Today I will talk about Dutch cuisine and in more detail about what has to do with sea products, since the country has abundant coasts. Its main products come from North Sea, and among the most typical is the eel, which is served smoked and is known as gerookte paling if served on a plate. In a sandwich it is called broodje paling.
Among the seafood they eat mussels, which can be prepared in short broth or fried in butter, and a kind of Peeled shrimp (garnalen), which is eaten with different sauces. The oysters they come from the province of Zeeland.
El haring (herring) is a fish that it is eaten raw, served alone or with raw onions. To put them in brine, they are cleaned, removing all the viscera except the liver, this helps in the curing process, and they are then put in brine (very salty water) for four or five days, traditionally in oak containers.
It is also eaten in a sandwich, it is called then broodje haring or with rye bread. If I know how alone, there is one typical way of eating it which consists of catching the whole fish by the tail, lifting it and biting it, keeping it almost above the head. zure haring It is herring preserved with natural vinegar, onion, salt, pepper, juniper and various other spices. A modification of the zure harin is the sure bom, consisting of a large pickled gherkin rolled into a canned herring.
A curiosity is that dutch fishmongers Instead of selling raw fish, they are more like a fish-based food store, and most of the products are fried. There are fried squid, fried mussels, fried prawns, fried fish in pieces ...