How to clean fresh herring from bones. How to debone herring in one motion

Well, how can you explain to a stranger that the waiter’s words “herring, I understand” mean, first of all, a foggy decanter? (A. Genis)

Herring, aka herring - this is how this fish is correctly called - lives mainly in the northern part of the Atlantic and Pacific oceans. Despite its simplicity and cheapness, herring is a valuable gift from the sea and its benefits are undeniable. It is no coincidence that herring is included in the diet healthy eating already from the early years of a person’s life. This fish contains Omega 3 fatty acids, rich vitamins A, D, E, B1, B6, B12. In herring high content calcium, phosphorus, iodine, magnesium, cobalt, copper, potassium, iron and selenium. Unfortunately, for many, cleaning herring is a big problem - dirt, smell, hands... often it is because of cleaning that we deny ourselves a real tasty herring. In fact, cleaning herring is quite simple if organize correctly workplace .

How to choose herring?

Now you can buy herring in any condition: filleted, cut into pieces, in different fillings, sealed in plastic and various beautiful boxes. Unfortunately, all this has little to do with herring, because such a product is salted from frozen fish, and synthetic ripening substances are used to ripen it. There are no seeds in this herring, because... During the cooking process, special additives are used that dissolve the bones, and it tastes little like real herring, so despite the beauty of the packaging, you should not buy such fish.

Barrel salted herring is considered the most delicious and high quality. True, in our time even such herring is not ideal, and it is often salted from frozen, but at least you can see what is in front of you whole fish, and not pieces of unknown origin.

A high-quality herring should be well-fed, have transparent eyes, elastic gills of a dark red color and a shiny surface, and have a characteristic pleasant smell. If you prefer lightly salted herring, choose fish with red eyes. A sign of medium and highly salted herring will be cloudy eyes, which, by the way, also indicate the presence of caviar. It is generally accepted that males are much tastier and fattier than females, so you can quite calmly ask for a “male” to be packaged for you. They are distinguished as follows: females have a round mouth, while males have an elongated and narrow mouth.

To cut herring you will need:

• two pieces of paper (regular clean wrapping paper or baking paper, newspaper used to be used)
• sharp knife
• paper napkins
• plastic board (easier to clean with detergents)
• latex gloves (if you feel sorry for the manicure)

Is it necessary to wash herring before gutting?
If you bought herring from a barrel of brine, then you do not need to wash it, but some housewives rinse it cold water, just rinse, do not wash, so that the fish does not become saturated with water.

Spread one sheet of paper on a plastic board and place the herring on it. First cut off the head of the herring- hold it with your left hand, place the knife diagonally behind the fin and gills - make an incision not all the way and turn the fish over to the other side.

In the same way, cut off the head diagonally (now to the end) on the other side.

Cut the belly of the herring. You can simply cut off the bottom of the abdomen along with the fins. Place all waste immediately on paper.

Spread the abdomen with your fingers and a knife clean out the insides. Scrape off the black films with a knife.

Usually there is something inside the fish caviar(if the individual is female) or milk(if the individual is male) - both can be eaten. Set them aside if you eat them.

Wipe the herring with paper napkins inside and outside.

Transfer the fish to clean paper. Throw away dirty paper and waste.

Cut off the tail and top fin.

If you use the head and tail of the herring when serving, then take out and throw away the gills from your head, wash your hair under running cold water.

Make a cut herring carcass above along the entire length.

Starting from the tail remove the skin from the herring- first on one side, then on the other - separate the skin with the fingers of your right hand, pull it with your left hand. If the herring is salted correctly, the skin comes off very easily.

Run your fingers inside the cut along the back, separating the fillet from the spine and bones.

The herring will easily separate into two parts.

Separate the spine from the rib bones. Remove the remaining individual bones with your fingers.

Throw away waste paper and boneless herring fillet After a little manipulation it will be ready for use.

How do you eat herring?

Place the herring fillets on a plastic board and cut into pieces.

