Roach fish

Many fishermen and anglers prefer the roach because of its high activity throughout the year, while hostesses love and appreciate this fish due to its gastronomic qualities. All these roach properties make fish quite popular and in demand.

The flock freshwater or semi-aquatic roach fish belongs to the Karpovy family. Her body has an elongated shape, it is slightly compressed on the sides. The roach of the fish has a greenish-gray color, and its abdomen and sides are silver.

This species of fish is found in almost any river or lake in the countries of Europe, Central Asia, North America, Siberia and Transcaucasia. By the way, an important hallmark of roach fish is the red strip, which is located in the upper part of the yellowish iris of the eye.

It is noteworthy that it is somewhat more difficult to prepare a roach than to catch it - this is due to the abundance of small bones, which can be attributed to the shortcomings of this fish. True, several technological techniques are known, thanks to which this trouble can be eliminated.

The first method of preparing the roach involves exposure to high temperature when frying the fish, while the second requires the addition of acetic or citric acid when marinating it. By the way, the second method, in addition to good softening of the bones, helps to remove the specific smell of the roach that occurs in fish that are caught in weak waters.

In addition, before boiling the ear, it should be borne in mind that some types of roach, in particular fish eyeballs, can become a source of bitter taste, so they need to be removed. When prepared correctly, roach fish are good in any form - fried, boiled or pickled.

Types of roach

To date, approximately seventeen species of roach are known, some of which are completely freshwater, while others are semi-aquatic, that is, they live in brackish water. The most significant freshwater subspecies include the common roach, chebak, Siberian roach or soroga. Non-freshwater subspecies are represented by the Azov-Black Sea ram, Caspian wobble and Aral roach.

The Benefits of Roach

The benefit of the roach for the human body lies in the content of valuable protein and amino acids, which can be very easily absorbed. Thanks to this roach property, dishes made from this fish are great for people who need a more gentle diet - women in a position, the elderly, as well as those who have undergone gastrointestinal surgery. In addition, roach meals are recommended to be introduced into the children's diet.

In addition, the low calorie content of the roach allows you to classify this type of fish as dietary products, which is important for people who are used to monitoring their shape. Thus, the nutritional value of the roach averages 88 kcal.