Hollandse Maatjesharing

Hollandse maatjesharing are small fish, specifically herrings, that are headed and brined or dry-salted using traditional Dutch methods and consumed after natural ripening. Only herrings caught between May 1 to August 31 can be called maatjesharing, referring to the raw fish, while the term Hollandse refers to the traditional Dutch method of production.

These herrings are slim and small with soft bones and a short fin on their back. Their taste is salty, fresh and creamy, while the meat is tender and fatty. Hollandse maatjesharing are also unique because of the strict quality controls, they must smell fresh, the brine must be of good color and clarity, and the herring must have a firm, yet tender structure.

The traditional Dutch way of eating Maatjesharing is to dip the fish into finely diced onions, lift it by its tail and lower it into the mouth.