Place the herring pieces into the herring(small oval dish), place the head and tail at opposite ends.

Traditionally, herring is served with fresh onions, so cut the onion into rings or half rings, as you prefer.

Place the onion on the herring and be sure to pour sunflower oil. If you have aromatic, non-refined sunflower oil, then this is ideal.

Well, as they say, eat to your health!

If there fresh dill, don’t be shy, sprinkle the herring with finely chopped dill - our favorite Russian herb - the fish will be grateful to you. Boiled potatoes, both hot and cold, are served as a side dish for herring.

Bon appetit!

In contact with

Many people like it simple food For example, ordinary lightly salted herring with potatoes and onions is delicious; my family also really loves this simple dish. But the process of cutting herring is a problem. So how to fillet a herring so that there are no bones? I’ll say right away that it’s not realistic to select all the bones, but we can try to remove the majority. Only the smallest bones will remain, which you cannot feel, especially if you cook the herring with the addition of vinegar, the vinegar will make the bones soft and invisible.

I always buy lightly salted herring, so I never soak it before cutting, and this is not recommended. The fish loses its useful qualities, swells from the liquid in which it was soaked, the shelf life, even in the refrigerator, is sharply reduced - only a day. Therefore, I will not give advice on soaking herring; if necessary, you can easily find it yourself.

When cutting lightly salted herring, use a cutting board or paper towels; by the way, this is even more convenient - after finishing cutting, carefully wrap them and throw them away. I’m more accustomed to using a cutting board to clean the herring. Do not take newspapers for cutting - the fish will absorb great amount harmful substances. Why endanger your health for the sake of some imaginary convenience? So, how to cut a herring - step by step photos...

What do you need to cut a herring?

• lightly salted herring
• cutting board
• sharp knife
• tweezers
• waste bags

How to clean herring step by step photo

Cut off the head and tail

1. Place lightly salted herring on a cutting board, cut off the head, then the tail.

Clean the herring from the insides

2. Using a cutting board, cut off the upper fin, inserting a knife into the belly of the fish to the tail, cutting through it, trying not to damage the insides, there may be caviar or milt there, now you can easily free the lightly salted herring from the insides. There is often either caviar or milt inside; caviar and milt can be prepared as a separate dish, or served together with cooked fish. Put the milk and caviar in the refrigerator. Step by step photo.

Cut off the fins of the fish and wash

3. Cut off the fins from the belly on a cutting board, remove the black film, rinse the fish under running cold water, place on a paper towel and let it drain. Step by step photo.

Removing the skin

4. With effort, but carefully, we divide the back into two parts, tearing the skin. You can, of course, cut it with a knife, but this way we will maintain the integrity of the parts of the back - they will be more neat. Grab the skin of the fish, remove it from one side; if the skin breaks, it’s okay, then from the other side. Step by step photo.

We take out the ridge of lightly salted herring

5. Holding the herring by the tail, grab the edge of the flesh and gently pull it up, holding part of the fish with the ridge on the plate with the other hand. Do not pull sharply so that the bones have time to pull themselves up behind the spine. For the rest of the lightly salted herring, we repeat the process of removing bones. Step by step photo.

Removing small bones

6. You need to select the bones that remain. First we pull out all the large bones, then carefully select the small ones. It is more convenient to do this with fingernails or tweezers. Step by step photo.

Ready fillet of lightly salted herring

7. After cutting the fish, we have fillets available, from which you can prepare many different delicious dishes. Now we know how to cut a herring, but how to cook a herring?

For example, we take a cutting board, cut the fillet into pieces, put it beautifully on a plate, pour it with vegetable oil, if you want, add a little vinegar, if possible decorate with onions and herbs - serve on the table, a dish with a beautifully decorated lightly salted herring looks great on the holiday table.

Caviar can also be served as a separate dish, beautifully decorated

How to cook herring

If you boil the potatoes and chop the onion with the fillet, a complete simple dish is ready. You can prepare an elegant one puff salad- Herring under a Fur Coat.

