United States · Ohio · Franklin

Rutilus rutilus

June: Post-spawning. Roach recovers and starts actively feeding.

Photo Fishing Cooking

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Cured roach is a traditional beer snack in Russia and Ukraine Formerly one of the most common fish on poor people’s tables

Distinct silver scales and reddish fins Common across Europe in rivers, lakes, ponds Small but numerous, ecologically important

Float fishing and ice jigging Baits: maggot, worm, bread, dough In winter caught through ice with bloodworms and jigs

Prefers calm current or still water Attracted by groundbait with anise, coriander, or vanilla Big roach can be wary – light tackle is important

19 June 2025 Good bite

20 June 2025 Good bite

21 June 2025 Good bite

22 June 2025 The average bite

23 June 2025 Good bite

24 June 2025 Good bite

25 June 2025 Good bite

Has many small bones Suitable for frying, drying, curing, and fish cakes Preferable to use small to medium-sized fish

Whole fish: Frying, curing
Fillet: Fish cakes or baking
Roe: Salting, frying

Fried Roach in Flour (Frying)
Simple rustic dish with crispy crust

1. Clean and gut the fish.
2. Coat in salted flour.
3. Fry in vegetable oil until golden.

Cured (Dried) Roach (Curing)
Served with beer, long shelf life

1. Gut and heavily salt the fish.
2. Leave under weight for 1–2 days.
3. Rinse and dry in shade for 7–10 days.

Roach Fish Cakes (Frying)
Bones ground and unnoticeable

1. Clean and fillet the fish, grind with onion and bread.
2. Add egg and spices, form patties.
3. Fry until done.

Roach Fish Soup (Boiling)
Aromatic fish soup, often cooked outdoors

1. Boil water, add roach, salt, pepper.
2. Add potatoes, carrots, onion.
3. Cook until done, finish with herbs and bay leaf.