Scottish National Dictionary (1700–)
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First published 1965 (SND Vol. VI).
This entry has not been updated since then but may contain minor corrections and revisions.
MATTIE, n. Also matie; mat(t)je, matja; matkie; matkiss; erron. markiss (Sh. 1750 Aberdeen Jnl. (4 Sept.)); madgie (Abd.). A young maiden herring with the milt or roe not fully developed (Sh., ne.Sc., Ags. 1962). Madgies are sometimes distinguished from matties by being selected from larger herring, more lightly cured and exported for immediate consumption. Hence madgie, v., to treat herring in this way. Comb. madgied herrin (Abd. 1962). [′mɑte; Abd. + ′mɑdʒi]Sc. 1721 Ramsay Poems (S.T.S.) I. 162:
Dare she nane of her Herrings sel or prive, Afore she say, Dear Matkie wi' ye'r leave?Sc. 1750 Scots Mag. (Aug.) 396:
As soon as the herrings are caught, they are immediately gutted, and distinguished by three different species, viz. 1. The matkiss herring, which is of the smallest kind; 2. The full herring, which has got a large milt; 3. The spent herring, which is of the poorest sort.Sc. 1773 Caled. Mercury (7 Aug.):
Just arrived in the Packet from Zetland . . . A Parcel of Ling, Cod, and Tusk fish . . . with a few Ankers of Matkie cured Picked Herrings, of the very best quality.Fif. 1863 Chambers's Jnl. (11 July) 29:
From fry, the herring pass into maties.Sc. 1865 J. G. Bertram Harvest of Sea 240:
The matie is the finest condition in which a herring can be used for food purposes.Sc. 1913 J. Cranna Fraserburgh 268:
The year 1849 deserves to be specially noted, were it only for the fact that in that season matties were cured separately, for the first time in Scotland.Abd. 1950 Fraserburgh Herald (21 Feb.):
The “quality” is likely to be “mixed”, with varying proportions during summer of mattie-matful sizes and “haflins”.Sc. 1952 Scots Mag. (Sept.) 462:
Packing the herring in barrels, most of which are exported: the early season's large Matja herring, lightly salted, for America, the later, richer, heavily salted for Continental and home markets.
