Two ways to tackle

(When cooked)

METHOD  1

Slit down the centre of the back
from head to tail, inserting the
knife just far enough to touch the
backbone.

Gently lay back the flesh on the
side uppermost, thus revealing the
backbone with the smaller bones
attached to it.

Now insert the knife under the
backbone and strip it out gently.
It will come clean away as shown
in the illustration.

METHOD  2



Cross Section of
a Herring show-
ing disposition of
bones.

Slit the fish down the side from
head to tail about one inch below
the back.

Now lay back the flesh on both sides
of the cut. This reveals the back-
bone with the smaller bones
attached to it above and  below.

Insert the knife under the backbone
and strip it away as shown. If
gently done, this brings almost all
the smaller bones out also.

_   j^HH^flfl    -^