We still have milk and caviar - we will use the milk and caviar to prepare several dishes to choose from, for example, a pate of milk and salted herring caviar, or canapés with milk.

Finally, a few photos from the Internet - how to cook herring and serve the dish beautifully

Few people don't like herring. It is good with potatoes, onions, black bread, not to mention the famous herring under a fur coat. Serving this fish to the festive table is ours national tradition. At a low cost, herring has excellent taste, and therefore it is considered an affordable delicacy for all. One thing is upsetting: cleaning and cutting herring is a rather dirty process, and without experience and knowledge of how to properly clean and cut fish, it is also labor-intensive.

What kind of fish is this and how is it useful?

Herring - sea ​​fish. It lives in the Pacific and Atlantic oceans and in most lightly salted seas. The herring family consists of more than 60 species of fish; in our country the most famous are Atlantic, Norwegian, Ivasi, as well as herring and sprat, also related to herring.

Herring is found in almost all lightly salted seas

The beneficial properties of herring can hardly be overestimated. Fish is very fatty, and these are the healthiest, unsaturated fats, the so-called Omega 3. The protein content in herring meat is such that 250 grams of fish satisfy daily requirement in him human body. On the contrary, there are few carbohydrates.

Calorie content depends on the type of herring, on average it is 240 kcal.

In addition, herring meat is rich in vitamins B, PP, E, D, A and microelements: potassium, calcium, iron, magnesium, sodium, phosphorus, iodine and others.

The omega 3 content makes herring beneficial for the heart and blood vessels, fights “bad” cholesterol without reducing the amount of “good” cholesterol, and reduces the risk of type 2 diabetes. Vitamin D is good for bones and kidneys, especially important for pregnant women. Vitamin E is a powerful antioxidant, vitamin A improves vision. And these are just a few beneficial properties herring.

Herring has no contraindications. Yet this product contains a highly allergenic protein. People with food allergies, especially allergies to seafood, should avoid herring. There are restrictions on the use of salty and smoked fish. A large number of salt is harmful for hypertensive patients and those suffering from kidney disease. Smoked meats should be eaten with caution if you are sick gastrointestinal tract, liver. In this case, it is better to bake or steam the fish.

But before cooking it needs to be cleaned and gutted. Let's look at how to do this correctly using the example of salted herring. It is sold without scales.

How to clean and gut salted herring without dirtying the kitchen

The question may arise: why clean it at all, if you can buy ready-made fillets or preserves in different sauces or oil? When buying such products, you cannot be sure that they are made from fresh, high-quality fish. Read the ingredients on a jar of preserves to see what kind of chemicals are there. So if you want quality product, buy whole fish. How to choose it correctly will be discussed below.

Before you begin, prepare everything you will need for cleaning and cutting. This will determine how comfortable it will be for you to work and how clean the space around you will remain.

What you will need:

• sharp knife;
• cutting board;
• paper napkins or towels;
• thin rubber gloves, preferably with a rough surface;
• tweezers or tweezers for removing small seeds.

Photo gallery: necessary items for cutting herring

Cut a strip of meat from the belly to open it

Having gutted the carcass, we move on to the next operation.

How to easily remove the skin from herring

Now all that remains is to free the parts from the bones.

Proper cutting: how to remove large and small bones in salted herring

The herring is bony. In addition to the backbone and ribs, it is literally stuffed with many small bones. But from tender meat they are easily removed. This can be done in several ways.

Traditional way

1. Cut off the tail.
2. Use your thumb to spread the meat on the back and run it along the spine to the rib bones. The meat will separate easily.
3. Holding it from the inside with four fingers, continue pressing to separate the fillet from the bones, moving along the ribs from the head cut to the tail. Try not to tear the ribs away from the spine.
4. After separating one fillet, do the same on the other side.

