,%201kg%20pack.%20Eat%20cold%20as%20a%20starter,%20warm%20under%20the%20grill,%20or%20flake%20into%20pasta%20and%20salads./pul%20%20listrongPack:/strong%201kg/li%20%20listrongForm:/strong%20cold-smoked,%20skin%20on%20(may%20contain%20bones)/li%20%20listrongCure:/strong%20light%20salt%20&%20sugar%20with%20a%20dark%20honey%20finish/li%20%20listrongStatus:/strong%20ready%20to%20eat%20cold;%20can%20be%20warmed/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Smoked-Mackerel-Fillets-1kg-2-Custom-1.jpg)
A 1kg pack of cold-smoked mackerel fillets — cured with a light salt-and-sugar mix and finished with a dark honey cure to round out the smoky character. Skin-on (please note some bones may remain). Cold-smoked mackerel has the silky texture of a smoked salmon but the deeper, richer flavour that mackerel is known for — a versatile centrepiece for cold starters and an excellent addition to hot dishes when warmed.
Pack details
- Net weight: 1kg
- Form: cold-smoked fillets, skin on
- Note: may contain small bones
- Cure: light salt & sugar with a dark honey finish
- Status: ready to eat cold; can also be warmed
- Storage: keep at −18°C; defrost overnight in the fridge; consume within 3 days of thawing
How to serve
- Cold starter: drape over toasted rye with crème fraîche, dill and a squeeze of lemon.
- Pan-sear: 2 minutes skin-down in a hot pan to crisp the skin and warm the flesh through.
- Bake: 180°C for 12–15 minutes with creamed horseradish on top.
- Salads: flake into a warm new-potato salad with watercress and mustard dressing.
- Pasta: stir flaked mackerel through hot linguine with lemon, capers and parsley.
Pair with creamed horseradish sauce and Sauvignon Blanc, Picpoul de Pinet or a chilled English sparkling wine.
Sourcing and delivery
Wild-caught mackerel, traditionally cured and cold-smoked. Dispatched frozen from our UK warehouse in insulated packaging.
