Before serving herring with potatoes or cooking the famous herring “under a fur coat”, the fish must be prepared - skinned and bones removed. Experienced housewives do this quickly, without injuring their hands and without getting unnecessary dirty dishes.
It is necessary
- - cutting board;
- - paper towels;
- - a sharp knife;
- - tweezers.
Instructions
Step 1
To remove all bones from the fish without residue, cut it according to the scheme. Line a cutting board with paper towels. Place the herring on them and cut the abdomen with a sharp knife from the anal fin to the head. Be careful not to damage the insides.
Step 2
Use your fingers and a knife to remove the entrails, wrap them in the paper towel the fish was on, and discard. Transfer the herring to a cutting board.
Step 3
Make an incision at the tail and proceed to remove the skin. Carefully remove it with your fingers, using the tip of a knife and moving from the abdomen to the back. The completely removed skin should remain at the dorsal fin.
Step 4
Using a knife, remove the fin along with the skin. Divide the herring in half. While holding the ridge with your fingers, remove it, being careful not to break off the small bones. Remove the head and tail along with the ridge. You will have two fillets that are almost bone-free.
Step 5
Run your fingers over the fillet, checking for small, sharp bones. Once you find them, carefully remove them with tweezers or your fingertips. For further cutting, slice the herring obliquely - this way it is easier to find the missing bones. Remove them as you find them - with proper cutting, there will be few such forgotten fragments.
Step 6
You can cut fish in another way. Lay it on a cutting board and make a long cut along the ridge. Moving from the back to the abdomen, carefully remove the skin from the herring. Cut off the head and tail.
Step 7
Slit the belly of the herring and scrub the insides thoroughly. To avoid getting your hands and dishes dirty, it is best to spread a paper towel. When finished, wrap all the waste in it and throw it away. Divide the herring into two halves with your fingers, holding the backbone with bones. Using the tip of a knife, pry up the spine and remove it. Use tweezers to select the remaining small bones.
