Haring (Hollandse Nieuwe)
Raw herring, typically served with chopped onions and pickles. A very popular Dutch delicacy.
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 preparation and consumption of herring in the Netherlands dates back to the 14th century, with Willem Beukelszoon credited with inventing the gibbing process (removing the gills and some internal organs) which allowed for preservation and large-scale trading of herring. This innovation led to the Dutch Golden Age, fueled in part by the herring trade.
Haring is deeply ingrained in Dutch culture, not just as a food but as a symbol of national pride and culinary heritage. The arrival of 'Hollandse Nieuwe' each year is celebrated with festivals and widespread consumption.
Vlaggetjesdag (Flag Day)
Traditionally, the arrival of the new herring season is celebrated on Vlaggetjesdag, a day marked with festivities in Scheveningen, the main fishing port. It marks the first catch of the 'Hollandse Nieuwe'.
Eating Etiquette
The traditional way to eat Haring is to hold it by the tail, tilt your head back, and let the whole fish slide into your mouth. While this might seem daunting, it's a common and accepted practice. Another popular method is to eat it chopped into pieces with onions and pickles on a small paper plate or bread roll (broodje haring).
National Pride
Haring is viewed as a national delicacy and a symbol of Dutch identity. It represents the country's history of seafaring, fishing, and trade.
Haring, particularly Hollandse Nieuwe, offers a unique flavor profile that balances the richness of the raw fish with the sharpness of onions and pickles. The overall experience is savory, slightly salty, and surprisingly fresh.
The herring itself is oily and fatty, providing a rich, almost buttery taste. The raw preparation enhances the natural flavor of the fish. Chopped raw onions provide a sharp, pungent contrast, cutting through the richness. Pickles, often gherkins or cornichons, offer a tangy, sour, and slightly sweet counterpoint, adding complexity to the overall flavor. Sometimes mustard is added for an extra kick.
Freshness is Key
Haring is best enjoyed as fresh as possible. Look for plump, shiny fillets with a vibrant color. Avoid herring that looks dull or smells overly fishy.
Preparation Matters
Ensure the herring is properly cleaned and filleted. The 'Hollandse Nieuwe' is lightly brined, allowing the natural flavor to shine through.
Serving Suggestions
While traditionally served with chopped onions and pickles, consider adding a dollop of mustard or serving it on a 'broodje' (small bread roll). Experiment with different types of onions and pickles to find your favorite combination.
Explore additional Raw Seafood dishes and restaurants
Explore Raw SeafoodDiscover top dining spots and culinary experiences in Leiden.
Explore LeidenLearn more about the food culture, restaurant scene, and culinary heritage of Netherlands.
Explore Netherlands