How to peel herring - 5 useful tips

Having decided to cook a dish from salted herring, the landlady is sure to ask: how to peel herring. And this is quite logical - no one will like the crunch of bones in a snack of salted fish. By the way, there are a lot of recipes with salted herring. This is the famous herring under the fur coat, and forshmak, and fish rolls. So it's time to learn to separate the bones from meat and cook the fish fillet in minutes.

Why should I clean my herring with my own hands?

The recipe for any salted fish snack advises you to clean it of bones by the first item, or immediately recommends taking a ready-made fish fillet. And really, maybe it's better to just go to the nearest store and buy fillets in oil or mayonnaise pouring? Then you do not have to learn how to properly clean the herring! He opened the jar, cut the fish - and the bottom layer of the herring is ready under the fur coat.

The variant is not bad. But the cooked fillet is better. There are several reasons for this:

• When buying whole fish, it can be smelled and checked for freshness "by eyes".
• Unscrupulous producers can use low-quality, and sometimes even "missing" fish to prepare fillets.
• There is an opinion that chemical compositions are used to remove the smallest bones from fish, in which it is soaked. As a result of this treatment, the bones literally dissolve. Large manufacturers have repeatedly denied such information, confirming their words video of the fillet production process. However, unscrupulous producers, who do not value their own reputation, can use this method.
• Buying a whole salted herring will be much cheaper than buying a ready-made fillet.

Five useful tips for cleaning a herring

1. Before starting to clean a salted herring, prepare a sharp knife. If the kitchen knife is dulled, it should be poured. It is necessary to do this, as a convenient knife of impeccable sharpening is the first rule that allows you to quickly clean the herring.
2. Often, the fish have to be cleaned shortly before the arrival of guests and wash their hands after cleaning is simply no time. And the smell of salted fish is very corrosive. To knowingly solve the problem of unpleasant odor, put on polyethylene or thin rubber gloves to avoid getting your hands dirty. To protect clothing, do not forget to put on an apron.
3. In spite of the fact that for each type of products there should be a cutting board, nothing pleasant in the board, smelling of fish, no. Therefore, protect not only the hands, but also the cutting board from the smell and particles of the fish fillet. Place a white paper or food film on it with a thick layer. After the procedure for evaporation of salted herring is completed, the paper( film) can be simply removed from the board, wrapping in it the insides, bones and other waste, and discarded. The next step should be carried out on a new blank sheet of paper. After the cleaning of the fish from the bones, the paper should be discarded and the board wiped with a sponge dampened with dish soap and rinsed with warm water, rather than wiping a specific fish "flavor".
4. If the measures listed above did not help, and on the cutting board, there is a fishy ambret, sprinkle them with lemon juice.
5. If the fillet is not used immediately, store it in the refrigerator wrapped in a food film.

Two ways to turn herring into

fillets Salted herring is bought - it's time to learn how to peel herring. There are 2 ways for this. The cardinal difference is the moment of separation of bones from meat. In the first variant, the fillets are slowly and carefully separated by the translational movement of the thumb along the ridge, freed from the skin, and in the second variant the ridge and costal bones are separated from the meat in one motion. The second option looks more impressive. As a rule, they are used by professional cooks. Let's consider in more detail both variants.

Preparing the herring before the direct separation of bones will be the same for both options.

1. Wash the herring under running water.
2. Cut off the head.
3. Cut the belly from the head to the tail.
4. Remove the lower fins( abdominal and anal).After the fish is cut through the abdomen, they easily get.
5. Remove the giblets from the cut stomach. If the herring was a female, you can put the eggs in a separate plate. With it you can make delicious sandwiches, spreading bread with butter and laying on top a salted caviar, freed from the pasu. The rest of the offal, including milk( if a male is caught), you need to throw it away.
6. Eviscerate herring to be washed. Dark film should be carefully cleaned with a knife. After making sure that all the insides have been removed, it is worthwhile to wash the fish once more, and then go on to the next stage.
7. At the very bottom of the belly, on both sides of the gutted fish, cut the meat strip. In this place are small bones, which can not be extracted otherwise, they can only be cut with meat.
8. Make an incision along the ridge from the head to the tail. Cut the dorsal fin along with the small bones at the point of attachment.
9. Pick up the skin with a knife and remove it from the carcass carcass. It is convenient to do this from top to bottom.

Herring prepared. Now the most interesting is the separation of meat from bones. In the first variant, proceed as follows:

1. Cut the tail of the herring.
2. Take the herring in the right hand( left-handed - in the left).Put your thumb on the ridge at the base, bringing it under the meat, and begin to move your finger towards the tail, pushing the meat away from the skeleton. When the finger has reached the tail, completely remove the detachable part of the fillet from the costal bones. As a result, you should get half of the pure fillet and half of the meat on the ridge and ribs.
3. Separate the meat from the ridge and costal bones from another part of the carcass in the same way.
4. If there are visible bones left, usually there are not many of them - 3-4 long bones, no more, remove them.
5. Fish fillets are ready!

In the second version, which makes it possible to get the fillets in a flash at a single stroke, it is necessary to proceed as follows:

1. Grasp the fish tail with one hand in one half, the other with the other.
2. Circle the fish in the direction of "from yourself" or "counterclockwise", and when the herring will approach the starting position, tear it to 2 halves, pulling the tails in different directions.
3. The result is one half of a clean fillet, which remains cut off half of the tail. And the other half should take out the bones, taking hold of the ridge, and also remove the tail residue.
4. If some bones still remain, extract them.
5. Salted Herring Fillet is ready!

Be sure to try to clean the herring with your own hands( or husband's hands) and make sure that it is not as difficult as it seemed at first. Do not save time on cleaning herring, buying preserves. By taste and quality, they largely lose. Health and well-being of loved ones is much more expensive!

We recommend reading the article: how to clean the crucian carp