Nieuwe Haring

Source fresh maatjes herring from a trusted fishmonger or market, ensuring the fish have been properly cleaned, gutted, and lightly salt-cured according to Dutch maatjes standards. The herring should appear glossy, pale, and have a mild, clean aroma.

If the herring has not been pre-filleted, carefully remove the head and backbone, leaving the two fillets joined at the tail. Rinse briefly under cold running water and pat dry with paper towels.

Peel the onions and dice them as finely as possible into very small, uniform pieces. Place the chopped onions in a small serving bowl.

Refrigerate the prepared herring fillets until ready to serve, keeping them well chilled at below 4°C (39°F) to maintain freshness and food safety.

Remove the herring from the refrigerator just before serving and arrange the fillets on a clean plate or serve them Dutch street-style held by the tail.

Generously sprinkle the finely chopped raw onions over the herring fillets, or serve the onions alongside in a separate dish to allow guests to add their preferred amount.

Serve immediately while cold, traditionally accompanied by sliced white bread or small pickles if desired. To eat in the classic Dutch style, hold the herring by the tail, tilt your head back, and lower the fillet into your mouth.