How is Hollandse Nieuwe traditionally eaten whole, linked to maritime pride?

Lifted by the tail and dipped into chopped raw onions.

The traditional method of consuming *Hollandse Nieuwe* (New Dutch Herring) is a direct reflection of the nation's seafaring history and the efficiency of curing methods like *gibbing* dating back to the 14th century. The classic presentation requires the eater to hold the raw, pickled fish by its tail end. The fish is then dipped into a small pile of finely chopped raw onions before being eaten whole, often suspended over the face. This distinctive technique directly links the modern consumer to the methods used by sailors and fishermen centuries ago. While this method is often challenging for newcomers, it is seen as the most authentic way to enjoy this specific seasonal catch, which is only titled *Hollandse Nieuwe* when caught between May and July.