Unconventional way

1. Wrap the fish without head and entrails in a paper towel.
2. Lightly tap the package on the table.
3. Remove the towel and place the fish belly down on the board.
4. Press down on the back and press it firmly against the board.
5. Turn the herring over and remove the backbone along with the bones, starting from the head cut.

Video: two ways to quickly peel herring, remove the skin and remove the bones

Easy way

1. Separate the back meat from the backbone, as if traditional way. It’s more convenient to do this on both sides, and only then start separating the ribs.
2. Pry the meat at the tail and pull up. The bones will remain on the backbone, and you will get a clean fillet.
3. Do the same with the other fillet, holding the spine with your other hand.

Fast way

1. Make a cut near the tail to the ridge at a slight angle.
2. Pry the meat with your fingers and pull up. Pull gently so as not to tear the ribs away from the spinal bone. You will have a clean fillet in your hands, the bones will remain on the other half.
3. Turn the fish over and repeat the procedure on the other side.
4. With this method, it is important that the films are removed from the abdomen, otherwise they will interfere with the separation of the bones.

In one motion, holding the fish by the tail, remove the bones

1. If this is your first time using this method, cut the tail slightly in the middle.
2. Grasp the ends of the tail with both hands and lift the fish in front of you. Fingers should point down.

   Grasp the ends of the tail with both hands and twist it vertically.

3. Swing the fish so that it makes a full rotation around the tail towards you in a vertical plane.
4. Spread your hands in different directions, tearing the herring into two parts. In one hand you will have the back with the spine and rib bones, in the other - the halves of the abdomen freed from bones.
5. Separating the halves of the back from the ridge is now not difficult. Do this as you would with the traditional method.

Video: how to properly cut a herring and remove the bones - 2 ways from a chef

After any of these methods, small bones may remain. Remove them using tweezers or tweezers.

This is interesting! Traditionally, on one Saturday in June, Herring Day is celebrated in the Netherlands, which marks the beginning of herring fishing. On this day, anyone can eat dishes made from freshly caught herring.

Now the fillet can be chopped for salad, passed through a meat grinder for mincemeat, or simply cut beautifully and served.

Ways to beautifully cut fish fillets

There are many ways to cut herring. For homemade lunch this can be done simply in slices, but for festive table It's worth trying.

You can cut it into slices both for serving on a plate and for snack sandwiches.

If you cut them at an angle, you get these cute diamond shapes.

From thin slices cut diagonally, assemble a flower that will decorate the plate. To do this, place the slices one after another in a chain.

Roll the chain into a flower, place it on a plate, add snacks, and decorate.

The flower can also be assembled from fillet strips.

Thin strips can be rolled into rolls and served on sandwiches.

You can make rolls from whole or half fillets, fasten them with a skewer, or serve them on a plate.

Pieces of salted and smoked fish arranged in a herringbone pattern look good

Of course, salted and smoked herring are more familiar to us. But, like any other fish, herring can be cooked different ways: fry, boil, bake. And for this you will need fresh or frozen herring.

Cleaning fresh and frozen herring from scales

Pre-defrost frozen herring by placing it on the top shelf of the refrigerator overnight. Be sure to place it in a bowl and do not take it out of the bag, otherwise the fish juice will leak onto the shelves and you will have to start cleaning the refrigerator, and the aroma of the fish will remind you of your mistake for a long time.

In general, the process of cleaning and cutting fresh and frozen fish is not much different from salted fish. Except for one thing - it must first be cleared of scales. But don’t let this upset you, herring scales fall off easily. It may happen that you buy fish almost “naked”. But if scales are still there, they need to be removed.

Proper cleaning of scales:

1. Rinse the fish under running cool water and dry with a paper towel.
2. Place it on the board with your head facing you.
3. Holding the tail with one hand, scrape from the tail to the head, using the blunt side of a knife or a special scraper.

