Matjez Herring

Hi All:
I was wandering around aimlessly in IKEA while She-Who-Must-Be-Obeyed was looking for home stuff and came across the Swedish food section. I purchased several cans of seafood one of which was matjes herring. It's sitting on the counter daring me to open and eat the stuff. Does anybody have any information on the way you're supposed to consume these things. Thanks.

Just, "down the hatch". I love matjes herring. One of my favorite appetizers at home.
I've been enjoying since I was a kid. It's also nice on a cracker. Garnish as you see fit. 
I remember when once, when I was in Denmark, I probably ate it twice a day.
Here in Dallas, it's widely available sold loose in wine sauce. And, also by the can.
It's slightly sweet, vinegary, and a little spicy (not, hot spicy). 
I probably enjoy it the most, just on a plate with fresh buttered rye or pumpernickel bread. Maybe a few pieces of red onion, too.
Good thread! Thank you.

Now there's an idea. Thanks I'm off to HEB. I've tried the herring they sell in the cream sauce and just in the wine sauce. And I do love to eat the onions in there as well.

I think its lunch time about now - and I have a good idea what I might be having!

Brisketboy ~
If you find you like them, Central Market in Austin sell it in "bulk" in the deli.
I get mine at CM in Dallas.

uncledaveyo


I think its lunch time about now - and I have a good idea what I might be having!

Me too! Glad I've got some in the fridge. 

Here in the Milw. area, we have a couple of local companies that make and sell herring( creamed or white sauce) But that sounds delish! A little onion, some capers on a good dark bread...yum!I think I have seen that particular brand sold at an upscale cheese store.Roadtrip!Thanks, brisketboy.

My Grandmother had a caterin biz in Chicago in the 50-60's.  She did a lot of parties for Orthodox Jews.  One item that was always in the pantryy was gallon jugs os marinated herring.  It was in vinegar with a slightly sweet taste.  I could never abide by the testure.  She always had it on hand for my grand father who ate it for snacks,  I cant believe it didnt need refrigeration.  The opend jugs would just sit on the shelf in her walk in pantry.
 

Matjes herring isn't merely marinated herring. It is herring that that has never spawned. In other words, it is what's known as maiden herring, which is what matjes means.

Thank you all. In any case I did as you suggested TwinWillow. Got some really good pumpernickle, some thin sliced red onions, a jar of capers and I beleive in finished the entire container.

Good for you!!!

Michael Hoffman


Matjes herring isn't merely marinated herring. It is herring that that has never spawned. In other words, it is what's known as maiden herring, which is what matjes means.

So Michael........what your saying is, we're eating......virgin herrings? 

OK My next adventure, I'm going to try to make some Gravlax. Got dill, got kosher salt and got salmon. Wish me luck.

Twinwillow

Michael Hoffman


Matjes herring isn't merely marinated herring. It is herring that that has never spawned. In other words, it is what's known as maiden herring, which is what matjes means.

So Michael........what your saying is, we're eating......virgin herrings?

That I don't know. They might have fooled around, but they've never been pregnant.

brisketboy


OK My next adventure, I'm going to try to make some Gravlax. Got dill, got kosher salt and got salmon. Wish me luck.

 
Hey Brisket-------------recheck recipie think you also need sugar equal to the salt----by the by----------who do you think flagged your original post as inappropriate?????
 
Russ

Gravlax. Soooooo easy.
Buy two matching (both sides) pieces of salmon with the skin on. About 2 pounds each, at least. Maybe more. Buy a big handful of (fresh) Dill and rough chop coarsely. The dill is a very important ingredient.
Make a mixture of kosher salt, crushed white pepper and sugar.
Rub the flesh sides of the salmon with Aquivit or Vodka.
Smear the flesh sides very liberally with the seasoning mixture and then cover both flesh sides with the chopped dill. Place the salmon together flesh to flesh. (belly to belly) Wrap in Saran wrap, place in a deep dish skin side down and weight the fish with something heavy. Allow the fish to cure in the fridge for 36 hours. Every 18-24 hours drain the liquid and turn the fish over and replace the weight. 
After 3 days or so, remove the fish from the fridge, Clean off the spice and dill mixture and slice very, very thin slices on the bias. Be careful not to cut thru the skin
Cut on a slant and then slightly upward at the skin to release the meat off the skin.
This recipe is from an old "Time & Life" cookbook on Scandinavian cooking. 

Michael Hoffman

Twinwillow

Michael Hoffman


Matjes herring isn't merely marinated herring. It is herring that that has never spawned. In other words, it is what's known as maiden herring, which is what matjes means.

So Michael........what your saying is, we're eating......virgin herrings?

That I don't know. They might have fooled around, but they've never been pregnant.

Hmm. They must have used protection. 

Twinwillow


Gravlax. Soooooo easy.
Buy two matching (both sides) pieces of salmon with the skin on. About 2 pounds each, at least. Maybe more. Buy a big handful of (fresh) Dill and rough chop coarsely. The dill is a very important ingredient.
Make a mixture of kosher salt, crushed white pepper and sugar.
Rub the flesh sides of the salmon with Aquivit or Vodka.
Smear the flesh sides very liberally with the seasoning mixture and then cover both flesh sides with the chopped dill. Place the salmon together flesh to flesh. (belly to belly) Wrap in Saran wrap, place in a deep dish skin side down and weight the fish with something heavy. Allow the fish to cure in the fridge for 36 hours. Every 18-24 hours drain the liquid and turn the fish over and replace the weight. 
After 3 days or so, remove the fish from the fridge, Clean off the spice and dill mixture and slice very, very thin slices on the bias. Be careful not to cut thru the skin
Cut on a slant and then slightly upward at the skin to release the meat off the skin.
This recipe is from an old "Time & Life" cookbook on Scandinavian cooking.

There ya go Twin----------------great take on basics-------------headin' out now to purchase all ingredients---------------jonsin' for it now!
 
Russ