The roach is a small, freshwater fish of the carp family, rutilus, which is found in the rivers of northern Europe and Siberia, and has its season from Septem-ber to March. The roach has a silver-grey body with a dark green back and red fins, and weighs between 1 and 3 pounds. The flesh of roach is white in colour but turns red when cooked. It has a delicate flavour, but is difficult to eat because it is enmeshed with tiny bones.

To prepare roach for cooking, rub all over with 2 teaspoons of salt and set aside for 1 hour. The fish should then be gutted, washed and left to soak for 2 hours in salted water prior to cooking. This salting helps to remove the char- acteristic ‘muddy’ flavour of the flesh.

Roach are usually cooked cither by grilling or frying.

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