How easy it is to separate a herring from the bones. How to peel a herring: three quick ways. method "4 fillets"

Well, how to explain to a foreigner that the words of the waiter “herring, I understand” mean, first of all, a misted decanter? (A. Genis)

Herring, she is a herring - this is how this fish is correctly called - lives mainly in the northern part of the Atlantic and Pacific oceans. Despite the simplicity and cheapness, herring is a valuable gift from the sea and its benefits are undeniable. It is no coincidence that herring has been included in the diet of a healthy diet since the early years of human life. This fish contains Omega 3 fatty acids, rich vitamins A, D, E, B1, B6, B12. Herring has a high content calcium, phosphorus, iodine, magnesium, cobalt, copper, potassium, iron and selenium. Unfortunately, for many, cleaning a herring is a big problem - dirt, smell, hands ... it is often because of cleaning that we deny ourselves a real tasty herring. In fact, peeling a herring is quite simple if well organized workplace.

How to choose a herring?

Now you can buy herring in any condition: milled, cut into pieces, in different fillings, sealed in plastic and various beautiful boxes. Unfortunately, all this has little to do with herring, because such a product is pickled from frozen fish, and synthetic ripening substances are used to ripen it. There are no bones in such a herring, because. in the cooking process, special additives are used that dissolve bones, and it tastes a little like a real herring, so, despite the beauty of the packaging, you should not buy such fish.

Barrel salted herring is considered the most delicious and high quality. True, in our time, even such a herring is not ideal, and it is often salted from a frozen one, but at least you see that you have a whole fish in front of you, and not pieces of unknown origin.

High-quality herring should be well-fed, have transparent eyes, elastic gills of dark red color and a shiny surface, and have a characteristic pleasant smell. If you prefer slightly salted herring, choose fish with red eyes. A sign of medium and highly salted herring will be cloudy eyes, which, by the way, also indicate the presence of caviar. It is generally accepted that males are much tastier and fatter than females, so you can quite easily ask for a “male” to be packed for you. They are distinguished as follows: females have a round mouth, while males have an elongated and narrow one.

To cut herring you will need:

• two pieces of paper (regular blank wrapping paper or baking paper, used to use newspaper)
• sharp knife
• paper napkins
• plastic board (easier to clean with detergents)
• latex gloves (if you're sorry about the manicure)

Do I need to wash herring before gutting?
If you bought herring from a barrel with brine, then you don’t need to wash it, but some housewives rinse it with cold water, just rinse it, don’t wash it so that the fish is not saturated with water.

Spread one sheet of paper on a plastic board and place the herring on it. First cut off the head of the herring- hold it with your left hand, put the knife obliquely behind the fin and gills - make an incision not completely and turn the fish over to the other side.

In the same way, cut off the head obliquely (now to the end) on the other side.

Cut the belly of the herring. You can simply cut off the bottom of the abdomen along with the fins. Put all waste right there on paper.

Spread the abdomen with your fingers and a knife clean out the insides. Scrape off the black film with a knife.

Usually inside the fish is caviar(if female) or milk(if male) - both can be eaten. Set them aside if you eat.

Wipe the herring with paper towels inside and outside.

Transfer the fish to clean paper. Discard dirty paper with waste.

Cut off the tail and top fin.

If you use the head and tail of the herring when serving, then remove and discard the gills from the head, wash your hair under running cold water.

notch herring carcass above along the entire length.

Starting from the tail remove the skin from the herring- first on one side, then on the other - separate the skin with the fingers of your right hand, pull it with your left hand. If the herring is salted properly, the skin comes off very easily.

Run your fingers inside the slit along the back, separating the fillet from the spine and bones.

The herring is easily divided into two parts.

Separate the spine with costal bones. Remove the remaining individual bones with your fingers.

Throw away the waste paper boneless herring fillet after a little manipulation it will be ready for use.

How do you eat herring?

Transfer the herring fillet to a plastic board and cut into pieces.

Lay the pieces of herring into the herring(small oval dish), place the head and tail at opposite ends.

Traditionally, herring is served with fresh onions, so cut the onion into rings or half rings, as you like.

Lay the onion on the herring and be sure drizzle with sunflower oil. If you have fragrant unrefined sunflower oil, then this is ideal.

Well, as they say, eat to your health!

If there fresh dill, do not be shy, sprinkle the herring with finely chopped dill - our favorite Russian herb - the fish will be grateful to you. Boiled potatoes, both hot and cold, are served as a side dish for herring.

Bon appetit!

The presence of herring on the festive table is a must. It is served not only separately, but also as part of various salads, portioned snacks, sandwiches. That is why the question comes to the fore: “Who will clean the herring?” There are few people who want to choose bones. Meanwhile, there is a way, having learned about which, you can get a fillet separated from the bones in a matter of minutes, and all this, provided that you need to clean several fish at once.

Express method for obtaining fillets

First, we prepare the workplace. Even at this stage, you can save time. By pre-wrapping the cutting board with cling film or placing it in a bag of a suitable size, after cutting the fish you will not have to wash it for a long time.

First of all, we get rid of the head and tail.

Carefully cut open the belly.

We extract the insides. If necessary, blot the herring with a napkin or disposable towel and get rid of the film.

Having freed enough space on the board, turn the carcass over and lay it flat.

Now we just press with the palm of our hand so that the herring is flattened on the board.

We turn the carcass over and find the beginning of the ridge from the side of the tail.

With one hand holding the herring, with the other we pull the ridge. It is on it that all the bones remain as a result.

Now you can cut the fillet into portions or use it for preparing festive dishes without fear that bones will accidentally fall into them.

More clearly about cutting herring in the video:

This method of cleaning can also be attributed to light and simple, it is good when the herring is planned to be chopped:

This is a classic approach to cutting herring. This is done in restaurants, because the result is a beautiful fillet that is not ashamed to be served on the table.

1. Cut off the head along with the pectoral fins.
2. Cut open the belly with a knife or kitchen scissors. 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 eat them.
3. Make an incision along the back: from the head to the tail. Remove the dorsal fin.
4. Carefully remove the skin, starting from the head. Cut off the tail.
5. Run your fingers along the ridge, trying to separate it. Then carefully remove the first fillet and remove the spine 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 in cling film or paper towels and tap lightly on the counter. This will make it easier for the bones to separate from the meat.
4. Open the herring like a book and place it belly down on the board. Press firmly and then turn over and remove the backbone.
5. If there are small bones left, pull them out with tweezers.
6. Turn the fillet over again and carefully remove the skin.

Method 3

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

1. Cut off the head and remove the dorsal fin. Don't touch the tail.
2. Cut open the belly, take out the caviar or milk, remove the other insides and clean everything thoroughly.
3. Having cut 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, scroll it towards you.
5. Carefully tear the herring into two pieces. You will get two abdomens (already almost without bones) and a back on the ridge.
6. Remove the spine and remaining small bones.

5 life hacks for fish lovers

1. Before cutting, the fish must be bought. About the intricacies of choice - in ours.
2. For cutting, it is better to use a plastic or glass board: a wooden one can be saturated with a fishy smell.
3. Line your countertop or cutting board with parchment paper to clean up your kitchen faster. You can use the old newspaper.
4. To keep your knife from smelling like fish, wipe the blade with lemon.
5. To prevent the smell from getting into your hands, wipe them with table vinegar before cutting or put on gloves. 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, getting a fillet is easy. It is much more difficult to figure out how to serve herring in an original way. Here are some ideas for inspiration.

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To prepare a delicious, hearty and simple dinner, just boil the potatoes and serve them with a vegetable salad or lightly salted herring. But it turns out that for many housewives, cleaning a fish is a big problem. Not everyone knows how to quickly disassemble a herring so that a fillet is obtained from an ordinary carcass, so I will tell you today how to clean a herring quickly and without bones.
This method of cleaning fish is quite simple and easy to master. In just a couple of minutes, you can get a boneless fillet, so that you can then serve it to the table or cook salads from it. You need to buy a good fresh carcass of herring (for every taste - weak or spicy salting). It is important that it be of high quality, with clean skin without damage and a pleasant fishy aroma.
In order not to stain your hands and kitchen utensils, it is best to use gloves and cling film when cleaning herring. Later, you can cook such delicious ones from it.




Ingredients:

- fish (salted herring) - 1 pc.

How to cook with a photo step by step

We thoroughly wash the fresh herring carcass, and then cut off the head and tail. (So ​​that the board is not saturated with the smell of herring, we cover it with a film or we can use a regular bag)




After that, we make an incision along the abdomen and take out the insides.




Be sure to clean the belly from the inside from the black film, otherwise the fish will have a slightly bitter taste.






Then we wash the carcass again and blot it with a napkin.
Now we make a shallow incision along the back.




Gently pry off the skin with a knife and quickly remove it from half the carcass, like a stocking. We do the same operation on the other side of the fish.




Next, we separate the ridge from the carcass with our hands.






Dividing, thus, it into two fillets.




We check the fillet for the presence of small bones and remove them with tweezers.
The finished fillet can be used for its intended purpose. From this tasty and cleaned fish, you can then prepare, for example, such a salad

Few people do not like herring. It is good with potatoes, onions, black bread, not to mention the famous herring under a fur coat. Serving this fish to the festive table is our national tradition. At a low cost, herring has an excellent taste, and therefore is considered an affordable delicacy for everyone. One thing is upsetting: cleaning and cutting herring is a rather dirty process, and without experience and knowledge of how to properly clean and cut fish, it is also time consuming.

