How and on what to peel a herring

A very interesting way to peel a herring, I have not tried it myself, but I will definitely try how I get to the herring

[Mandraik Ludmila]

A very interesting way to peel a herring

Mandraik Ludmila, Buttercup, the link does not open for me, before that everything was always opened

A very interesting way to peel a herring

all my conscious life I clean the herring ALMOST the same, but easier and more tender, therefore there is a discrepancy in some moments - I do not tear the unfortunate herring in half, and my fillet turns out to be a little cleaner and more whole, not 4 thin parts, but 2 plump ones.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, thanks, the link has opened

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, this video on the forum was already in some kind of Temko type of culinary secrets. I tried. Now I clean it for a fur coat just like that. I liked it.

It contains wax, so the floor acquires a matte sheen and no streaks

If there is wax, does the floor become slippery?

[Ilmira]

Ilmiraand how do you clean?

[celfh]

and how do you clean?

celfh, Tatyana, in short, in the video the masculine way, I clean in the feminine way. And if in detail, then I will follow the trail of the roller: I cut off the head and immediately the tail, cut out the "main hole" at the lower fin - I cut it out with the tip of a knife with a triangle, then cut the belly of the carcass through this triangle. Since the hole is cut out, the insides do not hold anything and they are easily removed, sometimes immediately with an inner black film, sometimes it can be easily removed by hand, sometimes you need to remove it with a knife. Then, just as in the video, I make an incision along the entire back and below from the abdominal side - I remove the fins and I cut off the very edge of the abdomen in thin, thin strips. You don't have to do this, but I like it when the edge of the abdomen is even and besides, the costal bones are exposed there (this will also come in handy later). After these manipulations, I rinse almost clean carcasses with cold water and remove the skin in the same way as shown in the video. Now the most important moment comes, at the head part I feel the ridge with my thumb and start to separate the fillet, it is not very difficult to separate, but if you hurry, the side bones can remain in the carcass. I do it slowly and therefore I have a bare herring frame in my hands. And if a couple or three of the bones nevertheless came off, then you can easily find them and pull them out, as convenient or as usual. That flat abdominal edge helps me with this. That's all

[Ilmirushka]

IlmirushkaI peel herring in the same way. And it's fast and convenient. And the carcass does not split into four parts.

[gala10]

I clean the herring in the same way

gala10, Galina, I also prefer two sirloin strips

[gala10]

I peel herring the same way

gala10, Ilmirushka, and I was sure that everyone is cleaned like that. I also know this masculine way, but the usual one is nicer to me.

There is another interesting point in this video. The comrade says that someone is cleaning the herring from the tail. This "someone", apparently, did not read Chekhov. Because after reading the story "Roly" you hardly want to "poke her muzzle in her mug."

"And during the week, the hostess told me to peel the herring, and I started with the tail, and she took the herring and started poking me into my mug with her muzzle." A. P. Chekhov "Vanka"

and I was sure that everyone cleaned like that

Well, that's not how I clean. And what?

[dopleta]

Well, that's not how I clean.

But as? Way to the masses!

I was sure that everyone cleans like this

Oh, dopleta-Larissa, Not all! In my environment, who is in that much ...I can't see! therefore, the cleaning of the herring always goes to me. And they say: you do better - that's clean!

[Ilmirushka]

Ilmirushka, I also butcher herring.
At work, I always got a section of herring.

[Iri55]

At work, I always got a section of herring.

Iri55, Irina, sisra! , and for me at home, and at work, and at a party, and for guests ..., but I love herring and I can't see how it is spoiled with gnarled hands

But as? Way to the masses!

Well Duc I am a bummer, the kind that the world has never seen. Therefore, everything that can be reached is optimized to the fastest result for itself. What I don’t remember is how many minutes I spend on fish. Cleaning is finally instant, a minute or two. Well, to squeeze the flesh from the bones - it already depends on the fish itself, sometimes it's easy, sometimes a little tight.

Once I tried to explain to a person, is it okay if I copy? Am I a quitter or where?

So, take the herring, scratch the first groove from above with the tip of the knife around the head, and the second along the ridge to the tail, leaving the dorsal fin on one side.
We grab a corner of the skin from the head and pull it down and back, leaving it dangling at the very bottom of the abdomen, but do not cut it off. We continue along the entire fish.

We move to the second side, when we reach the dorsal fin, gently pry it with our thumb from the inside (from the gap along the ridge) and push it out, leaving it on the skin. We continue to drive it to the stomach, also leaving it fixed. In the photo, the entire skin is visible closer to the tail.

We take a knife and cut the spine behind the head along the notch. We bend our head down to the stomach, and pull as far as it goes. We cut off all unnecessary things along with the tail.
We get a clean fish on the table and everything else, unnecessary in one piece in our left hand. It remains to squeeze the pulp from the bones, but everyone knows how. ))




Slowly push the thumb from the back into the gap between the spinal muscles, leaving the ridge on the lower side. We start from the side of the head, slowly and smoothly advancing the finger with pushing and pushing movements towards the tail, but without touching the ribs. When we walk to their end, the finger itself falls through. We press the small bones emerging from the pulp to the ridge.

