(65880) Golden Whole Smoked Mackerel 290g

(65880) Golden Whole Smoked Mackerel 290g

(65880) Golden Smoked Mackerel Whole (Scomber scombrus) Traditional Individual Vacuum Packed 290 g

This is a whole fish hot smoked on the bone. It has a unique character and flavour.

Our Mackerel is sourced from the North Atlantic and trimmed by hand in Lowestoft. We brine in Kosher Grade Salt and gently Hot Smoke it to enhance the flavour. Being smoked this way it is ready to Eat, Heat or Freeze. It is sold in single fish Vacumm packed and shipped chilled overnight. 


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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.


    Packaging

    Whole Mackerel 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

    Burmese Fish soup (Mohinga)

    Ingredients:

    1 tbsp gram (chickpea) flour

    2 tbsp ground rice or rice flour

    2 lemongrass stalks, trimmed and finely chopped

    2 whole dried red chillies, finely chopped, or 2 tsp chilli flakes

    1 large onion, finely chopped

    4 garlic cloves, crushed

    2.5cm piece fresh ginger, grated

    4 tbsp groundnut or vegetable oil

    1 tsp ground turmeric

    1 tsp ground paprika

    2 x 110g tins mackerel fillets in brine (undrained)

    4 tbsp fish sauce, plus extra to serve

    8 small shallots, peeled

    400g rice vermicelli noodles


    To serve

    100g fresh coriander, chopped

    3 duck eggs or 6 hen’s eggs, hard-boiled and sliced or halved

    1 red onion, finely sliced

    3 limes, cut into wedges

    Ready-made deep-fried crispy onions for sprinkling (check these are gluten free, if they need to be)

    Chilli flakes to taste


    You’ll also need

    Large pestle and mortar or mini food processor.


    Method

    1) Toast the gram flour over a low heat in a dry frying pan, stirring often, until it turns golden – keep watch of it so it doesn’t burn. Set aside, then toast the ground rice or rice flour in the same way.

    2) In a large pestle and mortar, pound the lemongrass, chillies ,onion, garlic and ginger to a paste (or use a mini food processor).

    3) Heat the oil in a large deep saucepan over a medium heat. Add the turmeric, paprika and the lemongrass/chilli paste, then fry for 5-7 minutes until the onion in the paste starts to caramelise.

    4) Stir in the mackerel (with the brine), then cook for 5 minutes more, ensuring all the mackerel is coated with the paste.

    5) Add the toasted gram and rice flours and keep stirring until the paste thickens.

    6) Pour in 1.5 litres water and add the fish sauce. Bring the soup up to the boil, then reduce the heat and simmer for 15 minutes.

    7) Add the whole shallots and a pinch of pepper to the soup, then simmer gently for 30 minutes more. (wait fora couple of hours before continuing) 

    8) Meanwhile, put the vermicelli in a separate large heatproof bowl and pour over boiling water from the kettle. Leave to soak for 7 minutes (or until the noodles are soft), then drain.

    9)To serve, divide the vermicelli noodles among 6 bowls. Ladle over the fish soup (leaving behind the whole shallots), then garnish with coriander, halved eggs, red onion, fresh lime wedges, extra fish sauce, crispy onions and chilli flakes.

    *Delicious magazine

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