Delicious roach according to recipes from the chef

Roach is a freshwater fish that belongs to the carp family.
It has an unusual taste and soft meat. We hope that you will appreciate the roach recipes presented in this article. What is the most in your diet?

• Meat 43%, 141 votes
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  Read also:  Electronic fish baits

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Total votes: 331

18.04.2020

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Cutlets with bones

Roach is easy to clean, it does not have sharp fins, and preparing cutlets with bones is a pleasure. If the fish is small, you can mince it before frying.

We will need:

• 750 grams of roach;
• 100 grams of lard;
• 2 slices of white bread or loaf;
• 150 milliliters of milk;
• 2 tablespoons semolina;
• a clove of garlic;
• 2 medium onions;
• chicken egg - 1 piece;
• breadcrumbs;
• vegetable oil;
• salt, pepper - to taste.

KBJU:

• Calories - 110
• Proteins – 15
• Fats – 6
• Carbohydrates - 1.5

Cooking time: 15 min

Cooking time: 30 min

Number of servings: 5

How to cook cutlets with bones:

1. First of all, let's defrost the fish. We carefully clean, gut, and cut off the heads. As mentioned earlier, it is better to repeatedly pass small bony fish through a meat grinder; this will allow all the bones and membranes to be ground.
2. Now you should soak the loaf in milk. Next you need to peel the onions and garlic. Chop the onion and fry until golden. We pass the remaining products through a meat grinder.
3. Add minced fish and add all the chopped ingredients. Beat in the egg. Add some salt and pepper. If the consistency is liquid, then add wheat flour until thickened. Let it sit for a while.
4. Then we form cutlets and roll in breadcrumbs.
5. Let the frying pan heat up and add vegetable oil. Next, you need to fry the dish on each side until golden brown.
6. Place the food in a glass container that can be set on gas. Simmer under the lid closed for 10-15 minutes.

Advice! If desired, you can bake in the oven until done at 180 degrees.

The result is delicious fish cutlets that go well with boiled rice. Can be served both hot and cold.

Ear

Ukha is the oldest dish of Russian cuisine. Each housewife prepares it differently from all kinds of fish. Below is a flavorful roach dish without a pungent odor.

List of ingredients:

• roach - 4 pieces;
• onions - 1 pc.;
• potato tuber;
• medium carrot;
• boiled water - 2 liters;
• Bay leaf;
• salt, ground pepper;
• greenery.

KBJU:

• Calorie content - 31.3
• Proteins - 5.6
• Fats - 0.7
• Carbohydrates - 0.7

Cooking time: 30 min

Cooking time: 1 hour

Number of servings: 5

How to make delicious fish soup at home:

1. We thoroughly wash the carcass, gut it, and remove the entrails. Place in a saucepan.

Reference! Be sure to remove the eyeballs from the fish, which give off a bitter taste.

1. Next, peel the carrots and onions. We chop it coarsely. Add to the container with the roach. Put in a bay leaf. You need to add salt and pepper.
2. Pour in the specified amount of water.
3. Cook for about half an hour. During cooking, skim off the white foam (indicated in the photo).
4. Squeeze the garlic through a press. Wash the parsley and chop finely with a knife. Throw into the broth.
5. Simmer for some more time. Then you need to let the soup brew under a closed lid.

This dietary dish contains essential proteins, minerals, and vitamins. Therefore, it is recommended to use not only adults, but also children and the elderly.

Tips from the professionals

If the gear and bait are ready, then you can go fishing. However, before catching roach, it is important to know some nuances:

1. Soroga is a fish that is cautious and moves in schools. Fishing is best done with simple gear. If you feed in the right place, there will be good production.
2. The fish feels all movements strongly, and for this reason feeding should be intense.
3. Roach is a lover of movement, and it is better to keep extra gear in stock.
4. It is important to always make a ratio between the track and the bait on it. A fish the size of a worm will not be caught on the hook.

Smoked

Smoked roach carcasses can be made at home, at the dacha, on a picnic or just in the forest. Only a cauldron and foil should be at hand.

We will need:

• small fish;
• tea - 3 tablespoons;
• 4 tablespoons lemon juice;
• 3 tablespoons brown sugar;
• 3 tablespoons of tea;
• vegetable oil;
• pepper, salt.

KBJU:

• Calories - 88
• Proteins - 17.5
• Fats - 2
• Carbohydrates - 0

Cooking time: 30 min

Cooking time: 1 hour

Number of servings: 5

The step-by-step diagram is presented below:

1. We wash the fish, then clean and gut it. Then pour lemon juice over it. Sprinkle generously with salt and add ground pepper. Leave to marinate in a bowl for 20 minutes.
2. Now let's start building a home smokehouse. Pour sugar and tea into the bottom. Cover the cauldron with two layers of foil.
3. Next you need to put the carcasses and put the cauldron on the fire. Cook for at least 20 minutes.

