Who doesn't like herring? Everyone loves her. Herring is perfect for vodka. It is appropriate at a festive feast. A salad "Herring under a fur coat" is a real masterpiece, without which no celebration can do - New Year, wedding, name day. The only obstacle that young housewives face is the proper preparation of this delicious fish for the table. Many, alas, do not know how to carve herring. Even my parents used to just chop it, then pour it with vinegar and oil, decorate it with onions and herbs. Naturally, this is not an option, as guests are forced to get their hands and plate dirty, cleansing the fish of skin and bones.
By the way
Do not be shy that you do not know how to carve a herring. This is easy to learn, it is only worth a try. For the first time, for example, I learned how to carve herring correctly when I worked in a cafe. There, cooks easily clean about 10 kg of this fish in literally half an hour. They do it quickly and deftly. Apparently, the thing is in skill and habit. This is what we will learn.
Pros and cons
Without proper experience, this process takes a lot of time - this is a minus. Therefore, many avoid it, preferring to buy ready-made fillets. But, as a rule, the finished herring is less tasty, because, firstly, it is cut too carefully, and secondly, it is poured with refined oil and preservatives so that it can be stored for up to a month. Therefore, its taste is very different from freshly cut fish, which is kept in brine for no more than 3 days. So, salted herring, which the hostess processes on her own, is more tasty, healthy and nutritious. And that is a plus. Therefore…
Learning how to carve herring
- Take a fresh salted fish. We select a board for her. It is better that it be plastic, since wood absorbs odors too much. I personally prefer to put a newspaper or a paper towel on the board so that liquid does not spread on the table. Next, we take the sharpest knife for cutting herring and cut off the head and tail of the beautiful woman (that is, fish). These parts are inedible, and we safely throw them away (I do not recommend giving salt fish to pets - this may cause problems with the genitourinary system).
- Then we open the abdomen to the fish and carefully remove the insides. If the herring has caviar or milk, we take them out, wash them and set them aside separately - many love them. Now you need to carefully clean the abdomen with a knife from excess blood and films. No need to rinse it - the taste of the fish from this will be too fresh. It is better to remove stubborn dirt with a tissue.
- After that we cut off all the fins - they are not needed. We cut the back of the herring to the ridge.
- Now it will be easy to remove the skin from the herring in one motion, starting from the top. For starters, you can help yourself with a knife. Over time, you can easily learn to do this without it.
- Then cut along the carcass, trying not to touch the bones of the ribs.
- Finally, we take out the ridge and rid the flesh of stuck bones.
Result
Well, we got a beautiful herring fillet, separated from the bones.
Then you can do anything with it - include in salads, cut into slices, garnish with onions, vegetables and herbs. Season with vinegar, oil or mustard to your liking. Definitely your herring will be the most delicious!