Now it remains to grab the entire layer of the top fillet and gently squeeze it from the edges with the other hand. Already by moving not along the carcass, but across, pressing on the ribs in the direction from the back. As a result, there will be two flaps of pulp (from which you have to pluck out the smallest thing, but there is not much of it) and a skeleton that is shaggy with bones.

In the first photo, on the bent section, those hook bones are clearly visible, from which [for me] it is necessary to get rid of, and I have not come up with another, equally easy way.

When I see "wise advice" like "cut the fins from the carcass", I just jerk the whole thing. Double work !!

[Bijou]

Bijou, Lena, well, just professional!

Am I a quitter or where?

No, Bijou, you are not a quitter! Current is on the newspaper, why?

Current is on the newspaper, why

How is that why? And what about traditions? And so as not to wash the board.

Salagi!
I clean herring more correctly and best of all!
Learn:
Find a muzhuk who loves to tinker with fish (!!), Teach him to peel herring in any aesthetic way, marry him, and subsequently clean the herring exclusively with him

How is that why? And what about traditions?

Well, yes, that's right. It’s in me the old stereotypes are raging that it’s impossible to put food on the newspaper - it’s fraught, there was lead. Right now, you can, but here - do not overstep.

[Olga VB]

Find a husband who loves to fish

Olga VB, OlgaApparently, I'm my own man who loves to tinker with fish ... but I only have it with herring. All the rest of the fish is really cleaned by the husband.

How is that why? And what about traditions? And so as not to wash the board.

In the same way, but not a newspaper, but 4-5 layers of xerox paper.

How is that why? And what about traditions?

Yes Yes Yes! Proletarian napkin. I once worked at a large factory, I have the right to traditions!

Then you still wash the files, but the stench, washing boards and washing napkins in the kitchen is much less.)) And it sticks to death to paper napkins ...

In the same way, but not a newspaper, but 4-5 layers of xerox paper.

She's small ... I've tried - the sheets spread like cockroaches. The table top is still in fish. ((

It’s in me the old stereotypes are raging that it’s impossible to put food on the newspaper - it’s fraught, there was lead.

And now you can't stand at a bus stop during rush hour and eat lead from the exhaust gases with your lungs. Or to breathe in a traffic jam.

She's small ... I've tried - the sheets spread like cockroaches. The table top is still in fish. ((

Then whatman

Then whatman

Yes ...)) I also have a cooking pot covered with newspapers for the duration of cooking. The people were spitting up - fuu ... unaesthetic ... to give so much money for cooking and cover with newspapers - but I'll wash it better once more! ...

Well, let them wash, I don’t mind! "Work is what you have to do until you figured out how to arrange it so that it does itself."

Eh, our newspapers are valuable material, kindling, otherwise I cut the herring on the newspaper, if it is, there is a newspaper.Sometimes it is on an advertising magazine of some shop, but the paper is stressful, especially in winter We don't write anything out

I cut herring on a newspaper

And I save the boxes of milk or juice, and on them I clean the herring.

Well, I don’t know ... to keep the boxes ...
I put on a plastic bag more tightly on the cutting board, cut the herring, turn the bag with waste inside out when removing it from the board. All waste and all dirt remains inside the bag, the board is clean, the herring is cut,

Sometimes on the advertising magazine of some shop

Girls, not on the topic of herring, but I remembered how such booklets can directly save. Not at home, of course, but "on the road" very much - to fill wet shoes. Grocery stores helped me out several times this way.

[svetta]

svetta, the packages are cut with a knife, and the boxes are dense, I don't even get the board. And I immediately rinse the boxes, cut off the top and bottom, cut along the seam (this is more convenient for me) and put them in a pile in the cabinet.

[Silyavka]

I put a plastic bag on the cutting board

This is an old idea, but as it is correctly written Silyavka-Lena, I have them cut too. Also, there are always advertising magazines like OriflameA in stock, I tear out 3-4 spreads and remove as needed, 1 layer with cut off heads and tails, the second layer with entrails, etc., that is, for each stage I have one the movement creates a new cutting surface. And for the already used paper with waste, the same bag is waiting nearby.
Silyavka, Elena, the idea for a stock of cut milk-juice bags, I will also leave a couple now.

[Ilmirushka]

stock of cut milk juice bags

Ilmirushka, Ilmirochka, there was no reason, I saw this idea somewhere on TV. It is also convenient to cut greens on such boxes.

Girls the most convenient and cheapest means is a roll of white paper for pasting the walls. It is worth a penny. You can cover the brewhouse, and more than once. Can be laid on the floor in front of the gas stove. And use it for herring. Or if there are pieces of wallpaper left after repair, then it is also very thick paper.

