Young herring with salt - 4 herrings individually packed
120 Item in stock Items in stock
22,50 € per kilo
Have you ever had a herring? Whether you like it, or not at all, it is a must of Dutch cuisine. Read on to find out more about this popular fish.
Herring has been a popular catch for centuries. Did you know that it is fished in the North Sea? In the past, herring was gutted and salted straight away at sea in order to preserve it and ensure it had a less bitter taste. Nowadays, herring must also be frozen before being put for sale so as to kill potential parasites. Therefore, even when you believe you are eating a fresh herring, it will most certainly have been processed beforehand.
Bite by bite
Foreigners are often amused by the typical way in which the Dutch eat herring: they hold a raw herring above their heads and bite off one mouthful at a time. Herring is usually served with onions and, of course, gherkins. The most renowned kind of herring is the so-called Hollandse Nieuwe, or maatjesharing. But how can you tell a Hollandse Nieuwe herring from a 'regular' one? Hollandse Nieuwe is the first batch of herring of the season fit for consumption. Herring fished later on is simply called 'regular' herring and is commonly used to make pickled herring and rolmops.
Herring and its tradition
A well-known herring-related event in the Netherlands is Flag Day, or vlaggetjesdag in Dutch. This is the day on which the first barrel of Hollandse Nieuwe herring of the season is auctioned in Scheveningen and the profits are donated to a good cause. The event in its current form was introduced after World War II to stimulate herring sales. However, the tradition goes much further back in time. Originally, Flag Day was the day on which fishing boats set sail again after winter for a test run. The name derives from the flags with which fishers decorated their ships on that day.
Fancy a delicious herring yourself? You'll find it of course in our shop.
- Brand Zeelandia
- Origin Holland
- Net weight 300 gr
- Ingredients Young herring, salt
- Preservation Defrost advice: Preferably, thawing in a refrigerator (ca. 2 hours). Shortcut: thaw in cold running water. After thawing when refrigerated and stored in sealed packaging, even two days. Do not refreeze after thawing.
- Return policy Without posibility to return
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