A 1kg vacuum-packed bag of wild mackerel fillets — smoked and finished with a generous peppered crust for a sharper bite than the plain version. Boned and skinless, ready to eat without the bones-and-skin hassle that comes with most smoked mackerel. A pantry-freezer staple for fast lunches, summer salads and quick suppers.
Pack details
- Net weight: 1kg
- Form: smoked and peppered, boned and skinless, vacuum-packed
- Catch: wild mackerel
- Status: ready to eat — cold or warmed
- Storage: keep at −18°C; defrost overnight in the fridge; consume within 3 days of thawing
How to serve
- Cold: flake over a sourdough sandwich with rocket and lemon; or chop into a peppered-mackerel pâté with cream cheese and lemon.
- Pan-sear: 2 minutes per side in a hot pan to refresh the pepper crust.
- Bake: 180°C for 10–12 minutes — a low-fat, no-oil-needed cooking method.
- Salads: flake into warm potato or grain salads with watercress and mustard dressing.
- Stuffing: chop into stuffings for baked potatoes or peppers.
Pair with a Sauvignon Blanc, Picpoul de Pinet or creamed horseradish on the side.
Sourcing and delivery
Wild-caught mackerel, smoked and peppered in small batches before vacuum packing. Dispatched frozen from our UK warehouse in insulated packaging.
