LL-L "Delectables" 2003.11.12 (06) [E]

[Lowlands-L]

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L O W L A N D S - L * 12.NOV.2003 (06) * ISSN 189-5582 * LCSN 96-4226
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From: sam claire <samclaire at mybluelight.com>
Subject: LL-L matjes

For all fressers of fine foods and fare:  Matjes herring ranks as one of my
all time favorites.  Does anyone know what "tomato herring" is?  Ess, ess
Sam

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables (yes, Sam, that's the subject line ;) )

Folks, for those of you who are not familiar with this "matjes herring"
thing we North Germans and Netherlanders are talking about, suffice it to
explain that it is herring filets pickled in brine (often with spices such
as juniper berries and pepper corns).  The filets are layed into the brine
raw, and they are left in it preferably until they virtually "melt on the
tongue" (in other words, until they almost disintegrate).  It tends to feel
and taste almost as gross to the novice (and also to indigenous children) as
it sounds -- a very salty, slippery affair (despite washing and soaking),
but multitudes swear by it.

In the Netherlands you can still buy matjes in the streets and eat them on
the spot.  The expert way of eating a matjes filet there is holding it at
one end with one hand, letting it dangle above one's upturned face and
letting it slip down the cakehole like maritime munchies down a penguin's
greedy gullet.  Gulp!  In Northern Germany, matjes herring is preferably
eaten with knife and fork (like everything else, including sandwiches),
served with buttered _Pellkantüffeln_ (Northern German _Pellkartoffeln_
"peeling potatoes"), namely potatoes -- preferably new crop -- peeled
*after* boiling but usually before serving.   Matjes are served -- some say
optionally, others say mandatorily -- with _Labskaus_ (Labscouse), yet
another aquired taste according to
some(http://www.sassisch.net/rhahn/kramer/labskaus.html).

There are Scandinavian versions of matjes.  However, the similarities end
with looks.  There is a taste divide between the Lowlands and the Northlands
that is located somewhere near the present Danish-German border.
Scandinavians like to add a lot of sugar and other sweet things, which North
Germans and Netherlanders -- expecting their usual salty and sour fare by
the looks of things -- tend to find rather disappointing and offputting.

> Does anyone know what "tomato herring" is?

There are numerous versions of it.  You may be referring to canned herring
in tomato sauce sold in and shipped from Germany.  There are actual recipes,
most notably Italian-inspired tomato herring (e.g.,
http://www.hwatson.force9.co.uk/cookbook/recipes/fish/tomatoherring.htm).

Lunch time for you already, huh, Sam?  And it must be about tea/dinner time
for our European friends.  It's only breakfast time for us North American
Westcoasters.

Mahlzeit!
Reinhard/Ron

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