How to quickly and easily cut herring into fillets with a minimum amount of bones?

Hello everyone. I ask for help. Does anyone have a method for filleting herring quickly and easily with a minimum of bones in the fillets?



There is neither time nor desire to watch a million videos on YouTube. I ask for advice and a proven method from my favorite forum

[Sveta,]

quickly and easily fillet herring with a minimum amount of bones in fillets

Sveta, an old, proven method: cut the skin at the head, pull it off the herring, then cut it along the ridge and remove it from the rib bones with your finger, turning from one side to the other, and trimming at the tail. Two fillets are obtained. Cut off the abdomen, clean the insides, remove the film. There are very few bones left, but I also remove them with tweezers, if I have time.

Likewise!
I can’t learn how to peel a herring, I spend a lot of time on this and sometimes the bones remain in the fillet

[Smile]

and remove from the rib bones with your finger

It seems to me that I have a "buried dog" here. I probably miss this moment and my rib bones remain a little on the ridge - mostly in the file. There are no problems at all with the belly.

Smile, Catherine, Thank you so much!

[Svetlenki]

Svetlenki, somehow met the way of Uncle Yasha. if not confused)) I tried it - it turned out great. But now I practically do not eat herring, so in rare cases I use the old way. 🔗

[Anna1957]

Uncle Yasha's way

Anna1957, Anna, here! I do fillet the same way. With this method, I have small bones (which are perpendicular to the abdomen, as it were) remain inside - the majority. The belly fillet is all right.

But here I take two tricks into service - what Smile Ekaterina she said - with a finger along the ridge, and that Uncle Yasha shows, deeper with a knife along the ridge ... In the video it is not at all visible what was left on the skeleton, what bones and how many. Old video completely

Oh, this herring! There was a discussion on the topic of the New Year's menu that year. And many shared their best practices. But I can't do it as I would like! Always long, always cool. I even bought tweezers, otherwise it is inconvenient to drag them with your fingers.

I even bought tweezers, otherwise it is inconvenient to drag them with your fingers.

When cutting herring, I always use a knife and ... hands. Make cuts in the right places with a knife, and remove the fillets in the bones with your fingers, that's the whole problem.
The main thing, when removing fillets, is not to tear it off, namely to remove it from the bones, I see nothing difficult in this. Of course 2-3 bones will come off the ridge, but this is a trifle.

It means that we have different herrings
But when I cut fillets, there are always bones, so I pull them out with my fingers.

[Svetlenki]

Svetlenki, Sveta, in defense of the pens, I want to note that this is not something wrong with the method, this fish is often not particularly amenable to filleting. It is easy to remove fillets from the herring ridge only when the herring is "ripe". That is, it is normally salted and aged for the right time for the pulp to acquire the correct consistency. And if the fish is not ripe, but salted with chemistry, but it was frozen, etc., then figs can be normally cut up! I have never seen any herring in my life. This I mean that we have to try again and again the method that the girls wrote above. It really works, but on normally salted fish.

[Tricia]

Tricia, Nastya, I agree under every word))) now it's true, in the daytime with fire you can't find the right herring.Recently I bought loose herring, and it seems to be soft, salted, but I couldn't eat it, I can't even explain clearly why, it is very fatty, with an unnatural taste of fat, as if it was saturated with vegetable oil.

Here I will support Nastya. The herring is like that now. In the seventies, she traded herring from large cans, it seems Pacific. So there the bones were removed literally everything with a ridge. And the meat was very tender.

I recently liked the herring (uncut) from VkusVilla, at least I was not afraid to buy it, and it is vacuum packed. I don't really have anything to compare with - but definitely the best thing is that in the form of fillets in preserves. I also got dressed normally (considering that I hadn't cut it in a hundred years, and generally forgot how to do it).
Maybe I'll still be going to repeat the "fur coat" on NG

Half tried it and said that you still need to buy good vodka and potatoes - that's it!

Arinochka, how much does it cost there? We've got Vkusvili nearby, so I salt myself, but sometimes I'm lazy, I'll have to try

[s]

I will duplicate my recent post from the Moscow topic:

I'm about atsimmersed, about your beloved herring. :-) Usually I take freshly frozen one and salt it myself, but sometimes I buy ready-made for a stock in Dixie. This time I took "Pacific herring of special salting" 650 g, dark blue plastic packaging, which pleased me, they have no guts (!), The first time I came across such a thing - usually they salted either fillet or a whole unpeeled carcass. The fish are not large, but strong, elastic, the meat does not leave the bones, that is, the fish was salted fresh.
And yes, the stock price is 99 rubles.
I got a pure fillet of 450 g.