To prevent the scales from scattering in different directions and staining the entire kitchen, some housewives clean them in water. To do this, place a bowl in the sink, put the fish in it and fill it with water so that the fish is completely covered. Clean underwater, only if the fish is completely immersed in water, the scales do not fly apart. Watch the video tutorial below to help you carefully remove scales from fish.

Video: how to clean fish from scales in water at home

Experienced fishermen remove scales without using any equipment, using their fingers. Using your thumbs, starting from the tail, pry up the scales and separate them from the skin. At the same time, the scales do not fly apart, and the skin remains clean and smooth.

I’ll share my secret for quickly cleaning fish from scales using only your fingers. Take, for example, a medium-sized crucian carp and put it in boiling water for 2-3 minutes, then take it out and, under running water, use your fingers against the “fur” to rip off the scales from the tail to the head. The advantage is that it is fast, and the kitchen at home remains free of flying scales.

http://www.rusfishing.ru/forum/showthread.php?t=3187

Video tutorial: how to peel fish scales with bare hands

How to properly cut fresh fish:

1. If the fish will be cooked whole, remove the gills. To do this, lift the gill shield, trim the gills at the attachment points and remove them. This is convenient to do with culinary scissors or simple scissors.
2. Use a knife or scissors to cut off all the fins.
3. Gut the fish.
4. If necessary, fillet it using one of the methods discussed above. Depending on the recipe, the skin is removed or left on.

Useful tips: how to choose quality fish in a store and properly prepare it for processing

• When choosing fish, pay attention to the gills. Their color should be bright red or dark burgundy, but not whitish or gray.
• The eyes of fresh or frozen herring should be transparent, not cloudy, the flesh should be elastic, and the skin should not be damaged.
• Rusty spots on the surface of the herring indicate oxidation of fats; avoid buying such fish.
• The meat of females is drier. If you have not set out to buy herring with caviar, choose a male.
• Place several layers of clean paper on the board before cutting the fish. Baking paper is also suitable for this purpose. Remove top layers as they become dirty; your work area will always be clean.
• Use latex gloves for work; the fishy smell is difficult to wash off.
• You can get rid of the smell of fish by rubbing your hands with a slice of lemon.
• Do not remove the skin starting from the tail. A lot of meat will be removed along with it.
• Do not throw away caviar and milt, they are quite suitable for food.
• If the herring is too salty, soak it in milk for 1-2 hours or strong tea. Herring with dense flesh is soaked in milk, and herring that is too soft is soaked in tea.

All comes with experience. Don’t be afraid to take on the task of cutting fish, and every time you will do it better, cleaner and faster. Find a method that is convenient for you. And enjoy herring - a healthy and tasty fish.

Herring dishes - traditional cold appetizer on the festive table. Served marinated with a side dish, used as an ingredient for preparing salads, and combined with seafood, vegetables and herbs. One of the most delicious snacks- herring spicy salting. The difficulty in serving is to clean the fish fillet from scales and backbone yourself.

Due to the small bones and other waste, processing takes a long time. Let's use a simple one, but effective method quick cleaning herrings. The process starts with the fish in the store. The speed and ease of cleaning scales and bones depends on its quality.

Choosing quality fish

Quality can be determined using the criteria presented in the table.

Herring dishes are best served as hand-cooked fillets. Buying whole salted fish is more profitable than purchasing semi-finished fish.

Video tips

Effective ways to quickly peel pitted herring

Prepare thoroughly for the process of pitting herring. Take care of the necessary equipment and additional funds in advance.

