Haring (Herring)
Traditional Dutch raw herring, often served with onions.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The tradition of eating 'Hollandse Nieuwe' (Dutch New Herring) dates back to the 14th century, when the Dutch discovered a method of preserving herring using salt. This preservation allowed them to trade and consume herring over long periods, establishing it as a staple in the Dutch diet and economy.
Haring is more than just food in the Netherlands; it's a cultural icon and a source of national pride. The arrival of the 'Hollandse Nieuwe' season is eagerly anticipated each year, marked by festivals and celebrations.
Vlaggetjesdag
Vlaggetjesdag (Flag Day) marks the official start of the herring season. It's a festive event with music, street food, and the first catch of 'Hollandse Nieuwe' is auctioned off for charity.
Eating Style
Traditionally, Haring is eaten by holding the herring by the tail, tilting your head back, and lowering it into your mouth. It's often served with chopped raw onions and sometimes pickles.
Social Gathering
Eating Haring is often a social activity, enjoyed at fish stalls (vishandel) or markets. It's a common snack or light lunch, particularly during the warmer months.
The primary flavor profile of Haring is a combination of salty, briny, and subtly sweet. The raw herring itself has a distinctive oily and rich taste which is balanced by the sharp, pungent flavor of raw onions.
The dominant flavor is the rich, oily taste of the herring, which has a slightly fishy but also surprisingly clean flavor. The saltiness comes from the brining process, which also slightly cures the fish. The onions provide a sharp, contrasting flavor that cuts through the richness of the herring and adds a textural element. Some variations may include pickles, which contribute a sour and sweet note.
Freshness is Key
Look for 'Hollandse Nieuwe', which refers to young herring caught in the spring and early summer. The herring should be plump, shiny, and have a mild, fresh smell. Avoid herring that looks dull or has a strong, fishy odor.
Onion Matters
The type of onion can influence the flavor. Finely chopped, sweet white onions are generally preferred for their mildness and sweetness, which complement the herring without overpowering it.
Storage
If you're not eating the herring immediately, store it in the refrigerator, ideally in its original packaging or wrapped tightly in plastic wrap, to prevent it from drying out or absorbing odors.
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