What this solves
Hollandse Nieuwe ("New Dutch") is herring caught between mid-May and mid-July, processed at sea (gutted, lightly salted in brine), and shipped fresh. Outside this window you are buying last season's frozen herring — edible, but a different experience. Most visitors never realise their "raw herring" was caught 9 months ago.
- Two ways to eat: rolled in pickle and onion (uitjes + zuur, served by the vendor), or held by the tail and bitten upward (the Dutch schoolyard method). Both are correct.
- Broodje haring: herring in a soft white bun with chopped onion and pickle. €5-€8 from a stand, €10-€14 from a sit-down herring café.
- The flag test: at a good stall, a herring is hung up by its tail and the body droops over the vendor's hand. If the tail is straight or stiff, the fish is old.
Freshness calculator
How to read results
The season match score reflects what is actually in your local stall's fridge. A 10 means Hollandse Nieuwe from this year's catch; a 1 means last year's vacuum pack. The verdict and price track the score — the higher the score, the more you should eat.
The best vendor line is editorial. It points to a known good stall but does not check their hours, queue lengths, or whether they're on holiday. Walk up and look for the droop.
Limitations
- Season varies by year. The 2026 auction was held in early June; some years it's late May, some late June. Stalls know within 2 weeks — ask on arrival.
- Tourist-trap herring exists. Central Amsterdam stalls near Centraal Station mark up by 30-50%. Walk 10 minutes to Jordaan or De Pijp and the same fish is cheaper.
- The "by the tail" method is not mandatory. Tourists who try it often drip herring juice on their shoes. The broodje haring is the equal-flavour, lower-skill option.
- Allergies. Raw herring is high-histamine. People with histamine intolerance or fish allergy should not eat it, even in season.
FAQ
Is raw herring safe to eat?
Yes — the Dutch process it at sea: gutted within hours of catch, then packed in brine. It is not technically "raw" in the sushi sense; the brine curing is mild but real. The Dutch have eaten it this way for 600 years.
What is the auction at Scheveningen?
The first barrel of Hollandse Nieuwe is auctioned each year, usually in early June, with proceeds going to charity. The 2025 auction sold for €114,000 (one barrel). Tourists can watch from the harbour wall.
Can I take it home to my hotel?
Yes, in a broodje. Eat it within an hour or two — herring degrades fast once out of the brine. Don't try to fly home with raw herring; airport security in non-EU countries may confiscate it.
Why onions and pickles?
Raw chopped onion cuts the fattiness; pickle (zure uitjes) adds acid. Both are conventional; no herring stall in the Netherlands serves the fish without them. They are not optional garnish.
Sources
- Visafslag Scheveningen — official first-barrel auction record
- Dutch Fish Marketing Board (Productschap Vis) historical season data
- "Hollandse Nieuwe: a cultural history" — Maarten Tas, Elsevier 2019
- NOS reporting on herring season 2020-2025