Fatty, tasty lightly salted herring is a traditional decoration of both everyday and any festive table. It is designed to whet the appetite and serves as an excellent snack for strong alcoholic drinks and a great addition to potato dishes. It is also an ingredient in many salads. In order to use it in a salad or as an independent dish, the herring must be cut into fillets.
Instructions
Step 1
Rinse the fish thoroughly in cold running water and pat dry slightly with a kitchen paper towel. Use a special board to cut fish. If not, cut on a regular board, covering the surface with a paper towel to prevent the fishy smell from absorbing into the wood surface.
Step 2
Cut off the head along the line of the fins, then use a sharp knife to cut off the belly of the fish while removing the pelvic fin. Remove the insides, clean them of the films lining the abdomen inside. Rinse the fish with cold water.
Step 3
Cut off the tail. Remove the tail fin by notching it on both sides. Make a longitudinal cut along the entire back. Cut the dorsal fin on both sides and remove it.
Step 4
Prying gently with a knife, remove the skin from both sides, removing it like a stocking. Run your fingers along the ridge, feeling for it while separating the meat from the bones. Gently separate the ribs and pull the fillets out of them with light effort, continuing to separate the meat from the ridge. Repeat the operation on the other side.
Step 5
Inspect the resulting fillet, remove the remaining bones with tweezers or fingers. Put it on a board and cut into portions 1, 5–2 cm wide. Place them in a herring pot, garnish with thinly chopped onion rings, top with mustard sauce.
Step 6
For mustard sauce, mix 2 teaspoons of mustard with 1 teaspoon of sugar, two tablespoons of olive oil, and one tablespoon of lemon juice. Mix everything with a fork until smooth.
Step 7
Lay the finished chopped fillet with onion rings, put in a container with a tight-fitting lid, fill with olive or other vegetable oil and store in the refrigerator. The shelf life of such fillets is no more than two weeks.
