The name says it all… Het Haringhuisje (the little herring house). We are known for our herring cut fresh from the knife, enjoyed by everyone.
Here is a look at how we prepare our herring.
Late May to early June marks the start of the season for fishermen to catch the new herring and bring it ashore for processing. It is important that the herring has the right fat percentage and has eaten the right food to truly qualify as a good new herring. Ashore, the herrings are gutted and gibbed and then placed in buckets with water and brine. The herrings must be frozen for at least 24 hours at below -23℃ before they can go to the shops.
Preparing the herrings requires a proper thawing time, good ripening at the right temperature and, of course, the thorough fresh cutting where the real magic lies!
Over the years, we, “Het Haringhuisje”, have become an institution by delivering the right quality of herring and cutting it fresh from the knife on the spot. For longer distances we also have the right packaging and cooling elements to transport this product optimally, so that the quality remains guaranteed.
