You’ve undoubtedly heard of this European delicacy. It’s also known as Hollandse nieuwe (Dutch new herring), Hollandse maatjes, or Matjes Herring.
What is Matjes Herring?
Matjes Herring is young herring, cured in brine, that has not yet reached sexual maturity, which gives it a distinctive tenderness. The process of its preparation in the Netherlands dates back to the Middle Ages.
For preparation, herring caught in the North Sea near Denmark or Norway between the end of May and mid-July is used. It’s crucial that fishermen catch the herring before the start of spawning, which begins in July. “Maatje” comes from the word “maagd” (“virgin” in Dutch). So, literally, Matjes Herring (Matjes, Maatjes) are young, virgin herrings. They have a relatively high fat content (over 16%), and their roe and milt are not yet formed.
History of Matjes Herring
In 1380, Willem Beukelszoon from the Dutch province of Zeeland invented gibbing — a process by which the gills and part of the viscera are removed from the herring with a special knife, leaving only the pancreas. Then, the enzymes of the pancreas play a key role in the fermentation of the meat and contribute to its flavor. The pickling process is regulated by salting. The more salt, the longer the herring can ferment.
Previously, Matjes was much saltier than it is today. Herring was stored in oak barrels packed with a large amount of salt, which meant that the fish became increasingly salty over time. The herring was then soaked in milk or water to neutralize the salt.
The EU has established a standard for storing and preparing Matjes Herring. To protect against nematode infestation, according to European Union rules, the fish must be frozen at -20 °C for at least 24 hours. Thanks to this, these herrings can be produced year-round. This allows for the production of herring year-round with much less salt than before, making Dutch Matjes Herring particularly tender and fresh-tasting.
Nutritional Properties of Matjes Herring
The high fat content in “young” fish makes it soft and tender, it literally melts in your mouth, and the low salt content gives the product a particularly delicate taste. Once you’ve tried this fish, you’ll become a fan forever. In addition to its unique taste qualities, Matjes Herring is a valuable source of vitamins A, D, and B12, selenium, iodine, and phosphorus. Furthermore, herring is a source of Omega-3 fatty acids, which the human body greatly needs. They help strengthen the body’s resistance to heart and vascular diseases, slow down the aging process, lower blood cholesterol levels, and improve the condition of skin, hair, and nails.