Fish facts · Updated 29 September 2026 · 4 min
Hollandse Nieuwe: why June’s herring tastes different
Each June, the Netherlands welcomes the new herring. What makes Hollandse Nieuwe special? Its rich, delicate texture.
By Schaap’s Vishandel · fishmonger since 1938
Herring is available throughout the year. Hollandse Nieuwe marks the arrival of the new season, traditionally in June. The exact start depends on the fish and is announced each year.
Richness at the right moment
In spring, herring feeds on plankton in the North Sea and builds its fat reserves before spawning. The fish chosen for new-season Dutch herring has the richness needed for its characteristic creamy texture.
Traditional preparation and ripening are important too. The herring is gibbed, leaving the pancreas in place; its enzymes help develop the tender texture. It is not simply any fresh herring sold in June.
How to enjoy it
Some people prefer herring plain, perhaps with chopped onion. Others enjoy it in a soft roll with gherkin. You can eat it traditionally by holding the tail or ask for it cut into pieces.
In our shop and at the market, we prepare the herring when you ask for it, keeping the serving fresh rather than leaving cut pieces out for hours.
Read more and try a recipe