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How to cut the herring? Tips, step-by-step instructions. Hand dexterity and desire: how quickly and easily clean the salty herring and squeeze a tasty snack without bones on the table

How to clean the seler from the bones? Cutting salted herring for the preparation of salad and feed on the table.


Despite the fact that in stores sell ready-made fillets and preserves, many mistresses prefer to clean her deer. This is explained by the fact that it is much easier to appreciate the freshness of the fish. Herring sells on a rave from barrels and tin cans And pieces in vacuum packaging. Fresh fish should be elastic dark red gills and pure skin without damage. It should not be plated. The presence of "rust" on herring shows its low quality or unsuitable for storage conditions.
Herring is a perishable product, therefore, as soon as she falls to your kitchen, it needs to be stolen, removing all the insides.

How to clean the herring from bones on fillet

High-quality fillet can be obtained at home. To do this, you will need a comfortable cutting board, a well-ended knife with a thin blade and a tutu of napkins or paper towels. Each experienced economy knows how to properly clean the herring from the bones.
For this you need:
  • Wrap the cutting board in the food film. This will help protect the surface from smell and dirt. Instead of film, you can use paper towels or newspaper
  • Spread paper towels on the table top, which will be needed in order to remove films from the abdomen and blood.
  • Make two smooth cuts: longitudinal along the back and transverse head
  • Gently pull the skin of the skin from the head to the tail. Do not make sharp movements, otherwise the skin will rush.
  • Remove fillet from the spine and rib bones. Thin and minor bones can be removed by tweezers
Herring fillet can be kept no more than two days. Since the fish has a pronounced smell that quickly absorb other products in the refrigerator, it is recommended to store it in a hermetic container. Metal containers are not suitable for herring, it is better to use plastic, glass or enameled dishes

Sent a herring under a fur coat? We separate the selayer for salad



If the searer was purchased for salad, it can be cleaned with another way. In this case, the ridge is first removed, and then the skin. After you prepare the work surface and scold the knife, rinse the fish in cold running water. Then carefully dry it using paper towels.
How to cut the searer for a fur coat? First, cut the tail, fins and head. Make a neat incision on the trouser and get inside. If after that there are many tets and films left, rinse herring again.
Important! Do not forget to dry the selence after it is promoting it in cold water.
Fishing must be wrapped in food film And beat off slightly. Do not beat fish about the work surface, use a wooden hammer or rope. It will help separate all the bones from fish, including the smallest. Next, putting the fish with the belly down, push it so that it revealed as a book. Turn over and pull the ridge. Now divide the carcass into two separate fillets, and remove the skin with them with them. Small bones remove with tweezers.

For those who need faster! We separate the herring with one movement

If you save time, you need to separate the seler in one movement. First prepare the workpiece. Cut fins and remove the insides. Do not forget to dry the abdomen and get rid of intestinal films. If you separate the fish in this way for the first time, do it above the table. In case of failure, the fish will not fall on the floor.
  • So that the trick turned out, on the tail it is necessary to make a section of about one centimeter
  • Then take herring and make a circular movement on yourself so that the carcass describe the circle around its tail. Movements should be confident
  • Sharp movement tear the herring into two halves
  • You will have two abdomen and a ridge with a fillet part.
  • Separate fillets from bones
So that everything happens, hold the tail of the fish as hard as possible

What to do with herring milk: can there be them



During cleaning the fish can be left milk. Unlike caviar, many housewives throw them out, because they do not know what to do with them. Others, learning that this sperm of males, refuse to use them into food. However, this product deserves attention, because it has a lot of advantages.
Seryline milk can be fused in a grain and add to the salad or use as a filling for Fishburger. Often they are put in a fur coat, in addition to fillets. In Finland, they do not wonder if the milk eating the seryls. Here, together with caviar add to the ear. Taking advantage of a blender you can make a pate from the remaining milk. Enough add boiled egg, crude carrots and butter.

