Cut the tail off before serving and I’ll give it a try. (To their credit, at least they removed the head.) It looks similar to the pickled herring that comes in a jar in the states, and I eat that shit like it’s candy.
It’s already gutted and separated in two halves, the tail end is what holds the thing together. You grab it by the tail, swallow the fish, bite it off the tail and throw that tail away.
Also, I would very much doubt there is anything on par with Dutch herring. Just saying. I absolutely love that stuff.
It’s pickled herring. The Dutch put them in wooden casks where they ripen, so they become incredibly tender, very mild and just a little salty. And they don’t smell bad at all.
I’m German and whenever I visit the Netherlands, I make sure to have some.
I’m not sure if pickled is the right description, it for sure doesn’t give the right impression. It’s more like a salted or cured product and relatively fresh. It has nothing to do with the pickled sour herring in jars which can be conserved for a long time.
Absolutely. It is complex and pleasant. Best time to have it is in late June when they celebrate the opening of the new batch at Scheveningen (Den Haag).
We have pickled herring in Germany as well. You can buy it as grocery stores. It’s labelled “nordische Art” (“northern style”), and totally not the same as the real thing from the Netherlands - much more salty, less complex and not in the same league at all. So if ever you go to Germany, don’t confuse the two.
This is what I tell people: it is not that salty and I taste a bit of sweetness with it (that sort of mild sweetness, hope you know what I mean).
If I travel to Germany in the future, I would love to try Mett. That’s one dish people here sometimes turn their heads at, however it sounds very nice from the descriptions.
I think more people should consider the whole “when in Rome, live as the Romans do” idea when traveling, food is a great way to appreciate a country or area.
Mett is quite popular where I live (Berlin). It’s basically just ground pork seasoned with a little salt. Absolutely nothing special tastewise, but when you grow up with it, it becomes sort of a comfort food.
We put it on freshly baked sliced in half “Brötchen”, add pepper and onions and sometimes pickles as well, depending on personal preference.
Me and my pals sometimes jokingly call it “Nothack”, literally “emergency minced meat”, implying you always need some of it within easy reach.
It tastes fantastic, though. If you happen to like fish.
Cut the tail off before serving and I’ll give it a try. (To their credit, at least they removed the head.) It looks similar to the pickled herring that comes in a jar in the states, and I eat that shit like it’s candy.
Cut the tail off? No, you take it by the tail, hold it over your head and eat it in one go. This is the way.
It’s already gutted and separated in two halves, the tail end is what holds the thing together. You grab it by the tail, swallow the fish, bite it off the tail and throw that tail away.
Also, I would very much doubt there is anything on par with Dutch herring. Just saying. I absolutely love that stuff.
Is it a raw fish with onions and pickled cucumber?
It’s pickled herring. The Dutch put them in wooden casks where they ripen, so they become incredibly tender, very mild and just a little salty. And they don’t smell bad at all. I’m German and whenever I visit the Netherlands, I make sure to have some.
I’m not sure if pickled is the right description, it for sure doesn’t give the right impression. It’s more like a salted or cured product and relatively fresh. It has nothing to do with the pickled sour herring in jars which can be conserved for a long time.
Aah, it’s pickled! That’s why it looks raw-ish. Nice! Then I’m sure this dish has a lot of complex flavours.
Absolutely. It is complex and pleasant. Best time to have it is in late June when they celebrate the opening of the new batch at Scheveningen (Den Haag).
We have pickled herring in Germany as well. You can buy it as grocery stores. It’s labelled “nordische Art” (“northern style”), and totally not the same as the real thing from the Netherlands - much more salty, less complex and not in the same league at all. So if ever you go to Germany, don’t confuse the two.
This is what I tell people: it is not that salty and I taste a bit of sweetness with it (that sort of mild sweetness, hope you know what I mean).
If I travel to Germany in the future, I would love to try Mett. That’s one dish people here sometimes turn their heads at, however it sounds very nice from the descriptions.
I think more people should consider the whole “when in Rome, live as the Romans do” idea when traveling, food is a great way to appreciate a country or area.
Mett is quite popular where I live (Berlin). It’s basically just ground pork seasoned with a little salt. Absolutely nothing special tastewise, but when you grow up with it, it becomes sort of a comfort food. We put it on freshly baked sliced in half “Brötchen”, add pepper and onions and sometimes pickles as well, depending on personal preference. Me and my pals sometimes jokingly call it “Nothack”, literally “emergency minced meat”, implying you always need some of it within easy reach.