per piece or
3 pieces for € 6.00
Pegs are about 45 centimeters long and can weigh a maximum of one kilogram. The maximum age is 22 years. The fish has a silver-colored body with a gray-green or blue-green back.
Pegs make noise by releasing gas from their swim bladders.
Way of life
Pegs live to a depth of 200 meters. The larvae feed on plankton, the adults on larger plankton (such as copepods), shrimp and smaller fish. Pegs are found in large schools of sometimes millions of animals. They also owe their name to the latter; herring was written as 'lord' in Old Dutch. The word is derived from "lord" in the sense of army. It is therefore a fish that pulls through the water in large schools like a 'gentleman'.
Herring's natural enemies are other fish and birds.
Herring were among the most important fish in fishing for centuries. The herring was mainly caught in the North Sea, where they were jawed and salted at sea. In the former Zuiderzee and off the coast, herrings were also caught for fresh sales.
Overfishing severely reduced the herring stock in several places, forcing the government to impose a six-year ban (1977-1983). Due to strict European catch restrictions, which still apply today, the herring has been able to recover and is now thriving again.
About 90% of the herring caught is processed into fishmeal in Denmark and Norway.
Herring is an oily fish that is rich in omega 3 fatty acids. Herring sometimes contains the herring worm parasite, which can damage the stomach or intestinal wall in humans. This was discovered around 1900 by Pieter Hendrik van Thiel. To combat this worm, it is required by law in the Netherlands to freeze all herring before consumption.
Freshly bought herring can be stored in the refrigerator for only a short time, up to a day. Herring is eaten as:
Maatjesharing or Hollandse Nieuwe. This comes ashore in the first week of June and must contain at least 16% fat. In Scheveningen this is traditionally celebrated as flag day.
The jaws of herring remove the gills, part of the intestines and throat. By removing the gills, the fish can bleed, so that the blood does not get into the meat and remains white in color. The pancreas remains attached to the jaw. After this processing process, the released enzymes act on the meat. This creates the typical herring taste and smell and gives the fish the soft texture.
That consuming a raw herring would be consumed is incorrect. Before the herring has reached the consumer, it has undergone a maturation process after the aforementioned jaws - due to an interaction between the salt added by the therapist and the enzymes produced by the herring itself. As a result, the term 'raw' no longer applies. Occasionally the herring is eaten really raw, but then it concerns a purchaser who consumes the herring directly from the sea, uncooked and not yet auctioned, and therefore tests it for quality.
Available all year round