Methods Beautifully apply a cleaned herring on the table



Subtle sliced \u200b\u200bsalted herring fillet can be a good snack. It is served with salty cucumbers marinated mushrooms, olives and olives. Fillet is also used for canape. The skeleton rises small pieces of herring and boiled potatoes with onion rings Between them. A set of products for this snack can be any, you can add olive or pickled champignons for piquancy.
If you doubt and do not know how to file a deck on the table, make sandwiches with black bread, butter and greens. An acquaintance since childhood taste can please guests and remind about family feasts in the parent house. Alternative can serve rolls that are made with filling or without it.

How to quickly clean herring: video

Use the video to quickly clean the searer:

Vegetables are boiled, mayonnaise is bought, everything is in anticipation of the specialties "Herring under a fur coat", and only a salty herring lies lightening on the table without submitting any interest to what is happening. Pick up the knife, the position of a small confusion and a mute question in the eyes, which is repeated in a whisper on the lips - how to clean the herring?

In the kitchen slowly, rustling sneakers and sniffs, my mother comes, my dear!

Mom is a well-deserved employee of the catering, by the shoulders of a technical school, work as a waitress, cook, confectioner. Her everyone respect, sometimes you want to be like her.

She unceremoniously selects my knife, rushes her sleeves and says:

- Look, now I will show you how to quickly clean the selence from the bones.

Making a confident incision, how the executioner cuts off his head. Deploacing and displeasually goes to the sink, my knife washes and begins to sharpen.

- The knife must necessarily be sharp, otherwise your work will turn into a nightmare.

Work continues. Gliding smoothly with a place from a place that was still quite recently marched head, she makes a cut along the abdomen. From start to finish. Takes out all the insides, scraps the remnants and sends to the trash.


After such a dirty work, the cutting place and looks not the best way. Mom begins to do small cleaning. She washes the fish inside under the crane, removes internal films that can be hooed with nails. After the saddler is taken for a cutting board.


Work continues. Holding a silver herring body with one hand, she makes another incision, along the whole back. This is the beginning of the second stage.


With confident movements, using a thumb, she slightly lifts one half of the fish, thereby separating it from the ridge. Fillet can be easily manipulated.


There was one selection - there were two halves. Now again clean. All small sorts are removed, which were not visible before.


Casting for the edge of the ridge, and slightly raising, she pulls him out of herring and moves to the search for the remaining bones.


Having driven around the edge of each half in the zone where there was a belly before, cuts off a small strip along the entire length and retains to the side. This part does not look appetizing, so there are no questions here.


Turning up the back of the neck of the herring, mom is trying to grab nails over the edge of the skin. It turns out not immediately. Further, thin skin is rhat, and all attempts begin at first. Finally, the victoriously crossing his legs on the leg (she succeeded) does not rush, the centimeter behind the centimeter, she shams the satellite satellite.

Mom throws a knife in the sink, then it launders his hands for a long time, having sniffed every time, there was no herring fragrance left on them. Deployed to me face, presses my nose, as if it is a button and says: "Learn, student!". This is how quickly cleaned herring.

Hello everyone! Today we will talk about how to divide the herring from the bones.

There is nothing complicated in the whole procedure. If you represent everything in the form of an algorithm, it will look something like this:

  • Defrost
  • Removal of fins
  • Removal of insides
  • Head removal
  • Flushing
  • Removing the top fillet with bones
  • Plastic
  • Removal of vertebral bone
  • Cut with edge fillet
  • Removal of skin
  • Cutting into pieces

As you can see, the process is not quite complicated. The only thing as we clean the fish, and also a herring, then fish smell remains on cutting boards, knives and hands, which is not quite pleasant.

To avoid it to put on the board plastic bag. In addition, the knife must be taken with a subtle blade, it will be easier for them to cut fish. As for the peel, it is easy to remove it with your hands. Make it best, starting with the tail. Having posed her, pull neatly on yourself, trying not to break.

