Wild catch of the Stechlin Sea Maräne, pickled “Matjes style”. Thanks to a maturing process with a few spices, it can be kept in oil for at least 3 months. The Böttchers call it the “bread and butter fish” of their fishery; a great local alternative to the traditional herring. Vendace, also known as whitefish in the south, is a member of the salmonids, or salmon, and is one of the tastiest freshwater fish around.
The vendace usually prefers the clear deep lakes of the Alps. Other than in the superbly clean Stechlinsee, vendace are only found in Lake Constance, the lakes of the Salzkammergut, Lake Geneva and Lake Chiemsee – in short, in the Alpine regions.
Perfect with a slice of good bread or peeled potatoes, cream cheese from Erdhof Seewalde or sour cream. Alternatively, make a “Häckerle-Salat”: chop up the fish, some boiled eggs, onion, and pickled gherkins and add dill and apple to taste, among with a little bit of the Maränen’s own oil.
fish, rapeseed oil, dill, E211 sodium benzoate, sorbic acid, E621, glutamate
|calories||323 kJ / 77 kCal|
|total fat||1,8 g|
|saturated fat||1,1 g|
|total carbohydrates||0,0 g|
|total sugars||0,0 g|