Monday, June 14, 2010

Hollandse Nieuwe

'Hollandse Nieuwe', the first catch of the year. Herrings are caught between the end of May and the beginning of July in the North Sea near Denmark or Norway, before the breeding season starts. In this period the herrings are also the richest in fish oils.

'Hollandse Nieuwe' has to contain at least 16 percent oils. 2009 was an exceptionally good year. This year I bought three 'Hollandse Nieuwe' on the first day at 2,75 euro a piece. I ate one and used the other two in a German style potato salad. The 'Hollandse Nieuwe' this year aren't as rich in oils, therefor less tasty. But still good though.

How are they made? From wikipedia: "The gills and part of the gullet are removed from the herring, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor (this is called 'haring kaken' in Dutch, a 14th century Dutch invention). The herrings are then placed in brine to 'ripen' for the best taste." That's it.

100 gram 'Hollandse Nieuwe' contains:

At least 16 gram oils containing omega-3 fatty acid.
18 gram protein
Vitamines: A1, B1, B2, B6, B12, C, D en E

Update: bought some herrings a few days later and they were much tastier. Trial and error.
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