Cutting herring step by step with photos


We begin with the fact that we put the fish on the board and cut the fins, tail and head. The main thing is to cut. Elya This is headed for a knife for a large fin and make a scarlet incision, hitting under the gills. Doodle to the middle. Then we turn the knife into the opposite strand and cut off the head from the side of the gills.

You can, of course, proceed and easier. Cut the belly of herring along the whole body and pull out the milk.

The main thing in this operation does not damage the gallbladder. Otherwise, all the fish will be bitter. This, by the way, must be considered when cutting any fish.

After that, the usual direct movement cut off the head and tail.

You can after that, wrapping the fish into the film, knock it slightly about the table. This will help pull the bones much easier.

Recommended the fish, spreading both halves to the sides and pull out the ridge.

Well, finally, cut the fish into two halves and with the help of a tweezer we remove all the small bones.

How to quickly clean herring


With this method, you can separate the fish from the bones somewhat faster.

For this, in the same pre-prepare carcass: clean it, separate the fins, head and tail.

Now I do a knife along the ridge. We stick your finger into this incision and begin to carefully separate the fillet. Separating it, put aside, and with another half remove the bone. After that, once again we look at the presence of small bones and also clean them with tweezers.


Small bones are placed often deeply and see them difficult. To do this, carefully tarnish your fingers all fillets and remove the bones found. As soon as the fingers stopped taking these bones, you can finish this procedure.

Often, at the table, many refuse herring, despite its advantages and taste. The reason for this is the abundance of bones in the fish. But choosing an acceptable way to clean the herring quickly and simply, it will be possible to harbor it more often and do not come in a quiet horror before cooking the Salad "Herring under a fur coat".

For cleaning herring from bones, the following culinary instruments are used: a sharp knife, kitchen scissors and a cutting board. Below are given step-by-step technologies different options Cleaning fish from bones that will help to cope with the task of any hostess.

Classic cleaning method

This is a proven way to get a beautiful and neat herring fillet. It will be enough to use the sharp knife and cutting board for its implementation.

The preparation of the carcass and its cleaning is carried out as follows:

  1. At the base of the head of fishery cut the ridge. Gently and slowly pull the head against yourself. It will be easily separated from the carcass and most of the insides will sweep away.
  2. A sharp knife to break up the belly, get milks or jaws with caviar.
  3. The same knife scraps a black film and insides that could not be pulled out with his head.
  4. Next, remove fins (abdominal, anal and ridge). Cut the tail.
  5. Make a longitudinal incision along the ridge almost to the bones, cutting the skin and meat. Gently, not to damage the fillet, remove the skin.
  6. By turning a carcass to belch to himself, grope the ridge and separate it from one piece of fillet first without sharp movements, and then from the other.
  7. Inspect the two half-films fillets and, if bones remained, remove them.

Easy way from grandmother Emma

Former school teacher, and now the famous Russian-speaking culinary blogger from Germany advises to clean the herring from the bones in this way:

  1. Kitchen scissors cut off the head and tail of the fishery. Make a longitudinal incision along the backrest and cut off the abdomen.
  2. Remove all the insides and remove the skin towards the head to the tail.
  3. Moved along the ridge to separate meat from the bones with the help of big fingers. If bones remained, they can be removed using a tweezers. Herring fillet ready.

Simple and fast way using a plastic bag

It often happens that the fillet does not want to separate from the bones. In this case, a method using a conventional polyethylene package will be assisted.

The course of work in this case will be like this:

  1. Make a longitudinal incision along the worring abdomen. Study all the insides, remove dark films from the inner walls of the abdomen.
  2. Put the fishery in the package and beat off the wide face of the kitchen knife. Chob without fanatism, but it should not be simple pats.
  3. Get a herring from the package. Cut off your head and tail, remove all fins and it is easy to separate the ridge with bones from meat.
  4. Lastly, remove the skin, so the fillet will save a more accurate form.

Removing fillet from the tail

In the previous ways, it was not filleled from the bones, and the bones were pulled away from meat, but perhaps someone will be easier to do it on the contrary.

