Matjesharing

Matjesharing, also known as maatjesharing, is a preparation of herring characterized by a mild curing process that yields a pale, lightly salted fillet. The term maatjes refers to young herring caught in the spring, traditionally prepared for consumption before the fish fully spawns. The method is common in the Netherlands and parts of northern Germany, where it is considered a seasonal delicacy.

Processing typically involves selecting freshly caught young herring, removing the head and internal organs, and curing the fish in a light brine made with salt and sometimes sugar. The curing is brief compared with heavier saltings, producing a delicate flavor and tender texture. After curing, the matjes herring may be filleted or sold whole as maatjesharing, and is commonly aged briefly to develop a mild, sweet note.

Serving traditions emphasize simplicity. Matjesharing is traditionally served with finely chopped onions (uitjes), pickles (augurken), and often on bread or potatoes. It is frequently enjoyed as part of Dutch spring meals or street food in summer markets, and in regional German preparations it may be served with dairy sauces, herbs, or bread as well.

Variations exist by region, with different brining practices and accompaniments influencing taste and texture. Overall, matjesharing is regarded as a traditional, milder form of herring that highlights the natural flavor of the fish through gentle curing and simple accompaniments.