How to clean herring from bones is a question of interest to a large number of housewives who at least once cooked herring under a fur coat or any aromatic snacks with tender fish fillets. It turns out that in order to get a pure herring fillet, you need to have culinary secrets.
It is necessary
- - herring;
- - a sharp knife;
- - utensils for the finished product.
Instructions
Step 1
First you need to thoroughly wash the purchased product under cold running water. Then all the insides should be completely gutted from the fish. For this manipulation, the herring belly needs to be cut from the tail to the very head, after which you gently pry the veins with your fingers and pull them off. All manipulations are best done under running water. Thus, clothes will not get dirty, and fish parts will not be splashed in the kitchen, and the room will also avoid the unpleasant odor inherent in these ingredients.
Step 2
After the insides have been removed, including a thin black film, you can safely proceed to the procedure for removing bones. Cut off the fish's head, then draw a sharp knife along the ridge - starting from the very base to the tail. Having performed this action, it is necessary to pry off the skin and pull it off as carefully as possible. If the purchased product is fresh, the skin will be removed quickly and completely effortlessly.
Step 3
After removing the skin, grab the herring by the tail with both hands (for 2 feathers at the same time). After that, turn the product in a circular motion towards you (so that the fish does a somersault back), and then, with a sharp and strong movement, pull the fins in opposite directions. As a result, two elements should remain in the hands: a ridge with bones (with a small amount of fillets) and a skin with clean fillets. Fillets from the bones should be separated by hand on both sides, as a result of which a clean skeleton of the fish and the same fillet will remain.
