Herring is a versatile fish with which you can prepare an appetizer, a delicious everyday dish or an original festive one. The main difficulty is to prepare it for serving. There are several ways to peel a herring, choose the most convenient one and please your family and friends with culinary experiments with salted fish.
What you need to clean
Since cleaning herring is not the cleanest process, you need to prepare everything you need for it in advance.
- Cutting board. Better to use a separate board specifically for fish. Choose products made of plastic or glass: they are easier to clean and do not absorb odors.
- Sharp knife. The sharpest knife is needed for high-quality cleaning of herring. If you need to sharpen the tool, do it just before cutting the fish.
- Tweezers ... With its help, it is easy to clean the herring from the bones that “hide” in the fillet - they are thin and easily break off.
- Bags for tripe and bones ... Place the leftovers in a bag right away, so you can shorten the cleaning time after cleaning.
- Container for cleaned fish ... A regular plate will do.
Two cleaning options
If you have never cut fish before and are just learning how to properly peel a herring, your first attempt may not be very successful. Don't be discouraged, it's just a matter of time. Take your time, and after a few tries you will master this simple art.
The classic way
Let's start simple. Prepare everything you need and get started.
- Cut off the head and tail of the herring, remove them.
- Pick up the fish by the top fin and cut it off with a knife.
- Slit the belly of the herring from head to tail. Remove the insides. You can leave caviar or milk: many people like to eat them with bread.
- Place the herring on a cutting board and trim the edges of the belly to remove small bones, fins, and hard parts.
- Thoroughly peel off dark films - they give off bitterness. Rinse the fish under running water.
- Slide the knife over the back of the herring, making a thin incision. Pick up the skin from the side of the head and pull it off.
- When the skin is removed, hold the fish in your hands. Place your thumb on the dorsal incision, and place the other four inside the carcass. Begin to separate the fish from the ridge, moving slowly from head to tail.
- First remove one half of the fish, then the other. As a result, only the ridge should remain.
- Check the fillets for bones. Remove them with tweezers. Cut the fish into slices and serve as planned.
This method requires a little more dexterity than the traditional method, but it gets through cleaning faster. Traditionally, we start by preparing the ingredients.
- Cut off the herring head. Leave the tail, it will still come in handy.
- Cut off the top fin.
- Cut open the belly, take out the entrails, peel off the films, rinse the fish.
- Make a cut in the back from head to tail.
- Peel off the skin gently. Pry it at your head and pull.
- When the skin is removed, the fun begins. Take the fish by the tail, dividing it in half.
- Holding the herring firmly by the tail, roll it back and forth.
- Now, while continuing to hold the herring, pull the halves of the tail in different directions. Do this slowly so as not to break the bones of the spine. At the end of the procedure, you will be left with a clean boneless half in one hand, and a half with a ridge in the other.
- Put the boneless fillet in a plate, carefully separate the other half from the ridge.
- Check the peeled fish for small bones, remove them with tweezers.
- Cut the fillets and continue cooking.
A Few Tips
- Do not buy fish in a spicy brine: sellers often use spices to mask stale product. A good fish should have clear eyes and firm crimson gills.
- To prevent the smell of fish from permeating other foods in the refrigerator, store leftover pieces in a sealed glass jar. Add some vegetable oil and a couple of onion rings for a delicious snack.
- Do not use newspapers while cleaning so that ink does not come into contact with the product. Better to wrap the cutting board with cling film. The remnants of the fish can be immediately wrapped in plastic and discarded without staining the board.
- Lemon juice will help remove fish odors from the cutting board and hands: wipe the tools with a lemon wedge, and then wash with a regular detergent.
This is not to say that it is correct to clean the herring only in the first or second way. Just understand how it is convenient for you, and each next fish will be given easier than the previous one.
Hello dear readers!
Recently I found out that many do not know how to peel herring, what can I say, it's okay, now I will show and tell you everything.
