The best snack in the world? Of course herring! “With a black bread, but with a potato” - with a feeling sung in one bard song. As from the food of the poor, herring turned into an exquisite delicacy and still remains the most folk food - he studied The New Times
Something a dream is noting, yes it came out all,
And tomorrow to do things - I will break the hell!
Tomorrow from the base, the herring should be brought to us,
They said that Leningrad.
I'll take it for myself and what a hand,
We must refer for the holiday!
And I will send the heels of herring, I will send Madame
Let him eat, have fun!
A. Galich. "Ballad's song about the general's daughter"
Some six hundred years ago in Europe it was believed that there was no worse than fish than herring. She was not complained of due to the disgusting smell of a bad fish oil and an unpleasant bitter taste. The herring was the food of the poor and the monks who packed the flesh.
Every herring is a fish, but not every fish - herring. A. Nekrasov. "Adventures of Captain Vrungel"
Everything changed when a man named Villem Jacob Boykelson from the Dutch village of Bierflint thought of salt, pouring it with salt and laying it into a barrel with stacks. And before that, he also gutted her and removed the gills. By the way, to properly gut the fish - already half of the business. After all, whatever they tried to do with another delicious fish - Navaga. Navaga was also considered low -grade fish until they guessed after the gut to clean the black inner film ...
In a word, when in 1390 the Boykelson brought to the market the first herring of her salting, she made a splash. Of course, monks and lepers began to eat much worse, because herring instantly became incredibly popular in wealthy circles. Holland began to equip a whole "herring fleet" into the sea. Moreover, the "Hollow Fleet" consisted of special ships - loggers specially built for fishing. The herring even became the desired prey for the Baltic pirates - liquid goods quickly went for good money.
The Monument was erected by Jacob Jacob Boykelson, and in 1556 the Emperor of the Holy Roman Empire and King of the Spanish Charles V and his sister Maria Hungarian - to pray for the rest of the soul of William Jacob and thank him for the wonderful invention. The Boykelson grave is still a place of pilgrimage for gourmets and tourists, and the glory of the Dutch herring quickly went beyond the country and spread throughout Europe. And the herring monopoly of the Dutch did not last long. Other sea powers began to build loggers, the benefit of the northern seas, the Baltic and the northern itself, and the teeming of herring was teeming with herring.
However, it was in Holland that herring became almost a national symbol, and the Dutch themselves were simply obsessed with it. To this day, the opening of the Seldi fishing season is celebrated as a national holiday. You can’t buy the first barrel of a small salting of a new catch for any money - it will be brought personally to the ruling monarch. Then a auction is arranged, at which a second barrel of a small -salted delicacy is sold. The price for it can reach € 30 thousand! The proceeds must go to charity. In his book “The Genius of the Place”, Peter Vail describes the “Herbal” Holland: “Here the consolation of Gurman is a herring ... herring is sold in stalls on the street, like a hot dog, and a real amateur eats it without bread and onions, simply lifting a double cleansed fillet and throwing his head like a maid.” According to Vail, a genuine expert and a gastronomic expert, the sophistication of the taste of the Dutch young herring is such that only the Norwegian alcohol salmon and the Caspian stroke of hot smoking can stand next to her. Well, a worthy neighborhood.
To see herring in a dream - to troubles in family life. Dream Interpretation
The herring boom, which began for so long in Holland, does not stop today. As Captain Vrungel said: “There are only three wonderful things there: Dutch soot, Dutch cheese and Dutch herring.” Captain Vrungel also noted an amazing phenomenon: that “the Dutch catch and catch for a year, and They all come across a Dutch herring of various varieties. The Dutch, apparently, know some secret. Otherwise, how do you explain such injustice: here are the Scots, for example, tried to catch. They threw the nets, raised - full of herring. Well, they were delighted, of course, but when they figured it out well, attended, tried, it turned out that the herring came across everything as there are Scottish ones. The Norwegians also tried. Norwegians are famous, first -class fishermen, but this time nothing came of them. They also abandoned the nets, raised, looked - there is a herring, but only all Norwegian ... ”
As often happens, literary characters express completely true things. So in the case of herring. The point here, firstly, is that the Dutch caught and catch herring mainly in the North Sea, and the Norwegians, the Scots and Icelanders in the North Atlantic. It seems that the fish is the same, but in fact there is a significant difference, as well as between the Atlantic herring and, say, Pacific, and even more so between the Atlantic and Azov or Caspian. There is no need to talk about the famous Caspian hall - this large fish is traditionally not even salted, but smoked. Secondly, the point is again in the intricacies of the recipe. The Dutch recipe, of course, is not a strategic secret, but it seems to be small nuances (for example, salting time, type of salt, type of barrels, etc., etc.) make a Dutch herring different from any other.
L and about s and k: I, in fact, do not drink vodka.
MARSH L A EV with K and Y: Have mercy, I also do not drink. But one glass.
How will you be a herring without vodka? I absolutely don't understand ...
