Matches in DBpedia 2016-04 for { ?s ?p "Soused herring is herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), chopped onion.The word 'soused' can also describe a marinated herring that has been cooked. The herring can be baked in the marinade or fried and then soaked in it. It is served cold.The soused herring (maatjesharing or just maatjes in Dutch, or matjes (Rollmops in some dialects of German) in German and Swedish) is an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Raw herring pickled in vinegar are called rollmops.As of 2015, within the EU, Dutch made Hollandse Nieuwe, Holländischer Matjes and Hollandse maatjesharing has TSG Certification and German produced Glückstädter Matjes, produced in Schleswig-Holstein have PGI certification."@en }
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- Soused_herring abstract "Soused herring is herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), chopped onion.The word 'soused' can also describe a marinated herring that has been cooked. The herring can be baked in the marinade or fried and then soaked in it. It is served cold.The soused herring (maatjesharing or just maatjes in Dutch, or matjes (Rollmops in some dialects of German) in German and Swedish) is an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Raw herring pickled in vinegar are called rollmops.As of 2015, within the EU, Dutch made Hollandse Nieuwe, Holländischer Matjes and Hollandse maatjesharing has TSG Certification and German produced Glückstädter Matjes, produced in Schleswig-Holstein have PGI certification.".
- Q1749682 abstract "Soused herring is herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), chopped onion.The word 'soused' can also describe a marinated herring that has been cooked. The herring can be baked in the marinade or fried and then soaked in it. It is served cold.The soused herring (maatjesharing or just maatjes in Dutch, or matjes (Rollmops in some dialects of German) in German and Swedish) is an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Raw herring pickled in vinegar are called rollmops.As of 2015, within the EU, Dutch made Hollandse Nieuwe, Holländischer Matjes and Hollandse maatjesharing has TSG Certification and German produced Glückstädter Matjes, produced in Schleswig-Holstein have PGI certification.".