Haring
Vlaardingen, Netherlands
Haring is lightly brined raw herring served with chopped onion and pickles, either by the tail or in a small bun. Its flavor is clean, oily and salty rather than aggressively fishy when the fish is fresh and properly cured.
Why locals eat it
Herring has long been important to Dutch coastal foodways because curing made a perishable catch easier to transport and keep. In Amsterdam it is sold from dedicated stands and market stalls, where the ritual of eating it is as recognizable as the fish itself.
Local tip
Ask for a bun if you prefer a less hands-on serving, and check the stand’s allergen information. The onion is optional; taste the herring first.
Typically made with
herring, salt brine, raw onions, pickles. Recipes vary — always check with the vendor if you have allergies.