Haring

Haring is raw herring, lightly brined and frozen briefly to mature and to make it safe to eat raw, then served cold in a single silvery fillet with chopped onion and a few pickle slices on the side. Sold from fish carts and market stalls across the Netherlands from June onward, it is eaten standing up, tail held between two fingers, tipped back and lowered into the mouth in one motion — a piece of street theatre as much as a meal.

What it really is

The herring is gutted at sea and immediately frozen — a step required by law to kill any parasites — then thawed and lightly cured in a mild brine that seasons the flesh without cooking it. What arrives at the stall is technically cured, not raw in the strict sense, but the texture and flavour read as fresh and delicate rather than preserved: soft, faintly sweet, with none of the sharp saltiness of a smoked or pickled fish. The first catch of the new season, sold from around June, is called Hollandse Nieuwe — "Dutch New" — and is prized for its high fat content, which is what gives it that silky, almost buttery texture.

The onion is not decoration; it is the counterpoint. Raw, sharp and finely chopped, it cuts straight through the richness of the fish, and a serving without it tastes flat.

How it's served

• Whole, by the tail, dipped in chopped onion, eaten in two or three bites standing at the stall.
• Diced onto a plate with cocktail sticks, for guests who prefer a fork.
• On a soft white roll as broodje haring, split and layered with onion and pickle.

How to write it on the menu

• Call it by its Dutch name, Hollandse Nieuwe, when it's the seasonal first catch — that name carries its own expectation of quality.
• Flag it as a raw fish preparation for guests checking allergen and pregnancy guidance, even though it has been frozen and cured.
• Offer the roll version alongside the plain fillet — some guests want the classic street presentation, others want cutlery.