June might signal the start of summer, but for the epicurean set, it’s also the beginning of the short Hollandse Nieuwe (New Catch) season, celebrating the nieuwe maatjes, a/k/a delicious cured herring. Fork in the Road is a big fan of the little swimmer, having celebrated last year’s bounty at Russ & Daughters. And now brings word that the Grand Central Oyster Bar will be kicking up its heels Dutch-style beginning on June 7.
The Grand Central Oyster Bar gets their shipment of fish sent from Scheveningen, the Netherlands, on the North Sea, where the herring schools make their home, and the Oyster Bar always receives the very first herring shipped to America. But like so many of life’s great pleasures, this is a fleeting one, only lasting for 17 days. So eat up while you can — in the traditional way, of course, holding the fish by the tail and lowering the whole fish into your mouth. And be sure to savor every morsel, because it’ll be a long 348 days until next year’s catch comes in.