Originally uploaded by Russ & Daughters
In the Netherlands, our Dutch friends recommended their national snack, the herrings. The gibbing process of the herring preparation since the Middle Ages was rather special. The Dutch catches the herrings from end May til early July in the North Sea. The timing is just right before the breeding season commences as herrings are 15% richer in oils at this time. Moreover, they have not develop the roe and milt yet.
As the pancreas are not removed, the enzymes that it secretes continues to season the meat very slowly. That is why the secret to its tenderness.
The milder in taste and lower in salt Dutch brine with the minimum -45°C freezing before salting makes it such a delish delicacy.
If you are planning to prepare a Herring Salad at home, here we share the Soused Herring recipe from our Dutch friend:-
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