Wilhelmshaven, the district-free municipality on the Jade Bay, is the capital of labskaus - at least once a year during the big labskaus dinner.
More than 10,000 portions of the Nordic speciality are eaten on this day - usually in mid-July: A world record.

13 restaurateurs  offer seafarers' favourite food in Marktstraße, Bahnhofstraße and the Nordsee-Passage: Classic with corned beef, but also in a vegetarian and even vegan version.
The big feast is accompanied by shanty and sailor choirs.

The dish was first mentioned in 1706 by the English author Ned Ward. As there were hardly any refrigeration facilities at the time of the large sailing ships, the smutje mainly took cured, preserved and unprocessed, very durable foodstuffs with him at sea: corned beef, potatoes and beetroot.

And because the sailors, plagued by scurvy, often couldn't bite properly, the ship's cook simply put everything through the meat grinder.
Originally, fish was not part of labskaus, as it would have spoiled too quickly on the long voyages. By the way, you can find the recipe for this traditional dish here.