Cold smoked Herring

Before the herring is smoked they are pickled or salted then dried. After that the herring is smoked on temperature of approximately 20 degrees. There is also hot smoked herring /(70 degrees) they are called burners or Harderwijkers. The homs from the smoked herring are for the experts a real delicacy.

To fillet

Be alert before you are filleting hat the smoked herring be cold and use a SHARP knife.

1. Cut for a little into the back from head to tail on both sides of the dolsar fin .
2. Put your knife into the the fish above the belly fin and cuts to the tail on both sides.
3. Press your knife carefully on the bones and cut to the tail.
4. Pitch the skin off and begins from the head side. You let the filet to the head and. The other side is exactly the same. Cuts the fillets in spite of the head.