The Midsummer weekend is approaching, and almost 3,000 tonnes of matjes and pickeld herring are now consumed in Sweden.
Matjes (soused herring)
Along with boiled new potatoes, chives and sour cream (“gräddfil” in Swedish) the matjes is closest to an institution at this time of the year. Plus the aquavit, of course. And lots of dill.
Pickled herring, onion, dill, and mustard herring are also on the top of the list for Midsummer. The creamy herring variants are increasing in popularity here in Sweden, especially among younger people. However, most popular are still plain pickled herring (“inlagd sill”) and onion marinated herring (“löksill”). They are mostly produced in Bohuslän.
Matjes and pickled herring – what’s what?
Matjes tends to be milder than pickled herring. Matjes is seasoned for 4-6 months in its preserving, while the pickled herring is seasoned for 1-2 months.
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Video: This is how they make pickled herring in Sweden
Source and photos: Orkla Foods (our translation)