Matjes and pickled white Herring Top 12 FAQ

Dutch matjes g.t.S.is a traditional speciality guaranteed. It is herring caught in the months of May-August that is at least three years old and has been preserved in brine or in dry salt after it has been thinned or decapitated. Before traditional production, the fish is deep-frozen at -45°C to kill parasites such as threadworms.

Legend has it that the name “Matjes” comes from the Dutch word for “girl”. – „Meisjes“.

100 g matjes contain approx. 265 kcal (kilocalories), which corresponds to approx. 1100 kj (kilojoules).

The valuable omega-3 fatty acids and monounsaturated fatty acids are abundant in fish. Depending on the origin, matjes has a fat content of approx. 12 to 28 percent. In addition, the fish provides numerous vitamins such as A, D, E, B1, B2, B6, folic acid, minerals and trace elements such as potassium, magnesium and calcium. Fish contains a balanced amount of vitamin D: 25 µg of vitamin D per 100 g of fish. Among other things, this vitamin regulates the calcium and phosphorus balance and thus the formation of bone substance. The recommended daily intake is 20 µg, which corresponds to about 80 g of matjes.

The following applies to cooking: Always enjoy the fish within the expiry date and keep it cool at all times. Unlike canned fish, pickled fish has a limited shelf life and should therefore be eaten quickly.

You can only answer this question yourself. Taste the matjes in the kitchen and check the salt content. You don’t need to soak Glückstädter Matjes, but for other herring specialities the taste test will help. Is the fish too salty? Simply soak it in cold water for 10 minutes and then check the taste. Then continue processing.

It is advisable to either serve the onions freshly sliced or to marinate the onions with sugar and vinegar. Vinegar and sugar preserve the onions for a short time and the preparation then tastes fresh and does not ferment.

Matjes is young herring that has reproduced at least once. It is caught in the months of May, June and July and has not yet developed milk or roe.

Full-fat herrings have developed milk and roe for reproduction.

Fatback minnows have reproduced and spawned, the fish are caught in late summer.

Glückstädter Matjes may only be produced in Glückstadt. It is a protected geographical indication. A uniform seal is used throughout the EU.

It is the whole fish with two fillets, usually without skin and bones but with a tail fin. Double matjes is the typical Dutch matjes.