrapping it with damp, but not wet paper, and leaving it for 1-2 days.

Appetizing oily dried ram ka - the best snack for beer. I suggest that the housewives familiarize themselves with a simple homemade recipe and cook a delicious dried ram on their own. Such a fish of its own salting turns out to be moderately salted and as dry as you like. Using this simple recipe, you will reduce your financial costs to a minimum.

Usually, for salting fish, I buy one kilogram of fresh, recently caught, ram at the market. Remember that for salting with further drying, only fresh fish good.

For salting according to this recipe (dry salting method), try to select medium-sized fish. Each carcass should weigh approximately 200-250 grams. If the fish is larger, then it is better to salt it in brine.

And so, we need:

fresh ram - 1 kilogram;
two glasses of coarse table salt;
strong fishing line;
"gypsy" needle.

How to salt a ram for drying at home.

To make dried fish fatter, we will not clean and gut the ram. Just remove her gills. Then, in the hypogillary region, we push with our fingers table salt. Put in as much as you can.

Then, with salt, you need to rub each fish against the scales, as if lightly rubbing salt into the fish carcass.

Next, we put our ram in a container for salting in layers. First, pour a 2–2.5 cm salt “cushion” into the bowl. Then, lay the ram, then again a layer of salt. Sprinkle the top layer of fish with plenty of salt.

We cover the container with the fish with a lid and send it to the refrigerator for salting for 72 hours.

After three days, it is necessary to thoroughly wash off the salt from the ram under running water.

Then, the fish must be soaked for 12 hours in a spacious container filled with cold water. The water in the fish must be changed every four hours.

Then, we need to string the ram on a strong fishing line using a needle with a large eye. Try not to let the strung carcasses touch each other. I usually separate the fish with clothespins. How I do it is clearly visible in the photo.

Then, we need to hang the ram to dry in a ventilated place. I usually hang on the balcony or just in the kitchen. Fish should dry for three to seven days. The drying time depends on what degree of drying of the ram you like - drier or softer.

Ready dried fish should be stored by wrapping it in parchment paper, in a refrigerator.

Before serving, the dried ram needs to be gutted (remove the insides) and cut into portioned pieces. I usually cut into three or four pieces. So it's more convenient to eat.

Enjoy your meal.

A few days later, dried from the depths of the refrigerator, washed under a stream of warm running water and hung out to dry.

If you live in a city apartment, the balcony will be an ideal place for drying fish. In the conditions of a country house, you need to choose a shady place, preferably with good air circulation.

So that insects do not put their eyes on the ripening fish, it must be covered with gauze. In this state, the fish should hang for several days, after which it can be removed from the clothesline. Store preferably in a cool dry place or in the refrigerator.

Dried roach recipe without gutting

Roach dried calories which is much superior to the ram and roach, can be completely withered. To do this, well-washed, unpeeled and not gutted roach must be placed in "stacks" in a container with a plentiful layer of salt, and also sprinkle each of the "slender rows" of fish with it, cover with a flat lid, press down with a weight and leave to salt out for 2-3 days.

After a few days, the fish should be thoroughly washed or left in cold (preferably ice) water for 1-2 hours, then dip it in a 2% solution of vinegar mixed with sunflower oil- so you save the drying fish from flies and other insects.

Particularly large specimens, on the advice of most experts, nevertheless, must be cleaned of the insides, since it is in them, instead of the drying process, that the decomposition process can begin, due to which the fish will begin to rot and emit a nasty smell.

Drying roach

Drying is the same for both methods. In order for the dried roach to hang correctly, you can use unfolded paper clips. In addition, most experts in the preparation of dried fish advise hanging it not in the scorching sun, but in places with a draft, because it is then that it is dried, but juicy and tastes good.

Depending on the size of the fish, the roach needs to be dried for one to two weeks.

Its readiness is checked by bending the fish from the head of the tail: if the fish bends and straightens easily, it is ready for use, in the rest, the fish must be kept in the sun or a draft for a few more days.

Any experienced fisherman will be able to tell you how to dry a roach, however, each of them has different technologies: some prefer to store fish in plastic or enameled dishes, while others have special wooden barrels, because in this case, roach dried caloric content increases. In any case, each of the recipes, of course, has its own advantages and disadvantages.

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Do-it-yourself dried roach - healthy and very tasty snack to foamy drinks and boiled potatoes. This fish can be consumed without fear for your own health and figure: the calorie content of 100 g of roach is only 88 kcal, and its meat is rich in vitamins and minerals valuable for the body. It is rarely used for cooking fish soup and second courses and is never smoked. The size of the roach is ideal for drying. Anyone can prepare such an appetizer at home, it is only important to strictly follow the rules for salting and drying roach.

