Discover Dutch herring: Hollandse Nieuwe
You might be intrigued by the Dutch Herring, or Hollandse Nieuwe, a delicacy cherished in the Netherlands. It may be called “new” as it is caught in a specific way, depending on weather and the young ages of herring, known as maatjesharing. These herring have been enjoyed for centuries and they are the freshest ones, offering a distinct savory taste. We delve into the preparation, origin and reasons why this dish is celebrated. Where can you savor the finest?
What is Dutch herring?
Herring is a small, oily fish found in the North Sea and the Atlantic Ocean. In the Netherlands, the term Hollandse Nieuwe refers to the first catch of the season, specifically prepared to meet traditional Dutch standards. This means the fish must contain at least 16% fat, be freshly caught and cured in a specific way – salted and ripened for a few days to enhance its flavor while maintaining its freshness.
The first barrel of herring: A Dutch celebration
Every year, the arrival of the new herring season is celebrated with much enthusiasm. The first barrel of Hollandse Nieuwe (Eerste vaatje Hollandse Nieuwe) is auctioned off, often fetching a high price, with proceeds donated to charity. This event, known as the Vlaggetjesdag (Flag Day), marks the official start of the herring season and typically takes place in late May or early June. It’s a festive occasion, complete with traditional music, decorated fishing boats and, of course, plenty of herring tasting.
Herring season: when to try Hollandse Nieuwe
The best time to enjoy Dutch herring is during the herring season, which runs from mid-May to early July. During this period, the fish is at its fattest and most flavorful. Outside this season, herring is still available, but it’s often frozen to preserve its quality.
How do the Dutch eat herring?
Herring is a versatile Dutch snack enjoyed in several ways. Here are the most popular methods:
- The traditional way: The classic Dutch way to eat herring is by holding it by the tail, tilting your head back and taking a bite. It’s a fun and interactive way to enjoy the fish, often accompanied by chopped raw onions and pickles for added flavor.
- On a bun (broodje haring): For a more portable option, herring is often served in a soft white bun with onions and pickles. This version is popular at markets, food stalls and snack bars.
- As a snack: Herring is frequently sold as a ready-to-eat snack at fish stands across the country. It’s typically served sliced into bite-sized pieces with onions and pickles on the side.
Why do the Dutch love herring?
Herring is more than just a snack; it’s a source of national pride and tradition. Its unique preparation method ensures a delicate balance between freshness and flavor, while its high omega-3 fatty acid content makes it a healthy choice. The nostalgic and cultural connection to herring also plays a big role in its enduring popularity.
Where to try Dutch herring
Herring is widely available throughout the Netherlands, especially during the herring season. You’ll find fish stands (viskraampjes) in cities and towns, where locals and tourists alike line up to enjoy freshly prepared Hollandse Nieuwe. Major cities like Amsterdam, Rotterdam and The Hague have numerous spots famous for their quality herring.
