Authentic Dutch haring is typically bought from herring stalls called haringkar, but you can likely find it in speciality Dutch or Scandinavian stores in the US.

Prep Time: 20 - 25 minutes

Cook Time: N/A

Servings: 1-2 filets per person

Ingredients

• Fresh herring (raw, preferably caught in spring/summer), 1-2 filets per person
• Vinegar (optional)
• Finely chopped onions (for serving)
• Pickles (optional)
• One onion

Preparation

1. Clean the Herring (if whole): If you're using whole herring, your fishmonger might already have gutted and cleaned the fish for you. If not:
   • Start by removing the head.
   • Gently slide your fingers down the fish's body to remove the innards.
   • Rinse the fish under cold water.
   • Remove the backbone carefully (some prefer to leave the bones intact, but most modern recipes use boneless fillets for ease).
2. Prepare the Herring Fillets: If you're using pre-cleaned fillets (this is the easiest route), check them for bones and remove any remaining ones with tweezers.
3. Serving:
   • Place the herring fillets on a serving plate.
   • If you wish, you can lightly salt the fish with coarse sea salt to enhance flavor. This is especially necessary if the fish is not pre-salted.
   • Slice the onion into very thin rings. Scatter the onion over the fish, or place it on the side for those who like to add it themselves.
   • Cut the pickles into small pieces or serve whole as a garnish on the side.
4. Optional Garnishes:
   • Garnish with fresh parsley and lemon wedges to add some freshness and flavor contrast.