Roach is a fish from the carp family that resembles bream in appearance, but differs from it in size and a number of morphological features. These fish are found in large water bodies of the Balkhash basin, where fishermen go for their catch. In winter, roach becomes especially fatty, making its catch with sports gear exciting, and fresh fish can easily be brought home to Kyrgyzstan even in freezing temperatures. Most often, the caught roach is salted, dried, or smoked. The finished product has a sweet-salty taste and a dense, elastic texture, while the small bones soften and do not require removal. Roach caviar is also highly valued among gourmets. The salting process is quite simple: the fish is placed in salt in a pot or bucket, and after a few days, it is hung up to dry,” shared his knowledge the sport fisherman Nikolai Radchenko.
In the markets of the Chuy region, the price of fresh roach ranges from 80 to 150 soms per kilogram, while dried roach costs from 300 to 500 soms per kilogram.
Biologist Irina Stezhko commented on the benefits of dried roach:
“Studies by nutritionists show that dried roach positively affects the cardiovascular system due to its content of Omega-3 fatty acids. These acids contribute to the breakdown of certain elements of cancer cells, which may reduce the risk of tumors in the lungs, breast, colon, and prostate. According to Japanese scientists, the substances contained in dried roach slow down the aging processes in the body and reduce the likelihood of stroke. Regular consumption of dried roach also helps to cope with depression. Roach meat is rich in chromium, which is particularly beneficial for elderly people. Additionally, it contains iron and vitamin PP, which positively influence the process of blood formation,” noted the biologist.
