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Asoused herring, or Matjes, as they are called in Germany, is a specially mild salt herring, which is ripened using enzymes in a salty solution, or brine.
This process was developed in the middle ages by the Dutch. Herrings are caught between the end of May and the beginning of June in the North Sea near DenmarkorNorway, before the breeding season starts, because then they are unusually rich in oils (over 15%) and the roe and milt have not started to develop. Through a cut in the throat, the gills are removed and the herring is partly gutted, part of the guts and, most importantly of all, the pancreas are all left in. After that the herrings are placed in the brine for approximately 5 days, traditionally in oak casks. The brine used for Dutch soused herring has a much lower salt content and is much milder in taste than the German Loggermatjes. To protect against threadworms (nematodes), which are fish pests, the Dutch stipulate on freezing down to at least minus 45°C before salting. Therefore soused herrings can be produced at all times of the year.
Whereas salt herrings need a salt content of 20%, soused herrings don’t have to be watered. The removing of the skin needs practice, therefore you should try filets or double filets first. They are silvery outside and pink inside when fresh, but if they look grey and oily, you shouldn’t buy them. When filetted and the skin is removed, they require no further preparation, but can be eaten as a snack, or between meals with a few onion rings. Soused herring dishes in Northern Germany are traditionally served with potatoes boiled in their skins, French beans, finely sliced fried bacon and onions. Cream and/or joghurt sauces are also used. Soused herrings are also good in salads or can be marinated.
