Features:

Especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution or brine.

Matjes herring is traditionally served with boiled potatoes, sour cream, chopped chives, crisp bread and schnapps. Boiled eggs are popular together with this dish that is most traditionally served on special occasions and it is an essential dish in any Scandinavian buffet.

Serve with sour cream mixed with chopped chives, boiled new potatoes, and fresh vegetables like radishes, cucumber and tomatoes. Crisp bread and good, strong cheese are also a must!

The best serving temperature is between 5 and 10 degrees.

Herring is one of the very best food sources of vitamin D. There seems to be more to vitamin D than strong teeth and bones.

Serve them as a cold appetizer with some raw onions and a slice of fresh dark rye bread.

Unlike saturated fats of animal, unsaturated fats from fish are considered the most useful. According to scientists, it is the fatty acids of the Omega-3 family contained in fish that contribute to the prevention of cardiovascular diseases, reduce the risk of blood clots in the blood vessels, and also contribute to the improvement of blood flow in the capillaries. The marine fish is very useful for future mothers.

Ready-made ripe herring contains up to 25% fat, about 20% protein, vitamins. The composition of herring proteins includes essential amino acids.