The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, and sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added. Initially, the herrings are cured with salt to extract water. Most herring cures use a two-step process. Pickled herrings are part of German ( Bismarckhering), Nordic, British, Canadian, Dutch, Polish, Baltic and Jewish cuisine. In Sweden, Baltic herring ('Strömming') is fermented to make surströmming. Salted herring is the basis for a number of herring dishes, as spekesild. Herring was traditionally salted in wooden barrels and constituted a significant food resource. In Norway, salting herring is a significant business. Whitebait and are eaten whole as a delicacy. The first barrel of Hollandse Nieuwe is traditionally sold at auction for charity.

The herring is said to be eaten 'raw' because it has not been cooked, although it has been subjected to a degree of curing. The new herring are frozen and enzyme-preserved for the remainder of the year. This is celebrated in festivals such as the Vlaardingen Herring Festival and Vlaggetjesdag in Scheveningen. Hollandse nieuwe is only available in spring when the first seasonal catch of herring is brought in. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques.Ī typical Dutch delicacy is Hollandse Nieuwe (Dutch New), which is raw herring from the catches around the end of spring and the beginning of summer. Herring has been a staple food source since at least 3000 B.C. There is a (rare) risk of harmful bacteria from eating raw herring eggs. Pacific and Atlantic herring are susceptible to contamination from environmental pollution, such as by PCBs, PBDEs, mercury, and listeria. Raw herring contains moderate amounts of other B vitamins and zinc, and is an excellent food source of omega-3 fatty acids. It also has rich content of niacin, vitamin B 6, vitamin D, and phosphorus (21-34% DV). In a 100 gram reference amount, raw herring provides 158 calories, and is a highly rich source (20% or more of the Daily Value, DV) of vitamin B 12 (570% DV). Raw Atlantic herring is 72% water, 18% protein, 9% fat, and contains no carbohydrates. †Percentages are roughly approximated using US recommendations for adults.

Herring sushio