Many housewives use salted or fresh herring in their dishes. But not everyone knows how to properly and quickly clean fish so that not a single bone remains. On the eve of the holiday, we suggest you learn how to clean herring from bones and fillet it.
Ingredients:
- 1 herring fish;
- Sharp knife;
- Cutting board;
- Cellophane bag.
How to quickly peel boneless herring fillets
Place a bag on a cutting board and place the fish on top. Cut off the head of the herring, cut along the belly and take out all the insides. Place the fish on a clean plate and remove the bag along with the entrails.
Rinse the fish under cold water.
Using your index finger, pick up the spine and ribs of the fish (2-3 on one side and 2-3 on the other) and, helping with your thumb, pull out the spine along the entire length of the fish.
Cut off the ridge at the tail.
All the ribs and small bones of the fish remain on the ridge. The whole process takes about a minute. If there are a few small bones left in the fish, pry them out with a knife and remove them.
Place the fish with the flesh on top and use a knife to remove the fins and black film. Use your fingers to tear the skin off the fillet. It is easier to skin a fish after removing the backbone, ribs and bones.
Use clean fillets in salads, appetizers, or simply cut into portions and serve.
This is a very simple way to remove bones from herring and prepare fillets in 1-2 minutes.
