Herring fine dining
12 Jun 2021 | Works
Does herring taste any better as a beautifully decorated dish?
It’s the latest painting of my Eindhoven calendar series!
June is herring season in the Netherlands. The fish comes fresh off the boat, and is eaten raw, with chopped onions and pickles. For many years, I didn’t want to try it, but about a year got I thought I should at least have it once.
I thought it was disgusting! Yuck! Why do people eat this?!
That’s when I painted “Silver of the sea”. I didn’t like herring as food, but I was inspired by the fish.
This time around, I thought I should really try to engage with the (disgusting!) dish.
So as part of my Eindhoven calendar series, I asked myself the question: if the herring would be presented as a beautifully decorated fine dining dish (and not barbarians holding it up in the air and letting it dangle above their mouth), would it then taste any better?
You be the judge!