Raw Herring

A Guide to the Netherlands' Savory Treat with Onions and Pickles

In the Netherlands, raw herring is a cherished delicacy that's integral to the country's culinary identity. This traditional dish, consisting of herring fish that has been gutted, salted, and cured in a brine solution, offers a taste that is deeply rooted in Dutch culture. Typically served with finely chopped onions (What wine goes well with onions?) and diced pickles, this combination not only enhances the flavor but also balances the richness of the herring with a zestful contrast.

The practice of eating raw herring dates back to as early as the Dutch Golden Age when herring played a significant role in the nation's economy and was a staple of the Dutch diet. Over time, the preparation of this delicacy has been honed to perfection. The fish is frozen for at least two days to ensure safety and tenderness before it's cleaned and prepared in food stalls or haringkarren across the Netherlands.

Consumption of this delicacy follows a unique Dutch tradition. It involves holding the herring by the tail and lowering it into one’s mouth, a method that is both traditional and emblematic of the Dutch approach to enjoying this fish. While it's common to eat herring on its own, serving it inside a bread roll is another popular option, although it's not the traditional way and might be met with disapproving looks from purists.

Raw Herring in Dutch Culture

Raw herring holds a special place in the cultural and historical landscape of the Netherlands. It is woven into the nation’s history, its fishing traditions, and constitutes a notable element of societal practices.

Historical Significance

In the Netherlands, herring plays a pivotal role with roots stretching back to the Middle Ages. Hollandse Nieuwe Haring, a term describing new season's herring, has been a key traditional Dutch food for centuries. The preservation of herring by salting and smoking was a significant innovation during this period. This practice bolstered the Dutch economy, particularly during the Golden Age, where herring and other sea products played a central role in their prosperity.

Herring Fishing Traditions

The Dutch herring fishing industry gained momentum during the Golden Age, setting a precedent for herring fishing techniques and herring handling practices. Fishermen pursued large schools of herring in the shallow waters along the coastline, a method that proved efficient and led to the golden era of the Dutch merchant navy. The fishing fleets of the 15th century were instrumental in establishing the Netherlands as a maritime power.

The Role in Dutch Society

Raw herring has been more than mere sustenance in Dutch society; it is a symbol of cultural identity and tradition. Consumption practices such as eating herring with onions and pickles or on a sandwich have been passed down through generations. The sale and preparation of herring at stalls known as Haringkar and in fish stores are a common sight in the Netherlands, indicating the fish's deep integration into societal norms.

Throughout the Netherlands, herring is not just food but a part of the social fabric, enjoyed by many and celebrated through festivals and communal events, reflecting its undeniable significance in Dutch life.

The Herring Itself

In the Dutch culinary tradition, herring is a celebrated fish, known for its unique preparation method and nutritional benefits. It is typically accompanied by onions and pickles to enhance its flavor profile.

Species and Characteristics

The Dutch herring that garners acclaim is a specific species found predominantly in the North Sea. This small, silver-colored fish is part of the Clupeidae family. Herring are characterized by their sleek, torpedo-shaped bodies and a single dorsal fin. Adults can typically grow up to 40 centimeters in length.

Nutritional Value

Herring is rich in Omega-3 fatty acids, which are crucial for maintaining heart health and beneficial for brain function. In addition to these beneficial oils, herring provides a substantial amount of protein and is an excellent source of various vitamins and minerals.

Nutritional breakdown of herring (per 100g):

• Energy: 158 kcal

• Protein: 18 g

• Fat (Omega-3 Fatty Acids): Around 1.6 g

• Vitamin D: 25.2 IU

• Calcium: 57 mg

• Iron: 1.1 mg

Culinary Profile

Dutch herring has a distinctive culinary profile. It is typically served raw and is known for its tender, rich taste that is often described as mild yet briny. The traditional Dutch method of preparing the herring involves salting and then preserving it in a brine solution. This process not only flavors the fish but also ensures its safety for consumption. It's common to consume herring with a side of finely chopped onions and gherkins, which complement the fish's richness.

Typical Dutch herring presentation:

• Whole Fish: Often served with tail intact for holding.

• Sliced: Offered in bite-sized pieces for easier consumption.

• Roe: Sometimes included as a delicacy, adding a different texture and flavor component.

The fish is enjoyed throughout the Netherlands and is a symbol of the country's long-standing fishing traditions, particularly linked with the historical prosperity associated with the herring fleets.