Reference! You need to build a strong structure, wrap it tightly with foil on top, as indicated in the photo, so that the smoke does not escape outside.

A delicious snack that will delight the whole family. Exposure to smoke gives the fish a spicy aroma and emphasizes its unique taste. Bon appetit!

Disadvantages of sleeping on your side

1. This can cause shoulder and hip pain if you have a very old mattress or if you have muscle or joint injuries.
2. Wrinkles may appear and the result may be a swollen face upon waking. If a person presses their face into a pillow, fluid accumulates in the area, causing swelling and thus wrinkles in the skin, making it more susceptible to wrinkles.
3. This can accelerate breast sagging as the ligaments stretch without support over time.

We suggest you familiarize yourself with How to prepare a tincture with alcohol

Sprats

Roach, like any river fish, can be used to make a delicious appetizer. Sprats are simply a salvation, because due to heat treatment, all the bones soften and are practically not felt when consumed.

You should have the following ingredients on hand:

• 1 kilogram of small fish;
• 250 milliliters of vegetable oil;
• bay leaf - 4 pieces;
• 1 teaspoon salt;
• 1 tablespoon of tea from a bag;
• peppercorns;
• a pinch of ground pepper;
• onion peel.

KBJU:

• Calories - 363
• Proteins - 17.4
• Fats - 32.4
• Carbohydrates - 0

Cooking time: 30 min
Cooking time: 1 hour

Number of servings: 5

Detailed instructions:

1. Take a glass and pour hot water into it. Pour some tea. Brew, then cool.
2. You will need a saucepan with a thick bottom. Place onion peels on the very bottom. This step will prevent the food from burning.
3. Next we lay out the cleaned roach. Add bay leaf.
4. Fill with water.

As you can see, even bony fish can be used to make tasty sprats. Bon appetit!

Salting caviar

Roach dishes can be different. In this recipe we will tell you how to salt the caviar of this river fish at home. The whole process is quite labor-intensive, so the housewife needs to be patient.

List of ingredients:

• roach caviar;
• salt - 100 grams of salt;
• 1 liter of water;
• 7 tablespoons sunflower oil.

KBJU:

• Calories - 88
• Proteins - 17.5
• Fats - 2
• Carbohydrates - 0

Cooking time: 1 hour

Cooking time: 2 hours

Number of servings: 3-4

How to salt roach caviar at home:

1. After you have gutted the fish, there is caviar left that can be salted for sandwiches.
2. Next, we clean it of excess films and blood particles.
3. We take a small container and put caviar there.
4. With a well-sharpened knife, you need to pierce all the caviar sacs so that a uniform consistency is formed.
5. Now let's prepare the brine.

Reference! Rapa is a saturated solution of table salt.

1. Pour a liter of water into the pan, add the amount of salt indicated in the recipe. Let's boil.
2. Pour the uncooled brine into a container with caviar. Mix with a fork. Drain the liquid and prepare a new brine. We repeat the procedure 3 times until all the excess films curl into lumps.
3. Pass the caviar through a fine sieve until all the water has drained.
4. Now we begin the actual salting. Pour a little sunflower oil into a liter jar, then begin to gradually add clean caviar (a little more than half).
5. Next, add 1 teaspoon of salt. Mix thoroughly with a fork.
6. Add the rest of the caviar. Pour a layer of sunflower oil on top.
7. Close the lid and let it brew for 2 hours. If possible, you can leave it overnight.

The result is yellowish caviar, which will delight everyone with its unique lightly salted taste and neutral aroma. Bon appetit!

Hot smoked

Pre-salted fish can be smoked with a minimum amount of spices and salt.

We will need:

• roach - 4 carcasses;
• salt pepper;
• favorite seasonings and spices.

KBJU:

• Calories - 88
• Proteins - 17.5
• Fats - 2
• Carbohydrates - 0

Cooking time: 2 hours
Cooking time: 3.5-4 hours

Number of servings: 3-4

Step-by-step diagram:

1. We put wood chips in the smokehouse, then place a tray completely wrapped in foil.
2. Next, place the salted roach on the grill. We close the special device in which we will smoke the fish. Let's light a fire.
3. Let the wood burn evenly. Then we time it for 30 minutes.
4. Then the fish should cool completely. After which it needs to be checked in the open air for about an hour.

It turned out to be a wonderful appetizer that can be served on the table.

