Netherlands
Photo: Takeaway, CC BY-SA 3.0, croppedHollandse Nieuwe
Hollandse nieuwe haring
/ˈɦɔlɑntsə ˈniʋə/HOL-lunt-suh NEE-vuh
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- When
- Snack
- Taste
- FreshSavory
- Made with
- Fish
History
Hollandse Nieuwe is the first herring of the season, caught in the North Sea in late spring when the fish are fat before spawning. It is gutted except for part of the pancreas, whose enzymes ripen the fish in a light salt brine, a method that let the Dutch fleet preserve its catch at sea and helped make herring a pillar of the Dutch economy from the late Middle Ages. Today the fish is frozen briefly for safety and sold from stalls across the country. The first barrel of the season is auctioned for charity each June. People eat it raw, lifted by the tail and lowered into the mouth, or in a bun with chopped onion and pickles.
Sources
