Herring is the queen of the holiday table, but many are afraid to cook it because of the small seeds and “tails” in the fillet. In fact, cutting it is easy if you know one simple trick. All you need is a sharp knife, a cutting board and 2 minutes of time.
How to cut herring quickly and cleanly:
- Remove the head and tail. Place the fish on its side, cut off the head behind the gills, tail at an angle.
- Make an incision along the abdomen. Carefully rip open the belly from head to tail and remove the entrails. Rinse under water.
- Remove the entire skin. Cut the skin at the tail, then, holding the fish with one hand, pull the skin towards the head with the other, it will come off like a stocking.
- Divide the carcass into two halves. Place the fish with its back facing you, insert the knife into the spine and run the blade along the bones, first on one side, then on the other.
- Remove the rib bones. Turn the fillet skin side down. Run your finger along it and you will feel a row of small bones. Using a sharp knife, cut them off in a thin layer along with the dark stripe.
- Cut the fillet into pieces or cubes.
Tip: if the herring is too salty, soak the fillet for 10–15 minutes in milk or weak tea. This will soften the taste and make the meat more tender.
Bon appetit!
Question and answer:
Why remove the dark stripe from the herring?
This is a layer of fat with a high histamine content, it gives bitterness and a specific taste. Without it, the herring is softer and more flavorful.
Is it possible to cut frozen herring?
It is best to defrost in the refrigerator 6-8 hours in advance. Cutting semi-frozen is more difficult; the bones break rather than be removed.
How to choose a good herring?
Look for an elastic carcass, bright eyes, dense scales and a pleasant smell of the sea, without sourness.
