The most famous Dutch food is rich in omega 3 fatty acids. What is it about? Herring. You can find it served almost everywhere in the Netherlands. More than a dish, it is a snack that you love or hate. There seems to be no middle ground. Herring is very popular with first-time visitors to Amsterdam, especially those who love fish. It would seem that the Dutch eat it raw, but will it be true or not? Is it an urban legend or are they really that brave? In this article we will see how things really are.
Nieuwe Hollandse: traditional specialty guaranteed
Depending on when the herring is caught, it can be referred to as Hollandse maatjesharing or Hollandse Nieuwe. The latter is fished only in a period ranging from May to September and has specific characteristics. Particularly rich in Omega-3 fats, it turns out to be much healthier. Hollandse Nieuwe has been classified as a guaranteed traditional specialty (gegarandeerde traditionele specialiteit, in Dutch) and is protected by the European Union in the event of infringement of counterfeits. To meet this definition, herring must only be fished between 1 May and 30 September. Why this temporal criterion? The herring taken in this period satisfies the characteristics of the production specification. The "fish office", the Visbureau, announces the start of the herring season every year. It deals with analyzing the characteristics of herring which must have a mature sexual level, a high percentage of fat, and must not be in the reproductive phase. Based on the results of their analyzes, the start date is brought forward or postponed, depending on the circumstances.
Where
If you want to enjoy the best herring, choose a retailer who prepares it for you on the spot. In the Netherlands in many places you can find Haringhandels: street stands specializing in the sole sale of herring. Alternatively, you can go to stalls that also sell other snacks, such as lekkerbekjes or kibelling. Another possibility is to buy it at the supermarket already packaged.
How
Traditionally herring is eaten by taking it by the tail, between thumb and finger, after passing it over the onions. It can also be eaten cut into small pieces and served with sliced pickles and finely chopped onion, or in a sandwich (broodje haring). It's up to you to choose the style you prefer. Remember that a good herring should have a white flesh, a fresh and salty smell, and a creamy flavor. The creaminess is linked to its fat content which is around 20%!
Raw: yes or no?
It is time to dispel this legend. The Dutch eat raw herring. To avoid possible parasite infections, there has been a legal obligation to freeze it since 1968. Once caught, the herring is cleaned and gutted, with the removal of all the interior except the pancreas whose enzymes help preserve and allow less salt to be used to remove moisture. It is then aged in brine, checking its taste and consistency and, only at the end, is it frozen. Freezing allows it to be consumed for the following months, while preserving its freshness. In the best places where it is served, defrosting takes place the same day. This pancreas technique appears to have been invented by the Dutch and allowed anglers to spend months on boats while staying well fed. The fish was in fact caught, gutted and put in brine as it was caught.
Hollandse Nieuwe's 2021 season kicked off on June 16 and was a much anticipated moment. Traditionally, the first herring barrel is auctioned in Scheveningen the day before every year. Like last year, the auction and all related events (such as Flag Day, the largest Dutch herring party) were not organized due to the pandemic. This year the first barrel was donated to GGD GHOR Nederland, which deals with public health in the Netherlands.