"Contrary to popular belief, Dutch herring is not raw but rather salt-cured — although the complex curing process does give it a raw finish on the tongue. Haring & Zo is one of the few stalls left in Amsterdam these days where you can taste traditional, first-of-the-season herring, called Hollandse nieuwe, usually available starting in early June. Order one au naturel, or opt for the classic accompaniments of raw chopped onion and pickles." - Monique van Loon
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