Dark-striped skin over firm pink flesh, rich and savoury, with the large bones already taken out. Grill it skin side down until it crisps and the whole fillet lifts in one piece.

What It Is

Fillets of Atlantic mackerel (Scomber scombrus), a small, oily, fast-swimming fish with a pronounced flavour. Butterflied and trimmed, with the main spine and rib bones removed and the fine pin bones mostly gone.

Where It Comes From

Caught in the Northeast Atlantic on short trips and filleted on landing, then frozen straight away, because an oily fish loses its edge within a day of being out of the water.

Specifications

• Form: Boneless fillet, skin on
• Net weight: 2 kg per box
• Portion: 8–12 fillets per box, 160–250 g each
• Packaging: Individually quick frozen

State

Raw and frozen at −18 °C or colder. The skin keeps the flesh from drying both in the freezer and in the pan.

Storage & Shelf Life

• Frozen: up to 9 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: in the refrigerator, sealed, to keep the oil from turning
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date printed on the box. Shipped frozen with gel ice in an insulated liner on a cold chain. Freeze on arrival.

How to Cook

• Salt lightly and grill skin side down until the skin blisters and crisps
• Pan-fry in a dry pan, then finish with lemon and grated horseradish
• Bake with thyme and tomato under a hot oven
• Braise with soy, ginger and a little sugar for a sweet-savoury glaze

Allergens

Contains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.