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Day herring
On the first Saturday of June in the small Dutch town Shefeningen (Schefeningen) celebrated the Day of herring, or as it is otherwise called, Day flag. Traditionally, the holiday begins as soon as the port will deliver the first new herring catch. This catch - especially since the end of May the herring reaches the ideal size and batten 14 percent fat.
7 ph via tourister.ru
Salted herring, jokingly referred to as "the land of Holland," gave the country no less glory than channels, tulips, windmills and Dutch cheese. All who came to the festival will be able to eat enough delicacy - the first new herring season, the so-called "Hollandse Nieuwe". Flags appear in the title of festivals because they are traditionally decorated in the day the harbor and the nearby town Shefeningena ulitsy.Traditsiya originates in the 16th century, when on Saturday on the eve of Trinity Shefeningena residents decorated their ships with flags. On the second day of Pentecost the whole town was going to the pier and escorted fishing vessels at sea. The first ship, who was returning with their catch of herring, herring is declared the winner of the Regatta. Nowadays Day flags starts at 10.40 am and the official flag raising speech Shefeningena. Herring regatta is still a highlight of the program, although it has become more corporate event, which is attended by various companies. However flags Day is more like a holiday than the competition. Guests are actively feed on herring and drink Korenwijn.
A method for preparing the Dutch herring long kept secret, because in the Middle Ages, the country's economy was heavily dependent on the sale of this delicacy. Gutting fish in a special way, salted and placed in barrels. The first barrel has traditionally meant the monarchy. Today the symbolic first keg sold at a charity auction.
If monitors compliance cooked herring required standards experts deem that a certain party of this delicacy is the best quality, Haring called "royal." Several buckets such "new herring" caught, usually in the second half of June, presented to Queen Beatrix of the Netherlands.
Until the 15th century herring was not considered food, decent honest people. She disliked because of the heavy smell of rancid fish oil and unpleasant bitter taste. It was the food of the poor and the monks, humbled his pride and mortify the flesh. King Louis IX Holy send it as alms leper. This went on for a long time until one Dutch fisherman Willem Jacob Beykelsu not had the idea to completely change things. Beykels before salting began to remove the gills from herring, because of which she, in fact, bitter. In this case, he has achieved perfection, and even invented a way to remove them one movement of the knife. Thus prepared fish Beykels barrels stacked in neat layers and evenly poured the salt. He did it all into the sea, barely catch fish, and while the ship was going to the beach, fish prosalivalas in barrels.
By this time, Haring already be there, but usually fish in buckets subjected to deep-frozen to extend shelf life and to comply with health standards prescribed by law. Because of this, feast of the "new herring" all year round, although this method is suitable for the preparation of herring caught only from late May to mid-July.
Dutch herring thawed completely retains its flavor. Moreover, they say that the frozen Haring continues to mature, because when cleaning it did not remove the pancreas and secreted enzymes it by its action give the fish a special taste.
By tradition, going back almost to the time of Beykelsa, salted herring should have a special way: take fillet fingers for the portion that is closer to the tail, dip in a bowl with the chopped onion, and then the whole piece completely into the mouth. Seize the Dutch herring gray bread. Experts say that before this procedure is good to drink in & ki. However, it is believed that better drink special beers, but that's a matter of taste.
Source: http: //
7 ph via tourister.ru
Salted herring, jokingly referred to as "the land of Holland," gave the country no less glory than channels, tulips, windmills and Dutch cheese. All who came to the festival will be able to eat enough delicacy - the first new herring season, the so-called "Hollandse Nieuwe". Flags appear in the title of festivals because they are traditionally decorated in the day the harbor and the nearby town Shefeningena ulitsy.Traditsiya originates in the 16th century, when on Saturday on the eve of Trinity Shefeningena residents decorated their ships with flags. On the second day of Pentecost the whole town was going to the pier and escorted fishing vessels at sea. The first ship, who was returning with their catch of herring, herring is declared the winner of the Regatta. Nowadays Day flags starts at 10.40 am and the official flag raising speech Shefeningena. Herring regatta is still a highlight of the program, although it has become more corporate event, which is attended by various companies. However flags Day is more like a holiday than the competition. Guests are actively feed on herring and drink Korenwijn.
A method for preparing the Dutch herring long kept secret, because in the Middle Ages, the country's economy was heavily dependent on the sale of this delicacy. Gutting fish in a special way, salted and placed in barrels. The first barrel has traditionally meant the monarchy. Today the symbolic first keg sold at a charity auction.
If monitors compliance cooked herring required standards experts deem that a certain party of this delicacy is the best quality, Haring called "royal." Several buckets such "new herring" caught, usually in the second half of June, presented to Queen Beatrix of the Netherlands.
Until the 15th century herring was not considered food, decent honest people. She disliked because of the heavy smell of rancid fish oil and unpleasant bitter taste. It was the food of the poor and the monks, humbled his pride and mortify the flesh. King Louis IX Holy send it as alms leper. This went on for a long time until one Dutch fisherman Willem Jacob Beykelsu not had the idea to completely change things. Beykels before salting began to remove the gills from herring, because of which she, in fact, bitter. In this case, he has achieved perfection, and even invented a way to remove them one movement of the knife. Thus prepared fish Beykels barrels stacked in neat layers and evenly poured the salt. He did it all into the sea, barely catch fish, and while the ship was going to the beach, fish prosalivalas in barrels.
By this time, Haring already be there, but usually fish in buckets subjected to deep-frozen to extend shelf life and to comply with health standards prescribed by law. Because of this, feast of the "new herring" all year round, although this method is suitable for the preparation of herring caught only from late May to mid-July.
Dutch herring thawed completely retains its flavor. Moreover, they say that the frozen Haring continues to mature, because when cleaning it did not remove the pancreas and secreted enzymes it by its action give the fish a special taste.
By tradition, going back almost to the time of Beykelsa, salted herring should have a special way: take fillet fingers for the portion that is closer to the tail, dip in a bowl with the chopped onion, and then the whole piece completely into the mouth. Seize the Dutch herring gray bread. Experts say that before this procedure is good to drink in & ki. However, it is believed that better drink special beers, but that's a matter of taste.
Source: http: //