How and when Day of herring is celebrated?in the thirteenth century, floating in the ocean huge jambs, herring was considered “ fish of beggars “ also was not of particular industrial and commercial interest to fishers. Tastes bitter, it is dried badly, bony, say, - drudgery, but not fish ….
Such opinion on herring occurred long enough until the idea which completely changed a state of affairs came to one Dutch fisherman Willem Jacob Bejkels to mind. In principle, it contained nothing technically difficult: before salting Bejkels deleted at gill herring, from - for whom it, actually, and tasted bitter. In this case he reached perfection, and even invented a way to delete them with one movement of a knife. Bejkels stacked the fish prepared thus in barrels accurate layers and evenly seasoned with salt. It did all this directly in the sea, having hardly caught fish, and while the vessel went to the coast, fish prosalivatsya in barrels. The Dutch fisher also did not suspect that he became the Godfather of the real Herring Boom which does not stop and until now.
Meanwhile the glory of the Dutch herring quickly went out of the country and extended across all Europe. Demand on “ fish of beggars “ grew incredibly, and resourceful Dutch merchants immediately began to invest money in the organization of fishing. It was constructed whole “ herring fleet “ the fishing boats and the ships adapted especially for fishing and salting of a herring. Dutches protected know-how of a herring sacredly and, without having competitors, dictated the prices of a delicacy without which the table of any Royal Court of Europe was already inconceivable.
Opening of a season of fishing so-called, “ new " herring; (on - Dutch “ to a niuva Haring “) - laid the foundation to a noisy national holiday. Herring celebrate the orchestras filling the port of Skhefeningen - the oldest harbor on which coat of arms flaunt three the crowned herring, horse competitions directly on moorings and deafening firing in air from ancient guns. The harbor is filled with the ancient sailing vessels and modern ocean vessels inviting everyone to excursions. This holiday is often called also “ Day of tags “. Tags appear in the name of festivities because they traditionally this day decorate harbor of the town and nearby streets.
The holiday takes place on the first Saturday of June, at once after bring the first herring of a new catch to port. The matter is that from August to December fish spends a lot of energy for formation of caviar and milts. Besides, in the winter in the sea there is less its main forage - plankton. Herring becomes thin as … herring!. The rigid diet is made up during the spring. At the end of spring when Haring`s fat content reaches 16 and more percent, it is possible to consider that in the sea the delicacy floats. Comers for a holiday will be able to eat a lot of so-called “ to a hollandsa to a niuva “ - the first herring of a new season, and the first herring vessel which came into the port of Skhefeningen usually gets a cash bonus.
By the way, eat herring of a new catch, following a certain ritual: eaters dip in small cut onions of the deprived scales, interiors and bones of small fishes, throw back to the sky of the head and, holding by a tail, send to a mouth. Skilled people manage to burn out in one calling all light-salted fish entirely. Jam herring gray Dutch bread, and all this is washed down with beer.
On davny - long ago established tradition, in commemoration of the beginning of a new season, three buckets of fish of a certain size and weight, sufficient fat content and salinity give to the monarch. And this year the queen of the Netherlands Beatrix as always will receive the “ royal Haring “. For quite some time now Dutches arrange to
auction at which the second keg of a fresh-salted delicacy is sold. The price for it can reach 30 thousand euros! And proceeds go on the charitable purposes.
Crowned persons come to bow to a grave of the fisherman Willem Beykels to this day - a grave of the person who presented to people pleasure in life, which, despite its gastronomichny nature and “ plebeian “ roots - it is simple and clear ….