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matjesherring


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A term used fairly broadly for any herring fillet or salted herring. It is a partial anglicization of Dutch maatjesharing, which means literally ‘young herring’—that is, a herring in which the roe is not yet fully developed. The first element of the word is descended from a diminutive form of Middle Dutch maget (modern Dutch maagd), ‘maid’.

Subjects: Cookery, Food, and Drink.


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