You will need
    • roach;
    • salt crushing plant;
    • the capacity for pickling;
    • the load for press;
    • box
    • or hooks for drying fish;
    • water.
Those who prepare dried fish immediately after fishing, I advise you to lay down the roach in a pile and cover it with grass, it is better for the hair, and give the lie to fish a couple of hours in the shade. In home conditions, if you are not sure that roach is so fresh, this item should be skipped.
First of all, the dried fish needed salt. Wash it before that is not recommended. Therefore, carefully remove any cloth possible remains of algae, grass and slime from the carcass.
In a bowl, intended for pickling, sprinkle a thick layer of coarse salt. Lay the fish, "Jack", that is, the head of one to tail of another. When the bottom of the tank closes, the layer of roach have densely covered with salt and again pack the fish. If you are cooking indoors, put the salt in and the gills. Put the fish on the bottom shelf of the refrigerator.
If you have salted dried fish in the evening, then this morning, the dishes with fish you will need to put weight on, for example, 10 l bucket with salted fish, going a full five-gallon can with water, which should be put on a small saucer.
In this condition the fish needs to stay in for two to three days, then drain the brine and rinse thoroughly dried fish, leave in cold clean water for two or three hours, not forgetting to change it.
After soaking the fish should be wiped with a clean rag, removing the mucus and plaque. Then roach in finished form will look neat and appetizing.
In order that the insects didn't damage the fish during the drying process, you can make a special closed box with fine mosquito netting instead of the sidewalls. Long to the wooden parts inside the box, nail small nails and attach them to hooks with salted dried fish. Hang the box in a shady place to dry.
Already prepared dried fish in order to make it longer did not dry up and remain soft, place in a plastic bag, tying it tightly. The package is preferably stored in a cool place, such as in the refrigerator. In this way the fish stays fresh for three months.