Matjesh

Matjesh is a term that refers to matjes, a preparation of young herring common in Dutch and German coastal cuisine. The spelling matjesh is uncommon in most sources; matjes or matjesharing are the more widely used names for this product.

Matjes are made from immature Atlantic herring (Clupea harengus) caught in spring. After cleaning, the fish are salted lightly and then cured in a mild brine for a period of time. This short curing gives the fillets a tender texture and a delicate, slightly sweet and tangy flavor without heavy smoking or drying. The traditional result is a pale, pinkish fillet known as matjesfilet, which may be sold plain or packed with onions in a light marinade or brine.

Regional serving practices vary. In the Netherlands and Belgium, matjes are often enjoyed on bread or with onions, sometimes with a dollop of cream or a mild sauce. In Germany, especially in northern regions, matjesfilet is commonly served with onions, pickle, and sometimes sour cream or dill, as a cold dish or on bread. Matjes are valued for their quality as a fresh, mildly flavored herring product and are typically consumed soon after purchase.

Nutrition and storage notes: Matjes are a good source of high‑quality protein and omega‑3 fatty acids. They should be kept refrigerated and consumed by the date on the packaging after opening.

See also: Herring, Soused herring, Matjesfilet, Dutch cuisine.