Matjes fillets

Les Filets de Matjes: gastronomic treasure of the North Sea

Visit Matjes is one of the great specialties of the North Sea, a gastronomic tradition shared by the Netherlands, Belgium, Germany and Scandinavia since the 15th century. The name comes from the Dutch maatjesharing («little virgin herring») and designates a young herring caught before its first reproduction, when its fat content is at its peak - between 18 and 25 % - and its flesh has that exceptionally soft, melting texture that sets it apart from all other herrings.

An exceptional herring: Matjes Grand Nord

These Fillets of Matjes Grand Nord selected by House Kaspia are 71 % Nordic herring fillets, salted according to the traditional method. Salting Matjes is an art in itself: unlike herring saur or rollmops, Matjes undergoes a gentle enzymatic maturation that preserves the delicacy of its flesh rather than hardening it. The result is a remarkably supple fillet, almost melt-in-your-mouth, with a mild, slightly iodized, never aggressive flavor - that will reconcile even those reluctant to eat traditional herring.

The pearly pink-gray color of the fillet, slightly enhanced by the concentrated beet juice in the composition, is a visual indicator of quality: a Matjes that is too pale or too dark betrays poor ripening.

Origins and tradition

The Matjes tradition can be traced back to Willem Beukelszoon, a 14th-century Dutch fisherman who is credited with inventing the salting on board - gibbing - which consists of partially eviscerating the herring, while retaining the pancreas, whose enzymes ensure the natural maturation of the flesh in salt. This method, little changed over six centuries, remains the foundation of authentic Matjes quality.

In the Netherlands, the arrival of Nieuwe Haring (new herring) in June is celebrated as a national event. The first barrel is traditionally auctioned off for charity, and the Dutch enjoy their Matjes held by the tail, head tilted back - a gesture that has become emblematic of Dutch gastronomic culture.

How to enjoy Filets de Matjes

Matjes is best eaten cold or at room temperature, never cooked. Classic accompaniments enhance its sweetness without masking it:

On the blinis or the black rye bread, With a touch of crème fraîche, finely sliced white onions and a few capers, this is the standard Nordic aperitif. For a complete appetizer, add gherkins malossols, A warm potato and sweet mustard. In Germany, Matjes is often served with green beans, beet and a cream sauce - the famous Matjesfilet Hausfrauenart.

Beverage pairings

The purest marriage: a Kaspia vodka or a caraway aquavit. The coldness and purity of the alcohol underline the mellowness of the Matjes without overpowering it. On the wine side, a Muscadet sur lie, a dry Alsatian Riesling or a Chablis will make an elegant pairing. Belgian white beer, with its citrus and coriander notes, is also a natural companion for Matjes.

Storage and preparation

Matjes fillets can be stored between +2°C and +7°C. Once opened, consume within 48 hours for optimum freshness. Take them out of the fridge 10 minutes before serving, to allow the flavors to fully develop. Drain carefully and blot lightly on paper towels before serving.

Net weight: 350 g - Drained net weight: 250 g - Nordic herring fillets 71 % - Rapeseed oil.

Allergens: contains fish and fish products.

Frequently asked questions about Matjes nets

What exactly is Matjes?

Matjes is a young herring caught in the North Sea before its first reproduction, when its fat content is at its highest (18-25 %). It undergoes gentle enzymatic maturation in salt, giving it a melting texture and delicate flavor, very different from classic smoked or pickled herring.

What's the difference between Matjes and rollmops?

Rollmops is a herring marinated in vinegar and then rolled around a gherkin: its texture is firm and its taste acidic. Matjes undergoes enzymatic maturation in salt, without vinegar, which preserves a melting flesh and a mild, much less aggressive flavor.

How to store Filets de Matjes after opening?

Store in the fridge at between +2°C and +7°C and eat within 48 hours. Keep them immersed in their oil to avoid drying out. Do not freeze: freezing alters the characteristic melting texture of Matjes.

Can Matjes fillets be cooked?

Matjes is traditionally eaten raw or at room temperature. Cooking it would spoil its melt-in-the-mouth texture and delicate flavor. On the other hand, it lends itself well to mixed salads, elaborate spreads or appetizers.

What to use the Filets de Matjes with?

Classic accompaniments: dark rye bread, crème fraîche, sliced white onions, capers, Malossol pickles. For a complete meal, add a warm potato and sweet mustard. As for beverages, an iced vodka or a dry Riesling are the perfect pairings.

Do Matjes Kaspia fillets contain allergens?

Yes, this product contains fish (herring) and is not intended for people allergic to fish or fish products. See full list of ingredients on packaging.