Matjes is derived from the Dutch word for girls „meisje “. A maties is originally a virgin herring, which has not yet spawned. In the meantime one makes use of the fact that each spring before spawning time a herring absorbs fat in order to be able to develop the roe. Such a herring which is rich in fat can become a maties.
Following a Dutch recipe of over 600 years, the fish is placed in a barrel and coated with a little salt. The pancreatic enzyme and the salt facilitates the maturity of the herring in few days and a maties is formed. Nowadays the herring are already frozen on board the trawlers, so that they remain as fresh as possible and any threadworms are destroyed. When conserved in this way the herrings are available all year round and can be thawed, salted and matured into maties at any time.
You can find our maties recipe in the NORDSEE recipe data base, simply try it out.
Our fresh maties and maties dishes are available in the NORDSEE branches
with seafood and fresh fish counters.
We look forward to your visit.