Pickled herring is something of an acquired taste, but has been eaten since Medieval times in Europe, as they could be stored for long periods. They are usually eaten with pickles or onions, cold. The texture is slimy and the flavor…well, what comes to mind is salty and vinegar-y! It’s also rather fatty and on the whole, not very glamorous.
The Matjes herring is one that has not yet spawned, which is appropriate for the name, since it means ‘virgin herring’ in Dutch. And although its origin is Dutch, it is popular in Germany, especially in the north. As for me, although they serve it now and then at my workplace cafeteria, I absolutely do not like it unless it’s served in a bun (i.e, brötchen). Once a year, the fish market from Hamburg travels to my town and on this occasion I took the picture above.