Welcome to Kalvåg
- Berry van Duijvenbode
- Pelagic trawls / purse seines
- Partner since 2025
- Kalvåg, Norway
Good things take time — especially Hollandse Nieuwe. Only when the herring reaches the perfect fat content — at least 16% — is it ready. Full, creamy, tender. The fishermen wait patiently for that one moment, often in late May or early June, when the flavor is just right. Only then do they set out to catch it. Because real Hollandse Nieuwe? You’ll know it by its soft bite and rich taste.
We’re not the only ones who love herring. Norwegian and Danish vessels also fish for herring during the season. Once the sonar picks up a school, things move fast. The fishermen quickly release the net and catch part of the school. The nets don’t touch the ocean floor, and this method results in minimal bycatch. On board, the herring is kept fresh — preserving its flavor, fat content, and freshness all the way.
The herring is brought ashore fresh in Kalvåg — and that’s where the craftsmanship begins. Although it’s caught and processed in Norway, it’s prepared using a traditional Dutch method: all the innards are removed except for the pancreas — because that’s the key. Then, the herring is matured in a special salt blend. It’s a technique the Dutch have used for centuries — and it’s exactly what gives Hollandse Nieuwe its uniquely rich, full flavor.
In IJmuiden, the herring gets its final touch. It’s packed together with the true Dutch classics: Kesbeke pickled onions and gherkins. Two iconic flavors in one tray. That’s how you’re meant to enjoy it — straight from the pack, on a sandwich, or just with a fork. Pure joy, any way you like it!
Berry is a true herring hero. Just like his father and grandfather, he’s been fishing his entire life — and he wouldn’t have it any other way. “The sea means freedom to me. No two days are the same, and I love every minute of it,” he says proudly. As a young boy, he was already joining the crew. Now, it’s his own son who’s ready to carry on the legacy. For Berry, fishing is a way of life — passed down from generation to generation. This season, Berry and his crew set out from Scheveningen to the Norwegian waters at just the right moment, especially for Fish Tales. Or so they thought… As the saying goes in the fishing world: “fishing is a lottery.” You never know what you’ll get. This time, strong currents forced them to return to shore empty-handed. But luckily, plenty of other fishermen are out there all season long, catching Hollandse Nieuwe the exact same way — the delicious, honest way Fish Tales is known for.
First off, the herring has recently been caught, specifically between May 1 and September 30 this year. In addition, the fish must contain at least 16% fat. Hollandse Nieuwe is also processed in the authentic Dutch way by gibbing, salting and maturing.
Everyone has their own way of eating their herring. Some like it with onions and pickles, others eat it plain. But one thing is certain: there are countless ways to eat herring. On a sandwich, in a salad or as a snack - just try what you like best! For more recipe inspiration, check out our recipe page!
In the northern North Sea, Fish Tales herring are caught with trawls and/or purse seines. Berry and his fellow fishermen use sonar techniques to search for schools of herring. Once they find them, things move quickly: the nets are set and part of the shoal is caught. For more information about Berry and the fishery, check out the fishing page!
Herring is a fatty fish, meaning it is an excellent source of omega-3 fatty acids. In addition, herring is a real vitamin bomb. It contains vitamins A, B2, B6, B11, B12, C and D. The fish is also rich in minerals such as calcium, phosphorus and potassium.
