New Holland AD tested on 144 addresses throughout the Netherlands. As many as 82 fishmongers scored sufficient, the rest got the stamp inadequate or even unsaleable. A summary of responses.
All the companies were given advance access to the results achieved by them in the Herring Test 2016. They were to give a reaction, of course, if that was critical.
Atlantic (2): ,, We have really been in tension. You do it to win and so it actually feels a bit for us. We are proud of our producers and our employees’
Bush (10). ,, We are very pleased with our tenth place. We see this as a jewel in our crown. Thanks for the inspection; so we stay on the ball ”
Botter (17). ,, We are very proud and grateful that we like again received a 9 for our herring in 2014 ! Very nice also our customers so sympathize with us and wait anxiously each year on the results of the test. We strive to ever get into the top 10 “
Log Cabin (44) . ,, Thanks for the beautiful figure. Next year we have a new verkoopwagen and we are aiming to reach the top ”
Van den Oever (74): ,, I am very happy with your review! Also because it is my first year with this store. Remarkable always attached great importance to the publicity to ‘fat’, while juljammer of the high temperature. By cleaning the herring heats up too much. I’m going to do something to try on a refrigerated shelf. ”
So the test is concluded
From 15 to 30 June buys AD to 144 addresses throughout the Netherlands four Dutch herring per address. Immediately after purchase measure the judges with a calibrated thermometer in two pegs temperature. The lowest recorded temperature was noted. Were Legally, the temperature must not exceed 7 ° C, an operating temperature of up to 4 ° C is better. The two pegs which has not been measured, to be packed in a sterile bag, coded, weighed and immediately frozen on dry ice at a temperature of -79 ° C, pending transport to the laboratory. The judges evaluate the remaining pegs on the quality of cleaning, smell, look outside, look inside, salinity, degree of ripeness and flavor. This results in a provisional figure
The Euro accredited laboratory by the Finnish Accreditation Council. | LabCo investigating after thawing the samples on the mesophilic and psychrotroof plate count. Which measures the bacteria that naturally occur on herring and gives an indication of the degree of spoilage of the product. Euro Finnish looks | LabCo to the possible amount of Enterobacteriaceae and Staphylococcus aureus. Presence indicates a post-contamination, for example by not washing their hands after visiting the toilet or nose picking. Also contaminated cutting boards and knives can be a source of infection.
Finally, determines Euro Finnish | LabCo the fat percentage in the fillet. Is no legal norm exists but a fat percentage of 16 in the whole fish is considered the minimum for herring. The fat percentage in the fillet is about 4 to 6 percent lower than in the whole herring. The AD¿Haringtest is a snapshot. After the companies in the top 10 drawing up a provisional end position were visited a second time
Vermeer (92). ,, Too bad you do not like the taste of our herring. What meets us at the chest, is the story that put you there. Fourteen years ago also tested, then became third. When the simple point of sale was an ornament to the eye, and an absolute must to buy herring here. And now we have Christmas tree sellers? Little credibility on your part. Now it us for years a thorn in the eye that you with your test operators to address unnecessarily hard. Given the age structure of the test panel’d expect a bit more decency ”
Koelewijn (93). ,, Total beaten out of the field we read your findings. With a delicious herring we saw the test with great confidence, according to many customers. It does not have to be. We worry our silly where it is located and how to prevent this in the future. Naturally our congratulations to the winner ”
Ball (96). ,, One of our very surprising and unpleasant rashes. Contrasts with responses from our customers and a number of colleagues from the country who ate our herring and (very) positive rating of ”
On the Side (109). ,, Disappointing. Whether our herring is whether or not freshly cut, many visitors can judge for yourself. Not fair, we find the joining Quality Score of our product to ask toilet. Use of the toilet by business customers belongs to our store unfortunately not among the possibilities. That is a given ”
Albert Heijn (120, 125). ,, Albert Heijn makes each year carry out an independent consumer survey, where our herring is valued with a score of 7 . However, every dissatisfied customer is too much for us. That is why we continue to work on further improving the quality of our herring ”
t Merry Buddy (123). ,, Strange rash! Herring is freshly made on us every day. On request, freshly cut. Customers give us an 8 to a 10 ”
Stall van Kralingen (128): ,, Fortunately, my clients think differently. The microbiological condition is very good and that is at odds with the rest ”
The Salt Sea (136). ,, I still find it laughable that the judges herring consider rancid while the microbiological condition is very good. But the most important is that a customer is to find delicious our herring at the same time ”
Jumbo (140, 141) . ,, We in no way recognize ourselves in results . We have gone through various routes in recent years to optimize the quality of herring in our stores. An intensive cooperation between suppliers, distribution centers and fish specialists in the shop here is an important part of. The short lines in distribution is our herring within a very short time on the shelves of our stores. Fortunately, our customers are satisfied. This is evident also from the fact that this year we have ever sold most herring. Jumbo satisfied customers the main point. Incidentally, we would like to still add that we find very contradictory that emerges from the investigation that the microbiological condition is very good, but aging is spoiled ” *
* Editor’s Note.: spoilage need not have a microbiological basis, there may also be other causes. That means that may be a rotten herring simultaneously microbiological ‘very good’.
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