The process of salting roach for drying or drying can be done at home. Despite the fact that there are a large number of methods on how to properly salt roach, there is one general rule - you need to take only fresh and undamaged fish for salting.
Wet, or brine, method of salting roach
Tuzluk is a brine resulting from the dissolution of salt in the juice leaked from the fish. To prevent bacteria from multiplying in brine, it must be drained regularly.
For this method, choose a small fish weighing up to 1 kilogram. In hot weather, roach must be gutted, in cool weather it is not necessary. There is no need to wash the fish, just wipe it with a dry cloth. For drying, coarse salt is used, it is necessary in order to draw out all the moisture from the fish.
To begin with, salt is poured into the bottom of the tank. Then the fish is tightly packed row by row, while each row is sprinkled with abundant salt. A wooden circle or lid is placed on top and a load is placed on it. The weight can be, for example, a large, heavy stone. Oppression is needed so that gas cavities do not form in the fish, where putrefactive bacteria can settle. A few hours later, brine, or brine appears.
An important point when salting roach is to keep it in a cool place so that it does not deteriorate while the salt penetrates the fish. For these purposes, a refrigerator, a cellar is suitable.
After about three days, the salted fish should be soaked in water to get rid of excess salt. After washing, the fish must be weathered. It is better to hang it out at night, since there are no flies at this time. Flies lay their eggs only on wet fish, therefore, when the roach dries up, flies are no longer afraid of it. In the morning, sprinkle the fish with vinegar for additional protection from flies and hang it (it is better to choose a well-ventilated area).
Dry method of salting roach
This method of salting is suitable for larger fish weighing more than 1 kilogram. First you need to remove all the insides, and then cut each one along the ridge and wipe it with a dry cloth. Inside, the roach should be abundantly, but in moderation, sprinkle with salt. All fish should be placed in rows in a wooden box, covered with plastic and placed in a cool place. During salting, the roach will also release juice, but unlike the first method, it will immediately drain from the box through the slots. Dry fish is salted for up to 5-7 days.
At the end of the salting period, the roach must be soaked from excess salt, rinsed in water and, hanging on a rope, hung out to dry. When the fish is ready, it should be removed and inspected for fly eggs. It is better to store the finished roach in polyethylene bags, so it will not dry out and not stiffen. Although someone likes it and drier.
