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

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as possible, then the requirements for the designation as Matjes fillets were definitely met by only 2 of the listed products. From the sandal- wood additives (this will not be discussed here) and the thereby strong- ly discolored meat surfaces it could be seen that herbed herring fillets had been used. For products of this type neither the designation "Matjes herring" nor the label "herbed Matjes" is acceptable. For fillets which do not meet the minimum fat requirements for a fat herring, word combi- nations with Matjes are generally acceptable only if one deals with mild herring fillets which are cured like anchovies. This special processing however, must be clearly indicated in the labelling. Even the regulations of the Food Labelling Act make it a mandatory requirement to formulate the name of the contents of the package in accordance with the products in question as determined by the type and processing of the herring. Literature 1. Brandes. C. H. und R. Dietrich, VeY- OffentlichOng déS lnstituts fur iVleeresforscht.ing. Bremerhaven, 2, 109 (14 2. Wille, 0., Handbuch der FiSC:hkonservierung,;gand `III, Hans A. Keune Verlag, Hamburg (1949). — 3. Franck-Nüse. Dev1sche's Lebensmittelbtich, Leitsâtzif):i Fische und Frscherzeugnisse (1873V-:— 4.• lkietzmann, U., D. Rakow, k:: Pyié b e und K. Reichstein, Seefisch à1S11bensmittel,;,Verlag Paul Parey, 8erlih(1:969).— 5. Seumenicht, K., Fisch:L_Wa>ienkunde,, Verlag Plambeck und'CeNeumün$ter/HO1stein (;I.959), S..52. —6. Ludoffli W:.;1'Fische i:inCI Fisch-ErzeugnisseYt■ilig. W. Hay.n's Erben, Berlin s'ç>, 4 (190), S. 1 qi/44.-.7. Belve, A., Ta"el*rff.ii.ich der --.::::"Fiei.k..ii,;en kOk1 .1 r hl le. Yk-,.in ... , A. Keu(le->lag, : elprrib.urg . (1 948), — 8. Bia.e.:4;.;1?..- Dr ch ,Fi..g.'44 re n- TeOliiii:4e,..ye:ii-à •-Clarpf.Wei','Élibe&'ffedlie:oii..-. 1 q31 -.epi:»,;7,-ity'l.?bohs. , ,w„,e,,_esti.43?..,,ee cuêti::,-,6mt,m-yii,..., .greri.,,,.:euefyclei. s,4,,lkhof.: - deençie: ,..-1.1.i.f,.4i, zui,-,e„ ., tiidseliG-i.9. S. 28T'(:10- 9), F4i.tte Seen: AnstricMittel 62, S. 91 (1960). 1 6
1. Publication of the Institute for Oceanic Research, Bremerhaven. 2. Handbook of Fish Preservation, Vol. III. 3. German Food Regulations, Guidelines for Fish and Fish Products. 4. Saltwater fish as food. 5. Fish — Product Studies. 6. Fish and fish products 7. Pocketbook of the monitoring and control of fish products 8. The fish and the technology of fish products. 9. Archive for food hygiene. Author's address: Prof. Dr. J. Wurziger, Chemische und Lebensmitteluntersuchungsanstalt der Freien und Hansestadt Hamburg, Gorch—Fock—Wall 15 — 17, 2000 Hamburg 36 Federal Republic of Germany 17
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 and 10: Thus Matjes herring contains consid
Page 11 and 12: (i.e. the degree of maturity) can n
Page 13 and 14: samples listed in Table 4 might be
Page 15 and 16: herring fillets do not lose any fis
Page 17: Table 5 lists results of examinatio

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