Culinary Practices

The Dutch have honed the preparation and consumption of raw herring into fine culinary practices, marked by traditional methods and specific serving styles. These include the iconic gibbing technique, communal serving traditions, and a range of accompaniments that enhance the fish's flavor.

Gibbing Method and Preparation

Gibbing is a procedure essential to the Dutch way of preparing herring. It involves the careful removal of the fish's gills and internal organs, except for the pancreas, whose enzymes enhance the flavor as the fish cures in salt. Soused herring is the result of this curing process, yielding a tender and palatable delicacy. After gibbing, the herring is typically frozen to eliminate parasites and then thawed before serving.

Serving Traditions

Raw herring is customarily eaten with the head removed, held by the tail, and then tilted upwards into the mouth, a practice known as "haring happen." This peculiar way of consumption turns eating herring into a culturally rich and distinctive experience. Additionally, herring might also be served on a plate, allowing for a less hands-on approach.

Accompaniments and Variations

To counterbalance the strong, briny taste of the herring, it is commonly served with finely chopped onions. Raw onions not only provide a crisp texture but also a sharp, pungent contrast to the fish's richness. Pickles are another staple accompaniment, introducing a sour note that complements the herring's flavor. Some may choose to enjoy their herring on bread or a broodje haring, a small sandwich that conveniently encapsulates the fish and its traditional garnishes.

Hollandse Nieuwe: The Seasonal Delight

The consumption of Hollandse Nieuwe, a treasured Dutch tradition, peaks during its season and is celebrated with various festivities. This delicacy is deeply tied to the Dutch culture and history.

The Seasonal Aspect

Hollandse Nieuwe, also known as Nieuwe Haring, is a term reserved for herrings that are caught at a specific time of the year. These young, lean herrings are caught between May and July, which is the optimal period for harvest due to the fish's fat content and size. Within this timeframe, the herrings attain a high level of quality, being both tender and rich in flavor, due to their diet just before spawning.

The fish are processed through a precise method: partial gutting onboard the fishing vessels, followed by salting and then freezing for at least two days. This process preserves the herring's freshness and enhances its taste. After this treatment, the herring is considered ready for consumption. Herring stalls, known as Haringkar, become the hubs of activity, serving customers with freshly prepared Hollandse Nieuwe throughout the season.

Festivities and Celebrations

The arrival of Hollandse Nieuwe is a notable event in the Netherlands, giving rise to various celebrations. The most significant is Vlaggetjesdag, or Flag Day, in Scheveningen, where the season's first barrel of herring is traditionally auctioned. This event serves as an unofficial launch of the herring season, marked by the hoisting of the Dutch Flag and numerous street parties.

During this festive period, herring stalls and fish shops across the country draw in crowds, eager to enjoy the new herring served with onions and often accompanied by pickles. These stalls are integral to the festivities as they provide an accessible way for the public to partake in this seasonal delight. While larger gatherings and events might be intermittently disrupted due to circumstances such as health crises, the enthusiasm for Hollandse Nieuwe persists, underpinning this custom's importance to Dutch heritage.

Consumption Experience

The consumption of raw herring in the Netherlands, particularly served with onions and pickles, is a unique culinary practice that offers a distinctive taste experience whether presented as street food or in restaurants.

Street Food Scene

In Amsterdam and throughout the Netherlands, herring is a popular street food. Visitors to the Albert Cuyp Market or the vicinity of Central Station will often encounter herring stalls, locally known as 'Haringkar,' where the fish is freshly prepared. These stalls traditionally serve the herring raw, paired with finely chopped onions and slices of pickles. Some customers enjoy their herring atop a small sandwich known as a 'broodje haring,' which adds a bread component to the experience. The manner in which it is eaten—typically by holding by the tail and lowering it into one's mouth—is a cultural curiosity and part of the Dutch street food charm.

Restaurant Offerings

Restaurants in the Netherlands may offer a more refined take on the herring experience. Incorporating the same basic ingredients of raw herring, onions, and pickles, restaurants might present the herring as part of an appetizer or a main course with a side of bread. The ambiance and plating at a restaurant can elevate the dining encounter, offering an opportunity to savor the herring's subtle flavors and textures in a sit-down setting. While street food provides immediate gratification and a casual atmosphere, the restaurant setting allows for a more leisurely and perhaps more intimate dining experience.

