Dutch raw herring — a fresh young North Sea herring, lightly cured (matjes-style) for 24 hours and served whole with chopped raw onions and pickles, eaten head-tilted-back from the tail. The defining Dutch street snack, sold from Hollandse Nieuwe carts at every Amsterdam, Rotterdam, and Hague square from May through July (the new-herring season).
Dutch raw herring (Hollandse Nieuwe) is the most-iconic Dutch street food. Atlantic young herring caught in May-June from the Doggerbank fishing grounds, immediately gutted and cured in salt brine for 24-48 hours. The traditional way to eat: hold the tail, tilt head back, lower the entire herring into your mouth. Cart vendors slice it for tourists (less traditional). The first new-herring catch of the season (Vlaggetjesdag) is celebrated as a national event with the first barrel auctioned for charity. The fish is technically raw but salt-cured, similar to gravlax.
A fresh Hollandse Nieuwe herring is the Dutch summer in one bite. The fish is silver-skinned, glistening, lightly cured to a deep-rose color inside. First bite: the flesh is soft, almost-buttery, intensely fishy in the way of fresh ocean — not 'fishy' in a bad way, but pure marine flavor. The salt-cure has gently transformed the texture without cooking it. The raw onion's sharp sweetness cuts through the fish's fattiness. The sweet-sour pickle brightens. Each bite is brief, rich, complete. Eat 2-3 herring at a market stand on a sunny Saturday in Amsterdam. The most-evocative Dutch food experience.
The gutting method is the technical key. Young herring (caught before sexual maturity) has high fat content and soft, tender flesh. Light salt-curing (24-48 hours in roughly 10% brine) draws out moisture via osmosis, concentrates flavor, and gently denatures proteins — but doesn't 'cook' the fish the way ceviche's acid does. The traditional gutting (gibbing) deliberately LEAVES THE PANCREAS in place, where digestive enzymes continue to mature the flesh during curing. This enzyme-mediated maturation is what distinguishes Hollandse Nieuwe from other cured herrings, giving it the soft, almost-creamy texture. Salt, sugar, and cold (about 4°C) are the only required preservatives.
Variations
Hollandse Nieuwe canonical (May-July new-catch, raw onion + pickle); Matjes (the cured form, year-round); broodje haring (herring sandwich on soft white bun); modern restaurant serving with lemon + capers; the Swedish 'matjessill' is the same fish + technique but served differently; Danish 'sild' versions use sour-cream sauces.
On the Palate
Where Haring sits in the Dutch flavor cloud
Keep the salt cure light and cold — 24 to 48 hours in a roughly 10% brine at fridge temperature firms and matures the herring without ever 'cooking' it, so the flesh stays soft and almost creamy.
Ingredients
Serves 1How it's made
6 steps · 10 min active + 5 min waiting
- 11 min
Source 2 freshly-caught young Atlantic herring (Hollandse Nieuwe in May-July, or substitute with brined herring from Dutch import shops). The herring should be plump, with bright eyes and silvery skin if uncured; if pre-cured, package will indicate 'matjes' or 'Hollandse Nieuwe.'
- 224 min
If using uncured: salt-brine immediately — make a 10% salt solution (100g salt per 1L water + 1 tsp sugar). Submerge herring 24-48 hours in fridge. Drain.
Watch outAfter the cure the flesh should look firmed and satiny but still give under a finger — springy-firm, never rigid.
- 34 min
Clean the cured herring: remove the head + tail + spine + all bones except the small dorsal bone (which is edible). The herring should be 2 long fillets connected at the dorsal.
Watch outFillet cleanly, leaving only the small edible dorsal bone; drag your finger along to find and pull any strays.
- 43 min
Make the toppings: very finely chop 1 small white onion (Dutch standard) + chop 4-6 small sweet-and-sour pickles (zoetzure augurken).
- 52 min
Serve traditional Dutch street-style: hold the herring by the tail, dip the head-end first into the chopped onion (so the onion sticks to the fat). Eat with the right hand, tilting your head back and lowering the herring whole into your mouth. Take a piece of pickle between bites.
- 62 min
Alternative restaurant-style: cut the herring into 3-4 pieces; serve on a small plate with the chopped onion and pickles on the side. Use a small fork to spear pieces, add a bit of onion + pickle, eat together.
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