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Global Foodservice Pickled herring with chopped onion, or maatjes, is a signature Dutch dish. we are only able to catch them from 1 April to 15 July," says Hamer. "Te prices are quite high, but the taste is absolute- ly delightful. Only a few se- lected restaurants are allowed to serve them." Hamer says that because Port presents The Dutch province of Zeeland is shaped by its maritime heritage BY ANTHONY FLETCHER Z eeland, the west- ernmost province of the Netherlands, is aptly named. Much of it lies be- low sea level, and the region, made up of sandy islands and flat stretches of coastline, is immersed in maritime heri- tage. Many famous Dutch admirals were born here, and even the coat of arms depicts a half-submerged lion, which looks as if it is fighting the tide. Although the province is nearly 3,000 square kilome- ters in size, about 1,200 square kilometers of this is water. Te region is a popular sea- side holiday destination. In the summer, Zeeland coastal towns such as Vlissingen are bustling with Dutch, Belgian and German tourists, who come for the miles of sandy beaches and the seafood. 40 SeaFood Business October 2012 Vlissingen, which features a long seaside boulevard, also includes a beautiful old town, which survived repeated bombings during World War II, and a small nautical mu- seum depicting local naval heritage. You can also snack on the fast food of choice — pickled herring served with chopped onion, known lo- cally as maatjes. Te laid-back atmosphere of Vlissingen makes for a pleasant weekend away, and seafood restaurants offer good value. De Visserhaven, found- ed in 1888, provides diners with an authentic Zeeland seafood experience. "Tere are a number of products which are typical for this part of Holland," ex- plains De Visserhaven Gen- eral Manager Willem Hamer. "Of course we can talk about mussels, and of course an- other good one is oysters. Much of the seafood from here is known for its typical 'zilte' (salty) aftertaste, while the flat Zeeuwse oysters are known for their beautiful silky creamy taste and structure. Many people, especially from Belgium and France, visit us specifically for these oysters. In other parts of Holland, they don't exist at all." Another local lobster specialty is from the Ooster- schelde, an estuary in Zeeland that also makes up the largest he has direct contact with suppliers, De Visserhaven is able to receive fresh deliveries of high quality seafood five times a week. "We are known for our superb Dover sole, fresh cod, sea bass, plaice and many more species," he says. De Visserhaven has for several years been an official busi- ness partner of Royal Prins & Dingemanse, a well-known company from Yerseke and a market leader in mussels, oysters and other shellfish. Te restaurant sells between 12,000 and 15,000 kilos of mussels annually, says Hamer. One of the most popular items on the De Visserhaven menu is a Fruits de Mer plat- ter, priced at €49.50 ($61.50) per person, which includes lobster, king crab, mussels, oysters, Dutch shrimp, clams and smoked eel. "All together, I think this is the most deli- cate, delicious combination you can enjoy," says Hamer. Te restaurant also orga- nizes local boat tours and "Many people, especially from Belgium and France, visit us specifically for these oysters." — Willem Hamer, general manager, De Visserhaven national park in the Neth- erlands. Te park consists primarily of salt waters, but also includes some mud flats, meadows and shoals. One of the most delicate lobster spe- cies in the world is caught here near the village of Yerseke. "Its DNA is different from other species, and because these lobsters are protected, culinary events. "Currently we are joining a local project organized by the Province of Zeeland, under the title '2012: Year of Water.' All kinds of water-related projects and events have been organized to pro- mote Zeeland," says Hamer. Contributing Editor Fletcher lives in Brussels Visit us online at www.seafoodbusiness.com Anthony Photo courtesy of www.boulevard-bankert.nl