Raw 'maatjes' herring eating frenzy has begun...The Dutch consume tens of millions of the raw, salty delicacy each year: the "maatjes" herring whose seasonal arrival kicked off last Tuesday as this season promised an exceptionally tasty batch. Thousand of Dutchies are expected to flock to Scheveningen to celebrate today, 13 June. "The quality of the maatje is excellent this year. It's fat content is particularly high: 26.3% compared to the usual 16%," fish expert Peter Koelewijn told AFP.
The "maatje", derived from the Dutch word for virginal but also known as the Hollandse Nieuwe, is fished in the North Sea for just over a month every year from the end of May to the beginning of July. The hand-sized maatje is prepared to a unique Dutch recipe: gutted and cleaned straight from the net with only the pancreas left intact to provide the enzymes needed for curing. They are salted in a barrel for one to four days, depending on their size, and are then frozen to stop further maturation.
"A good herring has a salt content of about two per cent," said Nico de Jong, Director of the Dutch Herring Wholesale Association.
The fish are traditionally eaten held by the tail with the consumer tilting his head back and chomping away. Some put the fish on a bread roll with finely diced onion, though this practice is frowned upon by connoisseurs. Well....unfortunately for these connoisseurs, there are people out there still eating it with diced onions for the extra ummmphh ;) Eating raw herrings is really not my cup of tea but I know my bro-in-law and my little nephew absolutely loves it!
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