Roach - small fish carp family, living in the Caspian Sea.  Roach - fish of the carp family
 Roach often confused with river roach, but between them there are clear morphological differences. Thus, the body length of 30 cm exceeds the roach mark that more than the average length of roach, moreover, tend to the roach fins, painted in gray color with black okaemkoy, and the iris of her eyes has a silver color with dark spots. However, not only the appearance determines the differences between the roach and roach. Last prefers to live in fresh water, never leaving them roach in the autumn and summer leaves to the Caspian Sea and winters and spawns in the early spring in the mouths of the Volga. The remaining features of the fish are: flattened on the sides of the body with small scales on top, belly, painted in white and golden color.

In the Caspian Sea, the only place where the fish is, the experts identified three separate herds: Azerbaijan, Turkmenistan and North Caspian.

Once, in the days when the red species of fish have been the basis of fishing, a lot of roach are caught by simply discarded as useless. Only at the end of the 19th century, the fish began to be of interest to fans of aquatic animals

Spawning fish are not more than 5-6 times in his entire life, with the spawning period is in April and May. The time when the fish spawn, marked for the kind of abrupt change of external signs. Vobla covered something like mucus, and in both sexes formed outgrowths on scales similar to warts. The color of these outgrowths initially white, changing to a darker, and solidify themselves growths. At the head roach like growths appear. It is believed that such an appearance is something like "breeding plumage."

At the end of the spawning period roach significantly loses weight, her head is several times thicker than the body, which gets to the same darker color.

The composition, nutritional value and caloric content of roach

In addition to the content of useful proteins fish - a storehouse of nicotinic acid, vitamins E, B2, C, B1. In sufficient quantities contained therein, and fatty acids, proteins, and a number of macrocells chlorine, phosphorus, magnesium, calcium, sodium and potassium. Among the trace elements included in the fish - nickel, molybdenum, iron, fluorine, chromium.

This combination of nutrients in roach necessary for the prevention and treatment of pathologies of the cardiovascular system.

Calorie roach while small, is 95 kcal per 100 g of product.

Roach in the kitchen

 Roach salted
 It is no secret that the best fish is combined with different varieties of foam beverage - this rule more than a dozen years, and the popularity of fish as a starter does not fall.

However, in areas of the Volga and the Caspian Sea, where it is produced, it is very common, and other methods of preparing roach. Most often, the locals prefer to fry fish.

Going back to the usual way for us to prepare roach, it is worth noting that the process of salting it for many years virtually unchanged. As before, the main way to stay two - karbovka and Kopchenkov. The latter method is suitable for the fish species that are caught from under the ice early. Its essence is that the fish should be placed in the brine completely and when karbovke simply use a large amount of salt that is applied on the body of fish, pre-notched tight side, full of caviar.

Brine, which is used for salting roach, the most commonly used one in which the already salted salmon. Living vobla omitted in a brine after cooking is distinguished by the rich taste and high quality. This phenomenon is explained by the fact that even swallows a live fish brine, so prosalivaetsya both inside and outside. Bloated carried out on special devices, the so-called veshelah where fish from all sides blown by the wind. Finally, the dried fish is smoked to give it a unique and much-liked flavor.