How to clean a herring from bones - Top tips. How to clean a herring from bones quickly in one motion

Calories: Not specified
Time for preparing: Not specified

For many holidays, housewives serve delicious or on the table, but not everyone can quickly clean it correctly. It is important not only to clean the herring correctly, but also quickly without bones. Guests really don’t like it when the herring is presented simply cut into pieces. Guests will have to try hard to remove the bones, get all their hands dirty, and this is not even a holiday when all the guests are dirty. So in such a situation, if you decide to serve everyone's favorite herring on the table, then clean it and I will help you with this. I know an easy way to clean a herring quickly and without bones.

- 1 slightly salted herring.

Tools:
- White paper,
- knife,
- scissors.

Recipe with photo step by step:

Cut off the head and tail from the herring. Usually no one eats the tail and there is practically no meat in it. There are also many small bones, so it is better to cut off the tail. 2-3 cm tail will not make the weather. With him, there will only be more trouble and trouble, and when you clean the tail from bones and peel, you will understand that there is not enough meat there.

Also cut off all the fins with scissors. Of course, they can be cut with a knife, but you have to make a good effort. You can also damage the fish with a knife, and with scissors you can easily cut off all unnecessary parts.

With a knife, cut the abdomen from the side where the head was.

Now remove all the insides from the abdomen and wipe the fish from the inside with a napkin to clean everything as expected. There should be no black veins and remains of the intestines, they will be bitter, and the herring will deteriorate and become tasteless.

Make an incision with a knife on the ridge of the herring, where the head was. The incision is literally 1-1.5 cm.

Grab the edge of the peel and remove, or rather, how to pull it off the herring. Also pull off the skin on the other side of the herring in the same way. Of course, you will have to get your hands dirty, but you can wear gloves and then everything will be in order.

Now we grab the edges of the herring from the head and remove the fillet, slowly pulling it towards the tail. Thus, you will have a cleaned herring fillet in your hands. We also remove the second fillet from the herring, where the ridge with bones remains.

It turns out two herring fillets, but the bones still need to be removed if small ones remain. Small bones are easy to remove with tweezers. The fillet is almost ready.

The fillet is almost ready, it remains to cut it into slices, pieces.

Serve to the table, garnished with herbs and onions. Onions take either white or purple, it is more tender and not very sharp. When serving, herring is traditionally poured with fragrant vegetable oil. Can be cooked for such a herring

Herring can be deservedly called "the most popular fish", which is loved by both adults and children. It is affordable, so many people can afford it. Such slightly salted fish is used as a simple snack, and also included in salad recipes, for example, for cooking the famous “fur coat” and snacks.

Preparation for cutting

The most unpleasant thing about herring is cleaning, because for many this is a very difficult and painstaking task. In fact, if you know some tricks, you can clean the fish quickly and without much difficulty. Below are the most popular and effective cleaning methods that everyone can master.

To begin with, you have to choose the right and high-quality herring, which will not disappoint with taste.

That is why it is better to buy a whole carcass, because it is easy to check how long it has been on the counter and whether the fish is worthy of being on your table. To choose the right herring, pay attention to the color of the gills.

In quality fish, they are dark red, elastic and do not fall apart. Look the fish in the eyes, which should not be cloudy. Do not buy herring that is in spicy brines, as this is how sellers mask spoiled fish.

Herring is cleaned using the following tools: a cutting board, a sharp knife, tweezers for removing small bones, a plastic bag and napkins. It's better to have a separate herring cleaning board, but another option is to wrap it in several layers of cling film. Many people use newspaper to keep the board clean, but this is a serious mistake because the printing ink gets on the fish and, consequently, in the stomach. To avoid an unpleasant fishy smell on your hands, be sure to wear medical gloves. If the smell remains, then use lemon juice. It will help remove the fishy flavor from the board as well.

How to clean herring in the traditional way?

