FISHERIES AND MARINE SERVICE Translation Series No. 4334 ...

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Thus the requirement for the designation "Matjes" herring is the use of herrings of a certain degree of maturity in combination with mild salting. While the salt content can also be examined in the fish fillet, statements concerning the degree of maturity can only be made on uneviscerated herrings. Designation Nordàee-Hering * • Nordsee"-Hering NorciseeHering Nordsee-Hering Nordsee-Hering Nordsee-Hering Nordsee-Hering Nordsee-Hering • Ostsee-Hering ** Ostsee-Hering Ostsee-Hering * North Sea herring ** Baltic Sea herring water Fat cholee erM cholesterd conco nt ent c cute nt content in tent. the aillAt % thafat e pçarivoelhe hp rri rig Cyr; 62,1 20,2 60,4 23.3 62,2 20,1 61.3 21,3 62.1 19,4 . 64.0 18,2 65,2 16,3 62,4 19,5 631 18,8 68.0 15,9 10,6 Ostsee-Hering 70,9 10,4 Table 2 0,30 0,23. 0,29 0,27 0,35 0,36 0,38 0,31 0,34 0,40 0,57 0,58 60.6 53,6 58,3 67.9 65,5 ; 61.9 60.6'• Fat and cholesterol contents in herring fillets In season, Matjes herrings are found in special stores either loose or packaged. Because the fish meat spoils easily, prepared Matées fillets in the past were generally only available in restaurants. Accord- ing to P. Biegler, Matjes fillets were introduced into the industrial program in 1923 and have established themselves as a permanent item. In years past more changes in trade practices and consumer habits have led to a still greater proliferation of herring fillets under the label "Matjes". Because the essential quality criterion of the Matjes herring 60',3 , 8
(i.e. the degree of maturity) can no longer be verified in fillets, the differentiation between mildly salted herring fillets and normal Matjes fillets is very difficult or no longer possible at all. A typical characteristic of unfilled herrings, however, is a high fat content of the herring meat. Like the salt content, the fat content is easily and accurately checked in each herring fillet or part thereof. It was therefore logical to tie the designation "Matjes" fillet to a minimum fat content in the herring fillet and to replace the requirement of maturity which can no longer be monitored by a minimum fat content although this enabled the fillets of fat or whole herrings with the re- quired salting to be labelled as "Matjes" fillets, thus permitting a larger quantity of herrings to be offered as "Matjes" fillets. On the basis of our own earlier investigations which we already reported else- where (9), it appears justified to establish for Matjes fillet and prepared herring meat with appropriate labelling a minimum fat content of 15% based on the herring fillet of the raw material. Herring meat with a 15% fat content therefore corresponds to a fat herring fillet. Further- more, meat with this fat content can be processed for most types of pre- parations without any restrictions or other complications. It should be noted that with this fat content approximately 0.4% cholesterol is to be expected in the petroleum ether extract from the edible portion of the herring. The results of experiments with herring fillets of various origin and fishing seasons are compiled in Table 2. The herring oils were ob- tained by extraction with petroleum ether from the comminuted herring meat which had been ground up with sodium sulfate. The cholesterol was 9
Page 1 and 2: •■■ FISHERIES AND MARINE SERV
Page 3 and 4: I + Secretary Secrétariat of State
Page 5 and 6: etween fat content and quality —
Page 7 and 8: The designation "salted herring" co
Page 9: Thus Matjes herring contains consid
Page 13 and 14: samples listed in Table 4 might be
Page 15 and 16: herring fillets do not lose any fis
Page 17 and 18: Table 5 lists results of examinatio
Page 19: 1. Publication of the Institute for

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