Last night we had dinner at the Oyster Bar in Grand Central Station, New
York City.
They had just started their annual "Herring Festivcal" which is basically
airfreighting in
"Nieuwe Maatjes Herring Filets" from Holland and making it available at
$5.95 per filet.
Although I had heard much about this herring, I had never till last night
had as chance to try
it. I had been to Holland ages ago for business but was unaware of it then,
plus it must be
a seasonal thing. Anyway, it was a perfectly fileted herring split down the
middle,
no bones whatsoever. It was clearly raw, while I suspected a bit of salt and
very very light
vinegar, my wife felt she tasted no vinegar but only light salt, pointing
out that no part of the flesh
had gone white from contact with vinegar. It came with chopped onions,
hardboiled eggyolk and chives as garnishes. In summary, it was delicious.
Without doubt
it would go well with some shoyu and shouga
M