Herring
Clupea harengus · herring · hareng
Herring: what every chef needs to know
Herring is one of the most culturally and economically significant fish species of the Netherlands and the North Sea. Maatjes herring, the most celebrated variant, is immature herring caught from May to July before it has spawned. The name "maatje" derives from "maagd" (virgin): immature herring. After catching, the entrails are removed with the exception of the pancreas (the so-called "piece of gland"). This contains enzymes that, during ripening at 0–2°C (32–36°F) over 4–6 weeks, give the flesh its characteristic soft, creamy texture and the distinctive maatjes flavour. This enzymatic ripening process is protected under EU legislation. Steamed herring, rollmops (pickled herring), pan-fried herring, and smoked herring are further forms. Herring is a source of vitamin D and omega-3 fatty acids. In Dutch hospitality, herring is a seasonal product with great emotional value for guests.
Herring: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Herring: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Raw Dutch new herring traditionally served with raw onions and gherkin, held by the tail.
Herring fillet rolled around a gherkin and pickled in white vinegar with onions, bay leaves and peppercorns.
Herring fillets coated in rye flour and pan-fried in butter, served on rye bread with mustard and onions.
Herring: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Industrial process; store matured soused herring at sufficient chill temperature and serve immediately upon order.
Breaded in rye or wheat flour; serve with raw onion and gherkin.
Oak or beech wood traditional; smoked herring has a longer shelf life.
Diluted vinegar (5%) with onion, bay leaf, peppercorns and sugar; marinate rollmops for at least 24 hours.
Herring: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Herring: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Maatjes herring: season May–July (Dutch coastal waters). Nieuwe Haring Day (Vlaggetjesdag) in Scheveningen marks the official start. Autumn and winter herring is riper, fattier, and less suitable for maatjes. Pan-fried, smoked, and pickled herring avail
Herring: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Herring: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
High acidity and a light petrol note complement the briny, rich flavour of fresh herring.
A traditionally Dutch combination: young jenever or korenwijn is the classic companion to Hollandse nieuwe (fresh Dutch herring).
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Herring
What makes maatjes herring unique compared with other herring?
Maatjes herring is immature herring (not yet spawned) caught in May–July with a minimum fat content of 16%. The pancreas is left in during gutting and the enzyme trypsin ripens the flesh at 0–2°C (32–36°F) over 4–6 weeks. This gives the characteristic creamy texture and mild, briny flavour that regular pan-fried or smoked herring does not have.
Do I need to cook maatjes herring before serving?
No. Maatjes herring is raw and is traditionally served raw (by hand, with onion and gherkin). The anisakis treatment (freezing by the supplier) is a legal requirement for food safety. Always check with your supplier that the herring has a freezing declaration in accordance with EU Regulation 853/2004.
How long is maatjes herring shelf-stable after opening?
Opened maatjes herring: maximum 24–48 hours at 0–2°C (32–36°F). After opening, enzymatic activity and oxidation rapidly degrade quality. Unopened vacuum packaging is shelf-stable for 4–6 weeks at 0–2°C (32–36°F), provided the cold chain has never been interrupted.
At what temperature should you store Herring?
Store Herring at Maatjes: 0°C to max 2°C. Fried/smoked: 0°C to 4°C. Frozen herring: -18°C., compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Herring professionally?
The primary professional technique for Herring is Enzymatisch rijpen (maatjes) at 0°C to 2°C for 4-6 soaking. Always verify core temperature with a calibrated probe thermometer.
Does Herring contain allergens?
Herring contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