You can buy cut fillet, it is sold in different marinades, but I don't like that, although ... sometimes I buy it for a salad, when you need to cook a lot of different dishes on the festive table and there is no time to clean, but rarely.
I remember how in my childhood in the school cafeteria they served herring cut into pieces with bones and skin, it seemed to me that it was necessary, but we didn’t eat it, of course, unless the child would clean it, it’s even funny, now for such a lawsuit against the chefs served))
I bought herring in the Lenta hypermarket, very tasty, slightly salted.
Before peeling the herring, I cover the cutting board with cling film or a bag, cut off the head, tail, rip open the abdomen and remove the entrails.
I leave the caviar, my husband loves it or I make caviar oil with it.
I make two cuts along the ridge with a sharp knife and cut out the fin.
Then I pry on the skin from the side of the head and take it off, it comes off very easily.
From the side of the head, I lift the fillet with my fingers and it is easily separated from the ridge and long bones.
Using tweezers, I take out small bones, by the way, this is a very convenient way.
At this stage, I wrap all the waste in the film on which I cut the herring and throw it away, and then I cut the fish fillet on a clean cutting board.
When I cut herring fillets, put the knife blade slightly at an angle, such a cut looks very nice on a dish and is convenient to put on bread.
Here you can see the option of serving herring "SNACK IN RUSSIAN"
Friends, thanks for stopping by my channel Housewife with experience , if you liked it, like it, share the article in your social networks and subscribe, I never get bored))
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ALL GOOD AND BE HEALTHY!
Delicious dishes are prepared from Atlantic herring. However, to make a salad out of it or simply serve in slices, you first need to peel it of skin and bones.
There are some simple and valuable tips to quickly remove the bones from herring.
I recently learned how my wife quickly and easily cleans herring from bones and skins on the festive table and decided to share this with the readers of this article.
Why it is better to clean the searer himself
Before making a choice, buy a whole carcass or shaped selected, most owners will choose the second option. For example, if for the satellite under a fur coat, you need a herring without bones, I do not want to mess around with it. TO
Overhead, this option is not bad, but if you wish to prepare delicious and high-quality dishes, it is better to first learn the reasons why buy a whole fish and clean it:
- Freshness of the whole carcass can be checked, just looking into her eyes.
- But the unscrupulous manufacturers often make fillets from spoiled fish.
- Small bones are often removed by chemical compositions, from which they simply dissolve.
- Buying a whole herring will be cheaper.
Features and secrets of herring and the method of cleansing it from bones
After buying a deck for her shallow cutting into a salad or for a simple feed, many women face nuisance, namely, the fish has a large number of small bones. In addition, some can not even remove her skin because it slides.
REFERENCE! However, the process of cutting herring can be eased greatly.
There is a simple reception, with which it is much easier to clean the fish from the bones.
- Fish need to rinse and put on a cutting board. The board should be applied in advance by the food film. Now you need to make an incision on the belly.
- Then you should cut the herring head and pump it, getting the inside. If there is a caviar in the fish, then it can be pulled out and eat.
- The herring should not be forgotten to clean from the black film with a knife.
- After these actions, you can clean the fish using the method proven over the years. To do this, take fish behind the tail, divide it into 2 parts and keep it tight.
- File should quickly cross over the tail. After that, it is necessary to stretch the skeleton with the spine in different directions. All bones should remain on the skeleton, and in your hands there will be only fillets.
- Near the spinal fin from above, you need to remove a small piece of meat, in which there are a lot of stones. From both pieces of fillet, it should be cut off about the centimeter, because there are many small bones that are difficult to remove.
- It will be easier to clean the skin, if you conduct this procedure from the head to the tail - from top to bottom.
Secrets. Regarding the question, how professionally and quickly clean the seler's bone with one movement, a carcass must first lead to an ideal state, having relived it from the skin and the remains of the black film.
How to quickly and high quality a herring
- So that small bones are easier to pull out, you should first knock the herring on the table, and then begin to gut it.
- It will be much easier to clean the herring from the bones, if you pre-cut the gills, and then remove the spine.
