About this Dish
Raw herring — lightly salted and eaten whole, held by the tail and lowered into the mouth, or chopped and served in a bread roll with pickles and onion. Nieuwe haring (new herring) arrives in June and is a Dutch national event — the first barrel is traditionally auctioned for charity. The Dutch relationship with raw herring is one of the most distinctive food cultures in Europe.
IngredientsServes 2
🐟Fresh herring fillets, 4 whole fish (gutted and cleaned, maatjes-style if possible)
🧂Fine sea salt, 3 tablespoons
🍬Caster sugar, 1 teaspoon
🧅White onion, 1 large, very finely diced
🥒Dutch zuur pickles (gherkins), 6 small, thinly sliced
🍞Soft white bread rolls (puntjes), 4
🍋Lemon, 1, cut into wedges for serving
❄️Ice-cold water, enough to rinse the fish
Method
1
If using very fresh herring rather than pre-cured maatjes, mix the salt and sugar together and rub the mixture all over the cleaned fillets inside and out. Place them in a shallow dish, cover tightly, and refrigerate for at least 24 hours and up to 48 hours — this light cure mimics the traditional barrel-salting process.2
After curing, rinse the fillets briefly under ice-cold water to remove excess salt, then pat them completely dry with kitchen paper. Taste a small piece — the flesh should be silky, mildly salty, and slightly translucent with a clean sea flavour.3
Slice the onion as finely as you possibly can — this is important, as harsh chunks of raw onion will overpower the delicate fish. Spread them on a small plate and leave them at room temperature while you prepare everything else.4
To serve the traditional Dutch way, hold a fillet by its tail, tilt your head back, and lower it slowly into your mouth in one or two bites — no cutlery, no fuss. This is the proper haringkar (herring cart) experience and the most authentic way to enjoy it.5
For a broodje haring (herring roll), slice open a soft white roll and lay a whole fillet or two inside. Top generously with the diced raw onion and several slices of sour gherkin, then squeeze over a little fresh lemon juice.6
Serve immediately while the fish is very cold — herring must be eaten fresh from the fridge and never left to sit at room temperature for long. Offer extra pickles, onion, and lemon wedges on the side.User Reviews
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