Young herring are fattening up right on schedule in the North Sea, which is cause for celebration at the Grand Central Oyster Bar. The annual Oyster Bar Herring Festival got under way last week, and the marquee specialty is “very nearly as good as it was in Holland the one time I had it in season,” says Sloth.
The newly matured herring, also known as hollandse nieuwe, is flown in daily from Scheveningen, lightly brined, and served with chopped egg and onion. Sloth enjoyed it with a very good Riesling; the Oyster Bar’s also pouring traditional libations like genever from Bols and Boomsma. This party won’t last long: The season ends in about three weeks.
Discuss: Dutch Herring at GCT Oyster Bar
Herring image from Shutterstock