Grand Central Oyster Bar executive chef Sandy Ingber received the disappointing news from Holland that the highly-anticipated arrival of nieuwe maatjes herring would be delayed until Wednesday, June 19, two weeks later than the originally schedule June 5 date. The Oyster Bar is the traditional destination for the first shipment, and it is believed to be only the second time in the 33-year history of the Dutch Herring Festival that the first catch of Holland Herring will not arrive on the scheduled date, previously occurring in 2006.
“Starting the season with herring of lesser quality is not an option,” says Nico de Jong, President of the Herring Wholesale Association. The herring is caught so far is not yet the right quality to Dutch herring processing.
As it was in 2006, bad weather of the past few weeks is the culprit in the postponement. Due to the lack of sufficient sunlight the plankton on which the herring feeds has been insufficiently available. The plankton is a major influence on the growth of the herring, impacting the percentage of body fat in the herring.
Arrival Delayed Two Weeks…
GRAND CENTRAL OYSTER BAR HOSTS 33nd ANNUAL “HOLLAND HERRING FESTIVAL” BEGINNING WEDNESDAY, JUNE 19, AT 12 NOON WITH OPENING CEREMONIES ANDOFFICIAL FIRST TASTING; FESTIVAL CONTINUES THROUGH WEDNESDAY, JULY 3
What: 33nd Annual “Holland Herring Festival” – Official First Tasting and arrival of “Nieuwe Maatjes” Herring from the Netherlands
Where: Grand Central Oyster Bar & Restaurant, “Below Sea Level” at Grand Central Terminal, New York City
When: Wednesday, June 19, 2013 (Note date was postponed from June 5)
Time: 12:00 noon (continues throughout day)
Who: Oyster Bar Executive Chef Sandy Ingber, General Manager Kevin Faerkin, and special guests
Admission: Free; herring by consumption (filets: $7.00, herring salad, $7.95)
Subways: 4, 5, 6 and 7 Reservations and information: 212-490-6650
For lovers of “nieuwe maatjes” herring from Holland, the year-long wait has been extended two weeks, but it is about to end. The arrival of the tasty delicacy from the waters of the Netherlands is always eagerly anticipated. Delayed from the originally scheduled date of June 5, the arrival time is now expected to be Wednesday afternoon, June 19, at 12 noon when the historic Grand Central Oyster Bar launches its annual “Holland Herring Festival” with opening ceremonies including the “Official First Tasting” of Dutch Herring, hosted by executive chef Sandy Ingber and general manager Kevin Faerkin. Dignitaries and special guests will participate in the ceremonies. The Herring Festival will continue through Wednesday, July 3. The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season. The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 19th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring lovers will enjoy the season for less than a month. The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Liquid libations – “Dutch Martinis” featuring spirits from the Netherlands Ketel One vodka and Bols Genever gin – and Holland-imported favorite Heineken beer will co-star with “nieuwe maatjes” herring. Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/.