For the salted herring we put the herring in salt for about three to four weeks. We prefer the herring, we caught between October and March because he is of the highest quality, i.e. then it has the highest fat content.
For the Bismarckhering we pickle the herring with vinegar, sugar, salt, dill, onions and mustard seeds.
The pickled fried herring we pickle after frying with vinegar, sugar, onion and mustard seeds.
Our Matjes matures three weeks with a special blend of herbs.
For the Herring Plate we serve the herring variations with a herb sauce: Mix the mayonnaise with the chopped dill, finely diced gherkins and onions.
Serve preferably with salads and fried potatoes.
Pickled herring - Bismarckhering -
Pickled fried herring
For the herb sauce: