How to cut the herring without damaging the carcass?

Quite often, we do not have enough time for household chores and cares. Cooked food takes too much time, so you want to do everything much faster and easier. This also applies to how to separate the herring. We used to come home, rinse the fish with water, cut into pieces and serve it to the table. But this is not entirely correct and true. Food should be beautiful and useful.

Herring is a product that everyone loves - both adults and children. But that's right to serve her, and even more so not everyone loves to cut, and does not own special skills. Therefore, how to properly cut the herring, let's try to explain in detail.

First of all, you need to be able to choose a fish of this kind. It should be in a special brine and at a certain temperature. If such norms are not taken into account, then the fish can have an unpleasant smell and taste. It is best to buy the herring already from trusted vendors and in trusted stores.

Before you separate the herring, be sure to have at your fingertips a cutting board, a knife, scissors, napkins. The first thing you need to cut off all the fins, as well as the tail. Then carefully, starting from the ridge, peel off. Doing it is quite easy, the main thing is to pick it up with a knife a little. If the skin stretches along with the fish, then make another incision and begin to peel from this place.

After the skin has been completely removed, it is necessary to gut the herring. To do this, cut off the head (if there was one), then from the side of the belly you need to make a large incision for the entire length of the fish. We take out the core and throw it into a separate bag. It needs to be tightly closed, so that the smell of fish does not spread to the entire room.

Then it is necessary to wash the herring under a stream of cold water. Do not get carried away by this process, because you can wash all the salty taste of fish. After that you need to get a little wet with a paper towel.

Then follows the most difficult and responsible stage - the removal of the ridge and bones. It depends on him how to separate the herring without damaging the carcass. We put the fish "on the back". Pressing the fingers in the middle of the carcass we beat out the ridge. Now you can take it with your fingers and take it out. Other bones that have remained are to be removed separately. Also with the help of a knife we remove the black film, under which were the costal bones.

When we get the fillet, it can be cut into pieces of the right size and served to the table or prepare the next dish.

With how to separate herring, we figured out, but how to find an approach to another inhabitant of the waters - squid, try to figure it out.

Kalmar is a delicate marine product, which requires a very sensitive attitude to itself. It is difficult to make it raw since the skin strongly adheres to the basis of squid. If you try to remove it, then you can injure the carcass itself, which in principle should not be done. Therefore, how to cut the squid correctly advise the tips given below:

1. Rinse the squid in cool water. Dip it into a pot of water and bring to a boil. Cook squid should not more than three minutes, otherwise the meat will become stiff and tasteless. If you do not have time to turn off the water in time, then cook the squid for an hour and a half. Only then will the former softness and elasticity return to him. It is also not recommended to salt water. Salt can greatly affect the texture, and squid meat will become quite tough and rubbery.
2. After the squid is cooked a little, the peel comes off of it by itself. Only in the area of the tail you need to scrape it a little with a knife. You also need to remove the core. After cooking, it is well received by hands, and thus anything superfluous does not remain.

Thus, you can get excellent squid meat in its pure form. And then, following the recipe, prepare from it all that the soul desires.