Roach baits

To catch any fish, gear alone is not enough, and you cannot do without bait. You need to know which baits are suitable for roach:

1. Popular live baits include earthworms, bloodworms and caddis flies.
2. Among vegetable baits, fish like steamed wheat, pearl barley and rye bread. Pickled corn, semolina and barley are used less frequently, but can bring a good catch in the spring.
3. In winter, roaches bite on dung worms, which are fed with potatoes and carrots in boxes underground.
4. Bait will ensure productive fishing. You can add honey to cereal porridge.
5. If you add worms or bloodworms to the mixture, this will increase the attractiveness of the bait. The components must be sifted through a sieve.

Cold smoked

This smoking method is much longer than the previous one, but it has some advantages. In addition to its unique taste and beneficial qualities, roach does not spoil for a long time; it can be stored for about 3 weeks.

You should have the following ingredients on hand:

1. roach - 1 kilogram;
2. 150 gr. salt;
3. garlic clove;
4. Bay leaf;
5. greens (dill, parsley, green onions, celery, cilantro);
6. salt, a little pepper.

KBJU:

• Calories - 88
• Proteins - 17.5
• Fats - 2
• Carbohydrates - 0

Cooking time: 3 hours

Cooking time: 7 days

Number of servings: 5-6

Step by step recipe:

1. Grind the bay leaf. Place the fish in a special container. Rub with chopped bay leaf, add salt and pepper. We put it under a press and leave it to salt for exactly 24 hours.
2. Place the roach in cold water for 2 hours. Next we dry it for 6-8 hours.
3. We put a mixture of herbs and spices into the belly and put it in the smokehouse.
4. Be sure to make sure that the wood chips do not catch fire, but smolder.

Juniper can prolong the storage of fish, so you can safely add it during the cooking process. This delicious snack will be a real find for beer lovers.

In Polish

A healthy fish dish that can be prepared for a holiday or to diversify your usual everyday life. A simple recipe for roach in Polish will not take much time from the housewife.

You should have the following ingredients on hand:

1. 1.5 kg roach;
2. carrots - 3 pieces;
3. 150 grams of butter;
4. medium bulb;
5. 5 chicken eggs;
6. 400 milliliters of boiled water;
7. a bunch of greenery;
8. salt pepper.

KBJU:

• Calorie content - 110.9
• Proteins - 12.8
• Fats -6
• Carbohydrates - 1.4

Cooking time: 3 hours

Cooking time: 7 days

Number of servings: 5-6

Detailed instructions are presented below:

1. Grate the carrots on a coarse grater. Then lay out a deep baking dish.
2. Place the pre-cleaned and gutted fish.
3. Coarsely chop the onion. Place it in free space.

Reference! If desired, you can fry the vegetables before placing them on the baking sheet.

1. Salt and pepper. Add spices.
2. Fill with boiled water.
3. Bake in the oven for 50 minutes at 180 degrees.
4. Boil the egg in salted water. Cut into cubes and place in a small container. Add melted butter and 3 tablespoons of fish broth.

Serve the roach in Polish with mashed potatoes and vegetable salad. Bon appetit!

Sorog in the oven

It will be easy for you to prepare this dish. Follow our recommendations, and in half an hour a delicious dinner for the whole family will be ready.

• Peel five medium potatoes and cut them into slices.
• Place baking foil on a baking sheet and place half of the prepared potatoes.
• Clean one large fish, remove the entrails, gills and fins. Rub it with salt, pepper and any other spices. Place onion, cut into rings, and lemon slices into the middle cut of the soroga.
• Place the remaining potatoes on the fish and wrap it in foil.
• If you want the dish to be covered with a golden brown crust, unwrap the sorog ten minutes before it is ready.

The finished dish is best served hot with a salad of fresh vegetables.

We hope you enjoy the sorog fish. The recipes that we have selected for this article are simple and do not require any special skills from cooks.

The fish is of no value to the fishing industry, but can be a source of pleasure for gourmets. The disadvantage is the bones and small size of the fish. Roaches include more than 17 subspecies of small fish: soroga, ram, chebak, roach. The roach differs slightly in its “place of residence,” but all subspecies are similar to each other.

How to make fish bones less noticeable so that they do not spoil the pleasure of the meal?

• Taking it out is the most time-consuming and unpleasant option.
• Cut with a knife, making frequent cuts on the carcasses.
• Dissolve in vinegar marinades.
• Soften under the influence of high temperature during prolonged heat treatment of fish.

When marinating and processing fish with spices, another disadvantage of roach is eliminated - the specific, not particularly pleasant fishy smell of fresh carcasses.