Who does not like herring?She was loved by all.Herring is perfect vodka.It is appropriate to it at a festive meal.A salad "Herring under a fur coat" - a real masterpiece, without which no cost, no celebration - New Year, wedding, birthday party.The only obstacle faced by young mistress - proper preparation to table this delicious fish.Many, alas, do not know how to carve herring.Even my parents used to simply cut it, then doused with vinegar and oil, decorated with onion and herbs.Naturally, this is not an option, because the guests have to get your hands dirty and the plate, cleaning the fish from the skin and bones.
way
Do not be ashamed of what you did not know how to carve herring.It is easy to learn, it is worth a try once.The first example, I learned how to carve herring correctly when working in a cafe.It cooks easily cleaned about 10 kg of fish literally a half an hour.They do it quickly and deftly.Apparently, the whole thing in the skills and habits.This we shall learn.
Pros and cons
Without adequate experience, this process takes a long time - it's a minus.So many of his escape, preferring to buy ready fillets.Here are usually ready herring less tasty because, firstly, it is too well cut, and secondly, it is filled with preservatives and refined oil, so that it can be stored up to a month.Therefore, it tastes different from fresh gutted fish, which are kept in the brine is not more than 3 days.So, salted herring, which the hostess treats yourself a tasty, healthy and nutritious.And that's a plus.So ...
learn how to carve herring
- Take fresh salted fish.Pick up for her board.Better that it be plastic, because wood absorbs odors too.I personally prefer to put on the board, and even paper or paper towel on the table to not spreading the liquid.Then take the sharpest knife for butchering herring and cut off the beauty (ie fish) head and tail.These parts are inedible, and we throw them safely (I do not recommend giving salty fish pet - from this they may have problems with the genitourinary system).
- Then we fish we reveal the abdomen and carefully remove the innards.If there are herring eggs or milk, they are taken out, washed and deposited separately - many love them.Now you need to thoroughly clean the abdomen with a knife off the excess blood and films.No need to rinse it - the taste of this fish is too bland.It is better to remove difficult to separate dirt cloth.
- then cut all the fins - they are not needed.Cut back to the ridge at the herring.
- now easily be removed from the skin of herring in one motion, starting from the top.You can help yourself to start with a knife.Over time, you can easily learn how to do it without him.
- then cut along the carcass, taking care not to touch the bone ribs.
- Finally, we take out the spine and relieve the flesh from the bones stuck.
result
Well, we've got a beautiful selёdochnoe fillets, separated from the bones.Next to it you can do anything - to include in salads, cut into pieces, decorate onions, vegetables and herbs.Flavored vinegar, oil, mustard, or to your liking.Definitely your herring is very tasty!
