Raw fish dish makes Dutch people look up to enjoy it

Raw herring is a Dutch favorite because it's rich in omega 3, a fatty acid that helps fight inflammation and boosts the body's natural immune system.

The "proper" Dutch way of eating salted herring is to hold the tail, tilt the neck back, and put the fatty fish straight into your mouth and bite because the fish is slippery and small, and if eaten the usual way, it will easily fall out. This dish is made simply by fish caught from the ocean, gutted, scaled, and salted. However, this is the dish that people look forward to the most every year.

The Dutch are crazy about raw herring. — The Dutch way of eating herring. Video : DW

According to Tasting Table , a US website that provides world culinary information to 18 million customers each year, it is estimated that the Dutch people consume 35-45 million herrings each year. The most popular herring is Hollandse Niewe, caught annually from mid-May to July or August. Herrings that meet Hollandse Niewe standards have a minimum fat content of 16%. After being caught, the herrings are pre-processed, such as removing scales and salting them on fishing boats, creating freshness when they reach diners.

"I look forward to trying Hollandse Niewe every year. It's more important than Christmas," one resident told German media outlet DW. "It smells of the sea, fresh air and life," he added, describing the taste of the herring.

Diners hold the salted herring tail in their hands, tilt their heads back, and put it straight into their mouths to eat. Photo: — Diners hold the salted herring's tail in their hands, tilt their heads back, and put it straight into their mouths to eat. Photo: *Flickr*

"The fish dish is delicious. I love it. My mother and I tried this dish 10 years ago and still love it," another female tourist shared.

Herring has been caught and prepared this way in the Netherlands since the 17th century. The small, fatty fish, rich in omega 3, a fatty acid that is good for the heart and strengthens the body's immune system, has become a source of pride for Dutch culture and cuisine . The dish is most talked about in June - the local festival season with many events held across the country to celebrate the arrival of new fish. One of the country's biggest street festivals this month is Flag Day or Vlaggetjesdag (this year on June 17, starting at 10am and ending at 7pm).

Herring is often eaten with pickles and chopped onions. Photo: Flickr — Herring is often eaten with pickles and chopped onions. Photo: *Flickr*

Vlaggetjesdag is held in the port of Scheveningen, near The Hague, with fishing boats lining the harbor, live local music, and handicrafts for sale in the streets. The festival attracts 200,000 visitors each year. On this day, the first barrel of Hollandse Nieuwe is brought ashore and auctioned off. The profits from the barrel go to charity and officially mark the start of the herring season.

The Hollandse Nieuwe herring stalls start serving raw herring on Vlaggetjesdag. Instead of eating the fish straight, visitors can sandwich it in a warm, buttered bread roll and eat it with pickles and chopped onions.

Anh Minh (According to DW, Tasting Table )

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