Hot Smoked Mackerel Fillets - 150 - 200g

Hot Smoked Mackerel Fillets - 150 - 200g

SMOKED MACKEREL -  (Scomber scombrus) (62407)

Hot smoked, Hand cut, Large Mackerel fillets brined with Kosher salt and smoked in hot kilns over seasoned Oak. 

Our Mackerel fillets are certainly recognised as both flavoursome and a "proper" size. Two fillets per pack are enough for a hearty and healthy meal or two good sized starters. 

Our Smoked Mackerel is Kosher Certified

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  • Product Information

    Mackerel is an excellent all round fish especially popular in the Summer months but now available all year round. The fish is rich in Omega 3 Oils which is not degraded in our gentle smoking process where the product never goes over 100 degrees.

    Our traditionally smoked Mackerel fillets are increasingly popular and now we have extended the range to include 

    • Cracked Black Pepper, 
    • Beetroot & Horseradish 
    • Rosemary & Garlic
    • Local (Suffolk) Chive

    and one or two more interesting flavours for the adventurous palate.

    Packaging

    Two Mackerel fillets supplied in vacuum sealed bags for extended shelf life up to 3 weeks if kept refrigerated.

    Product can be frozen but do so as soon as possible and well within use by date.

    Warning

    Product contains bones - Keep Refrigerated - Use within 3 days of opening - Do not use if vacuum seal is broken -

  • Cooking Guide

    Cooking Guide

    serve-as-is.pngtick.pngOur Smoked Mackerel is designed to be eaten "as is", straight from the pack. Its fantastic for summer salads or evening snacks with a light salad or crispy crackers.
    blend.pngtick.pngThis fish is perfect for blitzing down to make Pates or Fishy dips depending on how much dairy you add. Smoked Mackerel Pate only needs a twist of good craked pepper, a squeeze of Lemon and a little reme fraiche (or cream) and a smidgens of cream cheese. You can liven it up with a drop of Tobasco or a teaspoon of Soy to give it that umami edge, weve even seen a pinch of chilli added on occasion.
    fry.pngtick.pngGenerally you wouldn't fry or pan sear smoked Mackerel on its own, certainly doesnt need all that effort to warm it up. There are times if you are making a Rissoto where you can add the fish at the end of the process but the fish is already cooked so it needs little further effort.
    microwave.pngtick.pngSmoked Mackerel can be warmed through in a microwave, but it is an Oil Rich Fish so don't over do it, probably 30 seconds is tops for a 650 watt Microwave. 
    grill.pngtick.pngAgain, if you want to warm it through or grill a Tomato on top of the fillet go right ahead but its not necessary in order for it to be delicious.
    oven-bake.pngtick.pngThere are a few good recipes where you can add Smoked Mackerel to a fish bake or to liven up an otherwise dull, shop bought fish pie and it can add a new dimension but dont add oil or stock unless you want the fish to disappear nto the background. 
    simmer.pngcross.jpgNot really too many recipes calling for bioled smoked Mackerel, but we will keep our eye out and if we taste a good one we will post it here..
    steam.pngcross.pngSteamed Smoked Mackerel returns no sensible "hits" on Google unless you want to buy an American Babecue, and they would steam anything to sell a bit of bent metal.
    storage.pngtick.pngSmoked Mackerel will keep well in the vacuum pack. Generally we will give it 21 days to be on the safe side but the oil content is high so degradation comes from flesh going soft. If you freeze it don't wait for the use by date to get close. The quicker you freeze the better it is when you thaw..



  • Nutrition Data
    Nutrition Facts
    For a Serving Size of 100 grams (100g)
    Calories262Calories from Fat 160.3 (61.2%)

    % Daily Value *
    Total Fat17.8g-
    Saturated fat 4.2g-
    Monounsaturated fat 7g-
    Polyunsaturated fat 4.3g-
    Cholesterol75mg-
    Sodium83mg4%
    Potassium401mg-
    Carbohydrates0g-
    Net carbs 0g-
    Fiber 0g0%
    Protein23.9g
  • Recipe Ideas

    A simple pate

    The always popular Mackerel Pate uses a fillet of hot smoke mackerel with the skin removed, rough mashed with a fork or blender, with a little Creme Fraich, (or single cream) Soft Cheese or Hummus, cracked pepper, lemon juice and zest (not the white pith) and a touch of horseradish (grated) and Mustard. Mix into a thick pate and use within a few days. Serve with warm toast or Kosher rye, Melba bread or crostini and a sprig of something green (Coriander or Dill).

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