The most common cleaning method takes place in several stages:

Put the fish on the prepared board and separate the head and then the tail with a knife. Holding the herring by the upper fin, carefully cut it off;
Passing the knife through the hole left after removing the head, cut the abdomen, which will make it easy to get the insides. Look, perhaps you got milk or caviar, which many people eat on bread;
Place the fish on its side and cut first from one side and then from the other side strips about 0.5 cm wide. This will remove the pelvic fins and hard inedible parts;
From the inside, remove the black film, as it will be bitter. Rinse the fish inside and out under running water;
Lay the herring on the board with its back to you and use your thumb to make an indentation where the top fin was located. Move to the top of the fish, dividing the carcass into two halves, and then do the same, moving down;
Put the herring on the board and pick up the skin. After that, grasp the edge and quickly remove the skin in one motion. Do the same with the other half. The herring is cleaned, it remains to cut into portioned pieces and serve.

How to clean a herring from bones

If the fish will be used to prepare a snack or salad, or if you want to get separate clean pieces of fillet, then you need to remove the bones.

There are several ways to quickly deal with this task.

Cleaning herring for fillets. Put the skinned carcass on the board and separate a small amount of meat near the tail so that you can grab it with your fingers. With one hand, hold the herring, and with the other, with translational movements, pull the meat, separated from the bones, up.

It is worth noting that the fresher the fish, the easier it will be to separate the meat from the bones.

To release the other half of the fillet, repeat the steps, extending the spine. If the bones remain, then use tweezers with which you can easily remove them. It remains only to cut the fillet into pieces.

Cleaning herring in one motion. A prepared carcass, that is, cleaned of fins and skins, can be quickly freed from bones. Take the carcass in your hands by the tail sideways to you. Turn it over, making a turn, and then sharply spread your arms to the sides and separate the carcass in one motion.

If everything was done correctly, then in one hand there will be a ridge with a back, and in the second - two parts of the abdomen. It remains only to separate the back from the bones and the fillet is considered ready for use. For raw herring, this cutting option is not suitable.

Punching method. Another way to clean salted herring, but it does not completely eliminate the bones. Gut the carcass, cut off the fins and remove the skin. After that, wash the herring and make an incision on the back. Hold the fish in your hands so that 4 fingers are inside, and the big one is on the dorsal incision.

The task is to squeeze the fingers, making squeezing movements, and thereby separate the meat from the ridge. First, in this way, separate one half of the fillet, and then the second. This cleaning option is ideal if the herring is fresh and well defrosted.

An easy way to clean herring. In the prepared carcass, where the dorsal fin was located, the thumb should be placed, about 2-3 cm deep. For proper cleaning, move your finger in the direction of the tail, which will divide the carcass into halves. When one part separates, it remains to free the other half of the fillet as well. Using tweezers, remove the bones and use the resulting clean meat for its intended purpose.

Now you know how to properly clean a herring at home. Use the suggested options to find the most suitable option for you.

Experienced cooks have a high culinary skill in perfect cleaning of herring, which cannot be said about young housewives who do not know how to approach it. This review will help you easily disassemble the herring on the fillet without a single bone.
Recipe content:

Herring is a delicious fish that is often present on everyday and festive tables. It is a simple food that is loved by many. But the very process of cutting herring is a problem for many. I note right away that absolutely all the bones cannot be selected anyway. The smallest and smallest will remain. At the same time, when using herring with pickled onions or in a salad, they will not be felt at all. Adding vinegar or mayonnaise will make the bones soft and invisible.

I recommend tasting the chopped fillet. If the fish is too salty, then it will need to be soaked a little in water or milk. This procedure should not last more than 10 minutes. Otherwise, the herring will lose all its useful qualities, it will swell greatly from the liquid and the shelf life will be significantly reduced.

Prepare the following kitchen utensils for butchering herring: a cutting board, paper towel, and a sharp knife. Sometimes tweezers are needed to remove medium bones. Do not use newspapers for cutting - the fish will absorb a lot of harmful substances that can be harmful to health.

Calorie content per 100 g - 217 kcal.
Servings Per Container - 1 herring
Cooking time - 15 minutes

Ingredients:

Herring - 1 pc.

How to clean a herring:

1. Along the back of the carcass, make a shallow cut to the ridge. Cut off small fins at the tail.

2. At the base of the head, pry off the film with a knife and pull it in the opposite direction. Do this carefully so as not to damage the skin of the herring. Remove the film from both sides.

3. Cut the belly from head to tail. Do this carefully so as not to damage the milk or caviar.

4. Remove all insides. If there is milk or caviar, then do not throw them away, they are also tasty. Put them in the refrigerator and continue to fish.

