Most Common Fish Caught in Summer Cottage Lakes – Even Roach Can Make a Tasty Meal
Recreational fishing has grown in popularity across the Baltic countries and the rest of Europe in recent years. Summer months are particularly popular among anglers who spend their holidays by the lake at their summer cottages. Tens of thousands of fish are caught annually from inland waters, with perch and pike being the most common catches. Happy Angler has gathered tips from Sakke Yrjölä, named Angler of the Year 2016 in Finland, on how to make delicious summer meals from roach.
The shallow inland waters of the Baltic region and other parts of Europe offer ideal fishing grounds, and from thousands of lakes, vast amounts of fish are caught annually. Perch and pike are commonly caught, along with species like zander, roach, and bream, depending on the specific region.
Fishing is a communal hobby, different from berry picking in that good fishing spots and other tips are shared openly.
Roach – A Common Catch at the Summer Cottage
Roach is one of the most common catches for summer cottage anglers. The species has a reputation as a trash fish and often ends up back in the water directly from the hook. Unjustly so – as roach can make a tasty meal in no time. The key is to fillet the fish with a sharp knife as soon as possible to ensure the best taste and freshness.
Happy Angler has gathered tips from Sakke Yrjölä, named Angler of the Year 2016 in Finland, on how to make delicious summer meals from roach and other cyprinids.
Filleting Roach
1. Fillet the sides
Insert a sharp knife under the scales behind the pectoral fin, turn the blade along the backbone, and cut the side along the backbone. The front side bones require strength, so it's good to vary the knife angle when removing the fillet.
2. Remove the bones
Cut away the belly bones by slicing along the underside of the bones. The dorsal bones are removed by first slicing off the muscle part above the dorsal bones. Then, cut away the muscle part with the dorsal bones along the entire back. The small dorsal bones of cyprinids are so thin that they don't always need to be removed.
3. Remove the skin
Press the knife blade against the skin and cut away the flesh from the head downwards.
Crispy Roach Patties
• 400 g roach fillet (4-8 fish) in strips
• 1 dl breadcrumbs
• 1 egg
• ½ dl oil or butter
• ½ onion, chopped
• Salt
For coating:
• 1 dl sesame seeds
• 2 dl breadcrumbs
Fillet the roach, remove the side bones and skin. Cut the fillets lengthwise into narrow strips and blend them with the other ingredients into a smooth mass using a hand blender. Shape the mixture into small patties with two spoons and roll them in a mixture of sesame seeds and breadcrumbs. Fry in small batches on medium heat in plenty of oil until crispy.
Read Sakke Yrjölä’s other recipes for cooking cyprinids here.
Text: Sakke Yrjölä
Photos: Sakke Yrjölä, Juha Salonen
