How to peel a herring from the bones with just one. How to cut herring from the bones? Learning how to fillet herring from bones

Everyone understands that cutting herring takes a very long time and therefore they try to buy it ready-made in the store. I don’t think anyone has thought about how they make it there and what kind of fish it is from. After all, you won’t be able to see what kind of gills it had or what its eyes looked like. So, they salt or marinate store-bought fish, mainly those that begin to disappear or are not sold for a long time. That is, it has a poor quality appearance.

By the way: the herring’s eyes should not be cloudy; they are transparent and slightly convex. Fresh fish should have red gills.

That’s why the best way is to buy fresh herring yourself. Then you want to salt it () or pickle it, see how to pickle it in this article. And then you can use it in any salads or just eat it with onions and potatoes. But to do this, you need to learn how to properly cut fish so that it does not look like minced meat.

Tip: When cutting herring, be careful, there are a lot of small bones in it.

How to quickly clean and fillet herring from bones?

This way you will learn how to easily and quickly cut fish for your delicious dishes.

For this we need:

Herring – 1 pc.
Gloves.
Scissors.
Cutting board.

1. Make the knife at an angle of 45° and cut off the head along the fin on both sides.

2. Take scissors in your hands and cut the abdomen.

3. Then remove the intestines. You can use milk or caviar at your discretion.

4. We begin to make an incision along the back, from the head to the tail, and cut off the dorsal fin.

5. We begin to remove the skin from the head. Then remove the tail.

6. Using your fingers along the ridge, separate the fillet from the bone.

7. Remove the vertebral bone.

8. Remove the small bones that remain on the fillet with tweezers.

That's all, the fillet is ready.

How to clean herring so that there are no bones in one motion:

I would like to offer another very good and convenient cutting method that you will also like.

1. We do everything as in the first method, before cutting into fillets.

2. Make a cut in the middle of the tail.

3. Take the separated tails and twist the fish 360°. We pull the tails in different directions. All bones should remain on the back.

4. Now remove the fillet from the bone with your hands.

Ready-made fillets can be used for any salads, including only after being cut into pieces.

To make it clearer, I suggest watching the video.

That's all, as you can see, handling fish is a pleasure, easy and simple. But then you can cut it into portions and garnish with onions. Pour in oil and serve. This appetizer goes perfectly with strong drinks. And I say goodbye to you, see you soon!

The crunching of the bones when eating a dish made from herring is quite unpleasant. Every housewife tries to fillet the fish in such a way that there is not a single bone left in it. However, only a few succeed.

And that’s why dishes such as mincemeat or fish rolls rarely appear on the holiday table. After all, no one wants to disappoint guests by serving fish with bones. But deboning herring is much easier than some people think.

In most markets you can buy filleted herring. Moreover, ready-to-eat herring fillets are increasingly appearing on supermarket shelves. But the purchase of such a product is not always justified. And there are several reasons for this:

It is recommended to purchase whole fish because it allows you to evaluate its quality. As you know, stale fish is strongly indicated by the condition of its gills and fins. This is why experts do not recommend buying smoked fish. After all, it is impossible to correctly assess the degree of its freshness due to the strong smell of smoke and rich golden color. Such a warning remains relevant, since unscrupulous sellers quite often disguise missing fish by smoking it in liquid smoke or cutting it into fillets.
Buying ready-made fillets will be quite expensive, since the cost of the product immediately includes cleaning costs. Therefore, the best option is to fillet the herring yourself. In addition, we should not forget that cutting the finished fillet is carried out according to a certain pattern. Therefore, it is extremely difficult to obtain pieces of the desired size. Especially when it comes to preparing snacks. In this case, the housewife will still have to cut the fillet herself to achieve the desired shape.
Buying already cleaned fish can sometimes be dangerous. As you know, many enterprises involved in the sale of already processed herring fillets use special processing technology. Thanks to this, the bones literally dissolve. Of course, this process is dangerous. Because it involves the use of chemicals.

Chemicals can cause:

development of allergies;
food poisoning;
the appearance of digestive problems.

Before we look at a simple and effective way to debone herring, let's talk about some of the subtleties of the process that most people simply forget about.

