The process of salting roaches for drying or drying can be done at home. Despite the fact that there are a large number of methods for properly salting roach, there is one general rule - it is necessary to take only fresh and undamaged fish for salting.
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Wet, or brine, method of salting roaches
Tuzluk is a brine resulting from the dissolution of salt in juice leaked from fish. In order for bacteria to not multiply 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 eviscerated; in cool weather, it is not necessary. You do not need to wash the fish, just wipe it with a dry cloth. Coarse salt is used for drying, it is necessary in order to draw all the moisture out of the fish.
First, salt is poured onto the bottom of the tank. Then a row of fish next to each other is closely packed, with each row sprinkled with plenty of salt. A wooden circle or lid is placed on top and a load is placed on it. The load may be, for example, a large heavy stone. Oppression is necessary so that gas cavities do not form in the fish where putrefactive bacteria can settle. A few hours later, a brine, or brine, appears.
An important point when salting roach is to be in a cool place, this is necessary so that it does not deteriorate until the salt penetrates the fish. For these purposes, a refrigerator, a cellar will do.
After about three days, 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, because at this time there are no flies. Flies lay eggs only on wet fish, so when the roach dries, the flies are no longer afraid of it. In the morning, fish should be sprinkled with vinegar for additional protection against flies and hung up (it is better to choose a well-ventilated room).