Dutch new herring

Dutch new herring

By
From
Pickled
Serves
4

Dutch people go mad when the season’s first new herring arrive. They start to appear in May or June, and they are literally at every street corner stand and market. If you want to get real authentic when eating this, lift a herring by its tail, dip it in the raw onion, hold it above your head, then throw your neck back and lower it into your mouth.

Ingredients

Quantity Ingredient
4 whole herrings, ask your fishmonger to remove the heads, scale the fish and remove the roe
sea salt
1/4 white onion, finely sliced
handful Amsterdam Onions

Method

  1. Freeze the herring for 24 hours. This will kill any bacteria in the flesh.
  2. The next day, rinse the herring under cold water and pat dry with paper towels.
  3. Put into a clean container and sprinkle each herring with the salt, making sure they are completely covered.
  4. Cover and refrigerate for at least 24 hours and up to 3–4 days.
  5. The herring will have softened by now. Rinse well under cold water, then soak in a bowl of fresh cold water for 8 hours. You need to refresh the water every now and then.
  6. Once ready to eat, fillet the fish and remove the bones.
  7. Serve the herring with the white onion sprinkled on top and the Amsterdam Onions. This will keep for 2 days.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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