Herring dishes – almost indispensable attribute of any holiday table. For their preparation the hostesses, often, buy already cut fillet to save time and not to suffer, taking small stones which at this fish there is a lot of. Meanwhile to take bones from the whole herring in the course of its cutting not so difficult.
It is required to you
- - herring;
- - knife;
- - paper;
- - cutting board.
Instruction
1. Before taking from herring bones, it should be drawn. For this purpose lay the big sheet of any white paper on a cutting board, put on it herring and a sharp knife make a section on a paunch. It is more convenient to cut fish from the head towards a tail, and to do a section not on the center, and on half-centimeter is higher.
2. Remove an entrails through the made section. Try to pick up and to accurately pull the belly nap covering from within a herring paunch. If it is possible to make it, an entrails will be removed together with this film. If the film tears, just remove an entrails a knife on paper.
3. Separate the herring head from a carcass together with front fins. Cut off the most lower part of a paunch where there is a fat and fins. Paper together with an entrails can be thrown out.
4. Wash viscerated herring a baking plate with cold water. Remove the film rests from a paunch.
5. Put herring on a cutting board and make a cut along a back so that fish began to be divided into two halves. In the course of cutting take out a back fin together with bones which to it fasten.
6. The same way make a section in the lower part of a carcass from a paunch to a tail. Doing a section, remove a fin and bones.
7. Remove a skin from herring. It can be done, having picked up edge of a skin at the beginning of a cut on a herring back. Carefully pull down a skin towards a paunch and a tail.
8. To remove herring from bones, make a cut on the middle of a side to edges. Shift meat from a paunch so that the main part of edges remained on a backbone. Several stones which got stuck in fillet can be removed manually. Do the same operation, having turned herring on other side.
9. To remove a back from bones, just enter a knife between fillet and a backbone. Fillet can be separated from bones fingers.
10. To remove the remained half of a back from bones, try, holding meat, to pull out from it a backbone. It is the most convenient to do it in the direction from the head to a tail.
11. It is more convenient to delete the remained small stones, bending fillet strips inside outside. At the same time bones become much more noticeable and they can be taken by means of tweezers.