The first thing to mention is choosing the right knife for cutting. Never use a dull kitchen knife as it will make the job more difficult and take much longer. It is noteworthy that you will also have to abandon the use of knives with a wide blade. After all, they are more suitable for cutting very large types of fish or meat. A knife with a long blade is ideal for filleting herring.
Make it a rule to work with fish only with rubber or plastic gloves. Moreover, it is also recommended to wrap the cutting board with cling film. This will help get rid of the pungent fish smell. Please note that this is extremely important in two cases. Firstly, if guests are already on the doorstep, there will simply be no time left to wash the smell from their hands. Secondly, in the future it will be possible to cut other products on the board only after washing it thoroughly. Otherwise, the smell will remain on all products.
If fillet is prepared for future use, it must be stored properly. Proper storage means using cling film as a kind of container, since fish cannot be stored in the refrigerator in ordinary containers. This is explained by the fact that its smell spreads too quickly. Within a few minutes after placing the fish in the refrigerator, an unpleasant odor will begin to hover in it. This is why it is so important to choose the right storage method, especially if the owner plans to keep the fish for several days.

Cleaning the herring from bones

Before you start cleaning fish from bones, you must:

rinse it under running water;
carefully cut off the head;
remove all fins and cut open her belly.

Please note one important fact. The incision must be made deep enough and at the same time try to completely remove all the insides. It is especially important to get rid of the dark film that remains on the abdomen.

Out of ignorance, many housewives, when filleting herring, leave this film behind, and then wonder why fresh fish has such an unpleasant taste of silt.

It is the film that causes the appearance of a rather unpleasant aftertaste, which greatly spoils the taste of the fish itself. Moreover, it can ruin any dish. Therefore, it is important to completely remove the film.

This can be done using a regular napkin. Simply apply a little pressure on the part of the abdomen on which the film remains and rub it with a napkin.

After this, not a trace of it remains, and the taste of the herring will improve significantly. Remember that using a knife in this case is unacceptable. Because there is a high probability that it will simply damage the fillet.

As soon as you finish gutting the fish, you need to rinse it again. After all, in the process of removing the insides it is impossible to avoid their damage. To get rid of the remains of internal organs and blood, you should thoroughly rinse the belly of the fish. And only after this can you safely begin to get rid of bones:

Make an incision at the very bottom of the belly. There should be 1 cut on each side. You will have to cut off a fairly thick layer. Because there are many small bones in this place. It is also not possible to remove them with tweezers. Therefore, you just have to cut them off along with the meat.
Having dealt with the bones that are in the tail of the fish, you need to make another cut. This time you should do it carefully from the top of the ridge to the bottom.
After making a thin cut, take care of the skin of the fish. In herring it is quite dense, so there is no need to leave it on the fillet. Especially if this fillet will be used to make a salad or appetizer. It is not possible to remove all the skin at once. This should be done carefully and gradually. Don't be afraid to damage it. But at the same time, try not to injure the sirloin. Don't forget to remove the tail at this stage.
Now you can proceed directly to extracting the ridge. You need to take the herring in your right or left hand, place your thumb at the base and start moving it towards the tail. In this case, it is important that your finger goes slightly under the meat and as you move, try to catch the ridge as much as possible.

The result should be two perfect fillet pieces. After removing the backbone, bones may remain in the meat. But they will be clearly visible. Therefore, such bones can be removed independently. Moreover, the number of such seeds will be extremely small.

Conclusion

If you bought frozen fish, do not start working with it until it is completely defrosted.
Do not neglect the preparatory stage and try to completely remove all the insides.
Make all cuts as carefully as possible. This is especially important when cutting off the dorsal fins. If the cut is not made carefully, the fillet will be divided into two parts. Using it to make a roll will be quite problematic.
It is better to simply cut off the bones from the tail. Because they are too small and it is not possible to remove them all manually.

Ways to properly and quickly fillet herring without bones or skin.

Most modern housewives prefer to buy ready-made herring fillets and use it for preparing appetizers and savory salads. But as practice shows, it is precisely this type of filleted fish that is often of low quality.

For this reason, it will be better if you buy whole herring and remove the skin, fins and bones yourself. In this case, you will be able to more correctly assess the freshness and quality of the product, thanks to which you will definitely be able to prepare a delicious snack from it. We will talk about how to clean herring without unnecessary problems in our article.

How to properly, easily and quickly peel herring: advice from chefs and housewives

Cleaning herring: advice from chefs and housewives

If you think that peeling herring yourself is very difficult, then you are deeply mistaken. If you show a little patience, you can quickly get high-quality fillets. All that is required of you for this is to prepare a cutting board, a sharp knife and a few paper towels.

