…in Amsterdam! It’s easy: pick up herring by tail, open mouth, insert herring. Herring should be partially gutted, brined, skinned and fileted. The pancreas should be left in – apparently it’s good for flavour. Depending on where in the Netherlands you find yourself, you could be looking  a whole or sliced herring, possibly garnished with raw onion or gherkin. A little closer to home, the Gulf of Georgia Cannery also used to process herring – visit us to find out how!

Find out more about herring tourism here.

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