date:Dec 21, 2012
fat content is optimal, and in order to receive the designation Hollandse Nieuwe the herring must have a fat content of at least 16 per cent.
During gibbing the gills and part of the gullet are removed but the pancreas is left in. The pancreas releases enzymes that ensure that the herring matures in the right manner and that the meat develops the characteristic taste and soft consistency. Dutch people often eat the fish in the traditional way by holding the tail and eating the whole herring i