- To completely get rid of the black film, you should rinse the fish under the jet of running water.
- To easier to remove the skin, you need to make an incision at the top where you cut off your head.
- You can carefully clean the herring on the fillet, if you remove it sliding with a paper towel.
- While cleaning herring, you must have a sharp knife, as well as tweezers.
REFERENCE! If the guests unexpectedly reported that he was already on the way to you, now it's time to find out how to quickly clean the herring. Below are the fastest and interesting ways of cutting fish.
Preparatory stage. First you need to prepare a container or a bag for waste, as well as a cutting board and a sharp knife, after which you can start the cutting. To make it more convenient for you, it is better to protect the hands with latex or polyethylene gloves. Fish should first slip under the jet of flowing water.
The first way to peel a herring is the classic
You need to place the knife under the first fin at an angle of 45 degrees and make an incision under the gills, then remove the head.
Now you need to cut off the upper part of the abdomen with scissors. You can, of course, do this with a knife, but with scissors, the cut edge is smoother.
Using a knife, remove all the insides from the herring. If desired, you can leave caviar or milk. Now cut off the tail fin with scissors.
After that, you need to turn the herring back and make a longitudinal cut. It needs to be made shallow so that the skin is only slightly incised. Now you need to cut out the dorsal fin.
After that, you need to put the carcass with its head towards you and pry the edge of the skin. You need to pry it up so that a finger fits between the skin and the meat. Using your fingers, you need to separate the skin from the body, removing it with a whole canvas, heading from the head to the tail. You need to do the same on the other side.
To extract the ridge, you need to put your fingers into the incision on the back and slide them along several times to separate the meat from the bone. From the side of the head, we begin to pull the fillet, removing one part of it from the ridge.
To remove the bone from the second fillet, pry on the bone in the tail and pull it towards the head.
REFERENCE! If, after such cleaning, bones remain on the meat, then they should be removed with tweezers.
The second way to peel a herring at home is massage
You need to cut off the head from the carcass, cut it along the abdomen and pull out all the insides. Now you need to wrap the carcass in paper towels so that during the next stage, splashes do not fly in all directions. The next step is to hit the fish against the board 3 times on each side. This process is called massage, which is necessary for the bones to move away from the pulp easily. After that, remove the paper towel and place the carcass on a cutting board with its back up. Now you need to draw along the back, pressing the fish to the board and pressing on it.
Then you need to turn the fish with its belly up and pry off the separated ridge in the area of the caudal fin and pull it out.
In this method, after pulling out the bones, the pulp will not split into 2 fillets, because it continues to stick to the skin. But the skin can be easily removed with just one movement from two halves at once. This is done with your fingers, as in the previous method. First, the skin is separated with a knife in the area of the upper part, and then fingers are put under it and pulled to the tail.
REFERENCE! It remains only to check the finished fillet for the presence of bones, and if they are, then remove them with tweezers.
The third way is how to peel a herring by the tail
To start carving fish in this way, you must first rid the carcass of the head, entrails and skin. It is important here that the tail stays in place. It needs to be cut in the middle with a sharp knife.
Now you need to grab the edges of the tail and throw the fish over it in a circle. Now you need to pull the tail in opposite directions, without releasing the edges from your hands.
In this case, the fish will be divided into 2 parts - the back and the abdominal. If you continue to pull slowly, you can get 3 pieces - a ridge with pulp and 2 milled abdomens. The lower part of the carcass can be removed, as it is already completely ready. And from the top you need to remove the ridge, having received 2 more fillets.
REFERENCE! From such a herring, you can quickly and easily make delicious fish cuts, decorate it with lemon, herbs and sprinkle with oil. Or you can make sandwiches for the arrival of guests.
To get the best quality fish fillets, you need to know how to properly peel a herring. To do this, you need to follow simple tips and act carefully during cleaning.
Hello everyone. I am sure if you are reading these lines, then you or your guests love herring. My friend always spoke. If there is no herring on the table, then the holiday is not a holiday without it.
