History

In the book "Herring, the fish that changed the Netherlands", explains author Huib Stam in an informative way why the people from Amsterdam traditionally eat their herring cut in pieces.

The "perfect" Dutch Herring isn't the same everywhere in The Netherlands. There are significant regional differences. Simple because of the regions' historical backgrounds. Close to the former Herring ports, such as Rotterdam, Vlaardingen, and Scheveningen, people prefer to eat the herring as "green" as possible. Meaning: matured briefly, lightly salted, and firm of texture. The explanation is simple: that's what they were used to eat. Back then, you could buy the "green" herring close to the port, which was even better than the brined herring.

The heavily salted herring used to be transported to both domestic and international customers. The longer the journey, the more salt was needed. That explains why both Dutch people in the east and German people prefer their herring more salt than closer to the coastal area. In other places with a different history of fishing, the herring has to be salted and matured, like before. Often, the herring offered in "poorer" cities is smaller and cheaper. In Amsterdam, on the other hand, the herring is expected to be larger. Not because the average person from Amsterdam was able to afford expensive, big, herring, but because they cut the herring in pieces and shared it with their family. Back then, people were able to buy separate pieces for a couple of cents. If anyone asks for a herring cut in pieces, with onions and pickles on the side, an original "Amsterdammer" is exposed.

Lines from: Stam, H (2015). Herring, the fish that changed the Netherlands. Amsterdam, the Netherlands: Carrera. (page 194-195)