How to cook delicious sorog

Roach dishes in cooking

Despite significant disadvantages in comparison with other river fish, roach is also loved and a variety of dishes are prepared with pleasure from it. Its meat is tender and has a rather unique taste. Roach caviar is prized, eaten salted and used in various recipes.

The most popular and less labor-intensive process is frying small roach in a frying pan. The scaled carcasses are breaded with flour or breadcrumbs and fried until crispy on both sides. Fried fish can easily be stewed in cream, sour cream or any other sauce to make the meat even more tender and tastier.

It is much easier and faster to salt fish by covering it with dry salt or keeping it in a strong brine. The fines are salted without gutting. Salted fish is used to prepare various dishes. It is easy to wither or smoke. It is convenient to make canned fish from small fish in their own juice, with the addition of vegetable oil or tomato sauce.

Good fish in pies. It goes well with many foods: soaked cereals, boiled porridges, fresh, fried, stewed vegetables and spices.

Some subspecies of roach are bitter. Therefore, when cleaning fish, be sure to tear off the gills and cut out the eyes, which give bitterness, if they plan to use the whole carcasses, along with the heads.

Roach dishes

The ubiquitous roach is often caught on the fisherman's hook during targeted fishing or as a passing catch. If there are fishing lovers in the family, then easy-to-prepare and healthy roach dishes can appear on the table throughout the year. Roach can be successfully caught during the period of open water and with the onset of freeze-up. Preparing dishes from roach meat does not require large financial investments. With little effort and ingredients found in every home kitchen, you can create a variety of mouth-watering fish dishes.

Lean roach meat is easily absorbed by the body. The protein contained in roach dishes is a source of polyunsaturated fatty acids, which have a beneficial effect on the human body. If there are no allergic reactions to eating fish meat, then roach dishes, when eaten periodically, are beneficial at any age.

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.

Recipe using foil

To begin with, the available potatoes must be thoroughly rinsed under running warm water, then peeled and cut into medium-thick slices. Cover a baking sheet with food foil and place half of the potatoes cut into slices on it.

Wash fresh roach, remove scales, cut off fins, cut along the ventral line and gut thoroughly. Peel a few small white onions and cut into small rings. Wash the lemon, dry it and cut it into rings, the thickness of the onion.

Place lemon and onion tightly into the cut of the gutted roach, and place the fish itself on top of the potatoes, salt, pepper, rub with spices and sprinkle with dried finely chopped herbs, then lay out the remaining potatoes, cut into circles, and carefully wrap in foil.

Bake the fish in the oven at 180 degrees for half an hour. After the time has passed, unfold the foil and return the fish to the oven for 6-7 minutes, until golden brown, then remove from the oven, cool and transfer to a flat dish.

If desired, before cooking the roach in the oven, you can stock up on hard “Dutch” or “Russian” cheese, grating it onto the dish before cooking, or a few minutes before it is completely cooked.

Useful tips and tricks

To simplify the process of cooking fish, it is recommended to familiarize yourself with useful culinary tips:

• if the fish does not sink in water, it means that it is not the first freshness and it is not recommended to use it in cooking;

• to add a special aroma, stalks of dill, parsley, lemon slices, and a sprig of thyme should be placed in the fish carcass;
• in order to prevent the fish carcass from falling apart during cooking, it should be salted before cooking and left for about 15 minutes;
• To prevent cooked fish from falling into pieces, it should be cooked using a large amount of vegetable oil;
• Before the frying process, the fish carcass should be sprinkled with lemon juice;
• Potato slices dipped in the oil in which the fish is cooked will help get rid of the unpleasant smell during frying;
• The fish should be defrosted gradually by removing it from the freezer and placing it in the refrigerator compartment;
• fish should only be used that have pinkish or reddish gills, as well as bulging and transparent eyes with meat tightly adjacent to the bones and shiny scales;
• To prevent the fish carcass from slipping out during cleaning, hands should be immersed in salt;
• To prevent the fish from sticking to the pan during frying, it is recommended to add a little salt to the oil.

