A traditional appetizer and an indispensable ingredient in many salads is lightly salted herring. It is not difficult to prepare a tender and juicy fillet from a fish carcass. We'll have to tinker a bit with the small bones, but the result will be an appetizing dish. Finished fillets can be stored in the refrigerator for up to two weeks by placing them in a jar and filling them with vegetable oil.
It is necessary
- 1 herring
- paper towels
- sharp carving knife
Instructions
Step 1
Rinse the fish under cold running water.
Step 2
Place some paper towels under the fish.
Step 3
Remove all fins.
Step 4
Remove the head.
Step 5
Cut open the abdomen and use a knife to clean out all the insides.
Step 6
Rinse the fish again.
Step 7
Change paper towels.
Step 8
Make an incision along the back of the fish and, starting from the top of the carcass, remove the skin.
Step 9
Then, from the side of the ridge, use a knife to separate the fillet from the bones.
Step 10
Pry the long bones remaining along the peritoneum with a knife and remove.
Step 11
Small bones are removed by cutting the fillets into smaller pieces.
