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Encyklopédia rýb |
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Today the herring for maties is caught by ships of 40 metres through to large trawlers of over 100 meters. It is of utmost importance to treat the fish carefully once caught. A fish of high fat content is sensitive and must not be pressed or touched too hard when being processed. Nowadays the throats can be cut and the gills and part of the gullet removed (partial gutting) by machine but it is often still performed by hand. The maties is partially gutted, mixed with salt in barrels, coated and then often matures when in transit from the Danish or Norwegian catching places to the processing in Holland.
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