I really love herring under a fur coat, so I cook it every holiday, I definitely take salted fish, and I clean it myself. You can take a ready-made one in the store. I mean, cleaned and milled. But I prefer to do it myself.
I also love to put pieces of fish with onions and herbs on a beautiful plate and serve them on the festive table.
Many years ago my aunt showed me how to properly remove the bones from a herring and divide it into fillets. Today I want to share these subtleties with you. By following step by step, you will get clean and beautiful pieces in no time.
How to properly cut herring from bones into fillets with step by step photos
This is the easiest way to cut a herring into two fillets. This fish is perfect for making salads and slicing them on the table. You can see this in the photo.
What you need:
- Slightly salted herring
- Cutting board
- Paper towels
- Knife (I have a special one for fish)
Look, friends, it is important to choose fatty large fish. And very healthy lightly salted. I have 400-450 grams of fish each. It would be nice if it was fresh pickle. There are a lot of low-quality goods now. Choose good quality products.
Many people wash the carcass with running water and dry it with napkins. Also, cut off the head.
A cutting board for fish is advised to take either plastic or glass. I have a wooden one, special for cutting herring.
Cut off the tail, cut off as much as possible, as little as you like. Or how much it is not a pity. I am not in a restaurant, I have no standards and norms. I have butchering herring at home.
Friends, many housewives cover the board with cling film or cover it with a bag. I use paper kitchen towels. I feel so comfortable. Many cut on newspapers, I prefer disposable paper towels.
As the cooks say, since we started talking about the restaurant, I remembered. We rip open the abdomen from the top. Someone is comfortable from the tail up to the head.
We remove the insides. I have milk in one and caviar in the other. We take out all this. Milk and caviar are also delicious, and many people like it, I do not throw it away.
Everything inside needs to be cleaned out, this black film is bitter, it needs to be cleaned out with a knife. You can rinse the inside with cold water, and dry with napkins.
I want to say right away that I cook for my family, so I work without gloves. I am simply uncomfortable in them. You can wear disposable gloves and cut them up.
We make a cut along the back along the ridge, and cut out the fin at the top.
Separate the fillet from the central bone, holding the bone with one hand, and separate it with the other. We do everything carefully. If the herring is frozen, then everything will fall apart.
The bones are well behind you can see it. Herring fillet separates well from the bones. That is, one fillet was practically separated.
Cut off the fin at the tail end, just cut it off with a knife.
And remove the central bone. To do this, we hold the fillet with our hands or fingers, and with the other hand, grasping the ridge, carefully remove it together with the bones. You need to hold on to the fillet, otherwise the pieces of fish will remain on the bones.
Then we remove the fillet, you can pry it from above or from the tail. As you like, also very carefully so as not to remove the film along with the pieces of fish.
The bones are small, they can be removed with tweezers, or by prying them with your fingers. Inspect the fillets, if any, remove them. This is the fastest way, if someone does not know how to peel a herring for a herring salad under a fur coat.
Then I cut it into longitudinal strips by a centimeter, and take out the small bones. Grind into small cubes. And can be used to make salad.
You can also cut into pieces and serve. The pieces can be thin or larger. To make everything beautiful, I put one on top of the other, and cut with a sharp knife while holding the fish with my hands.
Then you can wash your hands with lemon, vinegar, for example, apple cider. There are special agents or soap that removes odors.
We spread it and serve it to the table, it can be in any plate, or a special one for fish.
Similarly, Iwashi and Norwegian can be cleaned. In the photo I have a Norwegian fish. I cut it into cubes, look through it additionally, and remove small bones.
I use it to fill tartlets, it is liked by lovers of traditional salad, or lovers of appetizers with beets.
Or you can cook a fur coat, as our family calls it. You can cook using a split ring or in a salad bowl.
There are a lot of options for where to apply. I also cut the fillets into thin strips, pickle onions in half rings, put in Korean carrots, season the appetizer. And in our family I call a chanterelle snack.