And a professional chef I know told me that when cutting herring, the right hand should remain clean. I cut it like that. Quite fast and clean. On the juice carton, a cellophane bag, one more under the guts - and go!

[Gayane]

a roll of white paper for wall papering

Gayane, I wonder what this paper is? Some kind of special one?

We have a CENTURY, no one pastes over the walls with any paper, we have leveled the walls and have wallpaper on them.

when cutting herring, keep the right hand clean.

Nonsense, Natalia, exactly! And my right hand, too, is always clean, but until the moment comes to remove the skin and separate, in fact, the fillet. You can't do it with one hand, or ...

I also put a plastic bag on the cutting board. I put the newspaper on top, which is at hand. I cut off the head of the herring, cut the belly and clean everything that is there with a knife. Now I cut off the bottom of the abdomen and remove the skin from both sides, starting from the head. after making an incision in the skin along the ridge. Before dividing the herring into fillets, I go along the entire length and press on top of it along the hump. thus, bones are more easily released from meat. I start with the tail and slowly, without haste, divide it into two halves. I looked at how one cook on TV cut a herring in this way and remembered. And one more thing: how can the right hand remain clean when cleaning herring, you still have to take it in your hands when cutting into fillets.? unless, of course, you do this and just cut into pieces without removing the skin.

And one more thing: how can the right hand remain clean when cleaning a herring,

Disposable gloves, can not be sterile)

[Ilmirushka]

Ilmirushka, Ilmira you are right. This is ceiling paper. It is very cheap.

And I haven't bought a ready-made herring for a hundred years, I have been taking fresh frozen herring for a long time and salt it myself. I cut it in semi-thawed form, but I do not remove the skin, cut the fillet into thin transverse slices and fill it with spicy brine. A fish salted without a head and entrails turns out to be much tastier, either herring or mackerel.
For breakfast, coffee for sweet, and on rye bread with butter or a boiled egg, yummy yummy! :-)

[Crown]

Crown, Galina,

salt myself

What is the recipe?

[Silyavka]

Silyavka, Lena, until Galya answers, I'll tell you how I do it myself. I make from frozen mackerel. I defrost the fish, cleanse the entrails, cut off the head. I wash well.
I make pickle. For a liter of water 5 tbsp. l salt without top and 3 tablespoons of sugar. Bay leaf, a couple of cloves, black peas and allspice. Boil the brine for 3 minutes, cool and pour over the fish.
I salt whole without chopping. Press down on top with a plate. On the fifth day, the fish is ready. If it turns out to be salty to your taste, rinse under water and soak in water for half an hour.
While it was not hot, she dried some of the fish, inserted a toothpick into the abdomen, made a loop on the tail and hung it on the balcony for the night. It turned out dried up.
If there is a smoke generator, then the finished fish can be smoked.
The fish is tender. It melts in your mouth.

[Silyavka]

What is the recipe?

Silyavka, Linen, I have a very lazy recipe - you just need to peel fresh herring and ...

pour the marinade from the store pickled tomatoes. A delicious salted herring is ready in a day! My eldest son is given a monthly grocery ration, from there we have these three-liter tomatoes ... but they are store-bought ones. I can't throw it away, I don't like it when food is thrown away. But we don’t eat these tomatoes either, we have to invent something, somehow adapt them somewhere. I take the tomatoes myself to the gorloder, this is how it turns out, and I leave the marinade for the herring.

[Luysia]

Our Luysia there is a proven recipe for years: Gentle salted herring

And I operate with one hand. With a knife (plane) I hold and remove the skin. In the same way, I divide into two (not four) fillets along the ridge. And I clean the herring very quickly! Have a lot!

[Crown]

Crown, Galina, What is the recipe?

According to homemade :-), a mixture of: a tablespoon of salt under a knife, a teaspoon of sprouted red pepper and mustard seeds, coarsely ground spices (cloves, coriander and allspice is required, the rest is optional), pour 350 ml of boiling water and simmer for five minutes on the lowest heat , cool and pour over the prepared fillet. Usually this is enough for fillets from two fish with a total weight (before cutting) of 800g.I grind the spices in a mortar just before cooking, I don’t grind the mustard grains, otherwise they milk the bitterness, well, hot peppers are not for everybody, I just love any spicy and add it even to bread and pancakes.
The fish is salted literally in 6 - 8 hours.
Salt mackerel according to this recipe.
And an addition directly to the topic, draining the brine, I do not throw out the "porridge" from it, I dry it and then add it to the water when I cook the fish for steam. Although the spices are already used, the fishy smell in the kitchen is perfectly interrupted.

I highly recommend adding 1 tbsp to the brine. l. exactly ready-made mustard

I highly recommend adding 1 tbsp to the brine. l. exactly ready-made mustard

This is also not for everybody's taste, I do not use ready-made mustard at all, I only add it to homemade provence, and I recognize it only in grains as a seasoning.

[Ilmirushka]

store pickled tomatoes.

Ilmirushka, Ilmirochka, I only have homemade tomatoes