How to quickly fillet herring: a method used by Norwegian housewives

Herring is an integral part of many people's diets. It is a great addition to dishes such as mashed potatoes and makes a great base for some salads.

However, filleting this fish can take a lot of time. The UAportal team together with "Important to Know" has prepared for you a method used by Norwegian housewives – fishermen's wives. Thanks to these tips, you can easily and quickly fillet herring without any extra effort.

How to quickly fillet herring

For this method, you'll need the following kitchen utensils: a plastic cutting board because it absorbs odors less and is easy to clean, a sharp kitchen knife, paper napkins, and tweezers for small jobs.

Start by rinsing the fish thoroughly under cold water, removing the head and all the entrails, and rinsing the carcass again.

Make a longitudinal cut on the fish carcass and remove the fin. Using tweezers, hook the skin near the incision and carefully remove it in one motion.

The next step is to separate the fillet from the backbone. Hold the fish by the tail with one hand and gently separate the meat from the ribs with the other. Support the backbone with two fingers and separate the rest of the fillet.

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