What is this fish and how is it useful

Herring is a marine fish. It lives in the Pacific, Atlantic oceans and in most brackish seas. The herring family consists of more than 60 species of fish, in our country the most famous are the Atlantic, Norwegian, Ivasi, as well as herring and sprat, also related to herring.

Herring is found in almost all slightly saline seas.

Useful properties of herring can hardly be overestimated. The fish is very fatty, and these are the most useful, unsaturated fats, the so-called Omega 3. The protein content in herring meat is such that 250 grams of fish satisfy the daily requirement of the human body. Carbohydrates, on the other hand, are low.

Calorie content depends on the type of herring, on average it is 240 kcal.

In addition, herring meat is rich in B, PP, E, D, A vitamins and microelements: potassium, calcium, iron, magnesium, sodium, phosphorus, iodine and others.

The content of omega 3 makes herring good for the heart and blood vessels, fights “bad” cholesterol without reducing the amount of “good”, reduces the risk of type 2 diabetes. Vitamin D is good for bones and kidneys, especially for pregnant women. Vitamin E is a powerful antioxidant, vitamin A improves eyesight. And these are just some of the health benefits of herring.

Herring has no contraindications. And yet this product contains a protein with a high degree of allergenicity. People with food allergies, especially seafood allergies, should avoid herring. There are restrictions on the use of salted and smoked fish. A large amount of salt is harmful to hypertensive patients and those suffering from kidney disease. Smoked products should be eaten with caution in diseases of the gastrointestinal tract, liver. In this case, it is better to bake or steam the fish.

But before cooking, it needs to be cleaned and gutted. How to do it right, consider the example of salted herring. It is sold already without scales.

How to clean and gut salted herring without messing up the kitchen

The question may arise: why clean it at all, if you can buy ready-made fillets or preserves in different sauces or oil? When buying such products, you cannot be sure that they are made from fresh, high-quality fish. Read the composition on a jar of preserves, what kind of chemistry is not there. Therefore, if you want a quality product, buy a whole fish. How to choose it correctly, we will discuss below.

Before you start, prepare everything you need for cleaning and cutting. It will depend on how convenient it will be for you to work and how clean the space around you will remain.

What you need:

• sharp knife;
• cutting board;
• paper napkins or towels;
• thin rubber gloves, preferably with a rough surface;
• tweezers or tweezers to remove small bones.

Photo gallery: necessary items for cutting herring

Cut off a strip of meat from the abdomen to open it.

Having gutted the carcass, we proceed to the next operation.

How easy it is to remove the skin from a herring

Now it remains only to free the parts from the bones.

Proper cutting: how to remove large and small bones in salted herring

Bony herring. In addition to the ridge and ribs, it is literally stuffed with many small bones. But from tender meat, they are easily removed. This can be done in several ways.

The traditional way

1. Cut off the tail.
2. With your thumb, spread the meat on the back and slide it along the ridge to the costal bones. The meat will separate easily.
3. Holding with four fingers from the inside, continue to push - to separate the fillet from the bones, moving along the ribs from the cut of the head to the tail. Try not to tear the ribs off the spine.
4. After separating one fillet, do the same on the other side.

Unconventional way

1. Wrap fish without head and entrails in paper towel.
2. Lightly tap the package on the table.
3. Remove the towel and place the fish on the board, belly down.
4. While pressing on the back, press firmly against the board.
5. Turn the herring over and remove the spine along with the bones, starting from the cut of the head.

Video: two ways to quickly peel a herring, remove the skin and free it from the bones

The easy way

1. Separate the back meat from the ridge, as in the traditional way. It is more convenient to do this on both sides, and only then proceed to the separation of the ribs.
2. Pry the meat at the tail and pull up. The bones will remain on the ridge, and you will get a clean fillet.
3. Do the same with the other fillet, holding the spine with the other hand.

Fast way

1. Make an incision near the tail to the spine at a slight angle.
2. Pry the meat with your fingers and pull up. Pull gently so as not to tear the ribs off the spinal bone. You will have a clean fillet in your hands, the bones will remain on the second half.
3. Turn the fish over and repeat the procedure on the other side.
4. With this method, it is important that the films are removed from the abdomen, otherwise they will interfere with the separation of the bones.

With one movement, holding the fish by the tail, we remove the bones

1. If you are using this method for the first time, cut the tail slightly in the middle.
2. Grasp the ends of the tail with both hands and lift the fish in front of you. Fingers should point down.

   Grasp the ends of the tail with both hands and make a vertical turn with it

3. Swing the fish so that it makes a full turn around the tail towards you in a vertical plane.
4. Spread your arms in different directions, tearing the herring into two parts. In one hand you will have a back with a ridge and costal bones, in the other - halves of the abdomen freed from bones.
5. Separating the halves of the back from the ridge is now not difficult. Do it like the traditional way.