I went to Dixie this week, the promotion continues, this herring is on sale.
Above, the girls sang praises to soft herring, and in my opinion, it becomes soft from unnecessary freezing / thawing, on the contrary, I appreciate the strong one, which does not slide off the bones, although it takes a little longer to cut it.

For the last two decades, I have not bought salted fish, after reading what and how it is salted. Salt all the fish itself: herring, coho salmon, sockeye salmon. I'd rather take a long time to remove the bones than eat with or without bone thinner.

sang the praises of soft herring, and

Well, in those days about which I wrote there was practically no such thing as thawed-frostbite. And the meat was just tender, and not friable as in the repeated freezing.

on the contrary, I appreciate the strong woman who does not slip off the bones

Galina, this is the wrong herring.

Yes, the herring in the jars was delicious. In my opinion, there were 3-kilogram cans, we took for several people.
And today's preserves are generally horror, one oil and tasteless fatty slices

"My" herring is without oil and, apparently, without bone solvent, it contains bones, but they sit firmly on the ridge, especially if the fillets are properly removed with handles, as described above.
In terms of salinity, for salad and for potatoes, it will do, but for breakfast I salt it a little, fill the fillet with plain water and store it in this so-called brine. The slightly salted herring tastes almost sweet, delicious yummy! :-)

[Buttercup]

Buttercup, costs 250 rubles. per kg, I took it at a discount for 200 (if these stores are interested in general, I will write to you in a personal message - now my whole office is hooked on this topic), compared to all other stores in terms of quality so far)

Likewise!
I can’t learn how to peel a herring, I spend a lot of time on this and sometimes the bones remain in the fillet

I cut like in this video:

A video caught my eye, where the first 5 minutes show how to get rid of bones in a bony river fish. I always tried to convey this in words, but here you can understand right away

A video caught my eye, where the first 5 minutes show how to get rid of bones in a bony river fish. I always tried to convey this in words, but here you can understand right away

hde movie?

Yeah, I would also love to see it, otherwise it seems simple in words, but in practice it doesn't work ..

hde movie?

and here it is:

I cut like in this video:

[Inna]

Inna, no, Anya writes about river fish, and the video is about herring. By the way, that's the only way I know how to butcher her, my mother taught her as a child. I can't even imagine how else you can.

hde movie?

Yeah, I'm completely sure that I inserted the link. Right now, I'll find it, I've closed it already.

This is not exactly the one that came across to me then, but the essence is the same.

show you how to get rid of bones in bony river fish.

so in such numerous videos do not get rid of bones, but simply make them more edible.
The method is well-known, it is quite applicable, especially to medium-sized fish, which have thin bones in the back.

[Anna]

AnnaTsyu, so we have been frying river fish all our lives, but we have a lot of river fish of all kinds. I'm not just cutting stripes on the fish, but making a fine mesh.
I thought the bones were actually removed, like in herring.

My husband also cuts with a net.

this is how we fry river fish all our lives,

It's you))) And many do not even know about this). I myself only found out about 10 years ago))

do not get rid of bones, but simply make them more edible.

Yes, that would probably be more accurate.

[Tongs for removing fish bones Tescoma "Presto"]

Tongs for removing fish bones Tescoma "Presto"

so I never bought them, but in old age I really should

[Irgata]

Irgata, Ali is cheaper, nevertheless really comfortable, here you can see in the photo above:

About 100 rubles cost

[Buttercup]

Buttercup, have you tried them ?? I bought a pair of tweezers, but haven't used it yet ..

