Suffolk Herring Festival

Cook herring and learn Dutch

ks — Tue, 17 Jan 2012 21:27:06 +0000

Germans can be thin as a herring!

ks — Thu, 12 Jan 2012 09:16:15 +0000

Today the Oxford Language Dictionaries Online German Word of the Day is….

der Hering

Interesting that in German you are packed together ‘wie die Heringe’ rather than ‘like sardines’ and a tent peg is known as ‘ein Hering’. If you are thin as a rake, you might be called ‘ein richtiger Hering’.

Mackerel replace herring? Never!

ks — Wed, 11 Jan 2012 08:20:30 +0000

World Fishing reports that The Herring Buyers Association Ltd has announced a change in its name to the Scottish Pelagic Processors Association Ltd (SPPA). Formed in 1976, the original association represented the needs of the pelagic processing sector, at a time when herring constituted the main part of the catch.

“For a company to be a member it had to purchase herring, but the supply situation has now changed and in volume and value, mackerel is the largest catch for members. They also process and market other types of pelagic fish including blue whiting, sprats and sardines, so the directors felt it was more appropriate to make this clear in our name.” explained Chairman Ian McFadden.

Read about it by clicking here.

What fish to eat in the Netherlands

ks — Tue, 10 Jan 2012 20:46:45 +0000

If you read Dutch you may be interested in this sustainable fish guide from goedevis.

Click here for the Viswijzer

Herring at the BBC

ks — Wed, 04 Jan 2012 20:50:55 +0000

Take a look at the great pictures of Clupeidae available from BBC Wildlife – click here, and here if you like anchovies too.

Red Herring Recipe from 1669

ks — Thu, 03 Nov 2011 07:01:38 +0000

In Airs, Waters, Places: The Seventeenth Century Environment there is an interesting article about the history of Red Herrings.

It quotes a recipe for red herrings in Kenelm Digby’s 1669 Closet, or Excellent Directions for Cookery, which promises to satisfy ‘the curiosities of the Nicest palate’.

My Lord d’ Aubigny eats Red-herrings thus broiled. After they are opened and prepared for the Gridiron, soak them (both sides) in Oyl and Vinegar beaten together in pretty quantity in a little Dish. Then broil them, till they are hot through, but not dry. Then soak them again in the same Liquor as before, and broil them a second time. You may soak and broil them again a third time; but twice may serve. They will be then very short and crisp and savoury. Lay them upon your Sallet, and you may also put upon it, the Oyl and Vinegar, you soaked the Herrings in.

A few new pictures

ks — Tue, 01 Nov 2011 14:16:40 +0000

We have added a few new pictures to the slideshow. Have a look and see if you spot anyone you know!

One Time In A Tale of Herring

ks — Fri, 28 Oct 2011 12:28:38 +0000

The beautiful book One Time In A Tale of Herring by Will Mclean & Angus Martin can be seen on the Poetry Beyond Text website.

It would be lovely to see a real copy.

“Catch of the Day” in Amsterdam

ks — Fri, 28 Oct 2011 06:57:08 +0000

There will be a sustainable fish market in Amsterdam on 11th November. If you read Dutch you can learn more on the Stichting De Noordzee website. It’s organised by Stichting De Noordzee (SDN), Marine Stewardship Council (MSC) and WWF.

Look at the photo slideshow

ks — Wed, 26 Oct 2011 15:29:17 +0000

You can see some great photographs of this year’s Suffolk Herring Festival by clicking here or on the button above. Many thanks to John O’Connor for these pictures.