Get ready for the ‘New Dutch Herring’ 2026 Season
Table of contents
- Get ready for the ‘New Dutch Herring’ 2026 Season
- When in Amsterdam you must try haring (herring)
- Herring is not raw fish
- How to eat herring
- What herring tastes like
- What makes it “New Herring” ( Hollandse Nieuwe )?
- How to find a top herring stall in Amsterdam
- How much does a herring cost in Amsterdam?
- Hollandse Nieuwe: ‘New Dutch Herring’ 2026 Season
- What about “Old Herring”?
- Amsterdam Food Tours
When in Amsterdam you must try haring (herring)
Without a doubt, the Dutch street food most frowned upon by tourists, expats, and immigrants, is herring — a popular and healthy snack.
Among other things, herring lowers your bad cholesterol, and it is a good source of vitamin D. 1Herring is healthy due in part to a high concentration of omega-3 fatty acids. It is a good source of vitamin D and selenium.
But above all, people eat herring because it tastes great!
Herring in season?
The Dutch eat herring all year long. Yes, the so-called ‘New Herring’ that arrives in June (see below) is a big deal. But herring is a delicacy that is enjoyed in all seasons. Don’t skip this experience!
Herring is not raw fish
Traditionally, herring is eaten by grabbing it by the tail, throwing one’s head back, and — while gently lowering the fish — biting off tasty morsels.
This pose has caused many tourists to assume that the fish is eaten raw, but that is not the case. Herring is partially gutted on board of the fishing vessel (or sometimes upon arrival at the port). Then it is salted, and next it is frozen for a minimum of two days. This process affects the fish’s taste and tenderness.2The herring is gutted except for its pancreas. The enzymes in the pancreas cause the herring to mature and develop the great taste it is known and loved for. The gutted herring is salted and placed in a barrel. The salt withdraws moisture, and the herring become salty. The subsequent 24-hour freezing process prevents parasites.
The fish is further cleaned and prepared at stalls (Haringkar) or fish stores — usually at the time a customer orders one. It is at its absolute best when it is prepared right then and there, which is one reason why you usually can watch your order being prepared.
How to eat herring
You’ll note that in most cities the fish is not eaten the traditional way. Rather, many people prefer to have their herring served cut in bite-sized pieces. The fish is presented on a paper tray, along with finely diced onions and some sliced pickles. A toothpick serves as a utensil.
You can also opt for herring on a white bun.
By the way, herring may taste saltier the further you travel east in the Netherlands. This hails back to the time when supplies took longer to travel from the harbors to the customers. Salted and frozen for a longer time, it came out tasting differently — and through the years customers have gotten used to their local flavors.
Speaking of which, many herring lovers eat the fish without onions and pickles.
Why onions and pickles?
Centuries ago, the further away a city was from the sea, the older the herring sold. To mask the taste of slightly-too-old herring, onions and pickles were introduced.
It’s a nice combination, but nowadays onions and pickles are not necessary. Try your herring without it for a pure taste sensation!
What herring tastes like
And the taste? Hard to describe. Suffice it to say that for most people herring is love at first bite. If you like sushi, you’ll love this delicacy.
It’s not easy to find a Dutch person who doesn’t like herring — and even harder to find one who doesn’t enjoy talking a tourist into trying one.
Hollandse Nieuwe: ‘New Dutch Herring’
Herring fishing occurs year-round, but the fat content (and thus the taste) of the fish varies with the season.
The best herring is called Hollandse nieuwe (Holland new), indicating that it has been caught between the middle of May and the end of June. Earlier than that the fish is too thin, and later it is too fat.
By law, Hollandse Nieuwe must have at least 16% fat. There are several other requirements — including the fact that the herring must have been frozen for at least 2 days in order to kill possible parasites.
Herring is a treat any time, but Hollandse Nieuwe ensures that the fish is at its tastiest.
On the last Saturday in May, herring boats sail out from the harbors of Scheveningen and IJmuiden to start the hunt for the year’s new herring catch. The first vessel to return with the much-praised Hollandse Nieuwe wins this prestigious contest. The first barrel of new herring is auctioned, usually fetching a handsome price.
What makes it “New Herring” (Hollandse Nieuwe)?
Herring may be sold as “Hollandse Nieuwe” if and when the herring has a fat percentage of at least 16%, and has been gutted, salted, and filleted according to traditional Dutch custom.
The fish must have been caught between the start of the season at the beginning of May and the end of August.
Herring may only be called Hollandse Nieuwe between an officially sanctioned day at the start of June (a different day each year) and the end of September. During the rest of the year, the fish is just haring (herring). Sometimes you will it advertised as maatjesharing (matjes herring), but that term has fallen in disuse.
