Quick cutting of herring without bones, video
Cutting the herring takes a long time and takes a lot of effort. Everything changes when you take into account the rules and nuances used by experienced chefs. With them, an unpleasant lesson will take no more than five minutes, and a product for a salad or snack will be prepared without much effort.
There are different versions of the process: with or without a knife. We’ll look at the fastest and most productive ones.
Take a cutting board and cover it with a cloth or newspaper. This will simplify your task: it will be easier to wash the dishes after cooking, and all the “production” waste can be thrown away along with the paper.
Take a sharp knife and cut the abdomen with it. Start from the head and with a firm movement, direct the knife towards the tail.
There may be caviar or milk in the abdomen. If you enjoy these products, set them aside for later use. If you don’t understand their taste, throw it away. Pull out the insides through the cut made and cut off the fish’s head.
All edible and inedible elements of the herring have been removed. Now you need to rinse it under cold water. Clean the inside of it especially carefully: this way you will get rid of the black film and the remnants of the insides, which give an unpleasant bitter taste.
Place the fish on a cutting board and make a cut in the back. Start from the head and move smoothly towards the tail. The fin will become an obstacle. It must be bypassed on both sides, pulled out and thrown away.
Peel off the skin. To do this, pick it up in the area of the cut off head and slowly pull it down towards the tail. Do not make any sudden movements, otherwise the skin will tear.
The final stage is the separation of the fillet from the central bone. Disconnect first one half of the carcass, then the other. Some of the bones will remain, they will have to be removed manually.
This method is even faster than the first. In order to cut herring “with one movement of the hand”, it will take some time to practice.
As in the first option, you need to cut the abdomen, remove the insides, wash the fish, and then, making incisions on the back, remove the fins. Smoothly remove the skin from the carcass.
The next step is to grab the herring by the two sides of the tail and pull in different directions. The carcass will fall into two parts: in one hand you will have the fillet, in the other – the back on the bone. Remove the bones and cut off the tail. The fish is ready, you can make snacks and salads with it.
After watching the video on the herring cutting workshop, you will spend no more than five minutes on this tedious process.
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