How to Cut a Herring
by Editorial Staff
With the holidays approaching, we hostesses think about what to serve on the table. And almost always a herring is included in our festive menu. The main thing in cooking herring dishes is filleting the herring well. You can cook salads from herring, a huge number of snacks and these dishes are often scattered from the table very first.
Ingredients
- Herring
Directions
- We’ll need a herring.
- Wash the herring in cold water, remove the scales if present, dry with a paper towel.
Cut off the head and tail. Cut open the abdomen and remove the entrails. Wash the carcass inside and out in cold water, dry with a paper towel. - Remove the fins, cut the skin along the ridge, and remove completely.
Pressing the fillet with your fingers, separate it from the ridge. Remove the remaining protruding bones from the fillet.
Remove the black film from the inside of the abdomen.
- Now you can cook fillets as intended.
Enjoy your meal!
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