- cross-posted to:
- [email protected]
- cross-posted to:
- [email protected]
You must log in or register to comment.
It tastes fantastic, though. If you happen to like fish.
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.
Here in the US I’ve gotten a lot of pickled herring over the years, and “mild” is NOT how I’d describe it. It’s super sour and sweet (and creamy if you get ones with sour cream, which I usually do) One of my favorite foods, but now I’m worried that I’ve been eating something else lol.
incidentally had some in my fridge for reference
That’s something completely different. If it’s super sour it’s probably something like a rolmops. Also referred to as sour herring. It’s very different from the fresh raw, slightly pickled herring.
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.
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.
Give it to us raw, and WRRRRRRRRRIGGLING
This does NOT look like common Dutch fast food (the cardboard plate kinda suggests that).
This is:
(hm, apparently raw onion is part of the deal. I hate raw onion)
Haring definitely is a classic Dutch streetfood
I stand corrected.
Die Holländer sind seltsam.
Zuviel Brokkoli.
Das sind nicht nur die Holländer. Quasi alles, was da oben an der Küste rumfleucht ist seltsam, sogar die Deutschen.
Keine Sorge, wir finden dafür alle weiter südlich merkwürdig und merkwürdiger, je näher es an die Berge geht.
Das ist ja auch richtig und wichtig 💖
I hope there’s garlic in that
Nope. It’s raw fish (herring) with raw onion. The pickles are optional (and regional). You eat it by holding the tail, dipping it in the onion and then lifting it above your head and lowering it in your mouth: https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Haring_03.jpg/1280px-Haring_03.jpg
Like a cartoon alley cat in a bowtie and a fancy bib…
Oh it’s not raw. It spends between a day and a week in a barrel full of salt with some of its intestines. That way, the pancreatic enzymes can make the fish even tastier!
Sounds like Garum?
Yes, but muuuuuch shorter.
No that’s fermented.
Both are fermented. It’s just less fermented than garum.
Let’s just say that garum covers moet of the rotting phase of the fermentation process.
Thanks for that… 🤢
Can almost taste the worms!
Do you know what? No.
Just no.
No.
If you’re ever in The Netherlands you should really give it a try. It’s great!
Concur. I miss it.
Or, just my opinion: yes!
Garlic? The fuck
counterpoint: i hope there’s garlic in me. soon.
Is that the usual American response when they see food that isn’t processed?
This herring has been processed though. It has been cured in salt and put in a brine
Yeah, most food has been processed. That’s why we have the term ultra-processed for most American food.
No, it quite literally looks like what cartoon alley cats eat in old cartoons.
I’m constantly amazed by what Americans call food.
Kind of an ignorant take. You can get literally any nationality’s food in America. This country is fucked, but at least for now, we still have some really fucking good food here.
It’s definitely processed and also it was a funny joke because for Americans eating a fish mostly intact isn’t all that common. I don’t even like seafood and shockingly that doesn’t mean I eat ultra processed food every meal. I know, hard to fathom something different from your own diet.
Most Americans eating fish isn’t all that common. Ftfy. Most Americans eat beef, chicken, and pork. On average very very few eat fish regularly
You should probably understand what processed means if you want to toss shade.
Back to seriousness, it always amazes me the euros still toss shade about American food. It’s some of the best of the planet. Certainly better than anything out of the Netherlands 🤣. As if you people have even earned a right to be in the same room as the rest of Europe much less the international stage.
You have flattened ice cream cones and crepes you have confused for pancakes.
I was with you until you shit on Dutch food. What a bizarre point of view.
Garbage compared to most of Western Europe. DE might be the only saving grace.
I’ll still eat the crepes and waffle cones though. I guess the Indian is on par though.
Even to the last you have to demonstrate your ignorance.
The UK has by far the best Indian (of all varieties) in Europe, not NL. I mean, it’s ok here, but nothing like in the UK. This is like culinary 101 man.
Do you know what on par means? Average.
Do you know what on par means? Average.
No it doesn’t. It means to be on the same level as something else.
Yes, and how to say it in several languages. But thank’s for the concern.
Aw, did the American get its feefees hurt?
I eat better than you.
Username checks out…?
Eww it’s not even from a big brand and doesn’t have 76 mystery ingredients
I think they referencing the traditional way to eat maatjes, lifting the whole thing by the tail and lowering it into your mouth
And you just eat the whole thing? Skin and all?
Yes (apart from the tail, bones, and head). It’s honestly very nice.
Yeah, everything but the tail.
TIL this is an actual food not a meme. It’s just too simple of a food to be an exclusively Dutch specialty.
You described Dutch cuisine in general.
Gotta be served on a trash can lid for full effect
Looks like it’s being served on an old facemask, I think the effect is there lol.
Lekkerbekje is all I need to survive.
Seagull alert!
I love Dutch herring!
Most times of year it’s referred to as Matjes Herring, which is the usual catch and tastes as nice as herring does.
At the right time of year, from around some time in June/July, you get Hollandse Nieuwe herring, where it has at least 6% fat. Has a melt in the mouth effect and even nicer.I’m going to NL within a few weeks and cannot wait! It’s the first thing I get, even before going to a coffeeshop.
It’s also very good for settling my stomach and gut, as I get a lot of inflammation there. Sorts it out, can’t explain the science behind that though.
