If your guests are already on the doorstep, and fish appetizers are not ready yet, then it’s time to learn how to quickly peel herring for sandwiches. The most interesting and fastest ways to cut fish are for your attention.
Preparatory stage
Having prepared a container for waste, a sharp knife and a board, you can start cutting. For convenience, latex or polyethylene gloves are put on your hands. The fish is pre-rinsed under running water.
1 way “Classic”
With the knife placed 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 off the edge of the abdomen. In order to make an incision in the abdominal cavity, it is better to use scissors rather than a knife. Then the edge of the cut will be smooth.
Using a knife, remove the entrails from the fish. If desired, leave milk and caviar. Using scissors, cut off the caudal fin.
The herring is turned back and a longitudinal cut is made. It should be shallow, so that the skin is cut. The dorsal fin is also cut out.
Having placed the carcass with its head towards you, use a knife to pry off the edge of the skin. They begin to lift the top so that a finger can fit between the meat and the skin.
Using your fingers, the skin is separated from the body, removing the entire sheet towards the tail. They do exactly the same with the second part.
To remove the ridge, fingers are inserted into the incision on the back. Swipe lengthwise several times to separate bone from 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 fillet, pry up the tail part of the bone. Then they pull it towards the head.
If small bones remain after thinning, they are removed with tweezers.
Method 2 “Massage for fish”
The carcass is removed from the head, cut along the belly and the entrails are removed.
The fish is wrapped in a paper towel or large napkin so that during the next process the splashes do not fly onto the walls. Afterwards it is beaten on the board three times on each side. This massage is necessary so that the bones move away from the pulp.
After removing the towel, the carcass is placed on the board with its back up. Pass along the back, pressing and pressing the fish to the board.
Turn the carcass belly up. Pry up the separated ridge in the area of the caudal fin and remove
In this method, after removing the bones, the flesh is not divided into 2 fillets, as it remains on the skin. Therefore, it is easy to remove it with one movement from both halves at once. This is done using your fingers, as in the classic version.
The skin is separated with a knife in the upper part. Putting your fingers under it, they pull it towards the tail. The finished fillet is checked for the presence of bones.
Method 3 “4 fillets”
To start cutting the herring in the third way, it is first removed from the head, entrails 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 letting go of the edges, pull the tail in opposite directions.
The fish is divided into two parts: abdominal and dorsal.
Continuing to pull slowly, you get three pieces: 2 filleted bellies and a backbone with pulp. The bottom part of the fish can be removed, it is ready. And the upper part is removed from the ridge, getting 2 more fillets.
You can quickly make delicious fish slices from filleted herring by garnishing with herbs, lemon and sprinkling with oil. Or prepare sandwiches for the arrival of guests.
