Margie is a trusted home cook immersed in German foodways.
I wouldn't think the texture of the fish would survive freezing--but I have never tried it. The purpose of smoking and pickling was to preserve the fish in pre-refrigeration days. The smoked mackerel should keep for quite a while, and I believe the matjes will as well--they are either brined in salt or preserved with vinegar to ensure storage longevity.
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