Wikipedia Matjes
Great British Chefs
Soused Mackerel Great British Chef
Diferencias entre Maatjes Herring y Soused Hering
Role of herring in German Cuisine The Spruce Eat
Recetas en The Spruce Eat
Nordic Recipe Archive
Herring en Nordic Recipe Archive
Articulo de New York Time de 1964
Recetas de Nigel Slater
Recetas Ucranianas
A man who could not marry off his ugly daughter visited Rabbi Shimmel of Cracow. “My heart is heavy,” he told the Rev, “because God has given me an ugly daughter.”
“How ugly?” the Seer asked.
“If she were lying on a plate with a herring, you wouldn’t be able to tell the difference.”
The Seer of Cracow thought for a long time and finally asked, “What kind of herring?”
The man, taken aback by the query, thought quickly and said, “Er–Bismarck.”
“Too bad,” the Rabbi said. “If it was Maatjes, she’d have a better chance.”
https://www.youtube.com/watch?v=Ad9o5dp6TnM
Jewish Herring
Brined herring is common in Ashkenazi Jewish cuisine, perhaps best known for vorschmack salad known in English simply as "chopped herring" and as schmaltz herring in Yiddish. In Israel it is commonly known as dag maluach which means "salted fish".
The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor.
Pickled herring from scratch
Limpiar
Sashimi: Corta cabeza y panza. Limpia. Cortes en la cola. Separa el hueso desde la cola.
Como cortas filetes sin siquiera sacar las entrañas
Takoshiho Cooks Japan: Saca cabeza, saca panza, saca cola. Limpia en agua helada. Con los dedos desde el medio.
Iwashi
Ocho claves sobre el herring en Amsterdam
Claves sobre el herring en Amsterdam
Moderno
Melissa ClarkPartes
Aside from the physical characteristics of the herring themselves, what defines new catch Holland herring is the way they are processed. Instead of being gutted, the fish are de-headed or "gibbed," which means the gills, and most of the internal organs are removed, but the pancreas is left behind (if a fish is gibbed, the head will not still be attached to the fillets).
Platos
Scandinavian Streetfood: Fried Herring on Crisp Bread in Stockholm
Brathering
Potato German Salad
Rolmopsy
Clupeidae
Herring, sprats, sardines and whitebait
Tres tipos de arenques
Glückstädter Matjes
Surströmming
Aca bastante claro
Matjes
Matjesfilets nach nordischer Art
Hering nach Matjesart
La salmuera empleada para el maatjesharing holandés tiene un contenido en sal mucho más bajo y es mucho más suave que la del loggermatjes alemán.
Matjes
Matjesfilets nach nordischer Art
Hering nach Matjesart
Soused herring (maatjesharing or just maatjes in Dutch) is an especially mild salt herring, which is made from young, immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. In English, a "soused herring" can also be a cooked marinated herring.[2]
Hollandse Nieuwe
El matjes es un arenque inmaduro curado en marinada o salmuera, típico de Alemania, Suecia y los Países Bajos (donde se le llama maatjesharing).
Rollmops are pickled herring fillets rolled (hence the name) into a cylindrical shape around a piece of pickled gherkin or an onion. They are thought to have developed as a special treat in 19th century Berlin,[3] and the word borrowed from the German.
Bismarck
Kipper
Fish cured through pickling or salting have long been consumed in the British Isles. Like jellied eel, it was primarily eaten by, and is sometimes associated with, the working-class. Kipper, sometimes called red herring, is a dish eaten in Great Britain, Ireland, and parts of Canada. It consists of a split open herring, pickled or salted, and cold-smoked.
Souced Mackerel
