3 ways to cut herring quickly

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

There is nothing difficult in cutting herring, both fresh and salted. Any of these methods will help you complete the task in less than 10 minutes.

Method 1

This is the classic approach to cutting herring. This is done in restaurants, because the result is a beautiful fillet, which is not a shame to serve.

1. Cut off the head along with the pectoral fins.
2. Use a knife or kitchen scissors to cut the abdomen. Gut the fish. Be sure to peel off the black film from the inner walls of the abdomen. Set aside caviar or milk if you are eating it.
3. Cut along the back, from head to tail. Remove the dorsal fin.
4. Gently peel off the skin starting from the head. Cut off the tail.
5. Run your fingers along the ridge, trying to separate it. Then carefully detach the first fillet and remove the ridge from the second.
6. Remove the remaining small bones with tweezers.

Method 2

1. Cut off the head and tail. Remove all fins.
2. Gut the herring. If necessary, rinse the abdomen with cold water and dry with a paper towel.
3. Wrap the fish with cling film or paper towel and tap lightly on the table. This will help the bones separate from the meat.
4. Open the herring like a book and place it belly down on the board. Press firmly and then flip over and remove the ridge.
5. If any small bones remain, pull them out with tweezers.
6. Turn the fillets over again and gently remove the skin.

Method 3

This is the most elegant way to cut herring. The output is a fillet divided into four parts. For cutting on a festive table, it is hardly suitable, but when everything is your own, or for salads, it is quite.

1. Cut off the head and remove the dorsal fin. Do not touch the tail.
2. Cut open the belly, take out the eggs or milk, remove the other entrails and clean everything thoroughly.
3. After cutting the back from the "nape" to the tail, remove the skin.
4. Make a small incision about 1 cm deep near the tail. Divide the tail fin into two parts and, holding the fish in weight, roll it towards you.
5. Carefully break the herring in two. You will have two abdomens (almost without bones) and a back on the ridge.
6. Remove the ridge and remaining small bones.

5 life hacks for fish lovers

1. Before cutting, you need to buy fish. About the intricacies of choice - in our infographic.
2. For cutting, it is better to use a plastic or glass board: wood can be saturated with a fishy smell.
3. To clean up your kitchen faster, line your table or cutting board with parchment paper. You can use the newspaper in the old fashioned way.
4. To prevent the knife from smelling like fish, wipe the blade with lemon.
5. To prevent the smell from getting into your hands, wipe them with vinegar or wear gloves before cutting. Then after working with fish it will be enough just to wash your hands.

How beautiful to serve herring on the table

As you can see, fillets are easy to get. It is much more difficult to figure out how to serve herring in an original way. Here are some ideas for inspiration.