It’s very soft, you eat it with the skin. The Dutch version of salted herring is the nicest one (compared to Nordic and Baltic versions), it’s quite mild flavoured and has a great raw-fish kind of texture. Ones which are pickled longer are still nice but can get a bit floury sometimes.
do you also do the varieties that the swedes do? that’s my favourite part, getting a whole bunch of differently spiced ones. probably need to try the dutch version.
In my opinion yeah, the texture is better, smoother, when they’re freshly brined as opposed to the more crumbly/flaky texture when they’re marinaded in vinegar. But Danish picked herring is also delicious.
I guess you’re Dutch, you might not know that in English ‘pickled’ doesn’t only refer to things in vinegar, but it can also refer to things put in salt brine for a few days like maatjes.
I tried the tinned stuff once and it was gaggingly bad. Not the nordic kind that will literally cause you and everyone in the room to vomit - but it really… was not good. And I’m adventurous when it comes to food. Plus the fish was cut across, not in fillets, so it had the spinal bones which were difficult to eat around.
Obviously that tin sucked. I’m just wondering if there is another kind I should look for specifically. That is until I get to visit Denmark.
Yeah. I’ve had a wide variation of them, some are awful like the ones you had, some are just okay. If they are shelf stable they’re usually never good, but you can get vinegar pickled ones in refrigerated jars or pouches which can sometimes be a bit nice if you’re into that. I would definitely recommend them over tinned ones. But none of them come anywhere close to the real delicacy that’s in that photo.
Even though they’re “pickled” these don’t really keep so you don’t really see them overseas much.
The crunch/feathers in the egg got me. I was told i didn’t like it because I didn’t use salt. I suspect that is not the case, never tried it with salt.
And it’s damn tasty. herring and raw onions are amazing. That sad pickle slice can screw off though.
I’d try it. Is the skin meant to be eaten after pickling, or does it remove easily?
It’s very soft, you eat it with the skin. The Dutch version of salted herring is the nicest one (compared to Nordic and Baltic versions), it’s quite mild flavoured and has a great raw-fish kind of texture. Ones which are pickled longer are still nice but can get a bit floury sometimes.
do you also do the varieties that the swedes do? that’s my favourite part, getting a whole bunch of differently spiced ones. probably need to try the dutch version.
Danish pickled herring is amazing though… You really think Dutch salted herring beats it?
In my opinion yeah, the texture is better, smoother, when they’re freshly brined as opposed to the more crumbly/flaky texture when they’re marinaded in vinegar. But Danish picked herring is also delicious.
No need to remove the skin. It’ll just melt in your mouth.
The herring is not pickled, it’s raw and fresh.
It’s not raw, it’s cured in brine.
I guess you’re Dutch, you might not know that in English ‘pickled’ doesn’t only refer to things in vinegar, but it can also refer to things put in salt brine for a few days like maatjes.
Yeah, I don’t understand why there is a freaking slide of pickle.
I take it this is not available in a tin and must be purchased at some street cart vendor?
It would have to be cooked to be in a tin. You can get jarred pickled herring but it’s nowhere near as good as a fresh salted herring.
I tried the tinned stuff once and it was gaggingly bad. Not the nordic kind that will literally cause you and everyone in the room to vomit - but it really… was not good. And I’m adventurous when it comes to food. Plus the fish was cut across, not in fillets, so it had the spinal bones which were difficult to eat around.
Obviously that tin sucked. I’m just wondering if there is another kind I should look for specifically. That is until I get to visit Denmark.
Yeah. I’ve had a wide variation of them, some are awful like the ones you had, some are just okay. If they are shelf stable they’re usually never good, but you can get vinegar pickled ones in refrigerated jars or pouches which can sometimes be a bit nice if you’re into that. I would definitely recommend them over tinned ones. But none of them come anywhere close to the real delicacy that’s in that photo.
Even though they’re “pickled” these don’t really keep so you don’t really see them overseas much.
How adventurous? Have you tried balut? Only food i can’t handle personally.
No. I’m both curious and repulsed.
The crunch/feathers in the egg got me. I was told i didn’t like it because I didn’t use salt. I suspect that is not the case, never tried it with salt.
You usually get it at a fish cart or at a supermarket.