Hollandse Nieuwe Haring appears as a signature dish in 3 Netherlands cities. See each city's local variant and where to eat it.
Hollandse Nieuwe Haring · Amsterdam
Hollandse Nieuwe is Amsterdam's raw young soused herring, fished from June, served at canal-side haringhandel stands with diced raw onion and tiny gherkins, eaten whole by the tail or in a soft bread roll.
The herring trade built Amsterdam's economy in the 17th century. Hollandse Nieuwe means the new catch of the season, salted briefly so the herring oil reaches peak fat content. The first barrel of the year is traditionally auctioned for charity in early June. The Amsterdam haringhandel format, eaten standing at the stall with onion and pickles, dates back centuries; Frens at Koningsplein and Stubbe's at the Haarlemmersluis on the Singel are the city's reference stalls.
Where to eat in Amsterdam:
- Frens Haringhandel
- Stubbe's Haring
- Volendammer Vishandel
Hollandse Nieuwe Herring · Rotterdam
Young lightly cured North Sea herring, cleaned and brined at sea, served whole with raw onion and pickled gherkins. The quintessential Dutch street food, consumed by holding the fish by the tail.
Where to eat in Rotterdam:
- Markthal Rotterdam
- Binnenrotte Market
Hollandse Nieuwe (Fresh Herring) · Utrecht
Raw Dutch new herring held by the tail and eaten in one bite, or chopped and served with raw onion and pickles. The first catch of the season is a national event.
Dutch herring culture is medieval in origin; the Maatjesharing salt-curing technique was refined in the 14th century. The Hollandse Nieuwe season is declared annually when the fat content of the North Sea herring reaches 16 percent, usually late May or early June. Utrecht's Vismarkt sold fresh haring continuously from the medieval period; the stall tradition persists today.
Where to eat in Utrecht:
- Boerenmarkt Snack Stalls
- Biologische Boerenmarkt Vredenburg