Matjes

Everything you always wanted to know about matjes

Matjes

Everything you always wanted to know about matjes

TYPE: Clupeidae harengus

CATCH TIME: The best time to catch matjes is from May to July, when the herring gather to spawn.

PREPARATION: Matjes is often eaten raw or marinated. Traditionally, it is served with onions, gherkins and a creamy sauce. Matjes is also good as a topping on bread or as a side dish with potatoes.

TYPE RELATED: Matjes is closely related to other types of herring such as the Atlantic herring and the anchovy

RECIPE SUGGESTION: matjes salad

Matjes has a characteristic taste of fresh, mild herring with a salty note. Maturation in the brine gives it a delicate and almost creamy texture. The aroma is light and pleasant and reminiscent of the sea, making matjes a popular dish in many cuisines. The Nordic version can be a little stronger and spicier depending on the maturation methods and seasoning

Every matjes is a herring but not every herring can become a matjes. Find out more about herring here.

Matjes is a minted, salted, aged herring. The gills and most of the viscera, except for the pancreas, were removed. The enzymes in the pancreas trigger natural ripening, which makes the flesh of raw herring particularly tender and almost creamy. After aging in a mild brine for a week, the fish acquire their characteristic taste of sea salt and herring aroma. In order to preserve the fish meat, herring is frozen after filleting, as the salt content alone is not enough. The "cold sleep" ensures that the optimal state of enjoyment is maintained for a long time, meaning that matjes of consistent top quality are available all year round from HONEST CATCH.

What kind of herring do you feel like today? Smoked, as a natural fillet, marinated with herbs or marinated in sherry? You can also get them all in one box with our Matjes tasting package.

Matjes in detail

Gutting fish

When the fish is prepared, the gills and the inside, except for the pancreas, are removed. The natural enzymes contained therein allow the fresh herring meat to mature into a delicious majtes fillet.

Gutting fish

When the fish is prepared, the gills and the inside, except for the pancreas, are removed. The natural enzymes contained therein allow the fresh herring meat to mature into a delicious majtes fillet.