Roach (soroga)
A small freshwater fish of the carp family with pale low-fat meat and a lot of small bones, most often fried whole in flour.
Roach (soroga) is a small freshwater fish of the carp family with silvery scales, reddish fins, pale low-fat meat with a sweetish taste and a lot of small bones. It is most often fried whole in flour to a crisp crust, dried and cured for beer, smoked, added to a rich fish soup and made into cutlets and meatballs with the bones ground in.
Calories, proteins, fats and carbohydrates per 100 g of product
Roach (soroga), Raw: Calories 127.0 kcal, Proteins 17.8 grams, Fats 5.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Pan-Asian style soroga is a combination of the delicate taste of fresh fish with bright and rich notes of Eastern spices. This recipe reflects the philosophy of Pan-Asian cuisine: minimal processing of ingredients to preserve their natural flavor, complemented by aromatic seasonings. The fish is quickly fried in a wok to retain juiciness, while the lemon-pepper mix adds zest and freshness. Soy sauce enhances richness by soaking into the crispy crust, creating a balance of saltiness and light sweetness. The dish is perfect for seafood lovers who appreciate flavor harmony and simplicity in preparation. It pairs excellently with rice, fresh vegetables, or a light salad, highlighting the versatility of Asian gastronomy.
5
5
30
