When on a short break to Amsterdam, the visitor may wonder if he's visiting Holland or the Netherlands. And why, our curious visitor may wonder, are the locals called 'Dutch'?
Mind you, a visitor from elsewhere in the country will be less confused - the 'Dutch' call their country 'Nederland'; the people are 'Nederlander' and the language ... Read more
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It's a fish with a fascinating folklore. The first ton of each year's catch - the herring season officially starts on 31st May - belongs to the Dutch Queen, although hopefully she shares the feast with her subjects. For those in Amsterdam eating the young fish, known as 'maatjesharing', you should hold it by its tail and lower it into your mouth, a little in the fashion of a sword swallower! The name of the new season's catch comes from the Dutch 'maagdekensharing', or virgin herring. The 'maatjes' are the young fish that have yet to spawn. They are gutted straight after being caught although part of the pancreas is retained in the body and contains the enzyme that gives the fish its distinctive flavour. They are then frozen in salt brine inside oak barrels. Each part of the process adds another dimension to the unique taste which has a hint of spice. The season for maatje is until the end of June when the fish spawn. The boats have sailed traditionally from the port of Scheveningen, near The Hague, and most fish were caught off the coast of Holland. The port claims to be Europe's largest herring harbour and at one time could boast of 2,000 boats. Indeed, it's said that over 20% of the Dutch population was employed in the herring industry in the 1500s. Today, much of the fishing has shifted to Danish waters and is by Danish boats. Yet the selling of herring is still largely a Dutch trade. The herring shoals may have shifted but tradition, it appears, dies hard. The herring seasons are quite distinct and each produces fish with different charcteristics. As well as the maatje season in May/June, 'volle hareng' are caught in the summer months and again in the winter months from December to April. They are rather more fatty at this time of year during the spawning season. In between, from September to October is the season for 'ljle hareng', the fish that have spawned and are noticeably less fatty. Herrings are sold as fresh fish; or fried and preserved in vinegar; or as smoked fish which are salted and hot-smoked or, as in Britain, as kippers which are cold smoked and then re-heated before eating. The herring industry in Amsterdam was one of the world's first to use quality control. The fish were put in wooden boxes which were sealed with a ring burnt into the wood. That ring is said to be the origin of the word 'haring'. Another word origin from these early days in the herring industry is 'pickle'. This method of storage in brine was invented by Willem Beukelsz, a Dutchman whose name somehow morphed into 'pekelen', and then into 'pickle' in English. And, as they say, not many people know that! It's rare that a city can be said to be founded on a fish. Herring, however, has played just such a role in the history of Amsterdam. With the fish so digestible, and seen as a particularly healthy source of essential vitamins, it's hardly a surprise that the people of Amsterdam have flourished. So indulge yourself on the city's favourite fish on a city break to Amsterdam. It'll taste great and even better, it will do you good.
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