Fresh herring

This herring is later caught in the season and is used for making sourish herring (in dutch called "rolmops") or smoking (bokking) and baking herring. This herring has also a lot of hom and calf. Baked (from the fried herring) and smoked (from the bokking) is the hom and calf for some of us very tasty fish!!

Cleaning and filleting the herring (make two fillets)

1. Cuts fillet of the fish in one hand
2. Attention: keep the belly intact, cuts a little slanting.

English manner (double)

1. Make a cut behind the head.
2. Cuts into the belly side with the flat side of your knife, Put your knife down on the bones and cut to the tail.
3. Other side exactly the same.
4. Cuts the bone of beside the tail.

Double

1. Cuts into the backside of the gill to the tail.
2. Put your knife down on the bones and cut to the tail.
3. Slap of the herring and break the big bone at the tail.
4. Remove the bone with the head.