What differentiates fried Kibbeling from raw Haring when sampling Amsterdam seafood?
Answer
Kibbeling involves battered and deep-fried chunks of white fish like cod or pollock.
The fundamental difference lies in preparation: Haring is raw herring that has been cured in salt and is often eaten whole by holding the tail, though it can be topped with onions and pickles. Kibbeling, conversely, is an accessible alternative consisting of chunks of white fish, typically cod or pollock, which are dipped in batter and then deep-fried until they achieve a crispy exterior. While both dishes showcase the Netherlands' deep maritime history, Haring represents the tradition of consuming preserved raw fish, while Kibbeling represents the tradition of consuming fried fish morsels, often served with dipping sauces like garlic or herb varieties.
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