The presence of herring on the festive table is mandatory. It is served not only separately, but also as part of various salads, portioned snacks, and sandwiches. That is why the question comes to the fore: “Who will clean the herring?” There are few people willing to choose seeds. Meanwhile, there is a way, having learned about which, you can get a fillet separated from the bones in a matter of minutes, and all this provided that you need to clean several fish at once.
Express method for obtaining fillets
First, let's prepare the workplace. Even at this stage you can save time. By first wrapping the cutting board in cling film or placing it in a bag of a suitable size, after cutting the fish you will not have to wash it for a long time.
First of all, we get rid of the head and tail.
Carefully cut the belly.
We take out the insides. If necessary, blot the herring with a napkin or disposable towel and get rid of the film.
Having freed up enough space on the board, turn the carcass over and lay it flat.
Now we simply press with our palm so that the herring is flattened on the board.
We turn the carcass over and find the beginning of the ridge from the tail.
Holding the herring with one hand, we pull the ridge with the other. This is where all the bones end up.
Now you can cut the fillet into portions or use it to prepare holiday dishes without fear of accidentally getting bones in them.
More clearly about cutting herring in the video:
This method of cleaning can also be considered easy and simple; it is good when you plan to chop the herring:
Every housewife from time to time is faced with the need to clean and cut up herring. However, for some of us, this process takes so much time that they either try to refuse to prepare dishes with herring, or buy ready-made fillets in the store.
Second stage: skinning
Let's move on to the next step to learn how to peel herring from the bones video.
We begin the process of cleaning fish by removing the dorsal, ventral and lateral fins.
Attention! Under no circumstances should the tail be cut off. Then we cut off the head and rip open the abdomen.
After that, we clean the carcass from the insides and be sure to remove the dark film inside, wipe the fish with a paper towel or napkin. Next, we make a shallow cut along the entire back of the fish.
Now we put the knife aside and begin the skinning process. Use your fingernails or tweezers to pry the top corner of the skin on the back and gently pull it towards the tail. Usually this involves pulling the skin off the fish like a stocking.
We do the same with the other side.
How to quickly clean and fillet herring from bones?
This way you will learn how to easily and quickly cut fish for your delicious dishes.
For this we need:
- Herring – 1 pc.
- Gloves.
- Knife.
- Scissors.
- Cutting board.
1. Make the knife at an angle of 45° and cut off the head along the fin on both sides.
2. Take scissors in your hands and cut the abdomen.
3. Then remove the intestines. You can use milk or caviar at your discretion.
4. We begin to make an incision along the back, from the head to the tail, and cut off the dorsal fin.
5. We begin to remove the skin from the head. Then remove the tail.
6. Using your fingers along the ridge, separate the fillet from the bone.
7. Remove the vertebral bone.
8. Remove the small bones that remain on the fillet with tweezers.
That's all, the fillet is ready.
Cleaning a carcass from bones in different ways
You can simply cut the peeled herring into pieces, place on a plate and serve as is. But it’s better to spend a little time and remove all the bones from the carcass. There are several simple methods that will make this easy and quick.
For fillet
- Take the prepared carcass and begin to separate the ridge. Separate a little meat near the tail so that it is easy to grip. Grasp it and, holding the remaining part of the carcass on the plate with your free hand, gently pull upward with forward movements. The bones will gradually come out of the herring meat. The fresher the fish, the easier the bones will separate.
- Turn the carcass over to the other side, placing it with the ridge up. Using the same movements, stretch the spine along with the bones.
- Starting from the top, select the remaining bones and black membranes from the inside of the fillet, and so on to the tail.
This way you can prepare herring fillets for salads, especially for. All you have to do is cut the meat into suitable pieces.
You can also clean raw herring in the same way. True, this will be a little more difficult: salting slightly softens the meat and allows it to come off the bone more easily.
One-step cleaning
For this method, first prepare the carcass: remove the fins, skin and entrails.
Take the herring by the tail with both hands. Her side will be directed towards you. Tear the tail a little with your hands, spreading them slightly apart. Hold the herring very tightly, otherwise it will slip out of your fingers.
Holding the carcass in front of you with both hands, “flip” it towards you so that the herring describes a circle around its own tail.
Now cut the fish in one motion, quickly spreading your arms to the sides. If everything is done correctly, the back with the ridge will remain in one hand, and two stripes of the abdomen in the other. Now all that remains is to separate the back from the bones.
Herring fillets can be used for salads, for example, “Herring under a fur coat”
It’s better not to do this trick with fresh raw herring. It is unlikely that you will be able to remove the meat from the bones without damaging the fillet. But if you want to prepare fillets in this way for “herring under a fur coat” or other similar fish dishes, then this method is quite suitable; the meat will still need to be cut into small pieces.
Punching method
This method does not completely remove the bones from the fillet, but it is also quite simple.
- Gut the fish, cut off the fins and remove the skin. Rinse thoroughly under running water. Then make an incision on the back of the carcass. Take it in your hands so that the fingers of your palm are inside the abdomen, and the thumb lies in the dorsal incision.
- Squeeze your fingers and separate part of the fillet from the backbone using a pressing motion. Continue doing this until half of the fillet is completely separated. If you carry out the process carefully and carefully, most of the bones will remain on the ridge.
- Do the same with the other half, but now hold the ridge with one hand, and make pressing movements with the other.
This method works well on fresh, well-thawed herring.
Another simple way
Place your thumb at the location of the dorsal fin, 2–3 cm deep. Carefully move it towards the tail, dividing the carcass of fresh or lightly salted herring in half.
Take the free part of the fillet on the tail and pull it towards the head. When you have separated one half, proceed to the second. Place your finger under the spine and remove the tail portion of the fillet. Pull the spine, lifting it away from the fish. Now all you have to do is remove the bones from the fillet.
How to clean herring step by step photo
Cut off the head and tail
1. Place lightly salted herring on a cutting board, cut off the head, then the tail.
Clean the herring from the insides
2. Using a cutting board, cut off the upper fin, inserting a knife into the belly of the fish to the tail, cutting through it, trying not to damage the insides, there may be caviar or milt there, now you can easily free the lightly salted herring from the insides. Inside there is often either caviar or milt; caviar and milt can be prepared as a separate dish, or served together with cooked fish. Put the milk and caviar in the refrigerator. Step by step photo.
Cut off the fins of the fish and wash
3. Cut off the fins from the belly on a cutting board, remove the black film, rinse the fish under running cold water, place on a paper towel and let it drain. Step by step photo.
Removing the skin
4. With effort, but carefully, we divide the back into two parts, tearing the skin. You can, of course, cut it with a knife, but this way we will maintain the integrity of the parts of the back - they will be more neat. Grab the skin of the fish, remove it from one side; if the skin breaks, it’s okay, then from the other side. Step by step photo.
We take out the ridge of lightly salted herring
5. Holding the herring by the tail, grab the edge of the flesh and gently pull it up, holding part of the fish with the ridge on the plate with the other hand. Do not pull sharply so that the bones have time to tighten behind the ridge. For the remaining lightly salted herring, we repeat the process of removing bones. Step by step photo.
Removing small bones
6. You need to select the bones that remain. First we pull out all the large bones, then carefully select the small ones. It is more convenient to do this with fingernails or tweezers. Step by step photo.
Ready fillet of lightly salted herring
7. After cutting the fish, we have fillets available, from which you can prepare many different delicious dishes. Now we know how to cut a herring, but how to cook a herring?
For example, we take a cutting board, cut the fillet into pieces, put it beautifully on a plate, pour it with vegetable oil, add a little vinegar if you want, decorate it with onions and herbs if possible - serve it on the table, a dish with beautifully decorated lightly salted herring looks great on a holiday table.