In this case, you need:

  1. Prepare carcass herring. It should stay without insides, fins, heads and skin. Tail is better to leave. Rinse a carcass under running water and dry paper towels.
  2. Prepared herring put on a cutting board. At the base of the tail using a knife to cut and separate a small piece of fillet.
  3. Then one hand press the ridge behind the tail to the board, and the other hand pulling the meat from the bones until the fillet is completely removed.
  4. The income procedure is repeated with another half fillet.

Molding method

For this method of cleaning, no knife, no scissors take place. The whole process of separating bones is carried out by hand. But the journaling has a flaw: a lot of bones will remain in meat. They will then need to be removed by tweezers or hands.

How to clean the herring to jelly:

  1. Rainted herring without induction, fins and leather rinse in running water.
  2. Take a carcass in your hand so that the thumb end in the top of the back, and all the others inside. Next, squeezing your fingers, extrifying the movements to separate the meat from the bones. First one half, and then another. The freshly fish was, the easier it would be to clean it.

How to clean the herring from the bones in one movement?

Get a lightning screen of salted herring absolutely without bones seems to be something fantastic? But it is not so difficult, as it seems at first glance, though some dexterity of the hands and skill will be required.

Before making the very move, you need to rob in the fish, cut the fins, separate your head from the carcass and remove the skin.

If everything was done correctly, then half of the pure fillet with a small piece of the tail fin, and in another fillet with bones. From the first half you need to cut the tail of the tail, and from the second to separate the ridge with the bones.

Such fast way It has one drawback - a high probability of getting not beautiful, perhaps even torn fillet. If aesthetics are not important, for example, the fish will be used in a salad, then this method can be safely used.

How to get rid of small bones?

After you managed to quickly clean the herring, I still have an open question: what to do with small bones? As a rule, it does not happen in the purchase fillet of small bones. They are swollen and dissolved in the process of salting and ripening with citric acid.

When buying a whole salty fishery all bones are intact and unharmed, so removing the ridge and large bones, you should do small, so that no tiny bone should be, across the throat.

Remove small bones from meat fibers will help usual tweezers. It is important to remember that in the area of \u200b\u200bthe location of the bone range are very deep. Therefore, visible bones are first removed, and after that everything that will succeed with fingers.

Deciding to prepare a salty solesterol dish, the hostess will certainly be asked: how to clean herring. And this is quite logical - no one will have to do with the crunch of stones in a snack from salt fish. By the way, the recipes with a salty delennium are a great set. This is the famous herring under the fur coat, and Forshmak, and fish rolls. So it's time to learn how to separate the bones from meat and cook fish fillets in a matter of minutes.

Why clean the herring personally?

The recipe for any salty fish snacks the first item advises to clean it from the bones or immediately recommends to take ready-made fishing fillets. And indeed, it may be better to just go to the nearest store and buy fillets in oil or mayonnaise fill? Then learn correctly clean the herring is not necessary! He opened a jar, cut fish - and the bottom layer of herring under a fur coat is ready.

The option is not bad. But his own fillet is still better. For this there are several reasons:

  • Buying a whole fish, you can smell it and check for freshness "in the eyes."
  • Unfair manufacturers can use low-quality fillets for cooking, and sometimes even "missing" fish.
  • It is the opinion that to remove the smallest bones from fish chemical compoundsin which it is soaked. As a result of such treatment, the dice is literally dissolved. Large manufacturers have repeatedly denied similar information, confirming their words of the video of the fillet production process. However, unscrupulous manufacturers not rewarding with their own reputation may well use this method.
  • The purchase of a whole salty solesterol will be significantly cheaper than the purchase of finished fillets.

