When I was a kid, my parents often bought herring from the food market. In those days (when lox was sliced off the whole side and "packed in oil" was frowned upon), there would be 4 types of herring available...and this was at the deli counter, not in a jar: Picked Herring in Wine Sauce (whole, unboned), Pickled Herring in Creme Sauce (whole, unboned), Herring in Wine Sauce (boneless pieces such as is available, now, everywhere, in jars) and Matjes Herring.
The only thing I would eat was the boneless stuff (because the bones grossed me out) and the accompanying onions...
Now, I have a hankering for the Matjes Herring. I can't find the herring in any store (though they might have it at Castle's Jewish Deli, some ways off) and I can't find a recipe for making it...although I see recipes for using it as an ingredient to make something else and I have found a number of recipes for Herring in Wine Sauce. The latter is easy to make and the cheapest fish around here, plain ole' boneless whiting fillets work very well. (There is no local source for raw herring or salt herring that I can find here.!
What I am talking about is herring that was quite pink or reddish, pickled and fairly sweet and, I guess, called "Matjes Herring, Jewish Style".
I am guessing that this herring could be just Herring in Wine Sauce using wine vinegar and extra sugar, but I suspect there are some spices in Matjes Herring that are not in the normal Pickled Herring recipe.
Can anyone provide, or direct me to, an authentic recipe for Matjes herring?
(I am the type of person that gets off making things that are often purchased pre-prepared...like pickles, grav-lox, worchestershire sauce and even cured meats: You wouldn't believe how quick, inexpensive and simple it is to corn your own beef...and how good it is.)
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