Matjes

Matjes, or matjesharing, is a preparation of herring (Clupea harengus) used in Dutch and German cuisines. The name derives from the Dutch maatje, meaning maiden or young fish, reflecting the fish’s early life stage when used for this method. The dish is defined by a gentle curing process that preserves moisture and yields a mild, delicate flavour.

In production, herring are caught in spring, cleaned, and cured in a mild brine made with salt and sugar for a short period. This light curing produces a pale flesh with a soft texture and a mild, slightly sweet taste, retaining the fish’s fat and subtle aroma. The skin remains with the meat, contributing to the characteristic mouthfeel.

Matjes is commonly served in two main forms. Whole herring or fillets are typically eaten raw, often with finely chopped onions and pickles, and are a traditional dish on rye bread or with potatoes in the Netherlands. In German-speaking regions, Matjesfilet refers to cured fillets that are frequently marinated in a light sauce and paired with onions, apples, or sour cream, reflecting regional variations.

Cultural note and availability: Matjes is considered a seasonal delicacy in parts of Europe, especially in spring and early summer, and is widely available in markets and restaurants. It is valued for its mild taste and creamy texture, offering a distinct alternative to stronger-smoked or heavily salted herring preparations.