Herring fillet is one of the traditional and widely loved cold snacks on our table. Marinated fish is ideal for a wide assortment of side dishes , can become the basic ingredient of many salads and other cold appetizers. A really tasty salad is considered a salted herring, which must be cleaned by yourself. The cleaning process can take a long time because the herring is full of small bones, but in this material we will tell you in detail how to clean the herring quickly and boneless.
How to properly clean the herring from the bones?
Let's start with the most common method of cutting fish, thanks to which you as a result will be able to preserve the ideal form of fish fillets for filing in fish cut.
Before cleaning the salted herring, cut off the fish head, rinse the abdomen and remove the interior from it with the film covering the walls of the cavity.
With the knife blade, walk along the fish's spine, cutting only the flesh, but not touching the bone.
With the tip, pick up the edge of the skin from one side and carefully remove it from both halves of the fillet.
Now carefully separating the flesh from the dorsal side with your fingertips, remove the fillets from the ridge. Carefully remove the ridge from the second piece of fillet, trying to extract as many bones as possible.
Walk on the fillet with your fingertips, removing sticking bones with tweezers.
How quickly to clean the herring from the bones?
There is also a much quicker way to clean fish fillets, although it is impossible to preserve the integrity of the fillet pieces within its framework, and therefore this method is suitable if you serve herring in a cold snack, where the appearance of the fish is not important.
Fish gutted, take the edges of the tail on both sides and just tear. The ventral part is postponed, and the dorsal, with the remaining ridge, gently "uncover" and remove the ridge, poddev his fingertips.
How to clean herring from bones?
Like any other fish, the herring can be divided into a pair of fillets according to the classical technique. Gutting the fish, walk along its ridge with the tip of an acute knife, first making an incision near the head. After reaching the tail, just cut the fillets.
Carefully pick up the ridge remaining on the second half of the fillet and remove it, just pulling. For more confidence, walk on the flesh with your fingertips to make sure that there are no bones left in the fillet.
