I live for the annual Holland Herring Festival at Grand Central Oyster Bar, the two-week period (mid- to late-June) when the freshly brined nieuwe maatjes herring is air-expressed to Grand Central Oyster Bar from its North Sea home of Scheveningen, Holland. Chef Sandy Ingber serves the Dutch herring filets individually with crumbled hard-boiled egg, sweet onion and chives, or in a salad. Succulent and plump, the fatty herring filet is a delight to eat the traditional way: pinching the tail, dipping it in the crumbled egg, onion and chives, as if dipping it in batter, then dangling it above your mouth as you bite into it.
Editor’s PickCelia Sin-Tien Cheng | June 22, 2011
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