Introduction

Haring is one of the most famous and culturally significant foods in the Netherlands. This traditional Dutch delicacy consists of raw herring that has been lightly cured, creating a mild, tender, and buttery texture. Often eaten whole by holding the fish by its tail, Haring is not just food—it is an experience and a proud symbol of Dutch culinary identity.

In the Netherlands, Haring is enjoyed year-round but becomes especially popular during the herring season, known as Hollandse Nieuwe. During this time, people gather at markets and festivals to celebrate the arrival of the freshest catch. For many Dutch people, eating Haring is tied to childhood memories, seaside visits, and national traditions.

What Makes Dutch Haring Special

What makes Dutch Haring unique is its curing process. The fish is cleaned and lightly salted but not fully preserved, allowing it to retain a soft texture and delicate flavor. Unlike heavily salted or smoked fish, Haring tastes fresh, mildly sweet, and smooth, with no overpowering fishiness.

Another defining feature is how it is eaten. Traditionalists eat the herring whole, lifting it by the tail and lowering it into the mouth. Others prefer it chopped and served in a bun or on a plate. Either way, the focus is always on the purity of the fish and its natural taste.

Ingredients Used in Haring

Fresh Herring

High-quality North Sea herring is essential.
Tip: Only very fresh herring with the right fat content is suitable for traditional Dutch preparation.

Salt

Salt is used lightly during curing.
Tip: The goal is balance—enough to enhance flavor without overpowering the fish.

Onions

Finely chopped raw onions are a classic accompaniment.
Tip: Sweet white onions work best to complement the mild fish.

Pickles

Small pickles or gherkins add acidity and crunch.
Tip: The tanginess helps balance the richness of the herring.

Optional Bread

Some people enjoy Haring served in a soft white bun.

How Haring Is Prepared

Step 1: Cleaning the Fish

The herring is cleaned carefully, removing the gills and most of the internal organs while preserving the pancreas, which aids in natural curing.

Step 2: Light Curing

The fish is lightly salted and stored at controlled temperatures. This process enhances flavor while keeping the fish tender and fresh-tasting.

Step 3: Serving

Haring is served chilled, either whole or chopped, and accompanied by onions and pickles. It is meant to be eaten fresh, not cooked.

How Haring Is Traditionally Eaten

In the Netherlands, Haring is commonly enjoyed in the following ways:

• Eaten whole by the tail
• Chopped and served with onions and pickles
• Served in a soft bread roll
• Enjoyed at fish stalls and street markets

Each method highlights the fish’s delicate texture and clean flavor.

Tips for Enjoying Haring

• Always eat Haring fresh and chilled
• Start with onions and pickles if you’re new to raw fish
• Try it at a traditional Dutch fish stall for authenticity
• Pair with simple sides to let the fish shine

Dutch Haring is more than a dish—it is a celebration of the sea, tradition, and simplicity. With its smooth texture and subtle flavor, it offers a unique culinary experience that has remained beloved in the Netherlands for generations.