The head is removed. And yes, the correct way apparently is to hold it by
the tail and eat it like the
gentleman in the photo. However, I have not seen anyone do this at the
Oyster Bar in New York.
Although not the "correct way"to enjoy this herring, New Yorkers seem to cut
the fish up with a knife
and fork. I read somewhere that people in Amsterdam cut up their herring.

As for the resemblance to baitfish you find when gutting a larger fish, yes,
you are absolutely right.
Especially the way the skin is partially removed.

M

"George" > wrote in message
...
> M., looking at your original reference in Expatica, it says:
> > The best and truly Dutch method is to take the tail between your
forefinger and thumb, put your head in your neck and directly lower the fish
into your mouth.
>
> I managed to google a picture of a guy doing this, but I the head, if
> there is one, is already in his mouth. The fish itself looks in a bit of
> hard shape. But I read in the Expatica article that the fish is gutted
> leaving in the pancreas which enzymatically preserves the fish.
>
> Does one actually take the fish head and all like this and swallow it
> whole or are you supposed to chew this same whole fish. Frankly, it
> doesn't look that appetizing as the herring looks similar to the
> partially digested bait I find in larger fish that I've gutted.
>
> see http://flickr.com/photos/jazzs/74567101/
>
> Musashi wrote:
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Musashi wrote:
> >>
> >>>Well I went over to Grand Central Oyster Bar
> >>>and they said that they will start carrying the new herring
> >>>on June 1st.
> >>>The Calendar on their website shows May 1- May 31.
> >>>I guess I'll just "have" to live with sushi till then.
> >>
> >>awww.. poor boy
> >>
> >>Did you stop in at Hatsuhana?
> >>
> >
> >
> > No...I stopped into Sushiden.
> > http://www.sushiden.com/
> >
> >
> >
>
> --
> - Peace,George
>
> ..... and if you want to know why we're in the mess we're in
> READ "Confessions of an Economic Hit Man" by John Perkins
> ISBN 0-452-28708-1