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Amsterdam street food. At many locations in the city you can find these fish carts. They sell, amongst other things, the famous Dutch herring. In the 14th century a man called Willem Beukelsz thought up a way to keep the fish longer fresh, the gutting or gibbing of the herring. This enabled the fishermen to stay longer at sea. The fish was salted ( and nowadays frozen) and then matured slowly. So we eat them raw, with chopped onions and/or pickles. During the months of June, July and August you can find the Hollandse nieuwe, a herring that has at a fat percentage of at least 16% and is gutted, salted and filleted in the traditional Dutch way.

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