Herring floss

 

Herring floss

 

Also ordered a kg of herring, beautifully shiny and oily. The big ones I seared on pan, in its own oil, very fine flesh, many bones but soft ones. As I don't want to eat the same dish again the next meal, so converted the smaller ones to fish floss, all cooked in its own oil, really delicious. 

 

herring

 

 

1. Season herring for a day.

2. Sear until cooked, remove backbone, the fine side bones are soft and will not cause problem after cooking.

3. Continue cooking the flesh in its own oil, separating them to dry faster, until golden and crispy.