Interestingly, small bones, which are usually the hardest to remove, can be eliminated using not-so-strong acid. With herring, the fillets you buy typically don't contain a spine. The remaining ...

Other freshwater fish like crucian carp, perch, and bream were cooked in a similar way. Although much appreciated for their taste, they were not eaten very often due to the large amount of bones they ...

Maybe you love the flavor of fish but fear the process of skinning, deboning, and cooking it at home. Luckily, with the rise ...

Herring stocks are suffering from the effects of over-fishing and ecological changes, so herring is less widely available than it once was. If you can find it, choose a sustainable source ...

Cut the fillet lengthways in half again, either side of the pin-bones that you’ll ... dredge a quarter of the damp herring fillets in the seasoned flour (the fish shouldn’t be too dry or ...