Raw herring, a beloved Dutch delicacy, has been a staple of Netherlands cuisine for over 600 years. This traditional dish, known as “haring” in Dutch, is not actually raw but soused – a process involving gibbing, freezing, and salting the fish.

Dutch raw herring is typically served with chopped onions and pickles, offering a unique blend of flavors and textures. While it may seem unusual to those unfamiliar with the dish, it holds a special place in Dutch culinary tradition. The fish is often consumed by holding it by the tail and lowering it into the mouth, though many prefer to eat it sliced and topped with accompaniments.

This distinctive delicacy can be found at fish stands throughout Amsterdam and other Dutch cities. Restaurants also incorporate raw herring into appetizers and main courses, presenting it with bread or as part of more elaborate dishes. The tradition of eating raw herring in the Netherlands reflects the country’s rich maritime history and enduring love for seafood.

The History and Significance of Herring in Dutch Cuisine

Herring has played a central role in Dutch cuisine and culture for centuries. This small fish has shaped the nation’s economy, traditions, and culinary identity in profound ways.

Herring Fish Through the Ages

In the Middle Ages, herring became a crucial economic resource for the Netherlands. The development of preservation techniques allowed Dutch fishermen to catch and store large quantities of herring. This fueled the growth of the Dutch merchant navy and contributed to the country’s rise as a maritime power.

During the Dutch Golden Age in the 17th century, herring trade reached its peak. The fish was nicknamed “Dutch gold” due to its economic importance. Herring fishing fleets employed thousands and generated significant wealth for Dutch merchants and cities.

Herring also became a vital food source for the Dutch population. Rich in protein and nutrients, it supported population growth and may have contributed to the notable height of the Dutch people.

Culinary Identity and Traditions

Raw herring remains an iconic Dutch delicacy. The dish known as “Hollandse Nieuwe” marks the start of the herring season each June. Fresh herring is cleaned, salted, and served raw with chopped onions.

Amsterdam and other Dutch cities host vibrant herring festivals to celebrate the new catch. Locals enjoy the fish in various preparations, from raw to pickled and smoked.

Eating raw herring has become a cultural ritual in the Netherlands. The traditional way involves holding the fish by its tail and lowering it into one’s mouth. This practice is deeply ingrained in Dutch culinary heritage.

Herring stalls are common sights in Dutch cities. These small kiosks offer fresh herring to passersby, maintaining a centuries-old tradition. The fish’s enduring popularity reflects its importance to Dutch culinary identity.

Health Benefits of Herring

Herring offers numerous health benefits due to its impressive nutritional profile. This small fish packs a powerful punch of essential nutrients that support heart and brain health.

Nutritional Profile

Herring is rich in omega-3 fatty acids, providing over 100% of the daily recommended intake in a 3-ounce serving. It’s an excellent source of high-quality protein, containing all essential amino acids.

Herring is also packed with vitamins and minerals. It’s particularly high in vitamin D, with a single serving supplying nearly 150% of the daily recommended value. This fish also contains significant amounts of vitamin B12, selenium, and phosphorus.

The nutritional density of herring makes it a valuable addition to any diet. Its high protein content supports muscle growth and repair, while its vitamins and minerals contribute to overall health and well-being.

Impact on Heart and Brain Health

The omega-3 fatty acids in herring play a crucial role in supporting cardiovascular health. These healthy fats help reduce inflammation, lower blood pressure, and decrease the risk of heart disease.

Herring’s omega-3 content also benefits brain function. These fatty acids are essential for brain development and may help protect against cognitive decline as we age. Regular consumption of omega-3-rich fish like herring has been linked to improved memory and reduced risk of neurodegenerative diseases.

The protein in herring supports brain health by providing amino acids necessary for neurotransmitter production. These neurotransmitters are vital for proper brain function and mood regulation.

Traditional Herring Dishes

Raw herring holds a special place in Dutch cuisine, with several iconic preparations enjoyed throughout the Netherlands. These dishes showcase the versatility and rich flavor of this small but mighty fish.

Hollandse Nieuwe and Maatjes

Hollandse Nieuwe, or “Dutch New Herring,” is a beloved seasonal delicacy. Caught between May and July, these young herrings are gutted, cleaned, and lightly brined. The traditional serving method involves holding the fish by its tail and lowering it into the mouth.

Maatjes, another term for young herring, are prepared similarly. The fish are caught just before they spawn, when their fat content is highest. This results in a tender, flavorful bite. Both Hollandse Nieuwe and maatjes are typically garnished with finely chopped onions.

