Sheldon > wrote:

> Matjes simply means herring that has not yet spawned... young herring
> that is less fatty and more tender than mature herring... the
> antithesis of schmaltz herring... is prepared in as many ways as any
> other herring, salted, brined, pickled, even cooked in cans. In the US
> matjes is typically offered pickled in wine sauce, whole or fillet
> halves. Nowadays in the US matjes is difficut to find other than cut
> into small bits in a jar, and even jarred is becoming less available.

Reading the above info is distressing, I have to say, and not just
because matjes is apparently so hard to find in the US. If the term
"matjes" is used in the US for any kind of young herring preparation, it
is probably yet another example of the general supplanting the
particular in the American version of English, like using 'hamburger' to
mean 'minced/ground beef'. What if one wants to order matjes in its
lightly salted form usual in Holland and Germany? Is one supposed to
describe the manufacturing process to the vendor and hope he even knows
what exactly he is selling?

In Germany, "matjes" is specifically young virginal herring that is
lightly salted. The best is still imported from Holland and is usually
North Sea herring, not Baltic one. Such matjes is only very slightly
salty, soft and plump and almost melting in the mouth - simply
wonderful. Personally, I would be extremely disappointed if I were
served matjes marinated in vinegar and sugar and whatever else is used
in some other herring preparations. There is a good article about
matjes at <http://en.wikipedia.org/wiki/Soused_herrings>.

Victor