Talk:Soused herring

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Isn't it the concensus maatjes haring either refers to vessels (maatjes) or shipmates (maatjes) or both? Im not sure, but i read somewhere vessels of herring could be a staple for the shipmates. The first 'maatjesharing" of the season is called 'nieuwe', new, herring. Now why wud we call the rest maiden? Evrything is possible but i hadn't heard it before.

As far as I know maiden is used to indicate herring that has not yet formed roe or milt, ie is not ready to procreate. Arnoutf (talk) 19:43, 13 February 2014 (UTC)

Maiden Herring[edit]

The following is a free translation from Since I am not Dutch I can't polish it to make it clearer, but according to this it seems that new herring, and maiden or virgin herring mean the same thing.

Hollandse nieuwe

Hollandse new From Wikipedia

Hollandse New or maatjesharing is the first herring of the season that arranged is for consumption.


In 1380 has invented Willem Beukelszoon of "beer creek" the herring craps. The haringkaker got with a special knife the bowels from the belly hollow of the herring, on the alvleesklier after. The alvleesklier wanted to do ripen enzymes from that the herring. This digestions organ is on that moment large and contain particular natural enzymes that see to for the converting of food into fat. These enzymes play also a role at the ripening of gekaakte herrings and be fixed for the taste. The maturations trial is regulated with the salting of the herring; how more salts, how longer the herring can ripen. Previously the vishandelaar had to put it without freezer, more salt became through which it much gekaakt. The salted herrings became catch kept in a wooden. Round the many salt and therefore the tranigheid of the herring to veil, was eaten the fish with a shredded onion. Some vishandelaars treated to neutralize the herrings also yet with milk the salt.

Otherwise there is to be recognized through the Netherlands a different taste preference. This has a historical background. Long time the herring came namely via Vlaardingen in. The transportation to the hinterland took longer in possession and the herring must in that case then also longer salted become. In the coast region was the herring thus less salt then in the hinterland. In Brabant still a preference consists eaten for the something saltier, small Dutch New, in one to pieces. Citizens of Amsterdam eat cut gladly the larger herring, in stiff, often with a stiff 'hard'. In Rotterdam, there is prevent a preference for the small herring, at a to pieces.

Vlaggetjesdag See subject Vlaggetjesdag for the main article over this.

The catch of the first herring of the season becomes according to old tradition still four people with the Vlaggetjesdag in Scheveningen and Vlaardingen. The captain of the ship, that during the herring race the herring as first at country brings, has the before personal a crate at the queen to bring. The first dishes is sold by auction is served via an American auction and the yield at a good target. The tradition of the introduction of the 'Dutch new' on the market is to be compared with the annual introduction of the Beaujolais first in France.

Requirements (Eisen)

Wills herring Demand be named must satisfy "Dutch new" then he on particular requirements:

The vetpercentage must to slightest 16% (legal demand), but no longer then 25 to 26% are (culinary demand); the herring must be caught between half May and end of June, for that is he too thin, after that too fat; he must be gekaakt; he must salted and ripened be: The salting is of interest for the preserving; during the salting, the herring at taste wins, also because the alvleesklier has not been removed; round possible parasites, with name the herring worm, to kill must the herring at least 24 hour frozen have been been; he must on your right manner gefileerd be: The bone must be removed on the tail after. The temperature by sale may amount to at most 7°C.

Hollandse new also well maatjesharing is named, a verbastering of virgins herring (virgin, because the young fish yet no hom or calf contain).

The real lover eats its herring without onions, and culinary specialist Johannes of Dam even an apert adversary is differ, opposite already the these. The onion had been meant taste by origin round the tranige, to camouflage, that arises by the use of extra many salt. These days one uses less salt, because the freezing sufficient protection gives.

Green herring (Groene haring)

Green herring is herring that only on board of the ship salted is been. He is shorten ripened. The tastes is then fresh and subtle, but is the chance on contagion with the herring worm, a parasite for herring, large. These days the herring must be freoeen legally 24 hour long. The consumption of green herring has not been allowed about that legally.

