3 Ways To Quickly Cut A Herring

Cutting herring is often a challenge for a novice cook. And after this action, the whole kitchen and the unfortunate chef are in the bones and fish giblets

Cutting herring is often a challenge for a novice cook. And after this action, the whole kitchen and the unfortunate chef are in the bones and fish giblets. Although in reality, everything is not so difficult. There are three proven methods that are used by both housewives and restaurant workers.

 

The first method assumes that the fish will look aesthetically pleasing. Herring cleaned in this way can be decorated and served on the festive table. So:

1. Cut off the head and fins.

2. Open the abdomen, remove the insides.

3. The abdominal cavity of the fish is covered with a black film. It looks unpleasant, and many do not like the taste of it. But it’s not always easy for everyone to remove this film, because many people, driven by disgust or trying to do everything as hygienically as possible, try to scrape it off with a knife. This can only be done with salted fish. And if the herring is fresh, then it will be much more effective to hook the black film with your fingers at the edge of the abdomen incision and pull it.

4. Cut off the tail and separate the skin, it is better to start from the head.

5. Lay the herring on its side and gently remove it from the ridge with your fingers.

6. Separate the spine from the second part of the fillet.

7. Small bones can be removed with tweezers.

 

The second method may seem more difficult, but it will take less time, especially if you develop the skill.

1. Cut off the head, tail and fins.

2. Cut open the abdomen and remove the insides and black film as described in the first method.

3. Wrap the herring in plastic and lightly tap the corner of the table. This is done to make it easier to remove the bones in the future.

4. Lay the fish on a cutting board with the abdomen open (like a magazine or book). Press sharply on the ridge area once.

5. Turn over and pull out the spine. 

6. Remove the remaining bones with tweezers and remove the skin.

 

The third method involves four peeled fillet pieces as a result.

1. Don't touch the tail. He will still play an important role. First, we separate the head and dorsal fin from the fish.

2. Gutted herring.

3. We make an incision along the back and remove the skin.

4. Now you should cut the carcass from the tail to the abdomen, without tearing off the knife. So you separate the two halves of the abdomen.

 

A few basic recommendations that you should follow if you do not want to smell like fish:

- do not use wooden boards, the wood is saturated with smell very quickly and for a long time, it is better to take a plastic cutting board and put on gloves;

- if this has already happened, wipe the board with half a lemon, lemon juice will remove unpleasant odors from your hands;

- You can replace lemon juice with vinegar, but it does not smell very pleasant by itself.

 

We offer several original recipes for cooking herring under a fur coat. Click on the link for a detailed step-by-step recipe.

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