When people think of Dutch cuisine, they often picture cheese, stroopwafels… maybe even
pancakes. But ask any true local, and one slippery snack always swims to the top: haring.
Raw, salty, unapologetically fishy – and eaten with onions, for reasons unknown. Whether
you’re a fan or still recovering from your first bite, there’s no denying that herring holds a
special place in Dutch culture.

Raw, Really?

To the untrained eye (and stomach), the sight of a person tipping their head back and
dangling a raw fish into their mouth might cause some… emotional turbulence. But in the
Netherlands, this is totally normal. It’s not sushi. It’s not ceviche. It’s haring, and it’s as Dutch
as canals, clogs, and complaining about the weather.
Locals will argue that the flavor is delicate, almost buttery. Tourists, meanwhile, usually just
try to survive the experience. Either way, one thing’s for sure: if you want to blend in at a fish
stand, you’ll need to embrace the slime.

A Dutch Delicacy with Deep Roots

Herring has been a Dutch staple for centuries – we’re talking 14th century kind of vintage.
Back in the day, the discovery of how to preserve herring in barrels using salt and a special
gutting technique (called "kaken") was a complete game changer. It allowed Dutch
fishermen to store and export fish far and wide, giving the Netherlands a huge economic
boost.

Some historians even argue that salted herring helped fund the Dutch Golden Age. So yes,
Rembrandt may have had herring money to thank for those fancy paintbrushes.

The tradition stuck. Even today, the fishing villages of Scheveningen, Katwijk, and
Volendam still honor this silvery fish with pride, boats, and beer. So next time someone
offers you a herring, just remember: you’re not eating a snack – you’re biting into a centuries-
old cultural icon.

How to Eat It Like a Local

There’s an art to eating herring. The traditional way? Grab it by the tail, tilt your head back,
and lower it into your mouth like some kind of salty sword swallower. Want to make it more
palatable? Ask for it in a sandwich (broodje haring) with chopped onions and pickles. That’s
the gateway version – still raw, but with texture and crunch to distract you.

Either way, it’s not just about the taste. It’s about the experience. Locals love and appreciate
that you even try it. We like to share the weird stuff – it builds character.

The Great Herring Season

Each year, the Netherlands celebrates the arrival of the Hollandse Nieuwe – the first batch
of young, freshly caught herring that meet very specific fat and saltiness standards. The start
of this season (usually in June) is basically Christmas for fish lovers.
There’s even an event called Vlaggetjesdag ("Little Flag Day"), where fishing boats are
decorated with colorful flags, and entire towns throw parties in honor of the humble herring.
It’s a national spectacle – and honestly, kind of adorable. No other country throws a party for
a fish quite like the Dutch.

So, whether you eat it like a fearless local or cautiously nibble at a sandwich, trying herring in
the Netherlands is a rite of passage. It’s raw. It’s historic. It’s iconic.

And yes… it’s absolutely part of our food tour. So strap on your bravery bibs, bring your taste
buds, and hold onto your onions — we’re going in.