Simple tips:

Take a cutting board and wrap it in plastic wrap or just put a few regular bags over it. This is necessary so that after filleting the fish your board remains clean.
Prepare a knife with a thin blade. If you realize that it has become a little dull, then be sure to sharpen it. If you don’t do this, you will end up tearing the fish fibers when cutting and this will not allow you to make a perfect fillet.
Be sure to have tweezers handy. You will use this to remove the thinnest and smallest bones from the fillet, located as close as possible to the herring ridge.
Also place several paper napkins and towels on the table on which you will cut the fish. You will need them to remove blood and intestinal films from the fillet.
It will be more convenient to peel the herring with your hands. In order to do this quickly, you will need to pry the skin in the area of the tail or head, and then gently pull it towards you. Be careful not to overdo the tension because the skin will tear and you will have to start the process all over again from the beginning.

How to quickly and correctly peel salted herring for slicing: photo

If your goal is a perfect fillet for slicing, then you need to clean the fish in the classic way and, if possible, do everything as carefully as possible.

So:

Initially, you will need to rinse the herring and blot its surface with a paper towel. This must be done so that it does not slide on the surface of the cutting board.
When you are done with this stage, you can take the knife and proceed directly to cleaning the fish. To do this, place it on a board and cut off the head with a sharp knife. Next, make a neat cut along the ridge line and remove the upper fins in one motion. The lower fins can be cut off with ordinary kitchen scissors.
The next step is to cut the belly of the herring. If you love the caviar and milt of this fish, then try not to insert the knife very deep. Carefully pull apart the belly and gut all the insides. Also, do not forget to immediately remove all films with a paper napkin.

Use a knife to pry the skin in the scalp area and begin to remove it with a smooth movement. After the skin is removed, inspect the fish again and, if necessary, remove newly appeared dirt.
Next, use your fingers to press down on the cut made along the ridge and begin to carefully remove one half of the fillet from the bones. Set the separated fillet aside and do the same manipulation with the remaining part.
After the ridge is removed, you will need to arm yourself with tweezers and try to remove all the small bones as thoroughly as possible. The finished fillet will need to be cooled and only after that can it be cut into portioned pieces and served on the festive table.

How to clean salted herring from bones on fillets for salad, fur coats: step by step with photos?

Step-by-step photo of cleaning herring

If you plan to use herring fillets to make a salad, then you can use the so-called pressing method for this. This method differs from the previous one in that you first have to get rid of the backbone of the fish and only then remove the skin from it.

So:

To begin, prepare a cutting board, a sharp knife, paper napkins and tweezers. When everything you need is laid out on the table, rinse the herring under running water and dry thoroughly.
Take a knife in your hands and cut off the head, tail and fins of the fish as carefully as possible. Cut open its belly and take out all the insides. If you see that there are a lot of films or remains of offal left inside the belly, be sure to rinse the fish under water again, and then dry everything with paper napkins.
Wrap the fish prepared in this way in cling film and tap it on the table or lightly beat it. This little trick will help ensure that even small bones can be easily separated from the fillet.
Place the track belly down and, pressing lightly on it, open it like a book. Press it down onto the table, then turn it over and gently remove the spine.
At the final stage, divide the workpiece into two separate fillets, remove the skin from them and remove all the bones using tweezers.

How to debone herring fillet in one motion

Cutting herring in one motion

Those who want to clean the herring from the bones in one motion can use the method that we will introduce you to a little below. But remember, in order to get exactly the result that you expect, you must hold the fish’s tail very tightly.

In view of this, if you feel that it is starting to slip out, then simply cover each part of it with a paper towel and then fillet the fish.

At the initial stage, it is necessary to carry out standard preparation of the carcass for cutting. This means you must gut it and remove the fins. At this stage, you can additionally dry the abdomen and remove any remaining intestinal films from it.
Make a cut on the tail of the herring no more than one centimeter deep, and then take it in your hands and begin to make somersault movements towards yourself. If you do everything correctly, the herring will describe circles around its tail.
In the next step, you must tear the fish into two parts in one sharp movement. As a result, you should be left with two boneless bellies and a loin with a ridge. It can be easily separated from the fillet by hand.
At the very end, all you have to do is remove the remaining small bones and you can cut the herring for a salad or snack.

How to quickly and correctly clean fresh herring from bones and fillet: photo

Cleaning fresh herring fillets

As you already understood, if desired, the herring can be very quickly peeled from skin and bones. If you want to simplify this process as much as possible, then use the method described below.

In this case, you can get a beautiful boneless fillet in literally a matter of minutes. True, you must remember that it is easiest to clean the largest herring using this method.

So:

Take fresh herring, gut it and remove intestinal membranes.
Use kitchen scissors to remove the fins, and then use a knife to make a longitudinal cut along the ridge line
Next, stick your finger inside the fish and begin to carefully separate the fillet
Separate one half, set it aside and use the same movements to remove the bones from the other fillet.
Inspect the herring and, if necessary, remove small bones with tweezers

How to get rid of small bones in herring?

Removing small bones from herring

A large number of people refuse to eat herring due to the presence of small bones in it. But if you don’t buy ready-made fillets, but try to make them yourself, you can easily get rid of the bones. If you fillet pickled or salted herring, then you will need to arm yourself with ordinary tweezers and gradually remove all the bones from the fibers.

But keep in mind that in the ridge area the bones are located quite deep and for this reason they sometimes cannot be seen with the eyes. In view of this, it will be better if you first remove all visible bones, and then begin to carefully probe the fillet with your fingertips and remove whatever you find. This procedure should be completed only after your fingers stop finding the bones. If you remove bones from frozen fish, you will first need to peel and fillet it, and then literally put it in lightly salted water for 15 minutes.

After this time, the fish will need to be removed from the brine, rinsed, and then easily remove all the bones using tweezers. And finally, we want to tell you about a radical, but very fast method of removing small bones. In order to get rid of them in one movement, you will need to take and carefully draw a longitudinal line along the top of the fillet with a knife (its width should be approximately 5 mm). By doing this, you will immediately remove all the bones and you will not have to waste time searching for them with your hands and removing them with tweezers.

Which herring to buy: fillet or cut it yourself?

Recommendations for choosing herring

If you want to make your own herring fillet, then you need to choose the right fish for this. If you decide to save money and buy low-quality herring, then it is unlikely to produce a perfect fillet. Therefore, when choosing this product at the market, store or supermarket, first of all pay attention to its smell.

You don't even have to pick it up to do this. You can simply get as close as possible to the counter where the herring is lying and take a deep breath. If it is spoiled, you will feel a rather specific and unpleasant smell that will smell like rot. Fresh and properly stored herring will have a distinct marine smell. Once you are sure that the fish smells right, try to feel it, paying special attention to the belly.

If you feel that it is too soft, then most likely you have a stale product that has been defrosted many times. Also be sure to look at the color of the herring’s gills. If they are dark red and elastic, then you can safely make a purchase. And finally, look at the eyes. If they are cloudy, this indicates that the seller is offering you a completely damaged product.

How to cut herring at a factory: video

Above, we have already introduced you to simple homemade methods for turning a herring carcass into a perfect fillet. And as you probably already understood, this task is within the power of any person, even those who have never cooked anything in their life.

Submission idea #4

Submission idea #5

Video: How to debone herring. Lifehack

Herring has long been considered a poor man's food, or at least that's what it was called. But this is generally a moot point, because both of them eat it with pleasure. In the famous salad “Herring under a fur coat” it is the main ingredient. But you can’t put a whole fish in a dish; fillets are needed here. This means that the herring needs to be cleaned and cut so that there are no bones. You can always buy ready-made fillets in the store, but it’s still better to learn how to do it yourself. Many housewives have their own secrets on how to quickly clean fish, which are passed down through generations. Today we will reveal some of them and learn how to properly cut herring and get a good boneless fillet.

What is needed for such an event?

There are many methods that differ technologically from each other in minor nuances. Therefore, you can always choose the right and more convenient option for yourself,

To get started you will need:

a wooden board, preferably used exclusively for cutting fish;
a well-sharpened knife with a thin blade;
gloves, but this is only for those who do not like the specific smell of fish on their hands; although using them is not entirely convenient.

Now let's look at two ideal ways to properly cut herring.

Method one

Step 1: First, place the fish sideways on a clean cutting board. Holding it by the back, use a knife to make an incision clearly in the middle along the abdomen from head to tail.

Step 2: Next, you need to gut the insides of the fish by scraping them off with a knife. Afterwards, wash the herring under cold water.

Step 4. At the base, carefully release the ridge and pull it not very sharply, lifting it and tearing it out along the entire fish carcass to the end. The ridge will pull all the bones of the fish, including small ones.

Now we have practically figured out how to clean the herring from the bones. There will be a double fillet of fish left on the board.

Step 5. Scrape off the film in the belly area with a knife, removing the remaining bones that are under it. Cut off a thin longitudinal strip of the fillet on both sides of the belly, cutting out the dense fins.

Step 6. Cut the fillet into two halves and turn it skin side up. We cut along the edge and tear off a little skin. Next, gently pull it, freeing the fillet.

Method two

Here is another simple way to clean herring.

Step 1. Cover a clean board with newspaper; this is convenient to do so that when removing the insides, they can be wrapped and thrown away.

Step 2. Hold the fish by the back with your hand, use a knife to cut the belly from the anus to the gills, not very deep, trying not to touch the insides. We remove and discard the giblets, wrapping them in newspaper, and then removing the head.

Step 3. To remove the skin from the fish, make a shallow cut around the tail. Next, remove the skin from the tail to the head and from the belly to the back. After this, all the skin is collected on the dorsal fin, using our fingers to remove it from the fish carcass.

With a slight movement of a sharp knife, we make an incision along the back of the fish and remove the tail. We insert the fingers of one hand into the depth of the cut and press the rib bones with them. Using the other fingers, carefully move the fillet away from the bones with progressive movements. As a result, we get half of the finished fillet. We do the same procedure with the other part. Remove the remaining small bones in the pulp with tweezers.

Three steps - and your fish is in the salad

How to clean herring in a hurry? Now let's look at the fastest and easiest option

Step 1. Place the fish on a board previously covered with a napkin. Using a sharp long knife, remove the head and take out the insides. We make an even cut along the spinal column of the fish carcass. After this procedure, the herring will fall apart into two halves.

Step 2. Then, from each edge of the back, we pick up the skin with both fingers and with one sharp jerk remove it from the carcass, directing it from the base to the tail. Sometimes we can’t do something like this the first time, so we try again.

Step 3. Carefully pull the spine towards you, thereby smoothly removing it from the pulp without damaging the carcass.

Ultimately, the cleaned herring can be cut into pieces that can be used plain or in salads.

Mothers can teach a lot, including how to quickly peel a herring.

On the cutting board of the herring carcass, first remove all the skin. We leave the head intact. We make a small incision between the fins at the beginning of the abdomen. Through it, we grasp the gills with our fingers and carefully pull them out along with the esophagus and dirty entrails. Milk or caviar remains inside.

This cutting method is used for hot and cold smoked fish.

A little conclusion

Now you know how to cut a herring. We hope everything works out for you. After all, many housewives refuse to prepare dishes with herring only because they are frightened by the long process of cutting it.

But, as it turned out, the technology is not so complicated if you know the whole process step by step. All you need to do is practice, and you will be able to deal with it “one”, “two”, “three” without much effort. Ready-made fillets bought in a supermarket are much inferior in taste to herring. The main and important fact that you need to remember and know is that the spicy-salted herring must be fresh, and then the process of cutting it will be fast and of high quality.

Having decided to treat her family or guests to salted herring, the housewife will wonder how to clean it. Herring is not served to the table uncleaned. You can make delicious cold appetizers from salted fish: salad under a fur coat, minced meat, rolls, or simply eat it with boiled potatoes, cut into pieces and sprinkle with sunflower oil. Before preparing any dish from herring, you have to remove the bones and often remove the skin.

Preparation

For cleaning salted fish, it is better to have a separate cutting board, but you can wrap it in regular cling film and work on it. You cannot clean fish on newspaper, as the paint sticks to the product and, consequently, to the stomach. Medical gloves will help protect your hands from unpleasant odors.

To work you will need:

sharpened knife;
tweezers;
plastic bag.

Cleaning Methods

There are several ways to clean salted herring.

For beginner housewives

The fish is removed only from the bones, leaving the skin. This is how the herring is prepared for serving as a cold appetizer, by cutting it into pieces and sprinkling with chopped fresh or pickled onions or herbs.

The fish is gutted, washed, and the head and caudal fin are cut off.
The thumb is placed next to the dorsal fin and buried 2-3 cm into the back.
The finger is moved to the tail and the carcass is divided into halves.
The ridge is removed by hand.
Small bones are pulled out with tweezers.

In one motion

This is how herring is cut in the Far East when there is a lot of fish to process. First, the carcass is gutted and the head is separated. Then:

The fish is taken by both hands by the caudal fin.
They wave their hands so that the carcass makes one revolution.
Hands spread to the sides.
In one hand there will be two halves of a clean fillet, in the other - the back with all the bones.
The ridge along with large bones is removed from the back by hand.

The result is three pieces of pure flesh: the back and two fillets.