Fish preparation

You can catch this fish in almost any reservoir in Russia. Dried roach is best in the spring, when the fish is most delicious, fat and does not yet have the smell of mud. It is during this period that many individuals with caviar come across.

If it is not possible to catch fish on your own, when buying, you need to pay attention to appearance roach. Fresh specimens have shiny scales without mucus and mud, transparent eyes, red wet gills. High-quality roach smells like river water and freshness.

Before salting the roach, it is sorted by size. Small carcasses (up to 0.5 kg) are dried whole: unpeeled fish has a more pronounced taste. Larger individuals must be gutted so that they do not deteriorate during the cooking process. In the abdomen of the roach, you can leave milk or caviar.

Prepared carcasses are washed in cold water and left without wiping to dry naturally.

Salting methods

For cooking dried roach at home you will need:

2 kg of fresh fish;
300 g coarse salt.

Step by step recipe:

Carcasses are rubbed with salt on the outside, especially carefully near the gills, gutted - also from the inside.
The remaining salt is poured onto the bottom of a capacious plastic or enameled dish.
The roach is laid out tightly on the salt. If there are too many carcasses, each layer is sprinkled with salt.
A press is placed on top: a board, a lid with a stone or dumbbells so that the fish is constantly in the brine.
Salt roach for drying should be in the refrigerator for 2-4 days. The period depends on the size of the individuals. The readiness of the roaches is determined by the shade and density: they become dark and difficult to bend.

For salting roach in a wet way, a strong saline solution called brine is prepared. To determine if there is enough salt, raw salt is dipped into the solution. chicken egg: if it floats, you can salt the fish. The cleaned and gutted roach is lowered into the brine, a wire mesh is placed on top and oppression is put. In this way, the fish is salted in a cool place for 3 days.

Salting of especially large roach is best done in a dry way. To do this, the fish is gutted, washed, several transverse cuts are made at the ridge, then rubbed with salt, the abdomen is stuffed with salt crystals. The carcasses are placed in an enamel basin with their backs down, covered with salt. The container is covered with several layers of gauze. How much to salt a large roach? Large carcasses are completely salted in the refrigerator for 4 days.

A container with roach is periodically taken out of the refrigerator to drain the resulting liquid.

Tip: in this way, you can salt other subspecies of roach: roach or ram.

soaking

Salted fish must be soaked in cold water before drying. The average time for this procedure is 2 hours. It is necessary to focus on the period of salting the fish: if a large individual has been salted for 4 days, it needs to be soaked for 4 hours.

It is believed that roach, filled with plain water for soaking, is ready when it starts to float. However, if you don't like too much salted fish, this effect can not be expected. The soaked fish is laid out on sheets of paper or towels and dried. You can hang the roach over the sink for a couple of hours.

Drying process

The prepared roach is hung upside down on a strong cord. If the fish is cooked with the entrails, it is hung up by the tail so that the liquid or contents of the stomach, flowing out, do not fall on the meat. There should be enough space between individuals for ventilation.

If drying occurs in the summer, flies can damage the fish. To prevent this from happening, the carcasses are first dipped in a solution of 3% vinegar. For the same purpose, roach is lubricated with vegetable oil. You can cover the hung carcasses with gauze, and apply vinegar solution on top with a spray gun. Also, the fish should be dried at night, so that by noon it will dry out and become unattractive to flies.

It is convenient to hook the ram behind the eyes with unfolded paper clips

In hot weather, it is not recommended to hang roach in the sun. To make it soft and juicy, it is placed on a dryer, which is placed indoors in a draft. It is convenient to use special wooden boxes on which a special mesh is stretched. Such a device can be prepared independently by taking a gauze cut instead of a mesh. In winter, fish can be hung in the kitchen or in the hallway.

The ideal temperature for drying roaches is 18–20 degrees. Depending on the size of the carcasses, it takes from 7 to 28 days. After that, the roach is put into fabric bags and left to ripen for another 3 weeks.

Fish storage conditions

Dried roach should not be kept in rooms with high humidity, as it can quickly deteriorate. It is best to store the product in gauze or fabric bags in a suspended state. First you need to make sure that the roach was completely dry, otherwise it will soon go bad.

At low humidity and temperature close to zero, dried roach can be stored for about a year. The condition of the product should be checked periodically. If you get rid of the fish that has begun to deteriorate in time, you can save the entire batch.

Dried roach recipe can be changed by adding new ingredients. The taste of the fish will turn out to be more tender if you add 30 g of sugar to the salt. lovers savory dishes can not only salt the roach, but also season it with black or red pepper. The same spice can be sprinkled on ready-made fish. To make the roach acquire a pleasant sourness and become softer, before wilting it, the carcasses are sprinkled with fresh lemon juice.