Ali is cheaper, nevertheless really comfortable,

I also have tweezers with Ali, though they are slightly different, they look more like Teskomovsky, I use them, they are very comfortable. Some daughter took it for something and disappeared, but the price is not that much to grieve, I had to buy it alone, no matter how without them.
Out of curiosity, I watched the videos and saw nothing new. I'm looking for a really correct cutting, where all the bones are removed, I saw a program for a long time where they showed how and where to make an additional incision correctly to remove the bones that are removed with forceps, but alas, it did not work to fix what I saw right away, and then I forgot how they showed

From a herring, I always remove the base of the tail as much as I do not want to eat it, it turns out about 1-1.5 cm above the tail feathering.
And also (!) Always and necessarily before opening the abdomen, I remove the lower opening, simply cutting it out with two incisions, such a cut triangle is obtained. This little thing helps to remove the insides without effort and pulling out, simply by pulling them out. Well, there is any nicer piece, knowing that this physiological detail of the fish organism is missing on the plate.

I also cut out all unnecessary. In general, after cleaning, the herring is always mine. It may not be right, but where before that there were guts and stuff ... I will not eat.

I also cut out all unnecessary. In general, after cleaning, the herring is always mine. It may not be right, but where before that there were guts and stuff ... I will not eat.

also can not wash. Mine after cleaning, but before removing the skin, this is my last and already clean stage. Further only removal from bones.

[Finnish perch cutting.]

Girls, this should be in Positivchik, such a little man is a funny, serious Finnish guy, watching only at speed 2, otherwise
Finnish perch cutting.

the number of auxiliary tools, especially the removal of post-fish residues from the table.
After cutting, the perch became pure gold, half of the uncle went into the bucket. Not our method Our men, with the same method of fillet separation, put the leftovers in the freezer, on the ear
And after that, the Finnish uncle YouTube will offer other fish for cutting.

On HP. ru has everything, you just need to ask a question, and Yandex remembers us and knows

And also (!) Always and necessarily before opening the abdomen, I remove the lower opening, simply cutting it out with two incisions, such a cut triangle is obtained. This little thing helps to remove the insides without effort and pulling out, simply by pulling them out. Well, there is any nicer piece, knowing that this physiological detail of the fish organism is missing on the plate.

This really makes it easier to cut the fish, especially if the head is not completely cut off, then all the intestines are separated along with the head. But on the belly of the herring there is a row of small bones and I always cut off the very bottom strip (what decent fish call tesha), there is the same hole.
And I also do not remove the skin of either the herring or the mackerel, there is the most valuable thing in the fish under it - delicate fat, and when cutting, some of it goes away dogs into the trash. I am sorry to be scattered with such good stuff :-), I cut the fillets into narrow pieces and the skin does not interfere at all, only for a fur coat I cut it traditionally. :-)

[Galina]

Galina, I also really appreciate that skinned fat, and when the fish has already been cleaned and washed, and the course has reached the point of skinning, I will never throw it away if there is something left there. With a knife I will scrape the FSE to a gram, on a crust of brown bread and into my beloved
It was because of this that Zherochka loved Iwashi very much.

I also don’t skin any herring.

I, too, already 4 years old.
Once somehow I could not - the finger was cut and wrapped - and normal, my husband did not notice the difference, especially in "under a fur coat".
And, yes, there is more taste in herring with skin, now it's clear why.

so I never bought them

Ira, Ali has it. I never got used to them ..

[Lelka]

Lelka, ahhhh fish wool ... Fur bones ..

Stainless Steel Tongs, Metal Fish Hair Tongs, Kitchen Stubbs, Fur Bone Tongs, Animal Tongs, BBQ Tongs

fish wool ... Fur bones ..

Duc ... ... can they have mutant fish

I cut the fillet into narrow pieces and the skin does not interfere at all,

And there is with a skin? And it is not felt ?. Just peeling a herring. I, if something remains on the skin, then gnaw it.

And there is with a skin? And it is not felt ?.

Yes, it is with the skin. Probably felt, but I already, one might say, do not even notice it. :-)

Once at a party I ate a fur coat. For a long time I could not understand what was wrong in her. It turned out that the herring was unpeeled, cut with the skin, I could not eat. Well, I'm such a galya baluvana.
My opinionthat at home at dinner you can eat not only unpeeled herring, but even with all the bones and intestines. But if we do for guests, on the table, then it is necessary to adhere to the generally accepted rules for serving dishes. Well, we don't serve jellied meat with bones.

Olya, I use them all the time when I clean the herring, the wide part that captures the bones, it is very convenient to pull out small bones, several at once, even by touch, when they are not visible, but you can feel them with your finger

But if we do for guests, on the table, then it is necessary to adhere to the generally accepted rules for serving dishes.

agree.
It goes without saying.