The effectiveness of cleaning herring depends on skill. Thus, progressive movements made with the thumb in the direction of the ridge will help to clean the fish much faster and better. With the characteristic movement of the knife, the skin practically moves away from the loin itself. Application of the technique requires practical experience. But there are ways for amateur cooks too quick cleaning herrings at home:

Method number 1 - classic

1. Prepare the herring for cleaning by rinsing the fish with cold water and removing excess salt and mucus.
2. Using a sharp knife, remove the head.
3. Remove the tail, the unused part of the fish. Rinse the herring again under running water to avoid small bones getting into the fillet.
4. Cut the bottom of the herring in a straight line, moving from head to tail. Make a cut at the ridge up to 1 cm in size. Through it, remove the “stuffing”, including the caviar. After removing the entrails, rinse the carcass and wipe with a napkin. Blot the inside as well, removing the veins and intestines so that the fillet turns out without a bitter taste.
5. Scrape off the dark films from the carcass with a knife.
6. The skin of the herring is easily “pulled off” if you grab it by the edge on each side of the fish.
7. The fillet is removed using the “grabbing” method, starting from the head and moving towards the tail. In herring there are so many small bones that it is not always possible to remove them. Feel free to cut off a little of the sirloin along with the smallest bones.
8. After the manipulations, you will get two pieces, cleared of bones and scales. fish fillet. Remove the remaining seeds with tweezers.

Method number 2 - painstaking

1. Prepare the fish for cleaning: wash, cut off the head, divide the body into two parts and remove the entrails in the manner described above.
2. Removing the tail is done differently: firmly grab both tail parts of the herring with both hands, making several circular movements with the carcass in different directions.
3. After “returning the fish to its original position,” with some effort, tear the carcass in half with a pulling motion, holding the two tail parts.
4. In one hand there will be a herring tail, in the other - a fillet, from which all that remains is to remove the bones.

The critical stage is the removal of the ridge and large bones:

• Take the herring in both hands, turning its belly towards you.
• Using your thumbs, feel for the location of the ridge on the inside of the fish.
• Divide the carcass into two halves so that the “groped” bones remain on one fillet of the herring.
• Gently press the ridge on the inside, and on the outside, sort through the bones with your fingers, removing them from the herring.
• Carry out similar actions with the second half of the fish.

There is another way to clean herring from bones without a knife - using scissors.

Video description

Method number 3 - cleaning with kitchen scissors

Cut the fish away from the ridge, removing the skin. Starting from the tail to the head, cut the carcass using sharp kitchen scissors. They are convenient for removing herring fins and internal contents from the belly. The advantage of using scissors is that it simplifies the process by removing unnecessary parts in one motion.

Use this and other technologies for deboning herring. By following safety rules, you will be able to “cut” the herring in a short time, obtaining a clean fillet, which will only need to be prepared for serving.

Today it is not at all necessary to know how to cut herring at home. Such a product, already purified, can be easily purchased at any store. However, it does not always meet all quality and safety requirements. After all, to preserve the fish, manufacturers place it in a container with a marinade, to which very often they add not only vinegar, but also various spices, flavor enhancers and other harmful components. That is why it is better to purchase such a product in fresh, and only then salt it, smoke or marinate it. But to do this, you should know how to cut the herring from the bones.

General Product Information

Many housewives know how to cut herring. However, not everyone knows that there are a great variety of methods for such cleaning. We will tell you which one is the best and fastest in this article.

Details on how to clean herring

After cutting a whole fish, most inexperienced cooks do not get beautiful pieces of herring, but ordinary minced fish. Of course, this cannot but upset us. After all, sometimes to serve a snack to the table, housewives need elastic and even pieces of fillet that will look beautiful on a slice of bread or toast.

In order not to turn the fillet into minced fish, but to get a neat, beautiful and delicious snack, we recommend using the following tips. You will definitely learn how to clean herring without harming its integrity.

Let's gut the fish

How to cut a herring from the bones? There is a very simple method that is used not only when processing herring, but also in the process of cleaning other types of fish. To do this, take a whole carcass and carefully cut off the head. Then the tip of a long knife is inserted into the resulting hole. Moreover, its blade should be directed towards the lower wall of the abdomen. Moving the knife forward, the fish is carefully cut straight to the tail. Anything that can be eaten from the entrails (for example, caviar or milk) is placed in a separate bowl. The remaining components are scraped off and thrown away. After this, the gutted fish is thoroughly rinsed with cold water and wiped dry with a napkin.

