Fresh Mackerel Fillets and Whole Fish

Fresh Mackerel Fillets and Whole Fish

Our Fresh Mackerel Fillets - Sustainably sourced directly from Scottish registered fishing boats.

Our per Kg price is shown below - Select cut, pack and quantity and the system will calculate your total price.

We supply 4 Fillets or 2 Fish for the price showed below.

This fish is certified Kosher

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  • Product Information

    Our Mackerel is sourced from Scotland and the icy northern Atlantic waters. We select the best 400 to 600g fish from named fishing boats for filleting or prepared as "Oven Ready" which is gutted and trimmed ready for you to put straight in the oven. 

    Each portion is a generous size of at least 200g with the "Oven Ready" being larger. Easy to cook and full of flavour the Mackerel is a great fish to work with for a whole range of great meals. Supplied fresh or we will freeze it down for you after we have cut it.

  • Cooking Guide

    Cooking Guide

    serve-as-is.pngcross.pngSea Bass is eaten as Sashimi when super fresh but if you are not familiar with preparing and serving raw fish we advise you to cook it in the many number of ways described here, otherwise enjoy it "au naturale".
    blend.pngcross.pngThis is generally not a fish that is blended or blitzed even when cooked unless making a fish stock or sauce. The flavour is very soft and subtle and will be lost if mixed with strong tasting ingredients.
    fry.pngtick.pngBass comes into its own when pan fried or seared in butter. Most people like a crispy skin so cook it in a hot pan or skillet skin side down. When it caramelises the skin will not stick to the pan and it can be basted using a spoon to finish off the cooking.
    microwave.pngtick.pngSea Bass is often microwaved either in a light sauce or in a Microwave steamer bag. Usually a good idea to remove the skin either before cooking or before eating. 
    grill.pngtick.pngGrilled Sea Bass is again a great way to cook this fish. If you like crispy skin then grill it skin side up first. You can always use tin foil to make it easier to turn the fish over to finish it off. A high heat for a short time is pretty good. .
    oven-bake.pngtick.pngMany recipes suggest baking Sea Bass and this is a superb method of cooking. Make sure you cook in a hot oven around 200 degrees C (Gas 6) Quite often you can pre-cook potatoes, tomatoes and vegetables then add whole Bass for the last 35 or 40 minutes
    simmer.pngcross.jpgThe Sea Bass is delicate so this method does not bring much to the party, but you may find the odd recipe that calls for it, but I suspect it will be an odd recipe.
    steam.pngtick.pngSteamed Sea Bass is a very popular method of cooking the fish, make sure that its steamed covered so the juices remain in the cooking process, IT wont take long.
    storage.pngtick.pngWe will supply Sea Bass completely fresh, loose wrapped on the vans, or you can order it Vacuum sealed which will give it longer life and make it easier and less smelly to store. Keep it chilled or freeze it it will be fine for a few days fresh, but use your nose and your brains for best results.

  • Nutrition Data
    Nutrition Facts
    For a Serving Size of 100 grams (100g)
    Calories205Calories from Fat 125 (61%)

    % Daily Value *
    Total Fat13.9g-
    Saturated fat 3.3g-
    Monounsaturated fat 5.5g-
    Polyunsaturated fat 3.4g-
    Net carbs 0g-
    Sugar 0g-
    Fiber 0g0%
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