Friday, August 26, 2011

Clupea (herring)

The Netherlands are considered a herring-country but there are many ways of preparing herring. Smoked herring is chiefly exported to France, salted herring to Germany and 80% of 'Dutch' herring is imported from Norway.

This is a start of a long list of ways to prepare herring all across Europe.

Two types of herring are consumed: the Baltic herring, small, 14 to 18 centimeters; and the proper Atlantic herring.

Germany

Salzhering = raw herring in brine.

Netherlands

Bokking:

* stoombokking = warm smoked, Atlantic herring.

* spekbokking = cold smoked, Atlantic herring.

Hollandse Nieuwe / maatjesharing = Baltic herring, the head removed and ripened in salt water and caught between May and July.

Zoute haring = Baltic herring, the head removed and ripened in salt water and caught between August and April.

Zure haring = Baltic herring, zoute haring marinated in vinegar.

France

Smoked herring

Great-Brittain

Kipper = split from tail to head, gutted, salted or pickled, and cold smoked.

Russia

Salted and dried herring (eaten with beer):



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