Video: how to properly cut a herring and rid it of bones - 2 ways from a chef

After any of these methods, small bones may remain. Remove them using tweezers or tweezers.

It is interesting! Traditionally, on one of the Saturdays of June, Herring Day is held in the Netherlands, which is timed to coincide with the beginning of her fishing. On this day, anyone can eat dishes from freshly caught herring.

Now the fillet can be chopped for a salad, passed through a minced meat grinder, or simply chopped beautifully and served.

Ways to beautifully cut fish fillets

There are many ways to cut herring. For a homemade dinner, this can be done simply in slices, but for a festive table it is worth trying.

Slices can be cut both for serving on a plate and for snack sandwiches.

If you cut them at an angle, you get such pretty diamonds.

From thin plates cut obliquely, collect a flower that will decorate the plate. To do this, fold the slices one after another into a chain.

Roll the chain into a flower, put it on a plate, add snacks, decorate.

The flower can also be collected from fillet strips.

Thin strips can be rolled up and served on sandwiches.

You can make rolls from whole or half fillets, fastening with a skewer, or serve on a plate.

Pieces of salted and smoked fish laid in a Christmas tree look good

Of course, salted and smoked herring are more familiar to us. But, like any other fish, herring can be cooked in many ways: fry, boil, bake. And for this you need fresh or frozen herring.

We clean fresh and frozen herring from scales

Defrost frozen herring by placing it on the top shelf of the refrigerator overnight. Be sure to put it in a bowl and do not take it out of the bag, otherwise the fish juice will leak onto the shelves and you will have to clean the refrigerator, and the aroma of the fish will remind you of your mistake for a long time to come.

In general, the process of cleaning and cutting fresh and frozen fish is not much different from salted fish. Except for one moment - it must first be cleaned of scales. But don't let this upset you, the herring's scales fall off easily. It may happen that you buy the fish practically “naked”. But if the scales are still there, it must be removed.

Proper scaling:

1. Rinse the fish under cool running water and pat dry with paper towels.
2. Lay on the board, head towards you.
3. Holding the tail with one hand, scrape from tail to head with the blunt side of a knife or a special scraper.

So that the scales do not scatter in different directions and do not stain the entire kitchen, some housewives clean it in water. To do this, put a bowl in the sink, put the fish in it and fill it with water so that the fish is completely covered. They clean under water, only if the fish is completely immersed in water, the scales do not scatter. Watch the video tutorial below to help you gently scale your fish.

Video: how to clean fish from scales in water at home

Experienced fishermen remove the scales without using any tools, using their fingers. With your thumbs, starting from the tail, pry off the scales and separate them from the skin. At the same time, the scales do not scatter, and the skin remains clean and smooth.

I will share my secret for quickly cleaning fish from scales with just your fingers. We take, for example, a medium-sized crucian carp and dip it in boiling water for 2-3 minutes, then pull it out and, under running water, peel off the scales with our fingers against the “wool” from tail to head. The advantage is that it is fast, and the kitchen at home remains unpolluted by flying scales.

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Video tutorial: how to clean fish from scales with bare hands

How to properly cut fresh fish:

1. If the fish will be cooked whole, remove the gills. To do this, lift the gill shield, cut the gills at the attachment points and remove them. It is convenient to do this with culinary or simple scissors.
2. Use a knife or scissors to cut off all the fins.
3. Gut the fish.
4. If necessary, fillet in one of the ways mentioned above. Depending on the recipe, the skin is removed or left.

Useful tips: how to choose high-quality fish in the store and properly prepare it for processing

• When choosing a fish, pay attention to the gills. Their color should be bright red or maroon, but not whitish or gray.
• The eyes of fresh or frozen herring should be transparent, not cloudy, the flesh is elastic, the skin is not damaged.
• Rusty spots on the surface of herring indicate fat oxidation, avoid buying such fish.
• The meat of females is drier. If you did not set out to buy herring with caviar, choose a male.
• Lay several layers of clean paper on the board before cutting the fish. Baking paper is also suitable for this purpose. As it gets dirty, remove the top layers, the workplace will always be clean.
• Use latex gloves for work, the fishy smell is difficult to wash off.
• You can get rid of the smell of fish by rubbing your hands with a slice of lemon.
• Do not remove the skin from the tail. A lot of meat will be removed along with it.
• Do not throw away caviar and milk, they are quite suitable for food.
• If the herring is too salty, soak it for 1-2 hours in milk or strong tea. Herring with dense pulp is soaked in milk, too soft - in tea.

All comes with experience. Do not be afraid to take on the cutting of fish, and every time you will get better, cleaner and faster. Find a way that works for you. And enjoy herring - healthy and tasty fish.