Two extra-large wild line-caught mackerel per bag — 500 to 600g each, caught off the north of Scotland. Ungutted and unscaled (the way chefs often prefer them, since both jobs are quick and the fish stays fresher in transit). Meaty texture, rich oily flavour, classic deep-blue-and-black mackerel stripes.
Pack details
- Pack: 2 fish per bag
- Per fish: 500–600g
- Form: whole, ungutted, unscaled
- Catch: wild, line-caught off the North of Scotland
- Storage: keep at −18°C; defrost in the fridge before cleaning and cooking
How to cook
- BBQ: gut and scale, score the skin, grill 4–5 minutes per side.
- Grill: 4 minutes per side under a hot grill, finished with butter and lemon.
- Pan-fry: dust with flour, fry in butter for 3–4 minutes per side.
- Bake whole: stuff with lemon and herbs, bake 200°C for 18–22 minutes.
- Smoke at home: brine and hot-smoke over oak.
Pair with a chilled Sauvignon Blanc, an English sparkling wine, or creamed horseradish on the side.
Sourcing and delivery
Wild line-caught Scottish mackerel. Dispatched frozen from our UK warehouse in insulated packaging.
