matjes herring

mat·jes herring

 (mät′yĭs)
n.
Fillets of young herring that have not yet spawned, lightly cured 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.]
References in periodicals archive ?
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.
Matjes herring are young, tender herring available canned with various seasonings.
each) wine-flavored matjes herring pieces or fillets, drained; cut fillets in 1/2-inch-wide pieces
each) matjes herring fillets, drained and cut into 1/2-inch-wide slices
Photo: Diced beets make bright band across matjes herring with horseradish sauce