haring

Haring is the Dutch word for herring, a small, oily fish in the family Clupeidae. The term most often refers to the Atlantic herring (Clupea harengus) and closely related forms such as the Baltic herring. Haring is a common, long‑standing component of Northern European diets and fisheries.

Herring species occupy temperate waters of the North Atlantic and adjacent seas. They typically form dense schools that can travel long distances as they migrate between feeding and spawning grounds. Adults commonly reach up to about 30–40 cm, though sizes vary by stock and season. Herring are filter or omnivorous feeders, feeding on plankton and small invertebrates.

Commercial importance centers on large-scale harvests by trawlers, seines, and purse seiners. In regions such as the Netherlands, Scandinavia, and the Baltic states, herring is prepared and consumed in traditional ways. In the Dutch tradition, seasonally harvested herring is often eaten raw and salted after minimal processing, a preparation associated with events like Vlaggetjesdag and the commonly enjoyed “maatjesharing” or “new herring.” Fresh or brined herring can also be smoked, pickled, or marinated.

Nutritionally, herring is valued for high-quality protein and omega-3 fatty acids, along with vitamins D and B12. Sustainability concerns in modern fisheries focus on stock status, gear selectivity, and bycatch, leading to quotas and management measures by regional and national authorities to ensure population health and ecosystem balance.

In culture and cuisine, haring remains prominent in Northern Europe and parts of the Baltic region, reflecting historical trade, seasonal cycles, and traditional tasting practices that celebrate the annual catch.