MMM! Herring season is in full swing (since May), and although other countries around the North Sea like to pickle, broil or salt cure their herring, the Dutch style is more.. Japanese. Raw.
Don't be distracted by the white bread roll on offer, or by the side order of chopped pickles and onions- these just distract you from the delicate flavour. The true, traditional way to eat fresh raw herring is by pinching the tail between your thumb and forefingers and lowering it straight down the hatch (your throat!). A fresh herring should melt in your mouth, and not taste too fishy -or its old, same rule as sashimi.
Just like the poster you will see on the shops, at least once on a visit to the Netherlands all of you tourists should try local herring this way, if you can stomach it!

Here, my friend clearly can't and takes it with all the fixin's: