The salty, slippery Dutch new herring rules Scheveningen in the Netherlands, so much so that the fish adorns the town’s flag. The raw fish is brined for up to a year before being served to customers who swallow the herring skinned and whole. Back in Amsterdam, the herring is prepared a bit differently—chopped up and served on a plate. But any way you like it, it’s a delicious, nutritious Dutch delicacy.
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