Details of how to clean quickly herring from bones at home

How to clean the herring quickly from bones? Surely this question was of interest to every mistress who ever cooked the famous herring under a fur coat or made some aromatic snack, where only tender fish fillets were required. Today we will look at several proven ways that will help you answer the question posed.

How correctly to clean the herring?

In order to implement this procedure, it will take a lot of effort. After all it will be rather unpleasant to use a salad, which literally "crunches" on your teeth.

So, we present to your attention the traditional way of cleaning the herring quickly with minimal losses of fish fillets.

Stage One

To begin with, it is required to wash the purchased product under a stream of cold water. Then from the fish should necessarily gut all the insides. To do this, the belly of the herring must be cut from the tail to the head itself, and then the fingers should be used to press the veins and pull them together. It is recommended to do this under water. After all, you do not soak up your own clothes and do not spray parts of the fish in the kitchen, protecting the room from the unpleasant odor that is inherent in this ingredient.

Stage Two

After the product is completely deprived of the viscera, including a thin black film, you can safely move to shrinkage of the skin. However, before that, herring needs to cut off the head. Further it is necessary to conduct a sharp knife along the back, or more precisely on the ridge - from the very base to the tail. Having carried out this action, you need to pry the skin and gently pull it off. It is worth noting that if you purchased a fresh product, then this element will be removed quickly and without any effort.

Stage Three

Every mistress must know how to clean herring quickly. After all, this information can always come in handy during the preparation of the festive table. Thus, having deprived the fish of the viscera, head and skin, you should proceed to the next stage of treatment. And it consists in taking the river product by the tail, consisting, as it were, of 2 feathers, and pulling them strongly in different directions, thereby ripping the herring in half. With this action, the fish disperse exactly along the middle line.

Stage Four

After the herring is divided, you must have 2 fish elements. One of them consists of a dorsal part of a ridge and рерышек, and another - from a half of a tail and pair of slices of an abdomen. As for the second element fillets, it is completely ready, since it does not contain pits. From the first half, you need to separate the meat from the ridge and take out the ribs with your fingers or using tweezers.

The second way to divide the salted fish

You can learn how to quickly clean herring from this part of the article.

Stage One

As in the first case, it is required to wash the fish well in cold water, and then completely cut the belly and gently remove all the insides. At the same time, it is recommended to see if there is any caviar in the product, because it can also make delicious and fragrant sandwiches.

Stage Two

After surface treatment of fish from it it is necessary to cut off the head and two times to hold a knife along the entire back. In this case, the ridge must separate from the meat from both sides. Further cuts must be continued so that the salty product breaks up into 3 parts, namely a skeleton with ribs and two fillets.

Stage Four

At the end, you need to lay the fish skin down, make cuts from the tail side between meat and skin, and then, holding the last element, draw a knife from the end of the fish to her head. At the same time, the kitchen appliance must be kept at a very small angle to the plane of the table. After that, meat is required to remove all bones with tweezers.

How to clean herring with one movement?

Few people believe this, but experienced chefs really clean the fish in literally one motion. Strictly observing all the below described actions for such processing, and you will learn this culinary skill.

The process of herring processing

Acquired fish should be washed well, and then remove all internal elements and cut off the head. Further it is required to conduct shallowly a sharp knife on a back and with both hands to take a herring for its tail (for 2 feathers at once). After this, the product should be turned in a circular motion (so that the fish makes a kind of somersault back), and then, with a sharp and strong movement, pull the fins in opposite directions. As a result, you will get two elements: skin with a clean fillet and a backbone with bones, as well as some meat. It must be separated by hands on both sides, as a result of which you will have a clean skeleton of fish and the same fillet.

Now you know how to clean the herring quickly from bones. It should be noted that all the above methods are suitable for processing not only salted fish, but also fresh product. Moreover, these methods are also effective for other fish species.