Raw herring taste good if you go to the right stand.

So, I dragged my intrepid guest Clair to my favorite herring stand in the Haag, "Wilger's" in Scheveningen. Clair said the fish there was a lot better than what he expected, which isn't a ringing endorsement - but he did finish the sandwhich. I, on the other hand, think the traditional dish of raw herring prepared at this stall is incredibly good. Succulent firm, sweet raw fish is served on bread with onion. I've disparaged raw herring on this blog, but I must say that it was my mistake due to a bad stand at a street fair. Meneer Wilger takes his business very seriously, and works this corner every day except Sunday and the very coldest part of the winter. Although it's better not to watch how the fish are prepared. (The fish is beheaded and gutted, then the slimy bits are scraped off the fish and deposited in a hole in the cutting board.) I think the key to good herring is a careful preparation of the fish, which takes a little bit of time. I come to Wilger's a lot. I think the street is Duinweg - will confirm that later.