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A Herring cart being pulled by a bulldozer on the beach in Zandvoort which was an hour bike ride from Haarlem. We decided that you should definitely visit the area (Amsterdam and nearby towns) for the canals and not the beaches… but if you get a herring craving at least you can indulge.
Herring are usually eaten by holding the tail, then throwing the head back and eating the fish off the bone. Some opt for the more modern way which is served off the bone, cut into pieces with onions and pickles.
Contrary to popular belief, herring is not raw. Instead, it is caught and immediately salted, gutted and frozen for at least 2 days. The salt cures or “cooks” the fish and this process greatly affects the taste and the tenderness.
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
