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matjes herring

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mat·jes herring  (mätys)
n.
Herring that have not spawned, filleted and prepared with salt, vinegar, sugar, and spices.

[Partial translation of Dutch maatjesharing : maatjes (alteration of maeghdekins, genitive of maeghdekin, maiden, diminutive of maagd, maid; see maghu- in Indo-European roots) + haring, herring.]


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Trypsin is the limiting enzyme in the fermentation of matjes herring, and the cold-adapted enzyme from cod is commercially available as a fermentation aid.
Trypsin is the limiting enzyme in the fermentation of matjes herring, and the cold-adapted enzyme from cod is commercially available as a fermentation aid.
 
 
 
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