Based on the description and photo, sorog is a fish that has tender meat and excellent taste. At the same time, it is recommended to use it to replenish missing mineral elements in the body. The product can be subjected to various heat treatments. In any version, the fish turns out to be quite aromatic, juicy and nutritious.

How to cook roach in the oven

The simplest recipe for busy housewives or for quickly entertaining guests - how to cook roach in the oven - will show that it can be done quickly and easily.

Roach, being one of the most culinaryly specific fish, when properly prepared can satisfy the needs of even the most experienced gourmet in fish dishes.

Despite its “bonyness,” which is quite difficult to cope with, as well as its specific smell (which is typical only for fish caught in stagnant and overgrown bodies of water), roach is an excellent product, suitable for preparing a huge number of healthy and nutritious dishes, especially - baked in the oven.

We can talk for hours about how to cook roach in the oven. On the vastness of culinary portals on the World Wide Web you can find a huge number of all kinds of recipes, thanks to which baked roach becomes even tastier.

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.

Roach cutlets

Roach cutlets are prepared only from fresh fish.
Fish of any size is suitable for making cutlets. For 1 kg of roach you additionally need to prepare:

- potatoes – 2 – 3 pcs.;

- garlic - 1 clove;

- chicken egg – 1 – 2 pcs.;

- crumb of white bread;

- ground pepper and salt to taste.

The fish is cleaned of its entrails and the head is removed. Large roaches are cut into small pieces, and small ones pass through the meat grinder well.

If desired, chopped potatoes and onions can be pre-soaked in milk.

All ingredients except eggs and breadcrumbs are passed through a meat grinder. An egg is added to the resulting minced meat and everything is thoroughly mixed. After the cutlets are formed into the desired shape, they are dipped in breadcrumbs on all sides and sent to the frying pan. Frying the cutlets until done is done in vegetable oil.

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!

Bake roach with cheese in the oven

You can not only fry roach in a frying pan or cook fish soup with it. You can also bake this fish in the oven under a cheese cap. It turns out to be a full dinner or a second meal for lunch.

What you will need:

• Roach – 1 kg.
• 7 large potato tubers.
• 400 g of fat sour cream.
• Bulb.
• Half a lemon.
• 200 g cheese.
• Salt.
• Ground black pepper.

For this dish, it is better to take a large fish, rather than the smallest one. After all, we will need to not only clean it, but also cut it into portions.

How to cook

We clean the roach, remove the head, entrails, and fins. Wash and cut into pieces.

Place the finished pieces in a deep bowl, add salt and pepper, sprinkle with lemon juice and leave in this position for 20 minutes.

Peel the potatoes and cut them into slices. It's not worth grinding.

Cut the onion into half rings.

Grease a baking sheet with oil and place potato slices on the bottom.

On top - fish.

For fish - onions.

Grease with sour cream and place in the oven for 40 minutes at 170 degrees.

Then add grated cheese and put it in the oven again for 10 minutes.

Serve hot in portions.

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.

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 read Planting lilies in open ground in spring: how to plant bulbs with sprouts so that they bloom? What depth should I plant sprouted bulbs at?

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!

We don't use foil

In addition, if you don’t know how to cook roach in the oven without using foil, you can try another recipe, which, in addition to the ingredients from the previous one, includes sour cream and cheese.

Unlike the previous method, in this case the fish will have to be washed, cleaned and gutted, then cut into small pieces, cut the vegetables in proportion to the roach, which must be marinated in lemon juice, first rubbed with spices.

Lay out the products in layers, pour in sour cream and bake at 170 degrees for 35-45 minutes, and 4-6 minutes before the end of cooking, carefully sprinkle the fish with grated hard cheese.

These are just two of the many options for preparing this wonderful dish. It’s interesting that every housewife or cook adds something of their own to the original recipe, which makes the dish even tastier.

