“Roach is a fish from the carp family that resembles the bream found in our water bodies, but differs from it in size and morphological features. These fish inhabit large water bodies of the Balkhash basin, where we, enthusiasts of roach fishing, often go. Especially in winter, it gains fat, making its catch on sporting gear exciting, and in the frost, it can easily be brought home fresh in Kyrgyzstan. Usually, the caught roach is salted, dried, or smoked. It results in a very tasty product with a sweet-salty flavor and a dense yet elastic texture, while the small bones become soft and do not require removal. The roach roe is also particularly valuable, highly regarded by gourmets. The salting process is quite simple: we sprinkle the fish with salt in a pot or bucket, and after a couple of days, we hang it up to dry,” shares the experience of sport fisherman Nikolai Radchenko.
In the region's markets, fresh roach costs between 80 to 150 soms per kilogram, while dried roach ranges from 300 to 500 soms.
Comment by biologist Irina Stezhko:
“Nutritionists have found that dried roach has a positive effect on the cardiovascular system due to its content of Omega-3 fatty acids. These acids also contribute to the breakdown of certain elements of cancer cells, which may reduce the risk of tumors in the lungs, breast, colon, and prostate. Additionally, components of dried roach, according to Japanese specialists, slow down the aging processes of the body and reduce the likelihood of stroke. Regular consumption of this product helps combat depression. Roach meat is very rich in chromium, which is especially beneficial for the elderly. Dried roach also contains iron and vitamin PP, which positively affect blood formation,” added the biologist.
