It is difficult to find those who would not like herring. Ordinary, with onions and sunflower oil, or festive, under a "fur coat" - herring is always delicious. But many do not cook herring dishes simply because they do not know how to peel and butcher it. However, this art is not difficult to learn. Practice is the key to cleaning herring.
It is necessary
-
- herring;
- sharp knife;
- cutting board;
- paper towels.
Instructions
Step 1
Spread a couple of paper towels on a cutting table. Place the herring on the towels. Using a sharp knife, carefully cut the abdomen from tail to head, taking care not to damage the insides. Remove the entrails from the fish. Wrap them in paper towels and discard. Transfer the herring to a cutting board.
Step 2
Slice the herring at the tail up to the spine. Skin gently, moving from tail to back. As a result, the skin should only be attached to the dorsal fin. Take your time to remove the fin along with the skin. This operation can be easily done without a knife.
Step 3
Divide the fish into halves - holding the spine with the bones, separate first one half of the fish, then the other. The spine will remain intact and intact along with the head and tail. If you need the tail and head of the herring to decorate your dish, cut them off and set aside.
Step 4
Remove the bones from the herring fillets using tweezers. Carefully inspect the fish slice, run your fingers over it so as not to miss small bones. Remaining bones in the fish can be removed during slicing. Cut the fillets obliquely, at a sharp angle. Then the small bones will be clearly visible on the cut. Remove them with tweezers. In this way, process each piece of herring.
Step 5
You can try another way. Place the herring on a cutting board and carefully cut off the head and tail. Transfer the fish to paper towels, slit the belly and scrub the insides, being careful not to damage them. Roll up paper towels with entrails and discard.
Step 6
Place the herring back on a cutting board. Run along the ridge with a knife, cutting through the skin. Using a knife, remove the skin, moving from the back to the abdomen, first on one side of the fish, then on the other.
Step 7
Divide the herring into two halves, first separating one and then the other. Hold the bones with your fingers so that most of them remain on the spine. Remove the remaining bones with tweezers. The fish is ready for further slicing.