Removing bones and skin (method one)

Now you have an idea of ​​how to cut herring. However, it is not enough to just gut the fish. It should be cleared of bones and skin. To do this, the dried carcass is placed on a flat surface and passed along the ridge with a sharp long knife. After dividing the fish into two halves, the spine is removed, and the remaining bones are removed using tweezers. Then the fillet is carefully peeled, starting this process from the head. As a result of such actions, you will receive two elastic and identical pieces of fish, which can be safely used for their intended purpose.

Removing skin and bones (method two)

We described above how to fillet herring. However, there is another way of similar processing. To implement it, the back of the fish (along the ridge) is lightly cut with a sharp knife, and then the flesh is carefully separated from the bones, gradually moving from the back to the belly. Carry out these actions using your fingers. The main thing is not to rush. Then you will get quite neat and beautiful pieces of fish without a single bone.

Details on how to cut herring for a fur coat

Surely many people know that a salad such as “Herring under a fur coat” requires the use of only freshly salted, pitted fish. Moreover, there is no need to use whole fillet to prepare this appetizer. Due to this salted fish can be cut faster and in an original way than was described above.

So, how to easily peel a herring for delicious salad? To do this, they take large and fatty salted fish, and then cut off its head. After this, the product is gutted, removing all unnecessary entrails. If the herring has caviar or you are a fan of milk, then rinse it and place it on a separate plate. Then the fish is thoroughly washed in cool water, all fins (except the tail ones) are cut off and placed on a flat surface. Finally, the skin is carefully pulled off the gutted product.

Taking out the seeds

How to cut a herring so that not a single bone remains in it? After the fish has been pre-processed, it is taken by the tail with both hands and twisted towards itself. In this case, the product should do a kind of somersault. Then, when the tail fin is twisted, they begin to spread their arms in different directions. Thus, the fish is torn into 2 halves: abdominal and dorsal. This process should be carried out very carefully and slowly so that the bones and spine do not break and remain on the belly.

After the described actions, you should have two halves of fish left in your hands. One part is the back with a bone frame, and the other is a clean sirloin belly. The ridge is removed from the first half very simply. To do this, make a slight incision in the dorsal part, and then use your fingers to carefully separate the flesh from the bones.

How to use?

Now you know how to quickly cut up herring for a delicious salad. After the backbone is removed from the back, the fillet is placed on a cutting board and chopped into small cubes. In the future, the fish is used for its intended purpose.

How to properly store cut fish?

It’s not enough just to know how to cut a herring. After all, if such a product has not been fully used by you, it can quickly deteriorate. That is why it is very important to have information on how to store fillets for a long time.

To prevent the cut herring from spoiling, it is better to use it immediately to prepare any dish or snack. If you did not calculate and cleaned too much fish, then it is better to preserve it. Can be used completely as a preservative different products. Someone is using vegetable oil, somebody - table vinegar, and some - citric acid.

A simple glass jar with a lid will serve well as storage.

Preservation of cut fish

Let's consider one of the most popular and simple ways how to deliciously cook herring and preserve it for a long time. For this we need:

• natural apple cider vinegar - 1/3 cup;
• Cold drinking water - 1 glass;
• vegetable oil - 1/2 cup;
• sea ​​salt, freshly ground pepper - add to taste;
• laurel - a few leaves.

Cooking process

To preserve cut fish, you should first prepare aromatic marinade. To do this, boil a glass of ordinary cold water, and then add table water to it. Apple vinegar, vegetable oil, sea ​​salt and freshly ground pepper. also in hot marinade lay out laurel leaves. In this form, it is removed from the stove and left at room temperature until completely cooled.

While the marinade is cooling aside, begin preparing the herring. She's getting chopped large pieces and placed tightly in a small glass jar. Then the fish is completely filled with cooled brine, tightly closed and sent to refrigerator. In this state, the product can be stored for several weeks. Moreover, it can be consumed not only as a snack, but also used to prepare various salads and other dishes.

