The chef and I traded bites, and my paling paled beside his haring. I got food envy, and I immediately forgot my obsession with eel broodjes in favor of a new food fixation; sandwiched in a brown or white roll, two large pale pinkish slabs of just slightly brined raw herring were layered with crisp sweet pickles and diced white onion. It is a genius trifecta of taste, and I ate one every day of our five day trip.