Roach, Calories, benefits and harms, Useful properties

Roach is a fish from the carp family, it has a very wide range
habitat. Found in rivers and lakes of Europe (except Western),
Siberia, there are also subspecies that can spend some time
in brackish waters, where rivers flow into the sea. And also, it is known
a special species of roach living in the reeds along the shores of the Aral Sea. In different
regions roach is known by the following names: soroga, chebak, Siberian
roach (Ural and Siberia), ram (Black Sea and Azov region),
vobla (lower Volga).

A distinctive external feature of roach is the characteristic
orange coloration of the eye with a red spot above. Something meaningful
this fish has no commercial value, basically it becomes
catch of amateur anglers, as a passing catch, or the only
possible in the “dead” winter season, when most other fish
loses appetite or hibernates. In conditions of continuous
the rise in food prices roach has become a coveted trophy for
many fishermen.

How to choose a roach

Ideal when fish comes into the kitchen from trusted sources,
guaranteeing its freshness – for example, it was caught personally or presented
a fishing neighbor who has just returned from a pond. In the supermarket
the chance of meeting freshly caught roach is very small, therefore
the most common place of purchase of this fish can be called
market.

Like other fish, roach are chosen based on external features: eyes
in fish should be clear, clean, without the slightest signs of turbidity,
indicating a prolonged stay on the counter, stains are unacceptable
on the body of a fish – their presence may mean the presence of a disease. Direct
the gills are an indicator of the freshness of the fish: their correct color is bright red,
no grayness or blackening. Unpleasant odor from gills
– a sufficient reason to refuse a purchase. If you press lightly
on the body of the roach with a finger, then the fresh formed fossa quickly
will straighten up, with the old one – it will remain. You should also pay attention
on the condition of the fins, with normal and short storage they will retain
neat, intact look.

Storing and eating roach

It is advisable to cook the caught or purchased roach immediately, without delay.
However, if necessary, the fish can be cleaned, gutted, dried
towel and put in the refrigerator. This will delay time.
cooking for a day. It is impossible to keep the roach “raw” longer –
bacteria will begin to multiply on it, and eating it is fraught with
poisoning. For long-term storage of roach, two main ones are used.
method of its processing – salting
and drying.
Small roach, weighing up to 150 grams when salted, you do not even need
gut, due to the fat on the insides, it will only
tastier. Dried roach has become truly famous and popularly
beloved, this product is almost an obligatory attribute on the tables,
where hoppy beer foams in mugs and glasses nearby. When drying
it is worth considering that over time, dried fish begins to taste bitter,
loses its taste, so you should not cook it this way a lot,
“In reserve” – ​​it is better to limit yourself to small portions.

Other ways to use roach in cooking

Roach is not the most convenient object for kitchen delights due to the high
bony of this fish. Remove all small bones mechanically
– a thankless and boring occupation, so they usually get rid of them
either using a marinade, or when exposed to high temperatures.
Marinade along the way will relieve the future dish of the unpleasant smell, which
can occur if the roach grew in a stagnant, overgrown body of water.
The source of the smell is the eyes of the fish, so if the ear is dominated by
lake roach, it is better to remove eyes when placing fish in dishes.
Roach is also prepared by roasting. Under the influence of temperature
small bones collapse, and even partially costal ones.

A wonderful dish, reminiscent of canned fish, only much
tastier, made from roach cooked in a pressure cooker. Chopped
into small “can” pieces of fish, laid out in a pressure cooker
over the rings of onions, allspice and sunflower oil are poured
water, and stew for about two hours. The dish can be varied and complicated
adding tomato paste, sweet pepper, carrots.

The recipe for roach pate is also interesting, when the fish is in a cauldron
about five to six hours stewed in the oven, covered with a layer on top
onions, carrots
and poured with refined oil. After that, the “crushed” roach
pass through a meat grinder, or grind in a blender, achieving
p паté consistencies.

Calorie content of roach

Roach is a fairly low-calorie fish. One hundred grams contains
only 88 kilocalories. This allows us to consider it a dietary product.
and recommend for inclusion in the diet with various diets.

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 17,5 2 – – 70 88

Useful properties of roach

The presence of nutrients

Roach contains vitamin PP, and from microelements chromium and
fluorine.

Useful and healing properties

The usefulness of roach is due to both the presence of a dietary
low-calorie lean meat rich in easily digestible protein,
and the fact that this fish serves as a source of polyunsaturated fatty
omega-3 acids.
The inclusion of roach in the diet, especially stewed and boiled, will allow
get the necessary trace elements, normalize the skin condition,
hair and nails, improve the effectiveness of the diet, keep good
vision, prevent the risk of age-related weakening of memory, protect
from the appearance of mental disorders, improve the heart and blood vessels.

Dangerous properties of roach

Like other freshwater fish species, roach is susceptible to some
diseases, in particular, there are frequent cases of parasite infestation.
To prevent infection with fish helminths, it is enough to carefully
choose fish when buying, as well as carefully expose it to temperature
processing.

Do not get carried away with smoked
roach, despite the high taste of fish, cooked
by hot smoking, poisonous carcinogenic
compounds, and smoke components are far from harmless. Considering
an increased number of small bones, there is a danger of choking on food.

Roach should be eaten with caution by people with allergies.
on fish, as an aggravation is possible.

In this video, you can see the roach fish under water, as well as how it moves, how it reacts to strangers and food, how it feeds.

Video

See also properties of other fish:

Roach, Calories, benefits and harms, Useful properties
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Anna Evans

Author ✓ Farmer

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