Preparatory stage
Having prepared the waste container, a sharp knife and a board, you can start cutting. For convenience, latex or plastic gloves are worn on the hands. The fish is pre-rinsed under running water.
1 way "Classic"
Having put the knife at an angle of 45 degrees under the first fin, an incision is made under the gills and the head is removed.
Using scissors cut the edge of the abdomen. In order to make an incision in the abdominal cavity, it is better to use scissors, not a knife. Then the edge of the cut will be smooth.
Using a knife, the entrails are removed from the fish. If desired, leave milk and caviar. With the help of scissors cut the tail fin.
The herring is turned with its back, a longitudinal incision is made. It should be shallow so that the skin is incised. The dorsal fin is also cut out.
Having placed the carcass with its head towards itself, the edge of the skin is poked with a knife. They begin to raise the top so that a finger fits between the meat and the skin.
Using fingers, the skin is separated from the torso, removing the whole canvas towards the tail. They do exactly the same with the second part.
To remove the ridge, the fingers are inserted into the incision on the back. Running along several times to separate the bone from the meat.
Starting to pull the fillet from the side of the head, remove one part from the ridge.
To remove the bone from the second filet, poke the tail of the bone. After pulling it towards the head.
If small bones remain after thinning, they are removed with tweezers.
2 method "Massage for fish"
The carcass is removed from the head, cut along the abdomen, and the entrails are removed.
The fish is wrapped in a paper towel or a large napkin so that during the next process the spray does not fly onto the walls. After it is beaten on the board three times on each side. Such a massage is necessary so that the bones move away from the pulp.
Having removed the towel, the carcass is placed on the board with its back up. Spend along the back, pressing and pressing the fish to the board.
Turn the carcass belly up. Pry off the separated ridge in the region of the caudal fin, and take out
In this method, after removing bones, the flesh is not divided into 2 fillets, as it is held on the skin. Therefore, it is easy to remove in one motion from two halves at once. This is done with the fingers, as in the classic version.
The skin of the knife is separated in the upper part. Turning fingers under it, they are pulled to the tail. Finished filet is checked for bones.
3 way "4 filet"
In order to proceed to cutting herring in a third way, it is first removed from the head, viscera and skin. It is important that the tail fin remains in place. It is cut in the middle with a sharp knife.
Taking the edges of the tail, the fish is thrown over it in a circle. Without releasing the edges from the hands, pull the tail in opposite directions.
The fish is divided into two parts: abdominal and dorsal.
Continuing to slowly pull, get three pieces: 2 milled abdomen and a ridge with pulp. The lower part of the fish can be removed, it is ready. And the upper part is removed from the ridge, getting 2 more fillets.
From milled herring, you can quickly make a delicious fish cut, garnishing with greens, lemon and sprinkled with oil.Or prepare sandwiches for the arrival of guests.