More such recipes on our website:

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How to properly dry roach Like its relatives - ram and roach - dried roach is one of the most popular and sought-after candidates for “withering”, since it is a dried roach.

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Vendace - how to cook this fish in the oven: recipes Those of us who have never heard of such a fish as vendace find it difficult to immediately answer what kind of fish vendace is and how to cook it.

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.

Basic information about the track

In the regions of Siberia, its name is completely different. Here the track is known as chebak. In fact, it has several names - it is chebak, roach, roach, soroga.

There is quite a lot of this fish not only here, but also in Europe. There are several types of it, although in appearance it is no different. Its only differences are its habitats, as well as its behavior associated with the characteristics of its habitat.

Roach grows very slowly: it takes about 10 years to gain weight within 300 grams. Although larger individuals are also found, they are very rare.

How to distinguish a trackfish from other fish?

As a rule, only novice fishermen have difficulty identifying the type of fish. Experienced fishermen can easily distinguish a fish from other fish by the structure of its body and by the coloring and color of its fins. The fish has a somewhat dark back, which can have a blue or green tint, as well as red fins. The body has small scales that are easy to clean and have a silvery tint. The eyes are distinguished by the presence of a red rim.

Where is the track found?

This fish is found in most reservoirs in Europe, in reservoirs in Siberia, and in the basins of seas such as the Caspian and Aral. It is caught in both large and small rivers, both in large and small ponds. To catch it, you need to know its behavior in order to determine its location in a pond or river.

Almost all fish prefer to stay in those places that can feed them. Sorozhka is no exception. Its traditional places are thickets of aquatic vegetation with a weak current, as well as under the crowns of overhanging trees. These are the places where roaches can get food.

She also prefers places where a lot of willow grows, so there should be no problems with finding its location, especially since, especially recently, each body of water is characterized by the presence of numerous coastal thickets.

She does not like fast currents, so the best areas for her are those where there is no current or where there is a slow current. In addition, she chooses places where she can hide from a predator. In this case, these are areas with a large number of snags or flooded trees. Therefore, you must always be prepared for the possibility of snags and broken gear.

What does the track eat?

The cat's diet includes almost everything that can get into the water or is under water, including vegetation. Like any other fish, in the summer the sorozhka can switch to food of plant origin, especially during hot periods. As for spring and autumn, she prefers food of animal origin. And yet, the main food is bugs, worms and other insects.

For example:

• Mosquitoes.
• Midge.
• Grasshoppers.
• Flies.
• Caterpillars.
• Larvae of various insects.

Its diet includes crustaceans that are found in the pond and other small representatives of the underwater world. In addition, roaches eat the seeds of many plants, algae, macadamia, etc. To catch a track, it is enough to stock up on worms or bloodworms, or simply dig a caddisfly in the river.

Commercial catch

Industrialists became interested in this fish quite recently, but before that it was considered a trash fish. If it got caught in the net, it was thrown out and simply destroyed on a large scale. When the fishing industry began to actively develop, for which raw materials were needed in huge quantities, they remembered the track. Millions of kilograms of it were prepared in order to be smoked, salted or dried. After all, its meat is quite tasty, and the price is affordable, which has made it a very popular fish.

Smoked fish was the most expensive, but salted fish was not expensive at all.

Interesting information about the track

Here are some interesting facts about roaches:

• The track is so popular around the world that some countries issue postage stamps with its image.
• She prefers rivers where there is a lot of aquatic vegetation. Mostly individuals weighing from 100 to 400 grams are caught, although roaches weighing up to 2 kg are often caught in the rivers of the Urals.
• The roach is quite often confused with the rudd, although it can be distinguished by one eye: the roach has a bright red rim.
• The best period for catching it is considered to be the first ice or the period when the ice has just melted.
• This fish grows very slowly. To gain weight of 1 kilogram, she needs to live at least 20 years.