How to carve a herring for the festive table. Step-by-step instruction

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Who doesn't love herring? Everyone loves her. Herring goes well with vodka. It is appropriate for a festive feast. And the salad "Herring under a fur coat" is a real masterpiece, without which not a single celebration can do - New Year, wedding, name day. The only obstacle that young housewives face is the correct preparation for the table of this delicious fish. Many, alas, do not know how to cut a herring. Even my parents used to just cut it up, then pour it with vinegar and oil, decorate it with onions and herbs. Naturally, this is not an option, since guests are forced to get their hands and plates dirty, cleaning the fish from skin and bones.

By the way

Don't be embarrassed that you don't know how to carve a herring. It's easy to learn, you just have to try it once. For the first time, for example, I learned how to cut a herring correctly when I worked in a cafe. There, cooks easily clean about 10 kg of this fish in just half an hour. They do it quickly and deftly. Apparently, it's all a matter of skill and habit. This is what we will learn.

Pros andcons

Without proper experience, this process takes a lot of time - this is a minus. Therefore, many avoid it, preferring to buy ready-made fillets. But, as a rule, ready-made herring is less tasty, because, firstly, it is cut too carefully, and secondly, it is poured with refined oil and preservatives so that it can be stored for up to a month. Therefore, its taste is very different from fresh butchered fish, which is kept in brine for no more than 3 days. So, s alted herring, which the hostess processes on her own, is tastier, he althier and more nutritious. And that's a plus. Therefore…

Learning how to carve a herring

1. We take fresh s alted fish. We select a board for her. It is better that it be plastic, as wood absorbs odors too much. I personally prefer to put a newspaper or paper towel on the board as well, so that the liquid does not spread on the table. Next, we take the sharpest knife for cutting the herring and cut off the beauty (that is, the fish) head and tail. These parts are inedible, and we safely throw them away (I do not recommend giving s alted fish to pets - this can cause problems with the genitourinary system).



2. Then we open the belly of the fish and carefully remove the insides. If the herring has caviar or milk, we take them out, wash them and set them aside separately - many people love them. Now you need to carefully clean the abdomen with a knife from excess blood and films. No need to rinse it - the taste of the fish from this will be too bland. Better removal of stubborn dirtnapkin.



3. After that, cut off all the fins - they are not needed. We cut the back of the herring to the ridge.



4. Now it will be easy to remove the skin from the herring in one motion, starting from the top. You can start by helping yourself with a knife. Over time, you will easily learn how to do it without it.



5. Then cut along the carcass, trying not to touch the bones of the ribs.



6. Finally, we take out the backbone and rid the pulp of stuck bones.

Result

Well, we got a beautiful herring fillet, separated from the bones.

Then you can do anything with it - include it in salads, cut into pieces, decorate with onions, vegetables and herbs. Flavor with vinegar, oil or mustard to your liking. Definitely your herring will be the most delicious!