The Herring Season 2020 starts tomorrow June 12th and from that day on, the “Hollandse Nieuwe” (New Dutch Herring) can be eaten everywhere, mostly as a street-food snack with finely sliced onion and pickles. A whole herring is consumed raw and often eaten by lifting the herring by its tail, tilt your head back, and then eat the herring by lowering it into your mouth.
The painting above is a monochrome still life by Pieter Claesz. It’s a serene composition, symbolizing our “daily bread”. But in fact, this was for centuries a common breakfast meal indeed: a glass of beer, a herring and a piece of bread. On the painting hereunder, known as “The Cat’s Breakfast”, we see a woman of humble origin sharing the herring from her breakfast with a cat.
These herrings are caught in the North Sea between May and August, before the breeding season starts. Herrings at this time are unusually fat and rich in oils. The herrings are preserved at sea, by removing the gills and placing it in a salty brine, traditionally in oak casks.
The Dutch started fishing and trading herring more than 1,000 years ago. Much of Holland’s wealth and sea trade can be attributed to this fish. Part of the 17th Century Dutch Golden Age is funded with the profits of the herring fishing industry. From the Amsterdam Rijksmuseum is this beautiful small panel by Gotfried Schalcken, depicting a woman selling herrings. And Christian Couwenbergh portrayed himself by holding up a freshly preserved herring.
In this panel by Gerard Dou, an old woman and a young boy seem to be discussing the herring she holds in her right hand. It’s the fisher boy who delivered the oakwood cask with the freshly caught and preserved herrings, and it’s the old lady as shop owner who will start selling the fish.
