Hollandse Nieuwe Haring
Hollandse Nieuwe (HOL-lahnt-suh NOO-wuh HAH-ring)
Dutch New Herring
Pristine raw herring, lightly brined and served with diced onion and pickles — held by the tail and lowered into the mouth the traditional Dutch way.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper tray or hand-held
Garnishes: diced onion, pickle slices
Accompaniments: white bread roll
Instructions
-
1
Ensure the herring is properly cured and fresh (Hollandse Nieuwe style, lightly salt-cured).
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2
If serving whole, hold by the tail above your tilted head and take bites.
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3
If serving on a plate, fillet and cut into bite-sized pieces.
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4
Top generously with diced raw onion and serve with pickles and lemon.
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5
Eat immediately — freshness is everything.
Did You Know?
On Vlaggetjesdag in Scheveningen, the first barrel of new herring of the season is auctioned off for charity, often fetching tens of thousands of euros.
Chef's Notes
Equipment Tips
- sharp knife
- serving board
Garnishing
diced onion, pickle slices
Accompaniments
white bread roll
The Story Behind Hollandse Nieuwe Haring
Dutch herring curing, perfected by Willem Beukelszoon in the 14th century, transformed the Netherlands into a maritime superpower. Herring wealth funded the Dutch Golden Age, and eating Hollandse Nieuwe remains a beloved national ritual every June.
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