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Many small bones from herring can be cleaned very quickly using the proven method of northern cuisine. Instead of a long hassle with small bones, in just 3 minutes, all the bones can be removed from the fish, leaving only a delicious fillet.
The usual option, when the central bone is pulled out of the seletka, is not suitable, because many small bones remain in the fish, which are so annoying in dishes. The northern way saves us from them. We take a herring and basicly clean it. We get a fillet with bones, but ready to start work.
First you need to remove the skin. Since the fish is northern, in herring it is quite thick and oily. We make an incision on top of the list along the entire fish, pry off the skin and carefully remove it from both sides.
Now it's the turn of the bones. The incision should be about 1-2 cm depending on the size of the fish, then we can separate it into 2 parts in one movement.
Once the fish is divided lengthwise, carefully pull out the bone. As a rule, almost all small bones will be on it. After pulling out the bone, carefully examine the inside of the meat. If we see single small bones, they can be pulled out with tweezers.
Now with herring you can do anything. For example fry:
By the way, the smell of herring can be quickly removed by moistening the brooks with lemon juice: so stock up a slice in advance.
The cleaning method is suitable for a large number of similar fish. For example, for mackerel.