5 months
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- 5 months
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.
5 monthsAah, it’s pickled! That’s why it looks raw-ish. Nice! Then I’m sure this dish has a lot of complex flavours.
- 5 months
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.
- JadenSmith@sh.itjust.worksEnglish5 months
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.
- 5 months
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.
- 5 months
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
- 5 months
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.
- 5 months
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.
- 5 months
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.
- Ronno@feddit.nlEnglish5 months
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.
- 5 months
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.
- 5 months
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
- 5 months
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!
- 5 months
Let’s just say that garum covers moet of the rotting phase of the fermentation process.
- 5 months
If you’re ever in The Netherlands you should really give it a try. It’s great!
- JadenSmith@sh.itjust.worksEnglish5 months
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.
- 5 months
Looks like it’s being served on an old facemask, I think the effect is there lol.
- 5 months
TIL this is an actual food not a meme. It’s just too simple of a food to be an exclusively Dutch specialty.
- 5 months
Das sind nicht nur die Holländer. Quasi alles, was da oben an der Küste rumfleucht ist seltsam, sogar die Deutschen.
- 5 months
Keine Sorge, wir finden dafür alle weiter südlich merkwürdig und merkwürdiger, je näher es an die Berge geht.
- 5 months
Is that the usual American response when they see food that isn’t ultra-processed?
Edit: apparently I meant ultra-processed.
- 5 months
This herring has been processed though. It has been cured in salt and put in a brine
- Cethin@lemmy.zipEnglish5 months
Yeah, most food has been processed. That’s why we have the term ultra-processed for most American food.
- 5 months
No, it quite literally looks like what cartoon alley cats eat in old cartoons.
- 5 months
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.
- 5 months
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
- slaneesh_is_right@lemmy.orgEnglish5 months
Eww it’s not even from a big brand and doesn’t have 76 mystery ingredients
- Pipster@lemmy.blahaj.zoneEnglish5 months
I think they referencing the traditional way to eat maatjes, lifting the whole thing by the tail and lowering it into your mouth
- 5 months
I’m continually amazed by the weird ways people have found to be bigoted
- 5 months
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.
- 5 months
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.
- 5 months
I was with you until you shit on Dutch food. What a bizarre point of view.
- 5 months
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.
- 5 months
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.
- 5 months
Haring definitely is a classic Dutch streetfood
