Lightly brined raw herring, also known as Hollandse Nieuwe, Netherlands
Place of origin
Netherlands
Main ingredients
Herring, vinegar; any of cider, wine, tea, sugar, herbs (usually bay leaf), spices (usually mace), chopped onion
Media: Soused herring
Herring sandwich served in the Netherlands.Maatjesharing eaten "the Dutch way"
Soused herring is raw herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), and chopped onion.
The word 'soused' can also describe a marinated herring that has been cooked.[1] The herring is usually baked in the (vinegar) marinade (but can be fried and then soaked in the marinade). It is served cold. This is usual in Scotland, Wales and Ireland.[2]
The soused herring (maatjesharing or just maatjes in Dutch, or Matjes/matjes in German and Swedish respectively) is an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Raw herring pickled in vinegar are called rollmops.
As of 2015, within the EU, Dutch made Hollandse Nieuwe, Holländischer Matjes and Hollandse maatjesharing have TSG Certification[3] and German produced Glückstädter Matjes, produced in Schleswig-Holstein has PGI certification.[4] As a pickled herring it can form one course of the traditional twelve-dish Christmas Eve supper in Poland.
^"Saffron Orange Soused Mackerel Salad". The British Larder. Retrieved May 22, 2010.
^Davidson, Alan (October 1988). North Atlantic Seafood. Penguin. pp. 440, 463. ISBN 0140468153.
^EU TSG Certification Database Entry (Accessed November 2015)
Sousedherring is raw herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar...
Sousedherring (maatjesharing or just maatjes in Dutch) is an especially mild salt herring, which is made from young, immature herrings. The herrings...
collaboration with Scott Walker Sousedherring Souse (disambiguation) This disambiguation page lists articles associated with the title Soused. If an internal link...
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(buttermilk), is considered typical for this region. Seafood such as sousedherring, mussels, eels, oysters and shrimps are widely available and typical...
Rollmops (listen) are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling. The filling usually consists of onion...
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форшмак), Polish and Lithuanian Jews usually called it gehakte herring ("chopped herring"). Traditional recipes include chopped hard-boiled egg, onion...
family of clupeiform ray-finned fishes, comprising, for instance, the herrings and sprats. Many members of the family have a body protected with shiny...
has a recipe/module on Herring soup Herring soup is a fish soup consisting of a thick mix of water, barley-meal and red herring. List of soups 1881 Household...
thoke Nauru: coconut fish Nepal: dal bhat, momo Netherlands: stamppot, sousedherring with onion and pickles New Zealand: meat pie, bacon and egg pie, lamb...
Japanese cuisine, are the eggs or the ovaries (egg skeins) of the Pacific herring (Japanese: kazunoko nishin) that have been salted or dried. Kazunoko is...
Avruga is a product made from herring and other products (water, herring-40%, salt, corn starch, lemon juice, citric acid, xanthan gum, sodium benzoate...
entered the water, teams learned that each team member had to eat five sousedherring before the bus returned to land. Natalie & Nadiya won the Fast Forward...
Switzerland Crusty bread rolls filled with fish (most commonly Bismarck or sousedherring) and onions. Fishcake butty United Kingdom (Northern England) Commonly...
for "salted herring") is Atlantic herring preserved using salt. The preservation takes place by the salt extracting water from the herring, and thus poorer...
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