The dutch scrimb comes from the North-Sea where it’s catched by speciall nets from a boat.
After they have them on deck they will be cleaned and boiled on board and storaged in freezers.
To peal this little scrimbs is an intensive job and because of the high labour-costs here, we transport them to Marokko or Poland where they peal them following the strict dutch conditions.
When they come back here we sell them as Dutch-Scrimbs.
The dutch scrimbs are different from all others. (size and colour) and are very tasty.
As “scrimb-cocktail” it’s very populair as a starter in many restaurants.
I prefere to eat them on white bread. Mixed with whiskey-souce, fresh pepper and a few drups of lemmon.