How quickly to cut herring from bones: video and photo instruction

How to properly and quickly cut the herring from the bones

Herring is one of the most popular fish species inRussia. It is put on the table as a supplement to potatoes or rice on weekdays and on holidays. The appetizer is delicious in any form: in salads, "under the fur coat", with butter and onion rings. However, they serve the herring to the table only after they have been stripped, cut into equal pieces, separated from the bones, which the housewives do not like to do. This work is not pleasant: it is painstaking and complex. But, having adopted the recommendations and tips given below, the procedure for creating fillets stops frightening the cooks and cutting the fish from the bones quickly will not be difficult.

How to choose the right herring?

To begin with, the herring to the table should be selected correctly. After all, not every product meets the standards of high quality.

Rule 1

When choosing a fish, you should evaluate her abdomen. If it has spots and ugly blotches, then it is worth noting the purchase of such a product, since such formations indicate the presence of fish diseases.

It is also worth considering that the quality herringthe stomach is always somewhat lighter than the back and head. Fins, tail and scales of quality herring are necessarily whole. If they are torn, the storage and transportation of fish were carried out with irregularities.

Rule 2

One of the key principles of choosing herringis the degree of its freshness. You can check this in the store. As a rule, the fresh product is very elastic. You can rate it by clicking your finger. If the skin dents are not preserved, then the fish is fresh.

Rule 3

It is better to buy an undivided herring. Such products are considered the most high-quality and most delicious. When buying herring it is worth giving preference to the specimens:

the largest;

well-fed;

fleshy.

Such a fish is much easier to strip from bones.

How to properly and quickly cut the herring from the bones

Rule 4

There are no defects on the surface of the herringmust. It is brave to refuse to purchase fish, on the surface of which there are damages, dirt, stains or plaque of any color. Also, do not buy a herring, the scales of which are covered with mucus. Fresh produce is always slightly damp. That's why it's quite easy to separate it. Ideally dry it should not be exactly, including the head. Scales should shine a little and shine. A dull fish is a sure sign that the products have been stored incorrectly and for a long time.

It is equally important to assess the eyes of the fish. They should be clean, light, clear, without dregs and the presence of a film in the herring.

On a note! Herring has a specific smell. However, it should not be suspicious, too intense, sour, rotten, foul.

Rule 5

In frozen form, it is better not to buy herring,since it is extremely difficult to clean it from bones, and it is difficult to get a tender fillet. If this is necessary, then it is worth to assess the quality of food film and packaging, in which the fish is stored. Also worth considering: similar products are often accompanied by snow or ice. Such "additions" should be in the minimum amount. In addition, on their surface are not allowed to divorce, particles of debris and dirt. Frozen herring should be perfectly whole.

How to properly and quickly cut the herring from the bones

Note! If there are broken fish among frozen herrings, this directly indicates violations committed during storage and transportation of the goods.

Preparation of carcass and tools

Before you begin to clean or cut herring, its carcass should be properly prepared. To do this, take all the necessary tools and tools:

sharp knife;

chopping board;

tweezers or tweezers to remove small bones;

dense plastic bags for storage of waste.

It is recommended to use the farm forcutting fish individual board. This device can be used for salted and fresh herring. Why should you take this advice? The whole point is that this type of product has a very corrosive and persistent smell. If you cut other products on such a board, they will become saturated with this smell.

Do not use wooden planks for cutting herring. From their surface, the fishy smell is extremely difficult to wash. You can put a dense napkin or a sheet of cardboard on the cutting surface.

On a note! It is strictly forbidden to make out herring on a newspaper! Typographic paint will fall on pieces of fillet, which will be in the stomach and can cause health problems.

It is necessary to prepare a knife separately. It should be as sharp as possible. In the kits often sold and special knives, intended for cutting fish.

How to properly and quickly cut the herring from the bones

Also it is necessary to prepare tweezers or tweezers. Such tools will allow you to quickly clean the fillets of small bones.

Step-by-step instructions for cutting herring from bones

To separate the herring from the bones and gettender pieces of fillets, nothing supernatural to do is not necessary. Performing work in stages, you can get a tender and juicy fillet of fish. Then it can be used to prepare snacks and salads, prepared according to various recipes.

Before you start to carve and clean the carcass from the bones, you will need to put the herring on the cutting board. It can be pre-covered with cardboard or paper. The fish need to cut off the head.

Then you need to cut off the tail from the herring carcass.

Next, you need to carefully take up the upper fin of the fish, located above the ridge, and gently cut it with a sharp knife.

Now it is necessary to separate the carcass from the entrails. To do this, the fish should be placed on the board so that the abdomen "looks" in the opposite direction. It will need to start the knife. Cut the surface from the tail very carefully, quickly and accurately.

Then you need to extract all the insides. In the process, you can help yourself with a knife. Inside the carcass is always located caviar or milk. They also need to be removed. Many people like to eat such offal with bread. From caviar or milk of herring, you can also prepare a delicious and spicy pate. But most importantly - thoroughly clean all the cavities of the fish from the entrails.

Then the lower fins are cut from the abdomen. To quickly perform this work, it is recommended to put the herring on its side. It will be necessary to cut off strips, the width of which is about 0.5 cm. To cut is not only locally, but along the entire length of the abdomen of the fish. To lead a knife is easiest from the inside, where the more pliable flesh. It must be done on both sides.

To get a really tender fillet, carcassThe herring should be cleaned and on the inside. For this, the fish must be washed from the black films under the stream of cold running water. In a hot or warm liquid, you can not process herring. From this fillet gets an unpleasant smell.

The next task is to properly separate herring andto release it from small bones. After all, most recipes require the use of tender fillets. For this, the carcass of the fish should be placed on the board or flat plate with the abdomen from itself. The thumb is recommended to make a depression in the place where the fin was cut off on the back. With a slight increase in finger, you need to move to the top of the carcass, along the ridge. In this case, the skin should be carefully and carefully disconnected. Then from the starting point you need to make the same manual "incision" towards the bottom. Moving should be strictly on the very center, over the ridge. This action will divide the fish into two equal halves.

Now the product needs to be separated and cleaned offilms. The herring is again laid out on the cutting board with its back to itself. The edge of the skin should be properly picked up where the tail was located. Skin should be carefully pulled towards yourself. It is very important that its surface does not tear. At the same time, you need to remove it completely from the fillet.

Now you need to repeat the same thing with the other side of the herring. It remains only, armed with tweezers or tweezers, to separate the herring from bones and small pits.