Matjes and pickled white Herring Top 12 FAQ
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Not every herring is a matjes! In this article you will find the most important, collected cooking questions and answers about the popular fish.
In the ingredient lexicon there is a description of matjes pickled white herring. Learn how to marinate herring, plus great cooking tips.
Enjoy reading, feel free to get in touch at the bottom of the page with a comment, cooking question or kitchen gossip.
1. What is special about Dutch Matjes?
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.
2. Where does the name Matjes come from?
Legend has it that the name “Matjes” comes from the Dutch word for “girl”. – „Meisjes“.
3. How many calories does Matjes contain?
100 g matjes contain approx. 265 kcal (kilocalories), which corresponds to approx. 1100 kj (kilojoules).
4. Is matjes healthy?
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.
5. What is the shelf life 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.
6. Do you have to water matjes?
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.
7. What should be considered with matjes and onions?
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.
8. Definition of Matjes?
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.
9. Definition of Full-Fat Herring?
Full-fat herrings have developed milk and roe for reproduction.
10. Definition of fat herring?
Fatback minnows have reproduced and spawned, the fish are caught in late summer.
11. what is special about Glückstädter Matjes g.g.A.?
Glückstädter Matjes may only be produced in Glückstadt. It is a protected geographical indication. A uniform seal is used throughout the EU.
12. what is a Doublematjes?
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.
13. Shopping tips
You can order fresh fish directly online, here are the recommendations for my favourite products:
Below you will find a selection of matjes recipes. Have fun and enjoy!