How to peel herring quickly and without bones
This is the second way how to cut herring into fillets for a festive table or for a salad. It is slightly different from the previous one, maybe someone will like this method.
What do you need:
- Any herring (including Norwegian and Iwashi)
- Cutting board
- Clay wrap or paper towels for the kitchen
The second fish I have is with caviar. Cut off the head and tail, rip open the abdomen and take out the insides.
We do not make a cut lengthwise as in the first version. And we take out the central bone, or the ridge, prying up from the head. Take it out together with the rib bones and hold the fillet. So that the pieces of fish do not remain on the bones. Otherwise, it will not be beautiful for cutting on the table. But the salad will go.
The bone was taken out. Cut the edges from below from one and the second edge.
Then we take one fillet from the tail or head, as it is convenient for anyone, and separate it from the skin. Also, we try to separate it carefully, holding the fish with one hand, and we help with the other.
The most important thing is to take fresh fish, without yellow fat on it, and no rust. Not frozen, and not old. All this impairs its taste.
This is how the purified fish turns out. Above are step by step photos of how to peel and cut. Everything is step by step for beginners.
Video how to quickly clean a herring from the bones in one movement by the tail
There is one more way, I do not use it. So I decided to add a video. By separating the fish by the tail, we get 4 strips. Everything is very simple. Easier to see than to explain on the fingers.
Friends, I will be glad if you liked the ways to cleanse the herring. For people who constantly clean and know everything, this will not work. But for beginners, this information is very valuable. I would be glad if you share information via social media. networking with friends.
All methods are good, you need to try. What you like best. As it is convenient for you. If you do it differently, share in the comments how you clean up. We will be glad to know more options. Enjoy your meal!
How to clean herring from bones correctly and quickly: a simple step-by-step instruction
Read also: Sage: a description of its medicinal properties and possible contraindications for women and men, herbal infusions and other useful information about a natural healer
Herring is a fairly affordable and at the same time very healthy food. The main component that herring is rich in is the polyunsaturated Omega-3 acid, which has a beneficial effect on maintaining normal brain function.
Of all seafood, herring is the cheapest source of this compound. Besides, the herring is just delicious. Cooking herring dishes has several unpleasant nuances. Few are able to quickly and efficiently clean it without contaminating a large enough amount of kitchen utensils, which then have to be washed to get rid of the persistent fishy odor.
Another feature of herring that many people dislike is the large amount of small and thin bones in the fish. Since most herring dishes require fillets, it can take a long time to remove the bones. The article discusses how to quickly and efficiently clean this fish without any problems.
Action # 1 Preparing fish for cutting
Herring prepared for cleaning1
The fish must be washed and placed on a cutting board.Read also: The legend of St. John's wort, its medicinal properties, methods of application, restrictions and contraindications for use by men and women (Photo & Video) + Reviews
Action # 2 Gutting fish
Cutting off the head of a herring1
Evisceration consists of removing the head and entrails of the fish. First, you should cut off the head of the herring.
Cleaning the abdominal cavity of fish from entrails2
And then - to clean out her abdominal cavity from the insides.
Then it is necessary to remove the black film from the surfaces of the abdominal cavity.3
If there is caviar or milk in the carcass, they can not be thrown away, but used for other dishes, for example, for sandwiches.
Gutted carcass of herring4
After that, the carcass is washed again under running cold water.Read also: Beer snacks: TOP-25 of the best and original recipes that you can cook with your own hands
Action # 3 Skinning
Cutting the back of a herring with a knife1
To remove the skin from a carcass, you need to make a longitudinal cut in the center of its back from head to tail. The incision is made along the entire length of the carcass.
Dorsal fin removal2
Removal is done in the same way as cutting - from head to tail.
After that, you should remove the skin3
The skin is removed from both sides of the carcass.
