Dutch new herring (Hollandse Nieuwe)

Background

'Hollandse Nieuwe' (Dutch new herring) is lightly salted raw herring and an EU-protected 'Traditional Speciality Guaranteed' product. English Wikipedia explains that the method of removing the gills and part of the innards before salting (gibbing) was invented by the Dutch in the Middle Ages; the herring is caught in the North Sea from late May to early July, before the spawning season begins, when its fat content is at its highest (over 15%) and the roe and milt have not yet developed. The brine used for Dutch new herring is much weaker than for similar German products, giving it a mild taste. To prevent Anisakis parasites, EU rules require the fish to be frozen at minus 20 degrees for at least 24 hours, so it can now be eaten all year round, but it is most sought after when the new season arrives each early summer. Dutch Wikipedia explains that under the product specification, the name 'Hollandse Nieuwe' may only be used for the traditional product sold within a certain period of the year.

Local customs

• In Amsterdam the herring is often cut into small pieces, served with toothpicks topped with little Dutch flags, chopped raw onion and pickles
• it can also come in a small bun (broodje haring)
• another way is to hold the fish by the tail, tilt your head back and lower the whole fish into your mouth.

Religion & beliefs

• Herring has no direct connection with religion, but it is closely tied to the history of Dutch fishing and maritime trade
• the arrival of new herring each year is a national seasonal event in the Netherlands. Around the arrival of the new season's herring, fishing ports such as Scheveningen in The Hague hold Flag Day (Vlaggetjesdag) celebrations, a secular festival.

Rules that apply here

Travel tips

• Along the canals, in the markets and at the ends of bridges in central Amsterdam there are many herring stands (haringhuis)
• a serving takes only a few minutes and combines well with a canal walk, the Flower Market and the Albert Cuyp Market. The new season's herring usually arrives in early summer
• the exact date is announced each year. Dietary notes: Dutch new herring is raw fish, only salted and frozen, so pregnant women, young children and people with weakened immunity should not eat it raw and can order cooked options such as fried fish (kibbeling) instead
• not suitable for those with fish allergies
• the bread contains gluten
• raw onion has a strong taste. Prices and opening hours are set by each shop
• popular old stands often have queues, so eating outside peak mealtimes is more relaxed.