Herring Fillets A'la Maties - Sledzie w Oleju
Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, smoked or cured by other techniques. Herring is one of Poland's favorite appetizers.
Salted herring are generally available from the barrel at every Polish deli and are prepared in various ways. With olive oil, vinegar or with vinegar and onion or in the form of a variety of salads.
It is the typical food served during Lent and Christmas Eve and during family gatherings. Herring are very high in the long-chain Omega-3 fatty EPA and DHA, and are a source of vitamin D. Most cured herring use a two-step process. Initially, the herring are cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically oil, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added.
Matiasy, are a kind of very young Herring. They are known for their very delicate taste and texture. They are traditionally soaked in water, dried off, spiced and topped with oil.
They are ready to serve. Please enjoy it with a little bit of diced onion and a slice of polish bread.
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