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

equirement is not met by all listed "Matjes" herrings. The herring
fillets in which less than 15% herring oil was determined can thus no
longer be regarded as fat herrings. Such herrings can therefore not
be offered as "Matjes", nor can they be processed into products for
which the word "Matjes",is-used,as ,a 'label. From the listed examples
it also becomes evident that it is imperative to establish a minimum
fat content for "Matjes" fillet which must be adopted as the criterion
for evaluation, perhaps even instead of the salt content because the
latter (as becomes clear from the examples quoted) is frequently so
low that the mild character can he est ablished already by a simple
taste test.
Heringsfifêts aus MatjesfiLétIri -O. :,
. HeringS:filets aus AVIatjesfilet in
Heringelets auS '.b.41'lâtjesfilet in Ô .I‘.„
Heringsfilets aus ,Matjesfilet.in C11 ,
au's .Matjesfilet in (51« Heringsfilets
Heringsfilets aus ,Matjesfilet in- (31<
Heringsfilets aus ,Matjesfilet in Ôk
Heringsfilets aus •Matjesfilet in Ôl.
Heringsfilets aus ,Matjesfilet in Ôk
Heringsfilets au S ,Matjesfiiiit in (51
59.9 14,2 7,9
61,9 13,8 • 6,3
56,8 12,9 '12,0
61,0 11,5 8,7
58,7 11,3 10,5
61,O.. .'1O,3
*Herring fillets from Matjes . fillet in oil
Table 4
Examinations of herring fillets from "Matjes
fillet in oil"
4;à•
Table 4 lists the results of experiments determined for Matjes
fillets in oil. With products of this kind one can generally assume
that under the customary processing and manufacturing conditions the
12