How to quickly clean herring from bones? Surely this question was of interest to every housewife who had ever cooked the famous herring under a fur coat or made some aromatic appetizer, which required only tender fish fillet. Today we will look at a few proven methods that will help you answer the question.
How to clean herring?
In order to carry out this procedure, you will need to make every effort. After all, it will be rather unpleasant to consume a salad that literally “crunches” on the teeth.
So, we present to your attention the traditional way of how to clean herring quickly with minimal loss of fish fillet.
Stage one
First you need to wash the purchased product under a stream of cold water. Further, from the fish, it is necessary to gut all the insides. For this, the herring's belly must be cut from the tail to the head itself, and then with your fingers pry off the veins and tighten them. It is recommended to do this under water. After all, this way you do not stain your own clothes and do not spray parts of the fish in the kitchen, protecting the room from the unpleasant smell that is inherent in this ingredient.
Stage Two
After the product is completely deprived of the insides, including a thin black film, you can safely proceed to tightening the skin. However, before this, herring must be cut off. Next, you need to draw a sharp knife along the back, or rather along the ridge - from the very base to the tail. Performing this action, you need to pry the skin and gently pull it off. It is worth noting that if you purchased a fresh product, then this element will be removed quickly and without any effort.
Stage Three
Every housewife should know how to clean herring quickly. Indeed, such information can always be useful during the preparation of the festive table. Thus, depriving the fish of viscera, head and skin, you should proceed to the next stage of processing. And it consists in taking the river product by the tail, consisting of, as it were, 2 feathers, and pulling them strongly in different directions, thereby tearing the herring in half. With this action, the fish diverges exactly along the midline.
Stage Four
After the herring is divided, you should form 2 elements of fish. One of them consists of the dorsal part of the ridge and ribs, and the other of the half of the tail and a pair of pieces of the abdomen. As for the second element of the fillet, it is completely ready, as it does not contain seeds. From the first half, it is necessary to separate the meat from the ridge and remove the ribs with your fingers or using tweezers.
The second way to divide salted fish
You can also learn how to quickly clean herring from this part of the article.
Stage one
As in the first case, it is necessary to wash the fish well in cold water, and then completely cut the belly and carefully remove all the insides. At the same time, it is recommended to see if there is caviar in the purchased product, because you can also make tasty and fragrant sandwiches from it.
Stage Two
After surface treatment of fish, it is necessary to cut off the head from it and hold the knife twice along the entire back with a knife. In this case, the ridge should be separated from the meat on both sides. Further, the cuts must be continued so that the salty product breaks up into 3 parts, namely the skeleton with ribs and two fillets.
Stage Four
In the end, it is required to lay the fish skin down, make cuts from the side of the tail between the meat and the skin, and then, holding the last element, draw a knife from the end of the fish to her head. In this case, the kitchen appliance must be kept at a very small angle to the plane of the table. After that, all the bones must be removed from the meat with tweezers.
How to clean herring in one motion?
Few people believe in it, but experienced chefs really clear the fish in just one go. Strictly observing all the steps described below for such processing, and you will learn this culinary skill.
Herring Processing
The purchased fish must be washed well, and then take out all the internal elements and cut off the head. Next, you need to take a shallow knife with a sharp knife on the back and with both hands take the herring by its tail (for 2 feathers at once). After this, the product should be turned in a circular motion onto itself (so that the fish makes a kind of backflip), and then with a sharp and strong movement pull the fins in opposite directions. As a result, you get two elements: skin with clean fillet and a ridge with bones, as well as some part of the meat. You need to separate it with your hands on both sides, as a result of which you will have a clean fish skeleton and the same fillet.
Now you know how to quickly clean herring from bones. It is worth noting that all the above methods are suitable for processing not only salted fish, but also fresh product. Moreover, these methods are also effective for other fish species.