Caviar can also be served as a separate dish, beautifully decorated
How to cut a herring and remove the bones quickly and correctly
Home / Dishes after 3 years
The most popular fish for the holiday is herring. Well, what could be tastier than salted fish with onions, sprinkled with sunflower oil, or a New Year's fur coat. But all housewives are faced with the problem of how to cut a herring. Moreover, for some of them this task becomes overwhelming after the first time, and they simply refuse to deal with it, depriving themselves of many delicious dishes. There are several methods; we will look at the most effective and fastest ones, which will allow you to cut fish in a matter of minutes.
Carcass preparation
Before cleaning the herring, you need to prepare it. To do this, place the fish on a board. As a rule, fish have their own board, since it is very difficult to wash it of the smell and contents. Therefore, to save, first of all, your time, you can lay a blank sheet of cardboard or paper on the board. Just don't use newspapers under any circumstances. Printing ink contains a lot of lead, which will get onto the carcass and then into your stomach, which can lead to poisoning. We doubt that such a prospect seduces you. As for knives, they must be very sharp.
Place the fish on a board and cut off the large and small fins, tail and head. As for the head, it must be removed correctly. As you know, if you make an even cut, the pulp will remain on the head. To avoid this, you need to properly cut the herring. Take a sharp knife, hold it behind the large fin and make an oblique cut somewhere at 45 degrees, trying to get under the gills. Having cut to the middle, turn the knife in the opposite direction and cut off the head from the other gills in the same way.
The abdomen is ripped open. You can simply cut it along the entire fish, or you can cut off 0.5 cm of the belly from the carcass. They take out the milk or caviar (whatever you like), and then use a knife or hands to remove the entrails. At the same time, try not to damage the gallbladder so that the fish does not acquire an unpleasant, burning taste. It is also necessary to remove the black film covering the fish inside the abdomen. Milk and caviar must be thoroughly washed and inspected for the presence of parasites, which are often found in fish. The caviar can be placed next to the future fish, or left alone in the refrigerator for now. When using it in the future, do not forget to remove the outer film or simply rub it through a sieve.
Now the carcass is washed in cold water to get rid of blood and remaining entrails and blotted with paper napkins to remove excess moisture. You can skip washing and simply wipe the inside of the fish with napkins. Some ladies don’t do this, but, you see, clean pieces or fillets look much more appetizing. Take a knife and make a small cut along the back of the fish and cut out the dorsal fin.
Taking the fish by the tail, pry up a corner of the skin and carefully begin to remove it. Many people argue that the skin should be cleaned from the head, while others argue that from the tail. This is not important: it is cleaned the same way, the only question is how convenient it is for you. As a rule, when performed correctly and slowly, the skin is removed in one layer. Otherwise, you will have to remove it piece by piece. At this stage, you can stop cleaning and cut the fish into pieces, put it on a plate, pour oil over it, sprinkle with green onions and serve.
How to clean herring from bones
If you need to get fillets, the fish prepared in the manner described above must be cleaned of bones. To do this, increase the depth of the cut along the back and make a small cut in the tail, as if cutting off the fillet. Just 1-2 cm will be enough. Now take one cut tip with your hands and carefully slowly pull it up, pressing the remaining fish to the table. During the procedure, you will see that all bones, both small and large, remain on the spine.
Having cut the herring into fillets, all that remains is to calmly remove the remaining bones. This can be done using your hands or tweezers.
How to peel herring in one motion
There is another option for cleaning fish from bones. To do this, the carcass is prepared properly: the entrails, skin, and fins are removed.
Now take the herring by the tail with both hands so that its side is looking at you. They tear the tail a little with their hands, moving their hands away from each other. You need to hold the fish very tightly so that it does not slip out of your fingers. Holding the carcass in front of you by the tail with both hands, you make a “tumbling” movement with the fish toward you, i.e. The herring should make a circle around its tail.
Now they cut the herring in one movement, sharply spreading their arms to the sides. If you did everything correctly, then in one hand you will hold the back and spine, and in the second two stripes of the fish’s belly. All that remains is to carefully separate the back from the bones. The resulting fillet is placed on plates and cut into pieces or used to prepare various dishes.