The skin has been removed from the carcassRead also: TOP-23 Recipes for salads with canned tomatoes: with tuna, beans, corn and other ingredients. Cooking Tips (Photo & Video) + Reviews
Action # 4 Cutting the carcass
Splitting a herring into two parts by breaking the tail fin1
Butchering the herring consists in removing the bones from it along with the ridge. To do this, you need to break the tail fin in the middle and continue to separate the top and bottom of the carcass along its entire length from tail to head.
Completing the separation of the top of the carcass from the bottom2
After this procedure, the lower part of the carcass is completely free of bones, since all of them remained attached to the ridge.
First, one half of the carcass is separated from the ridge.3
Next, you need to remove the ridge from the top of the carcass.
Separation of halves4
Then the remaining half is separated.
Cutting off the remainder of the caudal fin5
After the ridge with ribs is separated from the fillet, you need to cut off the remnants of the caudal fin.
Appearance of peeled herring fillets
VIDEO: A tricky trick how to peel a herring in 10 seconds
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Do you want to cook Herring under a Fur coat, herring snacks or salad, but do not know how to quickly remove the bones from the herring? Watch the recipe video and enjoy cooking your favorite dishes! With our Video recipes, the New Year 2020 and all the holidays will be hassle-free! Look short VIDEO RECIPE to make the cooking process simple and straightforward! SAVE so as not to lose! SUBSCRIBE to our YOUTUBE CHANNEL and to press BELL next to the SUBSCRIBE button to be FIRST to receive notifications about new OLESYNA recipes !
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We cut off the head of the herring, cut the belly, take out the caviar or milk and carefully clean it from the black film.
Cut off the tail.
And we cut off the edges of the abdomen so that the fillet turns out to be beautiful and even. As they say, it had a presentation.
Make a neat cut along the back and remove the dorsal fin.
Remove the skin from one side. Then on the other.
Cut off the fin from the side of the abdomen.
We run our finger along the ridge and carefully separate the fillet from the ridge.
We also separate the ridge from the other half of the fillet.
That's it, we removed the ridge with all the large bones.
And now, using ordinary tweezers, remove the remaining small bones, you can easily feel the bones by sliding your finger over the fillet. In the same way, remove the bones from the second half of the fillet.
That's it, we've got a clean fillet that can now be used for any dish! The whole process will take you a maximum of 10 minutes, or even less. And as a bonus, I will show you the simplest way of serving such a herring, even one immediately on the festive table, and if you just serve it like that for the family, it will be nice to eat. Cut the fillet into pieces.
Put in a herring pot and decorate with lemon, onion rings, sprinkle with lemon or vinegar, whichever you prefer, pour oil, a couple of lemon rind flowers, for mood, and a little freshly ground pepper. Done!
Thank you for LIKE! SAVE the recipe so you don't lose it! I am waiting for your impressions and photo reports in the comments!
Good appetite! Your OLESYA
Share the recipe with your friends!
A simple and very tasty dish that will suit both a family dinner and a festive feast.
Rolls are prepared quickly (not, of course, like cookies: https: //pikabu.ru/story/pechene_quotlimonnoequot_6457227#com ..., but still)))
"A la cordon blue ", because it bears some resemblance to the classic Cordon blue.
The whole cooking process + step-by-step photo took me 1 hour 40 minutes.
If the interest persists, let's move on!))
4 chicken breasts (fillets);
8 slices of sausage (ham is better);
8 slices of hard cheese + about 150 gr. for breading;
1/2 tbsp. flour;
1/2 tbsp. bread crumbs;
2 pcs. eggs;
40 gr. drain. oils;
ground paprika, dried garlic, ground pepper, salt - to taste
Cut the fillet in half lengthwise
We beat off each piece from both sides (it is better to cover with foil, the kitchen will be cleaner)
Mix salt, ground pepper and dried garlic. Grate fillet with this mixture on one (!) Side. I don't like pepper, I did it without it:
Cut sausage and cheese into thin slices
We roll up the rolls.
