How to cut the seler

Do not deprive yourself with delicious fish snacks, only because you can not be separated from the herring. The whole warming fish is much more tastier and gentle than the finished pieces in the package. The process of cleaning herring and its cutting on fillet can be made easier if you follow the tips in this article.

1

How to cut the Searer - Product Choice

One of the secrets of a delicious dish is a quality product. Therefore, it is important to choose the right fish.

• In the gills you can define not only fresh fish, but also salty. Click slightly on them. If blood performed, the technology was broken during the ambassador.
• Also about the wrong cooking says a lightweight "Rust", which arises as a result of oxidation of fish fat. If it is presented, you can be sure that the fish meat also suffered.
• Choose carcasses without visible damage and bright stains. A good product can be determined by elastic and solid meat.
• Much tastier will be a fish with thick back.
• If you like a weak salmon, then choose a fish with red eyes.
• The presence of caviar and milk determine the thick tummy. Or click on the abdomen of the fish closer to the end of the tail, the caviar will appear through the hole in this place.
• Even when all listed items indicate a quality product, you should not neglect the smell. If he is sharp, then the product is spoiled.

2

How to cut the seler - work

From how correctly you are partitioned by fish, the final result will depend on. With this method, you will have two neat fillets that can be cut into portion pieces or used in dish.

• Prepare a large cutting board, knife, paper towels and waste package. The board must only be for fish, since its material quickly absorbs the smell.

Advice. If you do not have a separate cutting board for fish, then shutting it with a polyethylene package or wrap the food film.

• Cut the head and tail near the carcass. They do not use them, so you can safely throw away. Also make an incision along the belly of the fish. Make it is necessary in the direction from the tail to the head.

Advice. Use a sharp knife for cutting carcasses. So you make neat cuts and do not damage meat.

• All insides are getting out of the fish. Milks are left for dishes, like caviar, the rest of the parts are emitted. Rinse the fish inside or wipe off with paper towels. Then the tip of the knife square the film and the remains of the internals.

Advice. Knife when cleaning the belly, direct from the ridge to the slice not to damage meat.

• If necessary, rinse the fish again and dry the napkins.

• Remove the fins. Start with the tail: Patty his finger from the tail to the incision of the belly and remove the jerk from the carcass.

• Next, remove the abdominal fins. Also snatch them with a sharp movement from the tail in the direction of the head.

• In the same way, remove the fins on the back. Or carefully cut it out.

• Knife cut the back of the carcass into two parts, but not to the end.

• Also taking the skin at the bottom of the fish (near the tail).

• It's time to remove the skin. Put the fish on the side. Slightly fit it near the cut on the tail and gently separate from meat. Pull the skin towards the head, but up. So you do not pull meat. Do the same on the other hand.

• When you completely removed the skin, rinse the carcass again under running and only with cold water. Let it dry or blot with paper towels.

• The most complex process has come - separation of fillets from bones. Take fish in your hand and shake the thumb between the tail part of the carcass and the ridge as shown in the photo.

• Now pull the fillet with one hand, and the other hold the rest of the skeleton.

• As a result, the entire spine will remain on the bottom fillet, while the upper piece is fully ready.

Advice. You can remove most bones together with the spine, if you slowly separate the fillet. Fast jerk will break the bones.

• To separate the ridge from meat, again to last a finger under the bone and start removing it from the tail of the fillet.

• At this stage, it is important not to rush and carefully separate the spine, otherwise the meat is bullied into pieces.

• Although most bones come out with the ridge, short and small still remain. Spend your finger on the inside of the fillet and pull the bones.

• Herring is fully ready for use in your favorite dish or cutting to the table.

If you properly approach the process of cutting the searer, you can quickly and easily cope with such, difficult at first glance, the task. After all, the fish, cut with its own hands, is much more delicious factory fillet, and cheaper. Bon Appetit!

Two more ways to clean herring from bones, see the video: