Soon Queen herring from Pim in Thailand

As the real herring lover knows, the season of the new herring usually starts at the beginning of June. However, much later this year. The reason was that the sea was too cold, so that the food of the herring (algae) could not grow enough.

The date June 10 has already been converted to June 18 in the hope that the new one would have a bit more fat. Unfortunately, the fat content was not quite as it should be. In practice, it has always been the case that the so-called Queen's herring could only be supplied a few weeks later. So the best herring with the right fat content.

The Queen's herring is an old tradition in our country's herring fishing. Maatjes herring, which according to the state inspector is of the very best quality, was labeled 'queen herring' for many years. The herring had to be caught on a Dutch ship and processed in a traditional way. As soon as the 'queen herring' was judged, a keg of that herring was officially presented to our head of state. As early as the 18th century, the Princes of Orange received a keg of queen herring and if the quality was not up to par, the court had to wait a year.

Waiting now rewarded

Thanks to the heat at the moment in Europe, it is finally time to wait to eat the best quality from the Netherlands in Thailand, the sea has warmed up. In the course of this week they will arrive by plane to be able to enjoy them by the weekend at the familiar addresses in Chiang Mai, Pattaya, Hua Hin, Jomtien. Due to the great interest, the other places throughout Thailand have to wait a little longer.

Jomtien will probably be first place tied with Hua Hin where they are already on sale on Thursday, so fresh off the knife.

Pim also wishes everyone a tasty herring season with his new recipe.