Herring with onions

Method

1. 01

   The most important thing we need is the herring itself. When you choose it, pay attention to the size - the larger, the better. The fish should be slightly washed with cool water, and then engage in its cutting.

2. 02

   With a sharp cutting knife, we cut off the head and fins from the herring. Then we unpack the lower part and clean everything properly, in particular, get rid of black films on the inner walls. I was lucky to have caviar in the fish, which I also use in cooking.

3. 03

   Next, we need to clean the herring from the skin, for this we make a small longitudinal incision on the back and, having podskogo skin, remove it.

4. 04

   When the skin is removed from the previously made incision on the back, cut the fish into two halves.

5. 05

   We take out the bones and cut the herring in portion pieces.

6. 06

   The onions are cut with half rings. By the way, for herring, as for salads in general, it is best to use white onions, as it is more juicy and sweet.

7. 07

   At the bottom of a flat dish, lay out caviar or milk.

8. 08

   Then we put a layer of three-quarters of the onions.

9. 09

   We put the herring fillet prepared with sun and add the remaining onions on top of it. Fill the dish with vegetable oil and vinegar (rice, apple or ordinary). The finished herring is left for a couple of hours in the refrigerator so that it is marinated, and then served to the table.