matie
(ˈmeɪtɪ)
Also mattie, matje, maty.
[a. Du. maatjes (haring), earlier maetgens-, maeghdekens- (cf. MLG. madikesherink, mod.LG. maidkens-hering), f. maagd maid n.1 + -ken -kin. Cf. maid n.1 7, maiden n. 8; also fair maid.]
A herring in what is considered the best condition for food, when the roe or milt is perfectly but not largely developed.
| 1858 Simmonds Dict. Trade, Maties. 1863 Rep. Commiss. Herring-trawling Scotl. §51. 26 The herring is found under four different conditions: 1st, Fry or Sill; 2d, Maties or Fat Herring; 3d, Full Herring; 4th, Shotten or Spent Herring. 1864 Macm. Mag. Aug. 344 In the next stage [i.e. the second] of the herring, it is called a matie. 1883 S. Walpole Brit. Fish Trade (Fish. Exhib. Lit. I.) 33 ‘Matties’, or young herrings cured. 1894 R. Leighton Wreck Golden Fleece 38 Not many maties among 'em, eh?—Maties? No. I aren't seen a dacent-sized herrin come aboard yet. |
| attrib. 1883 Fisheries Exhib. Catal. 69, 1 Barrel Mattie Herrings. 1898 Shetland News 27 Aug. (E.D.D.) Excluding the Lewis and Barra matje fishings. |