The season for a fishy delicacy, known as soused herring, officially opened in Germany on Wednesday. Although the dish, known as "matjes," consisting of young, fatty herring that has been pickled in brine, can be had all year around its high season starts in early June and lasts around six weeks. The start of the season is marked by celebrations. Although most of the suitable herring is actually caught off Norway and Denmark, tradition dictates that the first barrel of Matjes arrives in Bremen, northern Germany, from Holland by boat, after which it is distributed nationwide. Here three members of an area choir serenade the salty Dutch fish's arrival in Bremen.