The Matjes is here!

Even Bismarck had a penchant for the specialty from Holland: "If the Matjes were as rare as the caviar, they would be considered the finest delicacy!", Said the Iron Chancellor. Especially in the Netherlands, the first Matjes is now properly celebrated, and even today the Queen gets an exquisite barrel with the tenderest fish presented. But what distinguishes the Matjes from the usual salt herring?

Matjes is caught from May to July when it's the fattest and tastiest. From May on, when the plankton mushrooms in the warm sun, the lean winter herring eat a stout fat pad. But before the herring can spawn in the summer, they hike on our plates. Matjes is therefore a "virgin" herring, hence the name: "Matjes" comes from the Dutch "Meisje" (girl). However, herring are "virgin" every early summer again. The Matjes is therefore less a young than a spring fish, which may well have a few years on the hump.

For Matjes to pass as a matjes, he must comply with a statutory fat content: Twelve percent is the minimum, 16 to 22 percent fat make the fish taste even more delicious - this is the case from mid-June, if he has fattened even more.

The mild, fine taste is not only a question of fat, but also a matter of processing: Matjes is "gutted" after the catch. By cutting under the gills, the innards are removed, leaving only the pancreas in the fish. Their enzyme lets the herring ripen within a few days in barrels ("Kantjes") to the delicious Matjes.

matjes festivals

The opening of the Matjessaison has decades of tradition in Bremen. Here already on the 1st of June the arrival of the "Hollandse Nieuwe" was celebrated. In the next few days, fish specialties in many German cities will be the focus of Matjes festivals and days. Here you have the opportunity to taste Matjes in all variations:

Schleswig-Holstein

Husum Matjestage: June 10-12, 2005 In the restaurants at the Husum inland port, it is also this weekend Matjes full. www.husum-tourismus.de Glückstädter Matjeswochen: 16-19 June 2005. The Glückstadt town Matjes is particularly tender and soft - thanks to its traditional processing. The Matjesanbiss on the market place starts in the small Elbe town northwest of Hamburg. Information under: and www.matjes-wochen.de. Matjesfest Neumünster: 30.06. - 01.07.2005. in the restaurant "pantry", Neumünster, www.neumuenster.de

LOWER SAXONY: Verden Matjes Festival: 25th June 2005. In barrels, the matjes is rolled into the city center. In Verden's pedestrian zone, experts show how Matjes is prepared and consumed.

Matjes cuisine: tips and recipes

Who wants to process the finest matjes should buy "primtjes", so-called firstfruits - these are the very young herring, which taste particularly tender. Because the smaller the fish, the greater the enjoyment.
Fresh Matjes can be recognized by the bright, marzipan-colored meat. The inside may be slightly pink to reddish.
The trends in 2005 are four new delicacies: Bärlauchmatjes, Rauchmatjes with a fine smoky note, Sherrymatjes marinated with Sherrybeize and Zwiebelmatjes with a mild sour onion marinade. The delicacies are now available in retail at the price of about 0.90 to 1.30 euros per 100 grams.
The traditional way to eat matjes is directly from hand to mouth. It is also different - for example, with our recipe suggestions.