Haring
The Dutch love affair with herring dates to the 14th century. Geert Aelwijns created the gibbing technique that made herring safe to eat raw.
Dutch raw herring — fresh, lightly cured, held by the tail and eaten whole or chopped with onion and pickles. A Netherlands street food tradition since the 15th century.
Ingredients
Method
Source Hollandse Nieuwe herring — available from May, from the first herring catch.
Hold by the tail, tip head back and lower into mouth — the traditional method.
Alternatively chop and serve in a bread roll with onion and pickles.
Hollandse Nieuwe — fresh season herring from May — is milder and fatter than regular herring.
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