Quote:
Originally Posted by krashkart
I was thinking of the 'pickled' (marinated) herring they sell at the store. I'm not sure about fermented fish...  |
Well, 'pickling' can be done in brine too, and that's the pickling done on our Hollandse Nieuwe.
Anyway, the fact that herring is usually served with raw onion here is sometimes attributed to be originally to conceal the rotten taste of old herring that had been fermenting for a year
With current technologies the herring stays reasonably good, but you still can clearly taste the difference between new herring and the herring that's been caught a year ago.