Enjoying my haring
Photo essay: New fish season, Den Haag, Holland

Fariba Mobargheie
June 10, 2007
iranian.com

flag day Scheveningen, flag day 2007 take place on 9 June 2007. in Scheveningen each year, to hounor the first new herring, flag day are loved. The Scheveninger are proud on Scheveningen and late hear this and see during this annual event. In and around the port numerous activities on rope are put, nostalgically and historical. To flag day a long history goes in advance. But the feestelijkheden around the beginning of the herring fishery are however not yet this way old. As from 1947 flag day has got just an official meaning. And in 1950, also a committee has been established flag day which has the organisation of flag day as of now in hands.

flag day, what implies that?A couple days before the herring fleet export, 'flag day ' was kept. Especially that day the ships were decorate  with hanging out the flag beam, an use that somewhere in the 18 century has arisen. Initially only happened this in Vlaardingen, but later went also fisherman places of from which were fished on other fish types, such an annual vlootschouw to keep. The day on which the herring fleet chose the wide sop, ' Buisjesdag ' were called, to the scheepstype (the tube) that it was used then for the herring capture. On the tube the herring was caught, gekaakt and salted. And every year the haringrace take place again, the fight to deliver the first barrels as a fisherman Dutch new on Dutch floor. The very first barrel is sold by auction directly. the turnover of it comes mostly at good to a charitatieve institution.

What is now exact ' Dutch new '?In fact there is not one haringsoort, but is there very a lot of. Also in the North sea and in the Baltic Sea, where the largest part of Dutch new is caught. In these seas the herring s-winters leads complete soberly exists. He does not eat and loses weight up to spring comes. But this way rapidly the days longer go become and water what starts warmer grow, plankton (the food of the herring). The herring will then in large schools in search of that plankton as from beginning April up to mid- May litteral eat itself moddervet. Where they had firstly hardly, their vetgehalte grows within limited time up to above the 20%! That quantity has them hard necessary in the summer and the autumn hom and produce calf. But before it comes up to that point a part of those volvette maatjesharing between mid- May is caught and mid- July. Dutch new is not therefore - as it is frequently thought - young herring, but herring which speaks themselves as ' renewed ' has. Tip: A good maatjesharing must deliver rather white flesh has, fresh, zilte fragrance and also zilte, creamy taste to have. That creamy to the vetgehalte, which must lie around the twenty percents, is related. ' flesh must tender, but is firm!'

How do Haring jaws in its work go?In 1380 Willem Beukelszoon invented van Biervliet herring jaws. At herring jaws the throat and internal organ are just caught from the abdomen cavity of the herring removed, on the pancreas (or pancreas). This digestive organ is at that moment large and contains certain natural ESA which ensure converting food into. These ESA play also a role at maturing gekaakte herrings and are determinative for the taste. The maturation process is regulated with salting the herring; how salts more, how longer the herring can mature. Fish with gentle zilte creamy taste, matured in contrast to what thinks most of the people Dutch new therefore no raw herring is, but a tender.

Do the  Dutch eats  haring only?Germans do also their best. Their favoriete maatjesharing is generally what larger, harder and salter. That fish asks a ' firm bijt '. Germans do not eat their Dutch new ' of the tail ', but generally in combination with potatoes and lettuce. According to the fish office touch also more and more belgians of new charmed. In the Scandinavian countries herring from the Baltic Sea is eaten.The fish lies then firstly in he marinade. In Noord-Zweden one leave the herring for consumption with what kruiden tijdje in a barrel to rot. Fetidness which arises then is rather violent. Some restaurants refuse serve the Court within. The fish, sur-strömming (acid Baltic Sea herring), are eaten with bread and potatoes >>>Photos (1) (10) (20) (30) (40) (45)