Salt Herring

Herring is caught in the ocean around North Europe, Iceland, America, Canada and Greenland. In Holland slightly salted herring(fillet) are considered to be a traditional delicacy.The herring is caught between May and July. These fishes are cleaned (stripped of the gills), pickled and then slaughtered in buckets or seal bags and frozen for about 24 hours.

1. Put your knife into the the fish above the belly fin.

2. Press your knife carefully on the bones and cut to the tail.

3. Second side is exactly the same ( one side you cut of your and the other side to your).

4. Pitch the skin off (this is in fact most cumbersome of the complete herring) begins from the head side or begins from the tail side. Put the dorsal fin at the same time when you are skinning.

5. Cuts the first fillet behind the head of, slap him gone, break the bone head at the tail, take the bone as same as the bowels and cut of the other side.

6. As last you controls the herring for little bones.