Many people ask: how easy is it to clean herring? We will share a little advice.
1)We put the herring on the cutting board, cut off the head, then the tail.
2)Using a cutting board cut off the upper fin, running the knife into the abdomen of the fish to the tail, cut it, trying not to damage the interior, there may be caviar / milk. From them you can prepare a separate dish.
3)Cut the fins from the abdomen, remove the black film, wash the fish under a stream of cold water, put it on a paper towel, let it drain.
4)With effort, but neatly, we divide the back into two parts, cutting the skin.
5)Holding the herring by the tail, grab the edge of the pulp and gently pull up, part of the fish with a ridge with the other hand hold on the cutting board (plate). For the rest of the herring, the process of removing the bones is repeated.
6)You need to choose the bones that are left. First, pull out all the large bones, then carefully select the small ones. It is more convenient to do this with nails or tweezers.
7)After cutting fish, we have a fillet available, from which you can cook a variety of delicious dishes. Caviar can also be served on the table, as a separate dish, beautifully decorated.