Salty herring, sour herring, rolmops (Zoute haring, zure haring, rolmops)

Herring that later on is caught still has been arranged for consumption, but may no Dutch new is named. This is the "usual" salty herring. This herring becomes uses also for the making of sour herring and rolmopsen.

--Bill Buckels (talk) 20:24, 25 November 2007 (UTC)


I think the image in the article needs a caption.—Strabismus (talk) 23:37, 27 April 2008 (UTC)

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This article is a mess[edit]

Salt herring and matjes are mixed. Some paragraphs refer to matjes some not. And the introducing paragraph to matjes is missing important facts and is misleading. I will try to ix this, but I think this should be better structured generally. Probably by dividing into articles.

-- (talk) 09:41, 26 June 2009 (UTC)

I agree. This article is a terrible mess; mostly due to it's badly-translated references to the Dutch herring wikipedia article quoted above. I live in Holland, and have read the Hollandse Nieuwe article in the original Dutch. It states that the term "Maatjesharing" is a corruption of "Maagdesharing" ("maagde" = "virgin", refering to young fish which doesn't yet contain roe or milt).

Herring in Holland (and all those photos in the article are from Holland, trust me), are eaten raw like sushi -- with absolutely no dressing to spoil the pure flavour. It is often traditionally served with chopped onions and pickles (a tradition from Amsterdam, where the poor could only afford large, somewhat strong-flavoured fish and so compensated with other strong flavours), and it is regarded as an insult to the fishmonger to request too much of these condiments. "Rolmops" and other truly pickled haring are regarded by the Dutch as the diet of those unfortunate foreigners who don't have access to good fresh haring.

I've also lived in Northern Germany, where they eat what they call Dutch "matjesharing". They indeed eat raw herring, but they dress it (I would say "spoil" it) with vinegars and herbs. Not a Dutch practice, I can assure you.

So if you want to refer to oddly-termed items like "soused" herring, or discuss frying, dressings, herbs and spices, rolmops or other treatments, please leave Dutch maatjesharing out of it.

If anyone is really interested in The Truth About Dutch New Haring, I can provide a better translation of that excellent article.

miltonBradley 12:09, 26 May 2010 (UTC) —Preceding unsigned comment added by Cpoticha (talkcontribs)

soused= cooked?[edit]

"The term soused herring usually refers to a cooked herring"
has been needing a citation; I've found this which describes them as cooked, so I've put it in.
OTOH I've always understood the term to mean soaked (ie pickled); cooked is a new one on me, and, I suspect, to whoever asked for the citation.
So I've moved it out of the header, as I think it's a less relevant definition (could even be a red herring!) Moonraker12 (talk) 15:05, 25 August 2010 (UTC)

"freezing to at least minus 45°C"[edit]

Is this correct? Should it say " to at least minus 4 or 5"? --Richardson mcphillips (talk) 17:06, 23 January 2013 (UTC)

Fixed I put in EU regulations (-20C). I couldn't find any specific Dutch regulations on this Bhny (talk) 18:33, 23 January 2013 (UTC)

Cleanup needed[edit]

The term "souced herring" can apparently mean very different things. Up to this version the article discussed basically the Dutch-style Maatjesharing, but the next edit introduced a different definition. Afterwards it got very general and confusing (as mentioned before on this talk page) and resulted in a large overlap with Pickled herring. I suggest to clearly separate the tho articles. For that I would rename this article to Salted herring (currenlty just a redirect to Salted fish) or Brined herring and discuss only methods of preserving in salt brine. This will include Maatjesharing, Schmaltz herring, etc. The article Pickled herring will then be about herring marinated with vinegar (i.e. Bismarck herring etc.). The page Souced herring may then be made a disambiguation page pointing to both Salted herring and Pickled herring. Comments, suggestions? --Off-shell (talk) 07:45, 15 February 2015 (UTC)