M. Bulgakov. "Days of Turbine"
The Russians in their love for herring, of course, cannot compare with the Dutch. The Dutch has a stronger story longer, and on the western edge of Europe, herring is a completely independent dish, we still have more a snack. For the first time, the herring fell into Veliky Novgorod back in the 15th century, but in the mass order to Russia, herring began to be delivered in the 18th century, and in the XIX, under Nicholas I, in the St. Petersburg port there were already barrels of herring, and everyone could choose both in price and in quality.
Not only did the herring turn out to be a brilliant snack for Russian vodka, but she also rhymed with this drink. In all The taverns were enough to shout to the floor: "Rhyme!" - And he immediately carried vodka and herring. Black bread, on it is a piece of butter, and herring in oil. If the herring is oily, you can do without butter at all, just put a small piece, and a circle of onions on top. In addition, in order to protect the stomach, the “wad” became popular in the taverns - a small boiled potato strung on the fork was relied on to the plug and a piece of herring on top.
... Okay years ... The author of these lines went back with a friend along Panfilov Street, heading for the "dumplings", a favorite place for students from the surrounding dormitories. From a distance, we saw the line that went out into the street, we were very upset, but it was necessary to happen on our hungry happiness: suddenly, in a split second, the crowd evaporated. We could not understand anything until, coming closer, we did not understand that some wild smell scared them away. No! It was not a smell, it was an incredible stink, escaping from which, we quickly ran into the “dumpling”, tightly closing the door behind us, and we managed to lunch without a long standing in line. The amber came from a neighboring hostel, where, as it turned out, Vietnamese students fried herring.
By the way, the Dutch also fried herring, but in the fresh air, freshly, fresh and gutted. But still the smell - for an amateur ...
In the ancient cellar of the Stockholm restaurant "Diana" I found 11 types of pickled herring,and,,,,
When I tried everything, the strength remained only on the smoked deer tongue. P. Weil. "Genius of the place"
For all her gastronomic charms, herring still helped to win battles. Not only for a place in line in the "dumplings". During the centenary between France and England, the famous "Haste Battle" even occurred, the battle between the French and the British detachment that happened in early February 1429 near the village of Ruvre near Orleans. The French garrison of the besieged by the British Orleans received a report that an English replenishment detachment with the convoy, which was conducted by the main chamberlain of the king, the prominent English commander, Sir John Fastolf, was heading from occupied Paris to Orleans. Immediately, upon receipt of this news, he was sent from Orleans a one and a half thousand detachment, led by prominent captains of the French garrison, William Stuart, the commander of the Scottish army, who fought on the side of the French, la Gir, Marshal de Bossak and others.
On the fourth day, the French detachment, getting closer to the enemy, gave a battle that ended with the defeat of the French. The French missed the time to inflict a sudden blow, and the British, having unraveled the intent of the enemy, applied the tactics of a circular “dense defense” in knightly times: using herring and barrels with herring as a cover, they first repulsed the attacks of superior enemy forces, and then, moving into a counterattack, defeated the forces of the French. The British called the day of their victory under the Ruvre "Hard Day", since the convoy attacked by the French, who was besieging Orleans of the British troops of salty fish.
A simple woman will begin to bite, say:
- Marya Nikolaevna, be kind, a piece of herring. I love onions.
The demonic will open his eyes wide and, looking into space, scream:
- Herring? Yes, yes, give me herring, I want to eat herring, I want, I want. Is this onion?
Yes, yes, give me a bow, give me a lot of things, herring, Luke, I want to eat,
I want vulgarity, rather ... more ... more, look at everything ... I eat herring!
In essence, what happened?I just played out an appetite and pulled on a salty. And what an effect!
N. TEFFI. "Demonic woman"
This path went fish for monks and beggars. I must say that the path is glorious. Now the old recipes are squeezed. The herring is no longer just salted, but pickled, and added to the marinade previously unknown in ancient recipes, for example, olives. The choice of herring delicacies in supermarkets is huge. But still ... When they gather at the table, there is no better snack than sliced a low salted herring, sprinkled with sunflower oil and covered with rings of onions.
Frying herring, stuffed with Gollandic greenery
Peel herring, sprinkle with lemon juice, salt and pepper. Fry on both sides, make cuts from the side of the back and fill it with finely chopped dill and parsley mixed with butter. Serve on the table with friable rice.
Herring under a fur coat in Moscow
Clean herring from the insides, skin, separate the fillet, remove all the bones. Cut the fillet into small pieces. Finely chop the onion, grind boiled vegetables on a grater - potatoes, carrots, beets, boiled eggs. Put onions on the bottom of the herring, fish on it, then layers of potatoes, eggs, carrots, beets. The beetroot layer is filled, pour in mayonnaise. Refrigerate for 2-3 hours
Forshmak, or anticipation (Yiddish)
Separate the fillet from herring, soak in milk at night. Divide four boiled eggs into proteins and yolks. Add pepper to the yolks - black and fragrant, mustard, grape vinegar, a little sugar, a quarter of a glass of vegetable oil, and grind well. Pass the herring through a meat grinder along with two Antonon apples (without a peel), two small bulbs, proteins from two eggs, half a loaf of a loaf in milk with a cut crust. Mix with wiped yolks and pass again through a meat grinder. Serve sprinkled with finely chopped green onions.
