Nope. Salted herring is definitely prepared — just not cooked or fried. “Salted herring,” like the Hollandse Nieuwe you get at Atlantic, is not the same as raw herring. After being caught, the herring is cured in salt so it can be preserved. This preservation method dates back to the 14th century.

The issue with herring is its shelf life. A herring contains about 15–25% fat, and when exposed to air, that fat oxidizes quickly, making the fish spoil and turn rancid. So herring really needs to be caught and eaten almost immediately. That was a serious problem for fishermen in the Middle Ages — until they discovered gibbing.

By removing the gills and intestines and curing the fish in salt, the herring could suddenly be stored, transported, and traded. This innovation marked the beginning of the extremely lucrative Dutch herring trade and became the defining way we still eat herring today.