5. Cut off the head and tail from the carcass.

6. Helping yourself with a knife and fingers, slowly separate the herring into two fillets. The ridge will remain on one side.

7. Carefully remove the backbone.

8. Cut off the bellies, about 5-7 mm on each side and cut off the upper fin. Remove all visible large and medium bones. It is more convenient to do this with nails or tweezers.

9. Rinse the carcass under running water, removing the inner black film. Pat the fillets dry with paper towels to absorb all the moisture.

How to clean a herring from bones? Cutting salted herring for salad preparation and serving.

Despite the fact that stores sell ready-made fillets and preserves, many housewives prefer to clean the herring on their own. This is because it is much easier to assess the freshness of a whole fish. Herring is sold by weight from barrels and cans and individually in vacuum packaging. Fresh fish should have tight, dark red gills and a clean, undamaged skin. It should not have a raid on it. The presence of “rust” on herring indicates its low quality or unsuitable storage conditions.
Herring is a perishable product, therefore, as soon as it gets into your kitchen, it must be gutted, removing all the insides.

How to properly clean a herring from bones on a fillet

Quality fillet can be obtained at home. To do this, you will need a convenient cutting board, a well-sharpened knife with a thin blade and a pack of napkins or paper towels. Every experienced housewife knows how to properly clean a herring from bones.
For this you need:

Wrap the cutting board in cling film. This will help protect the surface from odor and dirt. You can use paper towels or newspaper instead of film.
Lay paper towels on the countertop, which will be needed in order to remove films and blood from the abdomen.
Make two even cuts: longitudinal along the back and transverse at the head
Gently pull the edge of the skin from head to tail. Do not make sudden movements, otherwise the skin will tear.
Remove the fillet from the spine and costal bones. Thin and small bones can be removed with tweezers

Herring fillet can be stored for no more than two days. Since fish has a strong odor that is quickly absorbed by other foods in the refrigerator, it is recommended to store it in an airtight container. Metal containers are not suitable for herring, it is better to use plastic, glass or enamel dishes

Started a herring under a fur coat? Cutting herring for salad

If the herring was bought for a salad, you can clean it in another way. In this case, the spine is removed first, and then the skin. After you prepare the work surface and sharpen the knife, rinse the fish in cold running water. Then dry it thoroughly using paper towels.
How to cut a herring for a fur coat? First cut off the tail, fins and head. Make a neat incision on the abdomen and remove the insides. If after that there are a lot of giblets and films left, rinse the herring again.

Important! Do not forget to dry the herring after rinsing it in cold water.

Gutted fish must be wrapped in cling film and lightly beaten off. Do not hit the fish on the work surface, use a wooden mallet or rolling pin. This will help separate all the bones from the fish, including the smallest ones. Next, putting the fish belly down, press on it so that it opens like a book. Turn over and pull out the spine. Now divide the carcass into two separate fillets, and remove the skin from them with your hands. Remove small bones with tweezers.

For those who need faster! We cut the herring in one motion

If you save time, you need to cut the herring in one motion. First, prepare the workpiece. Cut off the fins and remove the innards. Do not forget to dry the abdomen and get rid of intestinal films. If this is your first time carving fish this way, do it over a table. In case of failure, the fish will not fall to the floor.

To make the trick work, you need to make a cut about one centimeter on the tail.
Then take the herring and make a circular motion towards yourself so that the carcass describes a circle around its tail. Movement must be confident
Break the herring into two halves with a sharp movement
You will have two bellies and a backbone with a sirloin
Separate the fillet from the bones

To make it work, hold the tail of the fish as tight as possible.

What to do with herring milk: is it possible to eat them

During the cleaning of the fish, milk may remain. Unlike caviar, many housewives throw them away because they don't know what to do with them. Others, having learned that this is the sperm of males, refuse to eat them. However, this product deserves attention because it has a lot of advantages.
Herring milk can be fried in batter and added to a salad or used as a filling for a fishburger. Often they are put in a fur coat, in addition to the fillet. In Finland, they don't wonder if they eat herring milk. Here they are added to the ear along with caviar. Using a blender, you can make a paste out of the remaining milk. It is enough to add a boiled egg, raw carrots and butter.

Ways to beautifully serve peeled herring on the table

Thinly sliced salted herring fillets can be a good appetizer. It is served with pickled cucumbers, pickled mushrooms, olives and olives. Fillets are also used for canapés. Small pieces of herring and boiled potatoes are strung on a skewer with an onion ring between them. The set of products for this snack can be anything; for piquancy, you can add an olive or pickled champignons.
If you are in doubt and do not know how to serve herring on the table, make sandwiches with black bread, butter and herbs. The taste familiar from childhood can please guests and remind them of family feasts in the parental home. An alternative can be rolls that are made with or without filling.

How to quickly clean a herring: video

Use the video to quickly clean the herring:

When buying herring in a store or market, you need to choose fresh oily fish. Herring fillet, cut at home, will undoubtedly be tasty and fragrant, but first you have to tinker with it a little.

Cleaning fish is a painstaking task, but the effort will not be wasted. In addition, with some experience, you can turn a whole carcass into tender pieces of fillet in a matter of minutes.

The herring is covered with the remains of brine and fat, which have a very specific smell. In order not to have to wash the kitchen later, before cleaning, you need to prepare the workplace. You will need the following accessories:

Cutting board

For fish it is better to have a separate board. You can protect any other from the herring smell by wrapping it several times with a film or laying it with thick clean paper. Newspapers cannot be used for this, because they contain harmful printing ink. After gutting the fish, the film can simply be removed, collecting waste into it, and discarded.

Knife and tweezers

A kitchen knife must be sharp. It is difficult to cut the skin evenly with a blunt blade, it will be difficult to remove. A beautiful cut of the pulp can only be obtained with a perfectly sharpened blade. It is convenient to extract small bones that are deep inside with tweezers.

Hand and clothing protection

It is especially difficult to wash the skin of the hands from the smell of salted fish. To avoid this problem, you can wear thin household gloves. If your hands are still a little dirty when working with herring, fresh lemon juice will help remove unwanted flavor. A thick kitchen apron will protect your clothes.

Fish preparation

At the first stage, the purchased whole fish is prepared for final cutting. Then comes the separation of the pulp from the bones.

Washing

First, the carcass is rinsed under the tap. Water easily washes away brine and possible contamination. After washing, it is recommended to blot the fish with a napkin so that the wet skin does not slide on the board. It is not necessary to peel off the scales from the herring. Usually it flies around before the fish gets to the cutting table, and the remains will be removed along with the skin.

gutting

The herring is laid on its side and its head is cut off. Then the belly is cut open along its entire length. This must be done carefully so as not to cut the gallbladder, the contents of which have an unpleasant bitter taste. The entrails are taken out and thrown away.

If caviar is found in the herring's stomach, it can be separated and then used for sandwiches. The milks found in males are not so tasty, but there are lovers who prefer them to caviar.

Fin removal

Longitudinal incisions are made on the back on both sides of the dorsal fin and removed. The ventral fins are cut out with a knife or scissors. You can also separate the narrow strips along the edges of the abdomen, because they contain many small bones.

The tail does not need to be cut off, it will go into the trash along with the spine. Then dark films are removed from the walls of the abdomen, the fish is washed from the inside and dried with a paper towel.

How to properly clean a herring

The presence of a large number of small bones in herring deters many people from buying it. But in fact, getting rid of the skin and bones is quite simple.

How to take off the skin

There has long been a dispute about the method of removing the skin: whether to start from the head or from the tail. In practice, you can shoot it in any direction. The skin is picked up from one end of the fish and torn off the carcass with a smooth movement.

It is easier to grab the edge of the skin if it is not wet, but wiped with a napkin. In fresh fish, the skin will come off in one layer. If it breaks, it will have to be removed in small fragments.

How to remove bones

No one likes the crunch of fish bones in a salad or on a sandwich. When cutting a herring, the bones are removed in two stages. First, fingers separate both halves of the fillet from the spine. Together with the ridge, large bones and ribs attached to it are removed.

The remaining bones can be difficult to see. It is easier to run your fingers along the fillet strip and pull out the bones found by hand or with tweezers.

Methods for cleaning salted herring

Experienced housewives have different tricks to clean the herring. But there are two main ways to separate meat from bones: regular and fast.

Traditional

The herring, whose head and fins have already been removed, is placed on the board with its back to itself. The thumb of one hand is inserted into the incision in the back closer to the head. Then they begin to gradually separate the meat from the ridge, moving the finger in the direction from the head to the tail.

Having reached the tail, carefully remove the abdominal part of the fillet from the ribs. Thus, a half of a fish without bones is obtained.

The second half, remaining on the mainline, is removed in the same way, turning the fish over with the other side up. The bones remaining in the meat are removed with hands or tweezers.

How to peel a herring quickly in one motion

For those who are already good at handling fish, there is a quick and effective way to cut it. This method is used where rich catches are not uncommon and it is necessary to speed up the processing process. The fish is taken by the tip of the tail with both hands. With one hand on the half from the side of the abdomen, the other - from the side of the back.

You need to hold it very tightly so that the carcass does not slip out of your fingers. Now spin the fish in the direction “away from you”, and when it finishes the turn, spread your arms to the sides with a sharp jerk. In one hand, a ridge with a back should remain, and in the second - two halves of the abdomen already cleaned of bones. Now the back fillet is separated, and the tail is cut off.

You can clearly see how to quickly cut a herring from the bones in the video.

Serving options

Herring is used in cooking in various forms. From fillet pieces (to boiled potatoes with butter) to multi-layered salads. When cutting fish, it is desirable to consider how it will be consumed.

Fillet

To get the perfect oily fillet pieces that will decorate the festive table, you need to act as carefully as possible. It is better to use the classic way, and leave the effects and speed for an informal dinner.

The fish is gutted and cleaned of skin and fins. Then, with a sharp knife, deepen the incision in the back a little. From the side of the tail, the fillet is cut, as if separating it from the ridge. Now the incised tip is pulled up, pressing the rest of the carcass to the table. When half of the fillet is evenly and beautifully removed, the herring is turned over and the same is done on the other side.

For salad

Salad fish is usually cut into small pieces and mixed with other ingredients. Therefore, the flat surface and the shape of the fillet are of little importance. You can use a simple and quick way of punching. In this case, the bones are first removed, and then the skin.

Take the herring in your hands so that the thumb is in the incision on the back, and the rest in the abdomen. Now you need to squeeze your fingers, separating the fillet from the ridge. If you make careful and smooth movements, most of the bones will remain on the ridge, and by removing the skin, we will get the finished fillet.

How to choose and clean fresh herring

When choosing fresh fish, you need to pay special attention to its quality. Such a herring is not only easy to clean, but it will also be really tasty. Fresh herring should be firm to the touch, have red elastic gills and shiny skin.

The abdomen should not be so soft that the bones separate from it themselves. This leads to suspicion that the product has already been repeatedly frozen and thawed again.

The typical maritime scent will finally convince you that the fish is in good condition.

The herring is washed and its belly is cut open. The insides and films are cleaned with a knife, caviar and milk are left for later use. It is not recommended to rinse the fish from the inside, if a lot of blood has been released, it is better to wipe it with a paper towel.

After removing all the fins, the thumbs are inserted into a deep dorsal incision and the flesh is carefully separated from the bones.

A truly fresh herring will not turn into minced meat with this method, and the skin will be removed from it with a single stocking, easily lagging behind the elastic pulp. To make it easier to remove small bones with tweezers, put the fish in salted water for 15 minutes.

Experienced housewives accumulate a whole collection of valuable tips over time. These little things greatly facilitate the culinary processes, including butchering fish.

Clean the herring in advance. If possible, do not do this just before the guests arrive - your hands will smell like fish.
After gutting, thoroughly rinse the carcass and separate the fillets on a clean board. This is the only way you will get even beautiful pieces of salted herring.
If friends came to visit suddenly - surprise them with a quick and spectacular cutting of a herring "by the tail". This method is not suitable for raw fish.
To make the bones easier to separate, first wrap the herring with a paper towel and tap it on the table several times.

High-quality herring is easy to clean and pleasant to eat. Large, fresh, fatty fish will not spoil the mood when cooking and will bring pleasure to all family members and guests. Only at first glance it seems that it is difficult to cut a herring correctly.

After trying a couple of times, every lover of salted fish will only buy a whole herring, and not store-bought preserves. In addition, this delicacy product contains a large number of healthy elements.