Herring in the Netherlands is a cornerstone of Dutch cuisine, available in two iconic forms: Hollandse nieuwe (fresh) and smoked.
Fresh herring is young herring caught from May to July, gutted, deboned, and lightly salted. It’s eaten raw, often held by the tail and dipped in onions, or served as haringbroodjes (herring sandwiches). The first catch is auctioned at premium prices, kicking off the season with festivals like Vlaggetjesdag in Scheveningen.
Smoked herring (gerookte haring) is cured and cold-smoked, giving it a richer, woodier flavor. It’s sold whole or filleted, often enjoyed with bread, butter, or in salads.Read more
April 8 in the Netherlands ⋅ ☁️ 16 °C