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.