How to separate herring from bones: every second counts – even a bachelor can do it
It has long been known that the taste of ready-made herring fillets is clearly inferior to whole salted fish.
But housewives rarely take whole fish. It needs to be cleaned of entrails and, mainly, bones. But now it will be easier to prepare your favorite salads or serve a ready-made snack on the table.
We will tell you how to quickly separate a herring carcass from bones. Now even a bachelor can cope with this task.
To clean the herring, you only need a well-sharpened knife.
Otherwise, you can clean the fish in just a few minutes. You can pull out the bones with the spine, getting the most delicious herring fillet.
How to proceed
1. First you need to cut off the head of the fish and make a longitudinal cut on the belly.
2. We select the entrails and be sure to clean them from the black film, after which it would not be a bad idea to even rinse the carcass with water.
3. Now we clean the carcass from the thin skin. To do this, make a deep cut along the entire length along the spine to the tail.
4. Remove the fins and skin along with them. Now you are ready to separate the spine from the carcass.
You need to take the herring tail in one hand and the body in the other and pull them in different directions.
They say that not a single fine bone will remain in the carcass.
All that remains is to cut the fish, sprinkle it with onions and herbs, pour some oil over it and it’s ready to serve.
Previously we told you how to cook Milanese cutlets .
