Filleting herring is one of the least favorite things for many people. This takes 5-10 minutes, and sometimes longer. If you learn how to peel a herring this way, the whole process will take you 10 seconds.
The process of quickly cleaning and filleting herring
We wash the herring, remove the head, rip open the belly and gut it. The black film in the abdominal cavity is scraped off with a knife blade.
A deep cut is made along the ridge from head to tail, then the dorsal fin is pulled out.
After this, the skin is peeled off.
The trick itself is this: The cleaned carcass is taken with your fingers by the halves of the caudal fin and torn in half.
From the belly side we immediately get boneless fillet. The ridge will remain on the back. It easily pulls out along with all the bones.
Finally, all that remains is to trim the fins. The result is 4 thin strips of boneless, skinless fillet that can be cut into pieces immediately.
