It is impossible to imagine New Year without champagne, tangerines and traditional winter salads, one of which is herring under a fur coat.
To prepare this dish, as you know, you need to get some herring fillet.
Yulia Arkhipova, an expert of the online publication BelNovosti and a chef, explained how to make the task of removing bones from a carcass easier.
First, you will need to wash the herring, then remove its head and cut open the belly to clean the fish of its entrails and black film.
After this, rinse the fish again using cold water.
Use a knife to cut the herring from head to tail along the spine, and then use your hands to separate first one part, and then the other. To do this, you need to run your finger under the spine and move it to the tail.
All that remains is to cut off the spine together with the tail and remove individual bones, if any remain. The fins should also be removed.
To get a ready fillet, you need to remove the skin from the fish. It is easier to do this if you start from the tail.