Preparing the breading mixture:
in one plate - flour, in the second - beaten eggs, in the third - crackers + paprika + grated cheese on a fine grater
Roll each roll in flour
and in a mixture of paprika + crackers + cheese
put in a baking dish
We turn on the oven, at a temperature of 200 degrees. While the oven is heating, put a piece of plum on top of each roll. oils
We bake at a temperature of 200 degrees. within 40-45 minutes.
We take out from the oven:
And enjoy juicy fillet in a crispy crust)
Enjoy your meal!
Py. sy. This time I didn't get the ham and had to take the "Russian" sausage (it tastes better with ham) ...
For the photo, sorry, I did it without interrupting the process)
Well, a little bonus for those who made it to the end:
you can make rolls for future use, i.e. twist them and place them in the refrigerator or freezer (depending on how long you plan to postpone cooking),
can be frozen in breading, only in a quick freezing chamber, then all that remains is to get it out, let it stand warm for 20 minutes and bake (checked)
I also froze the remaining bread mixture - paprika + crackers + cheese, the result is excellent!
If your guests are already on the doorstep, and the fish snacks are not ready yet, then it's time to find out how to quickly peel herring for sandwiches. The most interesting and fastest ways to cut fish for your attention.
Having prepared a container for waste, a sharp knife and a board, you can start cutting. For convenience, put on latex or plastic gloves on your hands. The fish is pre-rinsed under running water.
1 way "Classic"
With the knife at a 45 degree angle under the first fin, an incision is made under the gills and the head is removed.
Using scissors, cut off the edge of the abdomen. In order to make an incision in the abdominal cavity, it is better to use scissors rather than a knife. Then the edge of the cut will turn out to be even.
Using a knife, the entrails are removed from the fish. Milk and caviar are left on request. The tail fin is cut off with scissors.
The herring is turned with its back, a longitudinal cut is made. It should be shallow so that the skin is cut. The dorsal fin is also cut out.
Placing the carcass with its head towards you, pry the edge of the skin with a knife. They begin to lift the top so that a finger fits between the meat and skin.
With the help of fingers, the skin is separated from the body, removing the whole cloth towards the tail. They do exactly the same with the second part.
To remove the ridge, fingers are inserted into the incision in the back. Passing along several times to separate the bone from the meat.
Starting to pull the fillet from the side of the head, remove one part from the ridge.
To remove the bone from the second fillet, pry the tail of the bone. Then they pull it towards the head.
If after thinning small bones remain, they are removed with tweezers.
Method 2 "Massage for fish"
The carcass is removed from the head, cut along the abdomen and the insides taken out.
The fish is wrapped in a paper towel or large napkin to prevent splatter from splashing onto the walls during the next process. After that, it is beaten against the board three times on each side. This massage is necessary for the bones to move away from the pulp.
After removing the towel, the carcass is placed on the board with its back up. It is carried out along the back, pressing and pressing the fish to the board.
Turn the carcass belly up. Pry off the separated ridge in the region of the caudal fin, and take out
In this method, after removing the bones, the pulp is not divided into 2 fillets, as it is kept on the skin. Therefore, it is easy to remove it from two halves in one move. This is done with your fingers, as in the classic version.
The skin is separated with a knife in the area of \ u200b \ u200bthe upper part. Putting your fingers under it, they pull to the tail. The finished fillet is checked for bones.
Method 3 "4 fillets"
To start cutting the herring in the third way, it is first removed from the head, viscera and skin. It is important that the tail fin stays in place. It is cut in the middle with a sharp knife.
Taking by the edges of the tail, the fish is thrown over it in a circle. Without releasing the edges from the hands, they pull the tail in opposite directions.
The fish is divided into two parts: abdominal and dorsal.
Continuing to pull slowly, three pieces are obtained: 2 milled abdomens and a ridge with pulp. The bottom of the fish can be removed, it is ready. And the upper part is removed from the ridge, getting 2 more fillets.
Milled herring can be used to quickly make delicious fish cuts, garnished with herbs, lemon and sprinkled with oil. Or prepare sandwiches for the arrival of guests.