Global The Hague 'Fish Special'Global The Hague experienced the unique opportunity of accompanying three of The Hague’s top chefs on a North Sea fishing expedition. On a weekday morning at the crack of dawn, we joined Edwin van de Goor of Seinpost, Eric Bijsterveld of It Rains Fishes and Lemongrass’ Niels Gravenmaker aboard the Johanna SL 9 of Scheveningen-based shipping company Jaczon to experience what it’s really like to be out at sea – and learned a thing or two along the way.
It is still dark outside as we join the crew of the Johanna SL 9 aboard their fishing boat. We have brought along a film crew especially for the occasion, who will be recording the sights, sounds and tastes we will be experiencing on this unique day. As we sail 200 metres out of the harbour, surrounded by a crystal-clear sea, we are immediately struck by how hard-working these sturdy young men in their oilskin suits are – they all know their responsibilities and perform them with efficiency and discipline. Operating like a well-oiled machine, these young
men – whose income depends entirely on how much they’ve caught that day – share a passion and a perfectionism, being satisfied only when they get everything just right.
Innovative system
The state-of-the-art fishing boat is equipped with a new, automated net system that uses a special method to catch and sort the fish – a fascinating sight when viewed from the rear deck of the boat. The crew use nets to throw a line in the shape of a square, allowing the fish to swim and causing virtually no damage at all. As soon as the new catch is in, the fish are transported by conveyor belt to inside the boat, where another crew is ready to select the cream of the crop. Any fish that is substandard or for some other reason unsuitable for auction is carefully slipped back into the sea. To be a witness to this process is an amazing experience: throughout the day the Johanna SL 9 is connected to the home port, with a computer
system transmitting data on what species are being caught and in what volumes. This boat is part of an entire fleet operated by the Jaczon shipping company, which sails to all corners of the world, sometimes all the way to Africa.
Culinary fish
The chefs wanted to do something special to show their appreciation for the crew’s hard work, and they prepared a delicious bouillabaisse made from the day’s catch, which consisted mainly of red mullet and flatfish. The entire editorial team, as well as the chefs, were deeply impressed to get a glimpse of life at sea. But while we nonseafaring folk regarded our time at sea as a unique experience, for the crew it was an ordinary, quiet day with the occasional ray of sunshine. And as the day wound to a close, they were already looking to see what weather the next day would bring.
Fish on the menu
This feature serves to promote Hague-based restaurants specialising in fish and seafood. In conjunction with Global the Hague, Edwin van de Goor selected fourteen regional restaurants that have set standards of excellence in this field. Especially for you as a Global The Hague reader, these restaurants have created a dish to highlight the variety of fish on the menu. To give you an initial impression, Edwin van de Goor, chef of renowned restaurant Seinpost, has given an evaluation of each meal, to be included in our magazine’s fish special. We invite you to discover the culinary delights at one or more restaurants from our selection!
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