Soused herring

Soused herring is a traditional dish in which raw herring is soaked in a mild preserving liquid, such as vinegar or brine, and combined with ingredients like cider, wine, sugar, herbs, and spices. The term "soused" can also refer to marinated herring that has been baked or fried in the marinade. This dish is typically served cold in regions like Scotland, Wales, and Ireland.

In the Netherlands, soused herring is referred to as "maatjesharing" or "maatjes" while in Germany and Sweden, it is called "Matjes." These herrings are young and immature, ripened in oak barrels with a salty solution, which imparts a mild and tender texture. Certain varieties, such as Hollandse Nieuwe and Glückstädter Matjes, even hold special certifications within the EU. In Poland, soused herring is a traditional part of the Christmas Eve feast.

The tradition of preparing soused herring dates back to the Middle Ages in the Netherlands, where the technique of "gibbing" herring was developed. Herrings are caught at specific times to maximize their high oil content and to avoid roe and milt. Today, modern regulations require the fish to be frozen to prevent infections, allowing for the year-round production of soused herring.

To prepare soused herring, the gills and gullet are removed, and the fish is salt-cured in brine for several days. This dish can be enjoyed as a snack with onions and pickles, and is served in various forms across different regions. In the Netherlands, it is often eaten plain or with onions, while in Northern Germany, it is paired with potatoes, beans, bacon, and onions.