Smoke herring in the oven

Smoked herring - great snack for any holiday table. You can purchase it at any time in the store or prepare it yourself. To do this, you do not need to buy a special smokehouse. After all, do aromatic fish You can do it at home using a regular oven.

So, to prepare delicious smoked snack we need:

The indicated amount of ingredients is designed to prepare 8-10 servings.

Preparing fish and stuffing it

Before deliciously smoking herring in the oven, it must be properly processed. To do this, cut off the head of the fish, remove all the fins, and then insert the tip of a knife into the resulting hole and cut the product along the belly. All the insides are removed from it, including the black film that adheres to the fillet. By the way, it is better to scrape it out with a knife. If this component is left, then after smoking the fish may taste bitter.

After thoroughly cleaning the herring, rinse it in cold water and rub it on all sides. fine salt(outside and inside). Leaving the fish aside, they begin to process the vegetables. Garlic cloves and heads onions freed from the husk and crushed: the first component is cut into thin slices, and the second is chopped into half rings. Finally, they are carefully placed into the belly of the cooked fish and left at room temperature for ¼ hour while the oven preheats.

Heat treatment process

After processing and stuffing the fish, take a deep baking tray and pour liquid smoke into it. Previously this product flavored with broken bay leaves and freshly ground pepper. The pan is then placed in the oven and a wire rack is placed directly over it. It is on this that the previously processed herring is carefully laid out.

If your oven has a program such as “precision airflow”, then it is better to use it. If there is no such regime, then the fish should be cooked in the classic way at a temperature of 180 degrees.

How to present it to the dinner table?

After the fish is cooked and smoked, it must be left in the oven until it cools completely. Then the herring should be removed, cut into pieces 2-3 centimeters thick and presented to the table together boiled potatoes and a piece of bread.

Cooking fish in spicy brine

Knowing how to quickly and easily cut herring, you can salt it every day. Using the tips described above, you can easily remove all the bones from the fish, leaving only a whole and elastic fillet.

If you don’t know how spicy salted herring is prepared, then we will describe this process right now. For this we need:

• chilled herring (not very large) - 1 kg;
• cold water - a full glass;
• table salt - 3 large spoons;
• granulated sugar- 10 g;
• 9% table vinegar - 2 large spoons;
• bay leaf - 2 leaves;
• dill greens - 1 bunch;
• cloves - 3 buds;
• allspice peas - 8 pcs.;
• coriander beans - 1/2 large spoon;
• white mustard beans - 1 large spoon;
• 1 large onion.

Preparing the fish

For spicy salting, you can pre-clean herring from bones and use only fillets. However, most housewives prefer to salt whole fish or cut into several parts. Although before this it is still recommended to clean it of all entrails and cut off the head and fins.

It is also necessary to separately peel the onion and cut it into thick rings. As for the dill greens, they are rinsed in cool water and coarsely chopped.

Making a spicy pickle

The marinade for salting fish is prepared quite quickly. Cold water boil, and then add table salt, table vinegar, granulated sugar, bay leaf, clove buds, peppercorns, mustard and coriander beans. After this, the brine is removed from the stove and cooled completely.

Salting process

For delicious salting herring use a large and deep container with a lid. Place all the pieces of processed fish on the bottom of the dish, and then cover them with onion rings and fresh dill. Finally, all ingredients are poured with completely cooled spicy brine. In this form, the fish is tightly covered with a lid and left at room temperature for 5-8 hours. After this, the product is placed in the refrigerator and salted for about another day (the time can be increased to 36 hours).

Serving delicious fish to the dinner table

After the herring is salted in spicy brine, it is carefully removed from the container and served to the table along with a slice of bread or some side dish. If you salted the fish whole or in the form of fillets, then it is first cut into portioned pieces. By the way, such a product can be used not only as a snack, but also to make various salads from it, including famous dish"Herring under a fur coat."