First of all, you need a very sharp knife to cut the fish. You will need gloves so that the skin does not absorb the smell of fish and the paper that you will use to cut this fish – the cutting board also absorbs strong odors.
The fish must be cut in the usual way, separating it from the head, fins and upper ridge, cleaning the insides, carefully cutting the belly of the herring.
To separate fish from bones, it must be milled. To do this, cut a little more and deeper along the back, separating the fillet from the tail on both sides by a couple of centimeters. Now take the separated tip and slowly pull upward, pressing the fish to the table with your other hand. Almost all bones, even small ones, will remain on the ridge. Use tweezers to remove the few remaining bones.
How to peel a herring in one stroke
Remove the entrails from the herring, remove the skin and cut off the fins. Take the fish by the tail so that it is turned sideways to you. Pull the tail in half with your hands, holding the fish tightly so that it does not slip out. Now roll the fish through the tail towards you, that is, the head should describe a circle around the tail you clamped. Now spread your arms in different directions, and if you do everything correctly, in one hand you will have a ridge with bones, and in the other 2 fillets, which need to be cleaned of bones with tweezers.
Another easy way to remove bones from herring
Cut the fish into the hole left after removing the large fin, insert your thumb a couple of centimeters deep. Gently move your finger towards the tail, dividing the fish into halves. Now gently take the part of the fillet that has become free at the tail and pull it towards the head. Do the same with the second fillet. Again, fillets require additional cleaning with tweezers.