Probably not a single festive table in our country is complete without our beloved “herring under a fur coat” or simply “herring in oil”. As soon as the hostess puts beautifully decorated herring on the table, nothing remains of the dish. So how to properly peel a herring so that your dish will be liked by guests, and not become a bone in the throat.
Instructions
Step 1
Carefully rip open the herring belly in the direction from the tail to the head, remove all the insides. We cut off the head. Then we cut the skin at the tail of the herring and slowly, without haste, remove it from the carcass to the ridge. Then carefully make an incision along the ridge and remove the dorsal fin with bone. Now you can carefully divide the carcass into two parts: one will be with a bone, the other without. It remains to remove all the other bones, and you can eat.
Step 2
The second method is a bit like the previous one. The only difference is that first, the skin on the tail of the fish is cut and removed from the carcass to the very head (the head is not cut off). Then the stomach is carefully ripped open, the gills are opened and, pulling on them, all the insides are taken out. And then the carcass is also divided into two parts, the bones are removed: large - by hand, small - with tweezers. Although, if you cut it for a salad, the small ones will not be noticeable in it. If cooking for children, try to remove all seeds.
Step 3
And now - decorate with herbs, add to salad, or roll up into rolls - and on the table! The queen of the Russian feast is ready.
