Salted herring (matias fillets)

Description

Salted herring (matias fillets) is delicate, pinkish-gray meat with a velvety texture and an intense, salty-umami flavor with a slight hint of oiliness. Matias fillets come from younger herring, which is why they are less fibrous and have a pleasantly soft center, often served in thin pieces or as whole fillets. Nutritionally, herring is rich in protein, polyunsaturated omega-3 fatty acids, vitamins D and B12, and minerals, especially selenium, which supports the cardiovascular system, cognitive functions, and immunity. However, one should be cautious about the sodium content; before serving, it is advisable to rinse the fillets or soak them in milk/water to reduce saltiness. Matias fillets pair wonderfully with sandwiches, salads, tartares, herring in cream snacks, or as an addition to potatoes and eggs. Store in the refrigerator in the original brine or in oil, tightly sealed, and consume within a few days after opening; they can also be frozen, keeping in mind the change in texture after thawing.