Fat, gentle herring is good both as a part of salads, and as independent snack. For preparation of dishes from this fish it is usually recommended to take whole herring. Having near at hand a convenient carving knife, it is possible to sort pretty fast fish on accurate pieces of fillet.
It is required to you
- - herring;
- - knife;
- - fish tweezers.
Instruction
1. Rinse a big fish, dry her a paper towel and put on the cutting board covered with white paper.
2. Cut off the herring head. It is more convenient to do it, having put fish sideways on a cutting board, having unbent fins and having put a knife blade at an acute angle to a carcass. Make a slanting cut to a backbone.
3. Turn a carcass on other side. Make the second slanting cut and cut a backbone. As a result pulp which would be cut off and thrown out together with the herring head remained on a carcass.
4. Cut off the lower part of a paunch width about a half of centimeter together with ventral fins. It is quite fat part of fish, but if herring qualitative, the cut-off paunch can be cleaned and used in cold appetizers.
5. Take out an entrails and flay with herrings. It is more convenient to remove a skin, having picked up it about the head, more precisely, near that place where it was. The back fin won't allow to husk on both sides one piece therefore pull together it from one side, then from another.
6. Take out a back fin and clean a knife a dark film from a herring paunch. Curtail paper together with an entrails and throw out it.
7. Hands separate one half of fillet. It is more convenient to divide herring on a back, beginning from the head. At the same time try not to tear off edges from a backbone, and to shift from them pulp. Separate a backbone together with a tail from the remained fillet half.
8. Fish tweezers pull out the remained costal bones. It is convenient to do it, having curved a fillet half up that party which was in a paunch. Fillet is ready, it can be cut pieces as that is demanded by the recipe of a dish which you are going to prepare.