8/28/2014
Dutch New Herring - Maatjesharing
for about 5 days. The herring has been frozen before salting for at least 24 hours at at least -45C to kill possible parasites. After salting it is filleted in a specific way: the head is removed, as are all the bones and the skin, but the tail is left on. The tail is often used as a handle to hold the fish when lowering it into your mouth. New herring can be eaten with or without onions, and sometimes it is eaten with pickles or on bread. It has a soft texture, tastes lightly salty and ripened, and smells fresh. It is usually bought at a market stand and eaten there as a snack, but can also be bought at fishmongers and supermarkets. Foreigners (and even some Netherlanders) often think that this is a weird habit, eating raw fish, but actually the fish is cooked by the salting. If you think eating herring from the tail is a bit to adventurous, the herring salad I give the recipe for is a very nice alternative for eating herring!
Eating new herring from the tail. (source: Nederlands Visbureau)
In the past, fishermen did not have a freezer. To be able to keep the herring longer and to kill parasites, much more salt was used. The longer the herring was left, the saltier the taste of the herring became, until it was almost inedibly salty after a year. That was the reason that the coming of the new herring was a big party, it was barely salty and therefore much more tasty. But even nowadays the arrival of new herring is reason for a big party, vlaggetjesdag (flag day), in the port of Scheveningen. The date depends on when the herring is fat enough, this year it was the 9th of June, with the 3th of June as the first day on which herrings were catched. A few days before vlaggetjesdag, the first casket of herring is sold via auction, the profits are for a charitable organisation. The port and ships are decorated with small flags, hence the name vlaggetjesdag, and there are all sorts of other activities like music and a street fair.
Herring salad Prep Time
Total Time
15 mins
15 mins
A fresh and spicy herring salad to enjoy herring in another way than from the tail, very nice as an appetizer, entrĂŠe or snack. Author: Ena Scheerstra Recipe Type: Entree Serves: 1-2
Ingredients http://honestcooking.com/dutch-new-herring-maatjesharing/
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8/28/2014
Dutch New Herring - Maatjesharing 4 Dutch new herrings, cubes 1 small onion, small cubes 1 sour apple, cubes 3 tbsp mayonnaise 3 tbsp sour cream salt pepper Tabasco Worcestershire sauce vodka
Instructions 1. Make a well seasoned sauce of the mayonnaise, sour cream, salt, pepper, Tabasco, Worcestershire sauce and a splash of vodka. 2. Mix together with the herring, onion and apple. 3. Serve.
Notes Instead of Dutch new herrings you can use ordinary soused herring/salted herring (herring prepared the same way, but not from the new herring season; the name depends on the county you live). Can be prepared in advance, store in closed container.
Ena Scheerstra Ena Scheerstra has a lifelong love for food and cooking, starting to collect cookbooks at age 10. She spends most of her free time on cooking and everything food related. She is a strong believer of honest food, produced sustainable and sourced locally, and cultures her own vegetables on her balcony and in her small allotment. Her blog is very internationally orientated, reflecting the variety of food she cooks, but on Honest Cooking she is focusing on showing the world the wonders of Dutch food. More Posts - Website - Facebook
Originally Published: June 20, 2012
12 Responses to Dutch New Herring – Maatjesharing Suzanne
Reply
June 3, 2013 at 5:44 am
Maatjesharing, bought in the Spring, In Amsterdam, is one of the most delicious things I have ever eaten. Is it possible to buy them In England? Also, I keep looking for a good Dutch make of pickled herring. No luck so far Can you recommend one? The English and Scottish makes are not very good.
Brijn
Reply
June 27, 2013 at 10:32 pm
Seems a little roundabout, but Russ & Daughters the US (http://russanddaughters.com) gets fresh shipments and could probably ship to you. First catch was this week.
http://honestcooking.com/dutch-new-herring-maatjesharing/
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