Smoked Mackerel

Smoked Mackerel x2 Fillets

Mackerel’s oily flesh spoils quickly and can begin to give off an unpleasant fishy aroma even when stored in the fridge. 

Curing and smoking mackerel therefore continues to be used as an effective and delicious way of extending its shelf life.

Smoked mackerel has a full, smoky flavour with a touch of sweetness and a meaty, almost chicken-like texture.

It’s also a nutritional powerhouse that’s packed with protein and omega-3 fatty acids which are thought to support heart health and brain function. 

How to Cook

Smoked mackerel is a versatile fish that simply needs baking on foil for about 10 minutes before it is ready to be piled on toast or added to salads and pasta dishes.

For a super nutritious snack, perhaps on a tough day when your brain needs a bit of a boost, try giving a smoked mackerel dip a go. Flake up the cooked meat of your smoked mackerel, add a small tub of sour cream, chopped spring onions, and a few dollops of horseradish, mix and serve with a plate of crunchy fresh vegetables.

What to Drink

Smoked Mackerel has a strong, rich flavour that can easily overpower most wines. It needs a partner with just as much character, so we recommend giving an oaked Chardonnay or even a full-bodied Malbec a try.

Storage

All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.