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

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In this classification into groups we differentiate between heavily and less heavily salted herrings. These differences are most markedly expressed in the salt content of the herring meat: heavily salted herrings exhibit a minimum of 20% salt in the tissue fluid of the fish, while mild ones (according to former Regulation <strong>No</strong>. 83 these were labelled "mildly salted") must contain less than 20% table salt in the tissue fluid. According to the classification commonly used for salted herrings, whole and shotten herrings are well salted. Due to their sensitivity towards large amounts of table salt, considerably less salt is generally used for fat herrings with delicate meat. The commonly used amounts of salt therefore result (independent of the composition of the fish meat and particularly independent of the fat content) in two groups of very different salt herrings which can be recognized already by their labels. IsKept mild" are "mild whole herrings" and "Matjes herrings". These do not differ greatly in the salt content of the tissue fluid but rather in the degree of sexual maturity. The differences which exist between heavily salted herrings and Matjes herrings are shown by the examples contained in the Handbuch der Fischkonservierung (Handbook of Fish Pre- servation) by 0. Wille (2). Designation Salt Herring Matjes Herring Salt content in the fish meat in% Water content in the fish meat in % Salt content in the tissue fluid in % Table 1 Salt and water content in herring meat (2) 6
Thus Matjes herring contains considerably less salt in the meat and therefore also in the tissue fluid than heavily salted common herrings. In the meat of Matjes herrings the salt content usually fluctuates between 8% and 10%. In general, 12% to 15% granulated salt is used for salting. Granulated salt is more suitable for the removal of tissue fluid. It should be noted that the herrings selected as example in Table I could only have differed little in their fat content. In both cases cited the fat content in the fish meat clearly lay above 15%. As indicated earlier, the concept "Matjes" herring has the connotation of a certain quality. The special feature is the fact that Matjes herrings are prepared only from sexually immature herrings. This is also required by the "Guidelines for Fish and Fish Products of the German Food Re gulations" (3) according to which Matjes herrings are prepared from fresh, fat herrings without any external traces of milt or roe. The herring is de-gilled at sea or on land to drain the blood and is kept mild. According to these guidelines "keeping mild" means a minimum salt content of 12% and a maximum of 20% in the tissue fluid of the fish. Definitions of this type are commonly found in the litera- ture (2,4,5,6,7). The highest requirements are thus imposed on herring. According to P. Biegler (8), typical characteristics for suitable raw material are a broad back, a high fat content of the meat and the resulting tenderness of the meat. Where these characteristics are easily recognizeable, a trace of female or male gonads is not detrimental (roe- filled fish or miner). 7
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: The designation "salted herring" co
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 and 18: Table 5 lists results of examinatio
Page 19: 1. Publication of the Institute for

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