Traditional herring stands throughout Amsterdam serving raw herring the Dutch way: held by the tail and eaten with onions and pickles. An authentic Dutch experience found at markets and near tourist areas.
Herring stands are among the most distinctly Dutch food experiences a visitor to the Netherlands can have, and Amsterdam's markets and harborsides host several of the country's best. The tradition of eating raw soused herring — lightly salt-cured and served in the Dutch manner — dates back centuries, tied to the maritime fishing heritage that shaped Dutch economic history. The classic preparation is simple: the fish is cleaned, the tail left on as a handle, and it is lifted overhead and lowered into the mouth in bites, accompanied by raw diced onion and pickled gherkin slices. For those less comfortable with the ceremonial approach, the same herring comes as a broodje haring — a soft bread roll stuffed with the fish and garnishes. The most celebrated seasonal version is Hollandse Nieuwe, the first herring catch of the year, available from late May through July. Young, tender, and milder than the rest-of-year offering, Hollandse Nieuwe is considered a national delicacy, with the first barrels traditionally auctioned for charity each June. Reliable herring stands operate at the Albert Cuypmarkt in De Pijp, at the Nieuwmarkt, and at harbor-adjacent spots such as Stationsplein near Centraal Station. Quality varies considerably between stalls, and locals have firm opinions about which stands use the freshest fish. The price is typically between €3 and €5 per serving, making this one of the most affordable authentic food experiences in a city where street food costs have risen considerably.
Signature dishes
- Hollandse Nieuwe (New Herring) — €3.50
- Herring Sandwich — €4.50
Good to know
- Hours
- Varies by location
- Reservations
- Walk-in only
Location
Various locations (Albert Cuypmarkt, Nieuwmarkt)
52.3557, 4.8920 View on map
Highlights
- Centuries-old Dutch tradition of eating raw soused herring at outdoor market stalls
- Hollandse Nieuwe seasonal herring available May to July — milder and prized above all
- Served the traditional way: lifted by the tail and eaten with raw onion and pickle
- Available as a broodje haring roll for those preferring bread
Tips for visiting
- Visit in May or June for the premiere Hollandse Nieuwe of the season, the best herring of the year
- Albert Cuypmarkt in De Pijp has several reliable stands with high turnover and fresh fish
- Ask for a broodje haring if you prefer eating with bread rather than the tail-hold method
- Avoid herring stands immediately outside tourist hotspots in favor of market stands used by locals
Accessibility
Herring stands are outdoor street-level operations with no formal accessibility infrastructure. Most are located at open market sites with level paving. There is no seating; the experience is entirely standing at the counter.
Frequently asked questions
What is Hollandse Nieuwe and why is it special?
Hollandse Nieuwe is the first batch of young herring caught each season, typically available from late May to July. The fish are caught before they have had time to build up fat reserves, giving them a milder, more delicate flavor. The first barrels are traditionally auctioned each June in a ceremonial celebration.
Is the herring raw?
Dutch herring is not cooked but lightly cured in salt brine, a process that technically classifies it as 'maatjes' rather than raw in the Japanese sushi sense. The curing process makes it safe to eat and gives it a smooth, silky texture.
Where are the best herring stands in Amsterdam?
Albert Cuypmarkt in De Pijp and the Nieuwmarkt area are consistently recommended by locals. Stalls near Centraal Station cater more to tourists and vary in freshness.
What does a serving cost?
A plain serving of herring typically costs €3-€4, while a broodje haring (herring roll) runs €4-€5. Prices at tourist-facing stands near major sights tend to be slightly higher.