One of the most popular snack foods to eat in Amsterdam is “raw” herring which you traditionally grab by its tail, throw back your head and lower the fish into your mouth while biting off tasty morsels!

In reality, the fish is not really “raw.” First of all, it is partially gutted on board the fishing vessel, it is then salted, and frozen for a minimum of two days which affects the taste of the fish and its tenderness: the freezing process ensures that no parasites remain alive as the fish is not cooked before it is served.

After the fish is defrosted, the herring is further cleaned and prepared at stalls when customers order it. The fish stands will slice the herring into small pieces and place it on a card dish with raw onions, pickles and a tooth pick sporting the national flag which serves as the utensil to eat the herring. As to the taste, well, if you like sushi, you’ll love it and it’s also good for you as it has cholesterol-lowering properties!

Herring fishing occurs all year round, but the fat content, which impacts the taste of the fish, varies with the season. The best herring is called “Holland New” which indicates that fish has been caught between the middle of May and the end of June. Earlier in the year and the fish is too thin, and later it is too fat. By law, “Holland New” must have at least 16% fat.

Mike and I had lunch here yesterday – herring, smoked salmon, cooked flounder and shrimp! Great family-owned fish shop right by a very busy market.

National delicacy: sliced herring served with onions, pickles and a tooth pick which doubles as a utensil!