How to properly disassemble a herring
There are different ways analysis of herring, The taste is shared by one of them. Every housewife at least once in her life faced the need to clean and disassemble a herring. However, for many, this process takes a lot of nerves and time. Moreover, for some of them, this task becomes overwhelming after the first time, and they simply refuse to deal with herring, depriving themselves of many delicious dishes. There are several methods, we will consider the most effective and fast ones that will allow you to disassemble the fish in a matter of minutes.
What we will need:
First of all, we need herring, better, of course, lightly salted and fresh. We put the fish on a cutting board and cut off the head. I would like to warn lovers of processing herring on newspaper. Just imagine how many poisonous substances and heavy metals the fish absorbs during this time. If you don’t want to process on the board, take paper towels and wrap the waste in them, think about your health and the health of your loved ones. Now cut off the tail.
We take the herring by the upper fin and cut it off with a knife. We put the fish carcass with its back to us, run the knife into the belly and carefully cut it, starting to cut from the tail. Now you can easily remove the entrails by pulling them out with a knife.
Do not forget to cut the lower fins from the belly of the fish. It is convenient to do this by laying it on its side and cutting strips about half a centimeter wide from the entire length of the abdomen, you need to cut from the inside, on each side. Now clean the inside of the herring from the black film and rinse under cold (in no case under hot or warm) water to properly wash off the remains of entrails, blood and scales, just be careful not to prick yourself with bones.
Put the herring on a plate with its back towards you and with the thumb of your left hand make a small indentation in the place where the upper fin was cut and with a little effort continue it to the upper part of the carcass, exactly in the middle, tearing the skin, and then to the bottom, to the very edges, dividing the back (but not the whole fish) into two neat parts and removing the bones from the remains of the upper fin.
Having put the back of the fish again (in the photo you can see that the back is split in half) towards you, we take the tail and, catching the edge of the skin, pull it very carefully so that it does not tear, but comes off completely, but if it tears, it’s not a problem, just take it off the wrong way easy. We do the same on the other side of the carcass.
Near the tail, begin to separate the spine, separate a small part of the fish meat so that it is convenient to grasp, take hold of the upper plate, and press the other, which will remain with the spine, to the plate with your free hand and with a little effort pull up, in a progressive motion, pull a little and let go a little so that the bones have time to come out of the flesh, you will see how they stretch and gradually come out of the fish meat.
Do the same with another piece of fish, only here you need to take hold of the spine, placing the carcass on a plate with the spine up, again using the same movements, carefully pull out the spine with bones until you completely free the carcass from it. Now you need to choose the bones, start at the top and pull out all the big and all the small bones that you can.
Of course, it is good to do all this to a person with at least some hint of nails, but you can use tweezers if the nails are very short and it is difficult to choose the bones. Do not forget to remove the small bones from the back, where the fin was, if they are still there, and the remains of black films on the inside of the fillet. Now we select the bones from the tail part of the fillet.
That’s it, we managed, the fish is cleaned and now you can prepare many different delicious dishes from the resulting fillet.
You can simply cut it into pieces, arrange it beautifully and serve it on the table (including on a festive occasion.
