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

The issue with haring is its shelf life. A haring contains about 15–25% fat, and when exposed to air, that fat oxidizes quickly, making the fish spoil and turn rancid. So haring 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 haring could suddenly be stored, transported, and traded. This innovation marked the beginning of the extremely lucrative Dutch haring trade and became the defining way we still eat haring today.