Often housewives do not want to deal with whole fish carcasses because they will have to spend a lot of time cutting them up.
This is especially true for herring, which is one of the most delicious fish eaten salted.
However, there is a simple method that will allow you to cut up even a large carcass in no time.
How to quickly fillet a herring
First, cut off the head of the fish and remove the fin. The tail should remain in place.
Gut the fish, carefully remove the milt or roe and clean the belly of black films.
Make an incision in the back from the head to the tail along the spine and remove the skin from the carcass.
Then cut the tail fin into two parts and, holding the herring in the air, twist it towards you.
Carefully tear the herring into two pieces. You will be left with only the boneless belly, consisting of two parts, and the remains of the fish on the spine. All that remains to be done is to remove the spine and get rid of the small bones.
Author: Irina Tint
