How To Clean And Cut Herring
Author: Karen Lennox
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Herring is a very popular fish for holidays and weekdays. This is a tasty and affordable fish, but cleaning it is a hassle.
How to cut a herring from the bones into a fillet
Herring is a very popular fish for holidays and weekdays. This is a tasty and affordable fish, but cleaning it is a hassle. And although herring can be served as a separate dish or used to prepare other dishes, many young housewives are reluctant to use it precisely because they do not want to bother with cleaning. And even when they start cleaning, the entire cutting board is smeared with blood and entrails, the skin is poorly removed, and small bones are scattered around. And this stops them, and next time I don’t want to take on the cleaning of this fish.
They refuse to deal with her and deprive themselves and their families of many delicious dishes. But cleaning herring is actually not as difficult as it seems. If you clean the herring correctly step by step, then after a short time you will get a clean and butchered fish.
And you should also have a separate board for cleaning the fish, since it takes a long time to wash it off from the smell.
Recipes with the ingredient salted herring
- Salted herring
- Knife
- Cutting board
How to clean and cut herring step by step instructions with photos
Step 1
For work, we need herring (fish can be either fresh-frozen or already salted - the principle of cutting is the same), a sharp knife, a cutting board.
Step 2
Cut off all fins from the herring, including the tail.
Step 3
Cut off the head.
Step 4
Run the knife into the abdomen and carefully cut it, starting to cut from the tail.
Step 5
Remove the insides by pulling them out with a knife.
Step 6
Clean the inner surface of the black film and rinse under cold water.
Step 7
Use your thumb to make an indentation to the spine where we cut off the dorsal fin. With a little effort, move your finger to the front of the carcass exactly in the middle, tearing the skin. Then in the other direction - to the back to the very edges. Thus, we will divide the back into 2 neat parts.
Step 8
Having picked up a part of the skin from the side of the tail, gently pull it, removing it.
Step 9
Do the same on the other side.
Step 10
Near the tail, separate the meat from the ridge. Gently sip the top fillet, and press the spine, along with the bottom fillet, with your other hand against the board.
Step 11
Place the second fillet with the ridge up and now separate, gently sipping, the ridge from the fillet, and press the fillet itself without the ridge with your hand against the board.
Step 12
Carefully select the remaining bones. Here you can use tweezers.
Step 13
Herring fillet is ready to go.