Broodje Haring: The Iconic Herring Sandwich

Broodje haring is a popular street food in the Netherlands. This simple yet satisfying sandwich features raw herring served on a soft roll. The herring is often accompanied by chopped onions and pickles.

To prepare, the fish is filleted and laid across the bread. Toppings are added to taste. Some prefer to eat the components separately, first enjoying the herring and then finishing with the bread.

Variations and Related Preserved Fish

While raw herring takes center stage, other preserved fish preparations are also popular. Pickled herring, or “zure haring,” is cured in a vinegar-based brine with spices. This tangy version is often served as part of a seafood platter.

Smoked herring, known as “bokking,” offers a different flavor profile. The fish is hot-smoked, resulting in a firm texture and rich taste. It’s commonly eaten as a snack or incorporated into salads.

Soused herring is another variation, where the fish is marinated in a mixture of vinegar, sugar, and spices. This method produces a sweet and sour flavor that complements the natural oiliness of the herring.

Preparation Techniques of Raw Herring

Raw herring preparation involves careful processes to enhance flavor and ensure food safety. These methods have been refined over generations to create the distinctive taste and texture that many enjoy.

Salting and Ripening Process

The salting and ripening process is crucial for raw herring preparation. Fresh herring is cleaned and gutted, leaving the pancreas intact. This organ contains enzymes that aid in ripening. The fish is then covered in coarse salt for several days. This draws out moisture and begins the curing process.

After initial salting, the herring is transferred to barrels with a milder brine solution. Here, it ripens for 2-7 days. The enzymes break down proteins, creating a tender texture and developing the fish’s characteristic flavor. Temperature control is essential during this stage to ensure proper ripening without spoilage.

Pickling and Brining Methods

Pickling extends herring’s shelf life while adding complex flavors. The process begins with a brine of water, salt, and sugar. Vinegar is added to create acidity, which preserves the fish and adds tanginess.

Spices and herbs play a key role in pickling. Common additions include:

• Peppercorns
• Bay leaves
• Mustard seeds
• Dill
• Allspice

These ingredients infuse the herring with aromatic flavors during the pickling process. The fish is left in this mixture for several days to weeks, depending on the desired taste intensity.

Serving Styles and Accompaniments

Raw herring is served in various styles, each highlighting its unique taste profile. In the Netherlands, “Hollandse Nieuwe” is eaten by holding the fish by its tail and lowering it into the mouth. This method showcases the fish’s soft texture and rich flavor.

Common accompaniments include:

• Finely chopped onions
• Pickled cucumbers
• Rye bread

These sides complement the fish’s briny taste. Some prefer herring on bread as a sandwich, while others enjoy it as part of a seafood platter. In Sweden, “surströmming” is fermented herring served with potatoes and flatbread.

Restaurants often present raw herring as an appetizer or main course. The fish may be garnished with fresh herbs or paired with a light sauce to enhance its natural flavors.

Cultural Impact and Current Trends

Raw herring holds a significant place in Dutch culinary tradition and identity. Its consumption has evolved over time, blending traditional methods with modern interpretations.

Herring in the Context of Dutch Heritage

Raw herring is deeply ingrained in Dutch cultural heritage. The tradition of eating “Hollandse Nieuwe” dates back centuries, with peak consumption during specific seasons. Herring festivals mark the start of the fishing season, drawing locals and tourists alike.

The fish played a crucial role in Dutch history, contributing to the growth of the merchant navy and providing essential nutrients to the population. Today, it remains a symbol of national pride and culinary identity.

Street vendors selling raw herring are a common sight in Dutch cities, preserving a time-honored custom. The act of eating herring by holding it by the tail and lowering it into the mouth is considered a quintessential Dutch experience.

Modern Interpretations of Herring Dishes

While traditional raw herring remains popular, chefs and food enthusiasts have developed new ways to incorporate this fish into contemporary cuisine. Upscale restaurants now offer refined herring dishes, blending traditional flavors with innovative techniques.

Herring is being used in fusion cuisine, appearing in sushi rolls and as a topping for gourmet pizzas. Some chefs smoke or pickle the fish, creating new textures and flavor profiles.

Health-conscious consumers appreciate herring for its high omega-3 content, leading to its inclusion in trendy superfood bowls and salads. Canned and jarred herring products have also gained popularity, making this traditional food more accessible year-round.