New Herring and Albert Cuyp Market

Posted on Jun 21, 2014 in Hiroko's Blog

dutch herringUnexpected encounter to the delicious pickled herring from Netherlands at the Oyster Bar (https://www.oysterbarny.com/event/nieuwe-herring/) in New York City this Monday evening brought me back to my memory of the first bite of Nieuwe Haring (new herring) at Albert Cuyp Market, Amsterdam. Buzz worked and lived in Amsterdam for two years 17 years ago. I had an opportunity to visit him and stay at this charming city several times a year. We biked every place in the city. Among many places we went Albert Cuyp Market was a must destination to buy fish. The quality of seafood at Vishandel fishmonger impressed me.

After the shopping at the market we did not fail to enjoy the Dutch pickled herring. The Dutch version did not taste like any other European pickled herrings which I had before. It was not sweet. It was not salty. It was not acid. It was not coated with heavy creamy sauce. The Nieuwe Haring had a hint of saltiness, buttery texture and natural sweetness. It reminded me of Japanese sashimi, even though I never ate herring sashimi in Japan up until now. At the Albert Cuyp Market pickled herring was cut up into bite-sized pieces, garnished with chopped raw onion and slices of pickled cucumber, and served in a paper cup with a toothpick with Dutch flag.

Herring is called nishin and a popular fish in Japan. Nishin was in the past harvested plenty in the Hokkaido water, the northern most island of Japan. Nishin never became the fish for sushi or sashimi preparations. Nishin carries parasite. Nishin spoils quickly. Nishin has too many fine bones. Anyway, Dutch found the taste of lightly cured herring so delicious and even cleared the parasite problem. Dutch government now regulates that the herring has to be frozen at least -45 degree C before curing for safe raw consumption.

If you want to try the Nieuwe Haring, call the Oyster Bar and check if they still carry it. If it does, hurry to the restaurant!