  1. Before you begin to clean salted herring, prepare a sharp knife. If the kitchen knife fastened, it should be swam. It is necessary to make it necessary, since a comfortable flawless knife is the first rule that allows you to quickly clean the herring.
  2. Often to clean the fish comes shortly before the arrival of guests and wash your hands after cleaning just once. And the smell of salt fish is very eaten. To know how to solve the problem of unpleasant odor, put on polyethylene or thin rubber gloves so as not to blur hands. To protect clothes, do not forget to put on the apron.
  3. Despite the fact that for each type of products there should be its cutting board, nothing pleasant in a blackboard, smelling fish, no. Therefore, protect the smell and fragments of fish fillet not only your hands, but also a cutting board. Locate on it white paper or food film with a thick layer. After completion of the procedure for giving up a salty herring paper (film), it will be possible to simply remove from the board, wrapping inside, bones and other waste into it, and throw away. The next step should be carried out on a new pure sheet of paper. After completing the cleaning of fish from the bones, the paper should be thrown away, and the board wipe with a sponge, moistened with dishwashing agent and slip warm waterand not rub off the specific fish "aroma".
  4. If the measures listed above did not help and on their hands, fish amber remained on a cutting board, sprinkle with lemon juice.
  5. If the fillet is not used immediately, keep it in the refrigerator wrapped in the food film.

Two ways to transform herring in fillet

Salted herring is purchased - it's time to find out how to clean the herring. There are 2 ways for this. The cardinal difference will be the moment of separating bones from meat. In the first version, the fillet is slow and carefully separated by the removal movement of the thumb along the ridge, freed from the skin, and in the second version, the ridge and rib bones are separated from meat in one movement. The second option looks more effectively. They tend to use cooks professionals. Consider in more detail both options.

Preparing the herring in front of the direct bone office will be the same for both options.

  1. Wash herring under running water.
  2. Cut your head.
  3. Cut the belly from the head to the tail.
  4. Remove the lower fins (abdominal and anal). After the fish is cut on the abdomen, they are easily getting.
  5. Remove the abdomen from the cut abdomen. If the herring turned out to be a female, it is possible to postpone the caviar to a separate plate. You can cook with it delicious sandwiches, smeared bread butter And laying on top of a salt icy, freed from the Pousy. The rest of the loss, including the milk (if the male came), you need to throw it away.
  6. Ranted herring needs to rinse. Dark films should be carefully taken with a knife. Making sure that all the insides are removed, it is worthwheeling again to rinse the fish, and then move to the next step.
  7. At the very bottom of the belly, on both sides of the fish planned should be cut off the meat strip. In this place there are small bones, which cannot be learned differently, you can only cut together with meat.
  8. Make an incision on the ridge from the head to the tail. Cut the dorsal fin along with small bones at the place of attachment.
  9. Personate the skin with a knife and remove it from the village of herring. It is convenient to do it in the direction from top to bottom.

Herring prepared. Now the most interesting is the separation of meat from the bones. In the first version you should do this:

  1. Cut the herring tail.
  2. Take the herring in the right hand (left-handers in the left). Large finger put on the ridge at the base, starting it under meat, and begin to push your finger towards the tail, moving the meat from the skeleton. When the finger reached the tail, completely remove the separated part of the fillet from the rib bones. As a result, the half of the pure fillet and the half of meat on the ridge and ribs should be obtained.
  3. Separate the same meat from the ridge and rib bones from another part of the carcass.
  4. If the bone visible to the eye remains, they are usually not many - 3-4 long bones, not more, extract them.
  5. Fish fillet is ready!


In the second embodiment, allowing you to lightly get fillets in one movement, it is necessary to do as follows:

  1. Hold your hands for a fishtail: one hand for one half, the other - for another.
  2. Make a circular movement by fish in the direction "from ourselves" or "counterclockwise", and when the herring will approach the original position, burst it into 2 halves, pulling the tails in different directions.
  3. The result is one half of the pure fillet, which remains to cut off the half of the tail. And another half should remove the dice by holding the ridge, and also remove the tail of the tail.
  4. If some bones still stayed, remove them.
  5. Fillet Salted herring is ready!

Be sure to try to clean her herring with your own hands (or your husband's hands) and make sure that it is not so difficult, as it seemed first. Do not save time on cleaner herring, buying preserves. To taste and quality, they greatly lose. Health and well-being of loved ones is much more expensive!