Haring 101: The Dutch Delicacy Every Volendam Visitor Should Try

If you visit Volendam, tasting haring is non‑negotiable. Walk the harbor and you’ll find fish stalls serving fresh haring throughout the day—an experience as Dutch as windmills and wooden clogs. In this guide, you’ll learn what haring is, where it comes from, what makes Hollandse Nieuwe special, how to eat it like a local, and the best time of year to try it.

Planning a seafood‑forward getaway right on the dike? Hotel Old Dutch sits by the world‑famous harbor of Volendam and puts you steps from the stalls—and from dinner at Restaurant Le Pompadour.

What is haring?

Haring (Dutch herring) is a small, silvery fish with a short dorsal fin and a grey to blue‑green back. It lives in large schools, feeds mainly on plankton and tiny sea creatures, and can reach a maximum age of around 22 years. Its bones are relatively soft and the fish is naturally rich in fat.

Why it matters for flavor and texture

• The high natural fat content gives haring its buttery, delicate mouthfeel.
• Soft bones and traditional preparation make it easy to eat—no fiddly deboning at the stall.

Quick facts (at a glance)

• Appearance: Silvery body, grey/blue‑green back, short dorsal fin
• Diet: Mainly plankton and very small sea creatures
• Behavior: Schooling fish
• Texture: Soft bones, naturally fatty flesh
• Lifespan: Up to 22 years

Where is haring for Volendam caught?

Today’s haring is primarily caught in Norwegian, Danish, and Scottish waters. In the twentieth century, stocks declined in various parts of the North Sea, prompting strict European catch limits that are still in place. Thanks to these measures, haring stocks have recovered well—and the quality you’ll taste in Volendam reflects that careful management.

What makes “Hollandse Nieuwe” truly new (and Dutch)?

“Hollandse Nieuwe” isn’t about nationality or a new species. It’s a quality and preparation standard.

To be called Hollandse Nieuwe, haring must:

• Have a minimum fat percentage of 16%
• Be prepared in the traditional way: gekaakt (traditional gutting), salted, and filleted
• Be caught between May and September, when the fish has fattened up after feeding in spring

The haring season timeline

• Typical start: June
• Tradition: The first barrel of Hollandse Nieuwe is auctioned the day before the season opens, with proceeds going to charity
• Season end: 30 September (fixed)
• Local tip: If you love peak creaminess, try haring in June—they’re often at their best then

After the season, the fish may only be sold under the name maatjesharing. This distinction is set in law.

How to eat haring in Volendam (like a local)

You’ll find haring at the fish stalls all along Volendam’s harbor. There are several classic ways to enjoy it:

• The iconic bite: Hold the salted, raw haring by the tail and take bites as you lower it gracefully—simple, pure, delicious.
• Haring in pieces: Ask for it cut into chunks with chopped onions and pickles. This is an easy, tidy way to taste the fish.
• Baked or smoked: Prefer a warmer or smokier profile? Many stalls also offer baked or smoked haring as a tasty alternative.

Pro move: Start with a pure bite to appreciate the fish’s buttery texture, then add onions and pickles for a bright, crunchy contrast.

Is haring healthy?

Yes. Haring is a fatty fish rich in omega‑3 unsaturated fatty acids, which support heart and vascular health. It’s also a quality source of protein that helps build and repair muscles, organs, the nervous system, and blood. The Dutch even say: “Haring in het land, dokter aan de kant.”

When should you try haring?

If you can, plan your tasting within the season for Hollandse Nieuwe.

• Best window: June through September (season ends 30 September)
• Peak creaminess: June
• Outside the season: Look for maatjesharing

Quick answers about haring (featured snippet‑ready)

• What is Hollandse Nieuwe?

  • Haring with at least 16% fat, traditionally prepared (gekaakt, salted, filleted) and caught from May to September.

• Where is Dutch haring caught?

  • Mainly in Norwegian, Danish, and Scottish waters.

• When is the haring season?

  • It typically starts in June and always ends on 30 September.

• How do you eat haring?

  • Either whole by the tail (salted, raw), or cut into pieces with onions and pickles; baked or smoked versions are also common.

A brief history note for Volendam visitors

Volendam’s identity is inseparable from fish. Historically, local waters changed dramatically after the Afsluitdijk closed off the Zuiderzee in 1932, reshaping fish populations. While haring no longer swims in the IJsselmeer as it once did, the town’s love of haring thrives—kept alive by top‑quality fish from northern waters and the timeless ritual of eating it by the harbor.

For a deeper dive into the fish scene, see: Alles over haring.

Practical tips for your first haring in Volendam

1. Time it right

   • Visit in June for especially rich Hollandse Nieuwe.
   • Through 30 September, ask specifically for Hollandse Nieuwe.

2. Start simple

   • Take your first bite plain to appreciate the texture and gentle flavor.
   • Then add onions and pickles for zing and crunch.

3. Try multiple styles

   • Compare salted/"raw" with baked or smoked to find your favorite.

4. Ask at the stall

   • Vendors can suggest the best catches of the day and preparation styles.

5. Pair it thoughtfully

   • Enjoy haring as a standalone snack—then plan a seafood‑forward lunch or dinner nearby for a full Volendam food experience.

Make it part of your Volendam getaway

Staying by the harbor puts authentic haring moments right on your doorstep.

• Stay: Hotel Old Dutch is located on the dike by Volendam’s world‑famous harbor—perfect for a haring‑and‑harbor escape. Book a room.
• Dine: After your tasting, settle in for lunch or dinner at Restaurant Le Pompadour (in the hotel). Explore fish specialties and classic meat dishes: Restaurant Le Pompadour.
• Wine experience: On Fridays, Saturdays, and Sundays, enjoy a High Wine at Wijnbar It’s Wine—tastings with matching delicacies. Reserve via 0229-399888.

Curious about other Dutch icons while you’re here? Explore Hollandse klederdracht and discover why Volendam is synonymous with tradition.

Summary and next steps

• Haring is a naturally fatty, delicate fish—healthy, flavorful, and central to Dutch food culture.
• Hollandse Nieuwe is defined by fat content (≥16%), traditional preparation, and a catch window from May to September.
• The season typically starts in June, with a first‑barrel charity auction, and always ends on 30 September.
• Eat it by the tail, or in pieces with onions and pickles; baked and smoked versions offer tasty alternatives.
• In Volendam, you’ll find excellent haring at stalls along the harbor—an essential part of any visit.

Ready to taste haring where it’s truly celebrated? Book your harbor‑side stay at Hotel Old Dutch and make Volendam your base for classic Dutch flavors. Call 0299 - 39 98 88 or book a room today.