The Netherlands are considered a herring-country but there are many ways of preparing herring. Smoked herring is chiefly exported to France, salted herring to Germany and 80% of 'Dutch' herring is imported from Norway.
This is a start of a long list of ways to prepare herring all across Europe.
Two types of herring are consumed: the Baltic herring, small, 14 to 18 centimeters; and the proper Atlantic herring.
Salzhering = raw herring in brine.
* stoombokking = warm smoked, Atlantic herring.
* spekbokking = cold smoked, Atlantic herring.
Hollandse Nieuwe / maatjesharing = Baltic herring, the head removed and ripened in salt water and caught between May and July.
Zoute haring = Baltic herring, the head removed and ripened in salt water and caught between August and April.
Zure haring = Baltic herring, zoute haring marinated in vinegar.
Kipper = split from tail to head, gutted, salted or pickled, and cold smoked.
Salted and dried herring (eaten with beer):