Experienced chefs have a high culinary skill in perfect herring cleaning, which cannot be said about young housewives who do not know how to approach her. This overview will help you to easily disassemble herring into fillets without a single bone.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Herring is a delicious fish that is often present on everyday and festive tables. This is a simple food that many people love. But the process of cutting herring itself is a problem for many. Immediately, I note that you will not be able to select absolutely all the bones. The smallest and smallest will remain. At the same time, when using herring with pickled onions or in a salad, they will not be felt at all. Adding vinegar or mayonnaise will make the bones soft and invisible.
I recommend to taste the cut fillet. If the fish is too salty, then it will need to be soaked a little in water or milk. This procedure should not last more than 10 minutes. Otherwise, the herring will lose all its useful qualities, the liquid will swell greatly and the shelf life will be significantly reduced.
For butchering herring, prepare the following kitchen utensils: a cutting board, paper towel, and a sharp knife. Tweezers are sometimes required to remove medium bones. Do not use newspapers for cutting - the fish will absorb many harmful substances that can harm your health.
- Caloric content per 100 g - 217 kcal.
- Servings - 1 herring
- Cooking time - 15 minutes
Ingredients:
Herring - 1 pc
How to peel a herring:
1. Make a shallow cut along the back of the carcass to the ridge. Cut off the small fins at the tail.
2. At the base of the head, pry off the film with a knife and pull it in the opposite direction. Do this carefully so as not to damage the herring skin. Peel off the film on both sides.
3. Cut the belly from head to tail. Do this carefully so as not to damage the milk or caviar.
4. Remove all insides. If there are milk or caviar, then do not throw them away, they are also delicious. Set them aside in the refrigerator and continue to fish.
5. Cut off the head and tail from the carcass.
6. Using a knife and fingers, slowly divide the herring into two fillets. The ridge will remain on one of the sides.
7. Carefully remove the ridge.
8. Cut off the abdomen, about 5-7 mm on each side, and cut off the top fin. Remove all visible large and medium pits. It is more convenient to do this with nails or tweezers.
9. Rinse the carcass under running water, removing the inner black film. Then dry the fillets with a paper towel to absorb all the moisture.
10. Use the prepared fish for making sandwiches, salads, forshmak, canapes, or just use it with boiled potatoes.
See also a video recipe on how to easily and quickly peel a herring.
