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.
2 editor picks for Hollandse Nieuwe (Fresh Herring) in Utrecht, ranked by editorial score. All Utrecht signature dishes · Hollandse Nieuwe (Fresh Herring) across every city.
Biologische Boerenmarkt Vredenburg ★ 4.6
centrum · Vredenburgplein, 3511 Utrecht
Utrecht's organic farmers market on Vredenburgplein every Friday. Local farmers sell cheese, organic produce, bread, juices, meat and sustainable fish.
Boerenmarkt Snack Stalls ★ 4.5
centrum · Vredenburgplein, 3511 Utrecht
The Saturday boerenmarkt on Vredenburgplein is the cheapest eating in Utrecht. Fresh haring, warm bitterballen and stroopwafel baked on the iron cost €2-5.