How to quickly peel herring using the squeezing method
It cannot be said that this method will completely rid the fillet of bones, but it also has a right to exist.
To begin with, the fish is gutted, the fins and skin are cut off, and washed thoroughly under running water. They make an incision on the back of the fish and take it in their hands so that the fingers of the palm pass inside the abdomen, and the thumb fits into the incision on the back. Squeezing your fingers, using pressing movements, separate part of the fillet from the ridge. Continue the procedure until half of the fillet is completely separated. If the process is carried out carefully and carefully, most of the bones remain on the spine. They do the same with the other half, only now they hold the ridge with one hand, and with the other they make pushing movements.
How to quickly peel herring in a simple way
You can also remove bones this way. In the place of the dorsal fin, insert your thumb 2-3 cm deep and carefully move it towards the tail, thereby dividing the fish into halves. Now carefully take the free part of the fillet from the tail and begin to pull towards the head. Having separated one half, proceed to the second. To do this, insert a finger under the ridge and separate the tail part of the fillet and pull the ridge, separating it from the fish. All that remains is to go through the pieces with your eyes and remove the remaining bones.
We have suggested several ways to clean herring from bones. You can take note of them or use your own unique cleaning method.
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How to quickly peel herring: techniques
Now we should talk about cleaning methods. There are actually quite a lot of them. Therefore, choosing the right method for yourself will not be difficult:
• for newbies; • in one motion; • for “fur coat”.
The presented methods are suitable for housewives with different levels of training. Let's talk about each method mentioned above in more detail.
For newbies
The method is also suitable in cases where you need to prepare fish for serving. The skin and intestines must first be removed. The thumb should be buried in the area of the dorsal fin. It is then simply moved to the tail and the meat is separated from the skeleton. The remaining bones are removed with tweezers.
In one motion
The method is suitable for those who need to clean large volumes of fish. Of course, the head, giblets and skin must be removed first. In order to clean a herring in one motion, you need to take it by the tail fin and simply spread your arms to the sides.
For the "fur coat"
The “herring under a fur coat” salad is incredibly popular in our country. The intestines, head and skin should be removed first. Then cut the carcass in the area of the caudal fin, grab the meat and just start pulling it up.
Traditional way
- Place the fish on a cutting board lined with paper or a napkin.
Use a sharp knife to cut off the head. Cut off the herring's head - After this, cut off the tail.
Then separate the tail - Take the herring by the upper fin.
Carefully cut it off. Cut off the dorsal fin - Place the herring carcass with its back facing you.
Run the knife into the belly, and starting from the tail, carefully cut. Cut the belly - Now you can easily remove the insides by helping yourself with a knife.
There may be milt or caviar inside the carcass. Many people love these products: you can eat them simply with bread or prepare some original dish, for example, pate. In any case, thoroughly clean the milt and caviar from the intestines. Remove the entrails using a knife to help you - Be sure to remove the lower fins from the herring's belly.
To do this, lay the fish on its side and cut strips half a centimeter wide along the entire length of the abdomen. Cut from the inside, on both sides. Remove the bottom fins - Clean the inside of the carcass from the black film.
Rinse thoroughly under running cold water (not warm or hot!). Rinse the herring with cold running water - Place the herring on a plate or board with its back facing you.
Make an indentation with your left thumb where the fin was cut. Move with little effort to the top of the carcass, separating the skin, and then to the bottom, to the edge, strictly in the middle. The back will be divided into two neat halves. Divide the back into two halves - Place the herring carcass with its back facing you again.
Grab the edge of the skin from the side of the tail and gently pull it towards you so that it does not tear, but comes off completely. Peel off the skin on one side - Repeat on the other side of the fish carcass.
Repeat on the other side
Ready! The herring is cleaned and you can serve it to the table.
Note! If you cut fresh and not salted herring in this way, make sure that it is completely defrosted. This makes it much easier to move away from the bones and “shed” the skin. But it is easier to cut off the head and tail of frozen herring.