Preservation and Pairing

The sustainability and flavor of Dutch herring are greatly influenced by traditional preservation methods, while its consumption is complemented by carefully chosen beverages.

Preservation Techniques

Dutch herring is traditionally preserved using a unique brining process that can include a mixture of salt, vinegar, and sugar, giving it a distinct, sweet and savory flavor profile. This method not only enhances the taste but also extends the shelf life of the fish, allowing it to be savored all year round. After brining, the herring is frozen for at least two days, which assists in tenderizing the flesh and ensuring safety for raw consumption.

• Ingredients used in brining:

  • Salt

  • Vinegar

  • Sugar (occasionally)

• Steps in preservation:

  1. Gutting party or fully on the vessel

  2. Brining with the mixture

  3. Freezing for minimum of two days

Pairing with Beverages

When enjoying raw herring, the Dutch often opt for beverages that complement the rich and oily fish. A popular choice is a chilled glass of wine, which can balance the herring's strong flavor. White wines, particularly those with a crisp and acidic profile, such as a dry Riesling or Sauvignon Blanc, are favored pairings.

For a non-alcoholic option, tea serves as a delicate companion to the fish, with lighter teas like green or white tea being preferred. These beverages are chosen to cleanse the palate without overpowering the herring's distinct taste.

• Alcoholic pairing:

  • Chilled white wine

  • Varieties: Dry Riesling, Sauvignon Blanc

• Non-alcoholic pairing:

  • Light teas

  • Varieties: Green tea, White tea

Cultural and Economic Impact

Raw herring holds a dual significance in the Netherlands, being deeply enmeshed in the national cultural identity and an important contributor to the Dutch economy.

Impact on Dutch Economy

The Dutch economy has historically benefited from the herring trade, marking it as a crucial sector. Fishermen play a key role in this cycle, traditionally catching herring in large schools along the shallow coastlines, which are abundant in these fish. Their efforts support a network that includes fishmongers and the broader seafood market, generating significant economic activity. The craft of preserving herring, involving processes like smoking and salting, has not only led to culinary innovations but also economic sustainability through trade.

Cultural Identity

For the Dutch person, herring is more than a food item; it's a symbol of national pride and cultural identity. Eating herring, particularly the “Hollandse Nieuwe,” is a revered tradition dating back centuries, reflecting the nation's connection to the sea and its culinary heritage. It holds an esteemed place in social events and festivals. Furthermore, herring has permeated the realm of art, featuring in the works of Dutch painters, which attest to its cultural prominence. The custom of enjoying herring with onions and pickles has been passed down through generations, standing as a testament to the Dutch spirit of community and tradition.

Contemporary Relevance and Challenges

In addressing the standing of raw herring as a Dutch delicacy, it's imperative to consider its modern-day consumption patterns and the sustainability issues that accompany its future.

Modern-Day Consumption

In today's Netherlands, herring remains a symbol of culinary heritage, with "Stubbe's Haring" being a popular purveyor of this traditional dish. The consumption of raw herring, often served with finely chopped onions and sometimes pickles, continues to thrive in various forms including the famed Haring Happen. Alongside raw herring, fried kibbeling, another fish-based snack, has also gained popularity, highlighting the versatility of seafood in Dutch cuisine.

However, societal shifts and health trends have introduced new challenges to maintaining this tradition. Despite this, businesses and consumers alike have stayed loyal to the traditions, ensuring that products such as Brined Herring are available and consumed in the manner that reflects their cultural significance.

Sustainability and Future

Sustainability presents a critical challenge with a direct impact on the environment and, by extension, humanity. The herring industry faces significant pressure to maintain fish populations and adhere to environmental standards. To ensure the continuity of herring as a Traditional Dutch Delicacy, stringent measures and regulations have been implemented to monitor fish stocks and manage fishing practices.

• Regulatory Measures:

  • Quotas limit the number of herring that can be fished.

  • Seasons dictate when herring fishing is permitted.

• Environmental Impact:

  • Fishing methods are scrutinized to minimize damage to marine ecosystems.

  • Research on herring habits and reproduction is prioritized to prevent overfishing.

The balance between tradition and conservation is delicate, with concerted efforts needed from all stakeholders to ensure the delicacy remains a part of Dutch culture without compromising the well-being of the planet's marine environments.