It’s Herring Time
See you at Houston and Allen St. tonight. I won’t be having drinks at Macondo. Nor will I be noshing on Yonah’s famous knishes. What I will be snacking on is the finest, life-affirming herring this side of the Baltic. It’s the annual Hollandse Nieuwe herring catch and Russ and Daughters will proudly be selling them from today through around the end of the month.
They’re soft. They’re creamy. They’re briny. And they go down smoother than frozen vodka. And that’s exactly how you should be chasing them down (aquavit if you’re Scandinavian).
The midtown restaurant Aqauvit will be having it’s own herring week from June 15 to the 21st.
New York Mag has an interesting take on how you should be eating the sweet little filets:
(1) chop up some white onion, (2) grab the attached herring fillets by the tail, and roll them around in the onion. Tilt your head back, and (3) basically lower the fish into your mouth like a Hanna-Barbera cartoon cat.
I think that’s an excellent technique indeed but have they lost their marbles? There’s no mention of chasing them with a shot of frozen Kettle One. Now that’s the way to do it!
