| Common name | Matje cured herring |
| Language | English |
| Type | Market |
| Official trade name | No |
| Rank | 4 - (Less common name) |
| Country | United Kingdom |
| Locality | |
| Ref. | Organisation for Economic Co-operation and Development, 1990 |
| Life stage | product |
| Sex | females and males |
| Core | |
| 1st modifier | |
| 2nd modifier | |
| Remarks | Young fat herring, gutted, roused, mild cured and packen in barrels which are filled up with blood pickle maintained at 80 deg. brine strength; usually made from herring caught early in the season. |