The name has three different meanings. In Dutch it is taken from the word for maiden and refers only to young herrings that have not yet spawned. When the tender, silky, pink matjes herring is freshly caught in spring it is salted for two or three days and then also known as green herring. Mat jes in Central Europe refers to schmaltz herrings that have aged usually more than a year in the barrel. The brine and fish become bright red, thick and salty sweet and the fish flesh is soft and rich. These matjes fillets may be soaked or rinsed a little and then served with onions and potatoes. Matjes in Sweden refers to mature schmaltz herrings cured in a brine that is sweet, salty, aromatically spiced and reddened with sandalwood. May be served in fillets but usually appears thinly sliced as gaffelbitar, literally, fork pieces.
Matjes - Herring
Matjes or maatjes herring
The name has three different meanings. In Dutch it is taken from the word for maiden and refers only to young herrings that have not yet spawned. When the tender, silky, pink matjes herring is freshly caught in spring it is salted for two or three days and then also known as green herring. Mat jes in Central Europe refers to schmaltz herrings that have aged usually more than a year in the barrel. The brine and fish become bright red, thick and salty sweet and the fish flesh is soft and rich. These matjes fillets may be soaked or rinsed a little and then served with onions and potatoes. Matjes in Sweden refers to mature schmaltz herrings cured in a brine that is sweet, salty, aromatically spiced and reddened with sandalwood. May be served in fillets but usually appears thinly sliced as gaffelbitar, literally, fork pieces.
The name has three different meanings. In Dutch it is taken from the word for maiden and refers only to young herrings that have not yet spawned. When the tender, silky, pink matjes herring is freshly caught in spring it is salted for two or three days and then also known as green herring. Mat jes in Central Europe refers to schmaltz herrings that have aged usually more than a year in the barrel. The brine and fish become bright red, thick and salty sweet and the fish flesh is soft and rich. These matjes fillets may be soaked or rinsed a little and then served with onions and potatoes. Matjes in Sweden refers to mature schmaltz herrings cured in a brine that is sweet, salty, aromatically spiced and reddened with sandalwood. May be served in fillets but usually appears thinly sliced as gaffelbitar, literally, fork pieces.
