How to s alt roach: little tricks and tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the modern world it is difficult to meet our compatriot who would not like to drink a glass of foamy drink in his free time, eating s alty roach. This fish has already become some kind of national treasure. How to s alt vobla, we will understand in this article. Simple and affordable manipulations will help you get an unsurpassed result.

How to s alt the roach?

Believe me, you don't have to be a chef to cook delicious fish. And you don’t need to shift this matter to your wife (daughter, mother, grandmother). Caught? So please, finish the job! Then it will be more pleasant for him to taste the fruits of his labor. And we will help you with our advice to make the fish turn out just great in the end!

Most people prefer dried roach. It is both delicious fried and boiled. But still, most of it goes to the ambassador. Dried fish can be stored for a decent amount of time. Yes, and she has taste, you yourself know very well how wonderful.

How to s alt roach at home? Everything is simple! Lots of ways. We will define the main points. And there, every fisherman will decide for himself what is closer to him.

Preparatory stage

Wash the fish thoroughly. If the roach is very large (which is rare today), it is better to gut it. Put the caviar back. Basically, they s alt a small vobla. So just rinse it well.

Prepare a container for s alting. Never use metal pans. Take an enameled bucket or some deep plastic container. Find a lid that is smaller in diameter than the pot itself. Prepare the load, which you will then put on the lid. Anything can be used as a load. Take a couple of bricks. Or pour water into a three-liter jar and put it on the lid. Please note that the object does not dissolve in the brine. Otherwise, the fish may spoil.

How to s alt the vobla so that the taste pleases?

A very important ingredient is s alt. It would seem, what's the difference, what kind of s alt? I bought the first one I found in the store, and that's all …. No. No need to use iodized. Finely ground s alt, which looks like powdered sugar, is also unsuitable. Buy regular coarse s alt. You will surely find it in any supermarket.

Choice of fish

How to s alt roach at home in spring, summer and autumn? The process is the same. It is desirable that it be fresh, freshly caught. If it's frozen roach, it's okay. The main thing is to have time to thaw. It is very good if you s alt the fish of the same size. So it will be well s alted at the same time, and then it will look great on the rope during the curing process!

S alting process

Rinse the container thoroughly, wipe the pot or bucket with a dry cloth. We fall asleep at the bottom of the s alt. Do not feel sorry for her, the bottom must be hidden. Lay out a row of fish. If the vobla is of different sizes, then we put the largest specimens on the bottom. It is desirable that the fish pressed against each other as tightly as possible. Remember the expression: “Like herrings in a barrel?”. Here, and you should be the same.

Each row of fish is sprinkled with s alt. A lid is placed on top. On the lid is a load. Be sure to put a pot of fish in a cool place. Where flies and other insects can't reach.

Someone s alts fish for two days, someone all four. If the fish is small, 2-3 days is enough. Be sure to rinse the vobla from unnecessary s alt and mucus. Some fishermen assure: if the vobla is s alted for a day, then you need to rinse it for one hour. If two days - two hours. Etc. But we think half an hour - an hour to hold it in cold water is enough.

Don't hang the roach in the sun. A cool, well-ventilated area is great. It is better to string the fish through the eyes or through the tail. But we still do not recommend through the tail: a lot of unnecessary remains in the head of the roach. When you hang a fish by stringing it through the eyes, the remaining liquid simply flows off the tail. If you hung the fish on the balcony or inbasement, cover it with gauze. So, even if flies sit on a roach, there will be no maggots even close. If the roach is large, which, as we have already noted, is very rare in the modern world, insert a match between the ribs (if the fish is gutted).

In principle, a few days, and the roach is ready. “How to s alt the roach?” - this question, perhaps, has no answer. But then see for yourself who loves what kind of fish. Some prefer dry, as in the famous cartoon about the wolf and the hare. Someone eats slightly dried. Some people even hang out the vobla purely symbolically: for half a day, and then eat it like a herring. So it all depends on your desires. But there is no doubt that the fish should turn out very tasty for you.

Necessary ingredients for s alting

Be that as it may, there is no single recipe for s alting roach. Some add sugar and pepper to s alt. Some fishermen believe that roach should be s alted for at least a week. Say, only then all the parasites that come across in the fish become harmless. We have offered you a standard classic recipe with which you definitely can’t go wrong. To recap:

• fish;
• s alt;
• pot or bucket (not metal);
• cargo;
• cool room.

Difficult? Probably, even a small child will cope with the work. So it's time to get down to business! And you don't need anyone's help. How to properly s alt the vobla, you can determine yourself. You will definitely succeed. trycook the fish as soon as it is caught. A fresh product is incomparable to any frozen one. Stick to standard technologies, and everything will definitely turn out well for you. Bon appetit!