Roach
Rutilus rutilus
Products (2)
| Product | Package | Origin |
|---|---|---|
| Ungutted, chilled | 1 kg | Lithuania |
| Ungutted, frozen | ~10 kg | Lithuania |
About the roach
The roach (Rutilus rutilus) is a freshwater fish of the carp family, widely distributed in the rivers, lakes and ponds of Europe and Western Asia. The body is laterally compressed and covered with large silvery scales; the back is greyish green. A characteristic feature is the reddish-orange iris and the reddish pelvic and anal fins. Adult roach usually reach 15–30 cm in length. It is a shoaling fish that adapts well to its conditions and is also common in Lithuanian waters.
Nutritional value
Roach flesh is lean: high in protein and low in fat. It contains B vitamins, phosphorus, potassium and selenium.
Fishing seasonality
Roach are caught year-round, but are at their fattest and tastiest in late autumn and winter, when they have built up energy reserves. In spring, during spawning, the flesh is drier. The size of the fish depends on the water body and its age.
Culinary notes
Roach is valued for its tasty but bony flesh. Traditionally it is air-cured, smoked and dried, which softens the bones and intensifies the flavour. Smaller fish are suitable for frying until crisp or for fish soup. It pairs well with onions, dill, lemon and wholegrain mustard.
