Hot Smoked Mackerel (175g)

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Did you know?

Mackerel swim in large schools up to 20 miles long. The vertical lines on their bodies are 'schooling marks'. By looking at the stripes on their neighbours, each fish can align itself with the rest of the school.

The natural oiliness of mackerel make them the perfect candidates for hot smoking, retaining their moisture throughout the process. Our smoked mackerel fillets are salt cured and traditionally smoked over wood. It’s rich and flavoursome, with wonderfully soft, creamy-tasting, flesh. Our hot smoked mackerel has a minimum weight of 175g.

FLAVOUR: Bold | TEXTURE: Firm | ALLERGENS: Contains Fish

We buy our hot smoked mackerel from Billingsgate Market, sourced from a select range of traditional smokehouses in the north-east of Scotland.  

Seasonality: All year.

Nutritional information per 100g:

Kcal: 301 kcal
Protein: 18g
Fat: 24g
Saturates: 5g
Salt: 0.07g
Carbohydrates: 0g
Sugars: 0g

Rich in vitamin B12, vitamin B6, selenium and phosphorous

ALLERGENS: Contains fish

Our hot smoked mackerel fillets are already cooked and delicious just as they are. Try them in a salad, quiche or omelette, or blended with cream cheese, lemon and pepper to make a tasty pâté. The robust smokiness of the fish stands up to stronger flavours, and pairs particularly well with horseradish or beetroot.

Fancy some pure comfort food? Warm the fillets up and serve drizzled with lemon juice on hot, buttered toast.

Store in the fridge between 0ºC-5ºC, and eat within 2-3 days. 

If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.

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We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.