Any fishmonger (or anyone else, for that matter) who sells herring as Hollandse Nieuwe outside of the official season can be fined €10.800 and/or be subjected to sanctions.
By the way, Hollandse Nieuwe has TSG (Traditional Specialty Guaranteed) and PGI (Protected Geographical Indication) certification from the European Commission 3EU TSG Certification and EU PGI Certification
How to find a top herring stall in Amsterdam
Look for a fishmonger cart with plenty of customers, preferably locals. In the center of town some carts attract more tourists than locals. Usually there is a good reason for that. Mind you, if a place attracts more 4 or 5 star reviews from tourists than from locals, you may want to find another herring cart.
Also: preparing the herring — that is removing the skin, tail, and the largest bones — takes time. A busy herring stall may have a few cleaned up herrings on hand, but we prefer to see the fish being prepared upon ordering.
If in doubt, head for Stubbe’s Haring (On the bridge across Singel canal, at the start of Haarlemmerstraat), Kras Haring (Kattenburgerplein, across from the National Maritime Museum), or Vishandel Albert Cuyp (yes, the famous street market). This will set the standard by which you can evaluate other herring mongers.
How much does a herring cost in Amsterdam?
Nowadays, the price of herring can be anything from about € 3,50 to about € 4,00 — slightly more for new herring. Herring on a bun may set you back ± € 5,50.
The price for 2026 is not yet known. It depends on a number of factors, such as the fat content of the herring, the size of the catch, and wages. Plus, of course, the sharply increased fuel prices due to the foolish actions of the current U.S. president.
Hollandse Nieuwe: ‘New Dutch Herring’ 2026 Season
In the Netherlands, the 2026 Hollandse Nieuwe: ‘New Dutch Herring’ season starts on Tuesday, June 16.
On that day the first barrel of Hollandse Nieuwe arrives in the port of Scheveningen. At the fish auction, inspectors assess the quality of the herring and give the official start signal for the season.
Until last year the highlight of this yearly celebration was the traditional auction of the “first barrel of herring” (Eerste vaatje haring) The proceeds are donated to a good cause. This barrel, which contains about 45 herrings, in past years sold for anything between €53.000 and €95.500 ($63,660 and $114,709 | £45,055 and £81.187) In 2025 the first barrel sold for €89.500 (£77,281.25 | $103,945.30)
No more auctions
The first barrel of Hollandse Nieuwe has been auctioned at the Scheveningen Fish Auction since 1986. Now that tradition has come to an end. Instead, after the quality of the herring has been assessed, top chefs will prepare various dishes with the new herring, ranging from classic appetizers to modern creations. The event kicks off a campaign named ‘Happie Haring’ (Bite of Herring).
With the Happie Haring campaign, the Netherlands Fish Bureau, together with the Dutch Herring Wholesalers Association, aims to show that herring is much more than just a traditional Hollandse Nieuwe. It is a nutritious, sustainable, and surprisingly versatile product that aligns well with modern eating habits.
What about “Old Herring”?
You can herring year-round. The locals do, and so should you. In other words, you don’t have to wait until the New Herring (Hollandse Nieuwe) arrives in order to enjoy this treat.
Amsterdam Food Tours
A fun way to get to know Amsterdam is by discovering what the locals eat.
Show up hungry for the 3.5-Hour Food Tasting Tour of the lively Jordaan district, or any of the other tours:
Herring not your thing?
More things to do in Amsterdam
- Amsterdam street food delicacy: Herring
- Amsterdam Webcams
- Amsterdam King’s Day 2026: All-Day Citywide Street Party!
- Keukenhof 2026: seven million tulips and other flowers
- National Tulip Day Amsterdam – Free Tulips
- Artis Amsterdam Royal Zoo
Footnotes
- 1Herring is healthy due in part to a high concentration of omega-3 fatty acids. It is a good source of vitamin D and selenium. ↩︎
- 2The herring is gutted except for its pancreas. The enzymes in the pancreas cause the herring to mature and develop the great taste it is known and loved for. The gutted herring is salted and placed in a barrel. The salt withdraws moisture, and the herring become salty. The subsequent 24-hour freezing process prevents parasites. ↩︎
- 3
Anton and Janet Hein live and work in Amsterdam. We are the publishers of DutchAmsterdam.
Anton was born on a houseboat in the center of Amsterdam, right across from the iconic Westertoren and what later became the Anne Frank House museum. Having lived in nearly every district since then, he knows the city like his own back pocket.
Janet was born in England and raised in Ireland before moving to Amsterdam 43 years ago. Even to date she brings an expat’s perspective to the DutchAmsterdam website.
Last updated Wednesday, June 3, 2026 CET (Central European Time)
Do not republish or repost.
