How to cut herring to a festive table. Step-by-step instruction

Who does not like herring? Everyone loves her. Herring perfectly suits for vodka. It is appropriate for a festive feast. A salad "Herring under the fur coat" - a real masterpiece, without which there is not a single celebration - New Year, wedding, name-day. The only obstacle facing young housewives is the correct preparation for the table of this delicious fish. Many, alas, do not know how to cut a herring. Even my parents used to cut it, then poured vinegar and oil, decorated with onions and greens. Naturally, this is not an option, as guests are forced to smear their hands and a plate, clearing the fish from the skin and bones.

By the way

Do not be embarrassed by the fact that you do not know how to cut a herring. It's easy to learn this, you just have to try it once. For the first time, I, for example, learned how to cut a herring correctly when I worked in a cafe. There, the cooks easily clean about 10 kg of this fish in just a half an hour. They do it quickly and dexterously. Apparently, it's all about skill and habit. This we will learn.

Advantages and disadvantages

Without proper experience, this process takes a lot of time - this is a minus. Therefore, many people avoid it, preferring to buy ready-made fillets. But only, as a rule, ready-made herring is less tasty, because, firstly, it is cut too carefully, and secondly, it is poured with refined oil and preservatives so that it can be stored for up to a month. Therefore, its taste is very different from the freshly cut fish, which is kept in the brine for no more than 3 days. So, the salted herring, which the hostess treats herself, is more tasty, useful and nutritious. And this is a plus. Therefore…

Learning how to cut a herring

1. We take a fresh lightly salted fish. We select a board for it. It is better that it was plastic, because the wooden is too absorb odors. I personally prefer to put on the board and a newspaper or paper towel so that the table does not spread liquid. Next, take the sharpest knife to cut the herring and cut off the beautiful (that is, fish) head and tail. These parts are inedible, and we boldly throw them away (I do not recommend giving salted fish to pets - this may cause problems with the genitourinary system).
2. Then we open the abdomen of the fish and gently remove the insides. If the herring has caviar or milk, they are taken out, washed and shelved separately - many like them. Now you need to carefully clean out the abdomen with a knife from excess blood and tapes. Do not wash it - the taste of fish from this will be too insipid. It is better to remove difficult to separate contamination with a tissue.
3. After that, we cut off all the fins - they are not needed. We cut the back from the herring to the ridge.
4. Now it will be easy to remove the skin from the herring in one go, starting from the top. You can help yourself with a knife. Over time, you will easily learn to do it without it.
5. Then cut along the carcass, trying not to touch the bones of the ribs.
6. Finally, take out the ridge and remove the flesh from the stuck bones.

Result

Well, we got a beautiful herring fillet, separated from the bones. Then you can do anything with it - include in the salads, cut into pieces, decorate with onions, vegetables and greens. Scribe with vinegar, butter or mustard to your liking. Definitely your herring will be the most delicious!