HERRING (genus Clupea, with four species found in the Baltic and North Seas) have been vital to northern Europe’s economy since the Middle Ages, when fishermen worked out how to preserve them in brine. Every north European country maintains that there is a right way to eat the fish, but they differ as to what it is. In Sweden Baltic surströmming are fermented until slightly rancid. In Denmark the sill are pickled, or cooked and eaten in long strips. In the Netherlands haring must be lightly salted for preservation but otherwise raw, dipped in minced onion and accompanied with a pickle. No food is more loved.
So the Dutch were shocked when accusations surfaced in November that there was something rotten about the national herring test. The test, sponsored by the Algemeen Dagblad, a newspaper, is carried out by two expert...Continue reading
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