Indulge in the herring traditions of the Amsterdam Area

Originally published in I amsterdam Magazine Summer 2026 edition

A Fishy Tradition

It’s not for everyone. Grab it by the tail, tilt your head back and slide that raw fish down your throat! Yum yum. But for many, this is the only way to eat herring (haring). So sceptics be damned. After all, it’s precisely for that peculiar manner of consumption that this national speciality is handled and sold in such a unique way. This, called Hollandse Nieuwe, means brining – treating the raw maatjesharing with brine or coarse salt – before freezing and distributing nationwide on 17 June in 2026. That day is carefully selected each year by the Dutch Fish Bureau to ensure this particular catch is at its plumpest, most mature, and tastiest: perfect for gobbling up whole.

So Dutch

‘It’s totally unique’, explains Gerbrand Voerman, Chairman of the Dutch Herring Wholesale Association. ‘I don’t know of any other foodstuff that has this collective start to the season.’ That’s partly because of the herring’s unique life cycle and partly because it’s only certifiable Hollandse Nieuwe if caught at this moment of maturity and freshness. After all, this is a truly Dutch delicacy. ‘The herring is caught throughout the entire North Sea, but the particular places where the experts and the factories are – there are only five factories in the world equipped to do this – are all run by people from the Netherlands.’

Although Hollandse Nieuwe can be found all over the country, it is widely eaten in the traditional fishing towns Volendam and Monnickendam, just a hop and a skip away from Amsterdam, which is also home to excellent herring eateries. Local specialities here include freshwater-caught eel, typically smoked, but saltwater herring is very much on the menu. Luckily for skeptics, herring eaters in this Amsterdam area often add gherkins to the traditional garnish of raw onion – and you can even eat it with bread for a less texturally intense experience. ‘Volendam entrepreneurs on average are way above other fishmongers’, adds Voerman. People there have been fishing since long before the Ijsselmeer became an inland sea. ‘So the rich history means that the fish business pumps through their veins. You will feel that and see that and smell that!’

Here to stay

If centuries of tradition weren’t enough, it helps that contemporary Hollandse Nieuwe is both healthy (rich in omega-3) and sustainable: MSC-certified, low in CO2 footprint, and caught without damaging the seafloor. ‘Herring is a guilty pleasure for which you need not feel any guilt.’ Yet, Voerman explains, the herring business is also courting younger people, who are less enthusiastic about fish swallowing – and in 2026 this will mean some exciting new methods of preparation. It doesn’t look like herring is going anywhere. ‘It is something that is deeply rooted in our culture and has a special place there’, enthuses Voerman. Bottoms up, then! Or is it tails up?

Where to eat

Balk Visch aan ‘t Spaarne

This riverside fish stall in Haarlem has reportedly sat here by the Spaarne for over 70 years – a perfect place to grab a quick herring to eat in view of the nearby windmill, De Adriaan. But herring is just one of many specialities here, with fried fish taking centre stage. Come for the Hollands Nieuwe, stay for the croquettes and kibbeling!

Friese Varkenmarkt 13 | Haarlem

Zandvoort beach

From fish trucks to beachside bars and brasseries, Zandvoort is full of eateries well stocked with Hollands Nieuwe, among other tasty fish dishes – fresh, fried and smoked. So park yourself on the sand or settle in for a more luxurious dining experience. Whichever you choose, it’s all the tastier after paddling in the waters where those fish were caught.

IJmuiden harbour

If you prefer a more authentic local experience to eat on the seafront itself, where better than IJmuiden port. Watch the boats come in, stroll through this working harbour, then? Find a cosy stall or fish shop like Smeding – great if you also prefer your fish smoked or fried.

Jan Haring Race

While not technically about herring, the Jan Haring Race is still worth a visit – and you can certainly treat yourself to a fish snack there. Fishing town Monnickendam hosts this boat race on Saturday 4 and Sunday 5 July, and there will be plenty of local seafood to snack on – though it’s more traditional to go for locally smoked mackerel or eel.)

Fishy Facts

The national sale of Hollandse Nieuwe herring starts on Wednesday, 17 June: in shops and trucks across the country. Or visit the historic fishing port of Volendam during its annual Volendammerdagen festive programme in June.