When I thought of matjes, the first thing that came to mind was 'hangover breakfast' or 'when pregnant with Nutella'. Now I think of Scheveningen, Holland and my first magazine assignment (would it be unprofessional to write that I was excited and slept badly for weeks beforehand?)

But how exactly is this specially pickled fish made? As a photographer (and vegetarian;) I had the unique opportunity, together with the editor Holger Kreitling, to experience matjes production in Holland up close and capture the work processes with my camera.

The tradition of matjes production in Scheveningen

Scheveningen has been known for centuries for its fishing, especially for its matjes production. The matjes, a young herring, is matured in a special process that gives it its unmistakable taste. During my reportage, I was able to document the entire production process - from unloading the fish from the pair trawler to the careful filleting, salting and maturing.

Reportage photography: telling stories in pictures

Reportage photography makes it possible to tell the stories of this world visually. In my work as a photographer, the focus is on capturing authentic moments and the atmosphere on location. The matjes production in Scheveningen offered a perfect opportunity for this. With my camera, I was able to document not only the technical side of production, but also the passion and tradition that goes into every matjes fillet.

Reportage photography: telling stories in pictures

Reportage photography makes it possible to tell the stories of this world visually. In my work as a photographer, the focus is on capturing authentic moments and the atmosphere on location. The matjes production in Scheveningen offered a perfect opportunity for this. With my camera, I was able to document not only the technical side of production, but also the passion and tradition that goes into every matjes fillet.