Smoked Salmon from Scotland
Packaging: PACK OF 1,2 - 2,2 KG
Mackerel is a flavorful, oily fish with a distinctive taste that is popular in many cuisines around the world. Its appearance varies depending on the species, but it typically has a silver-grey color with a streamlined, torpedo-shaped body and greenish-blue hues on the back. The flesh is rich and oily, with a strong, distinct flavor that is often described as fishy" or "meaty." Mackerel is a versatile fish that can be grilled, smoked, baked, fried, or cured, and is often served with flavorful accompaniments like herbs, spices, and sauces.
Mackerel is a saltwater fish that is known for its distinctive appearance and rich flavor. It has an elongated, cylindrical body with shimmering silver skin and blue-green backs with wavy black lines. The flesh of the fish is firm and oily, with a deep pink color and a rich, strong flavor. It has a distinctive taste that is often described as meaty, rich, and slightly sweet, with a hint of saltiness. Mackerel is often grilled or smoked to bring out its unique flavor, but it can also be baked, fried, or poached. Its strong flavor makes it a popular ingredient in many cuisines around the world, particularly in dishes that call for bold, assertive flavors.
Uses:
Grilled: Mackerel is a popular fish to grill, either whole or in fillets. The rich, oily flesh of the fish is perfect for grilling, as it helps keep the fish moist and flavorful.
Smoked: Mackerel is also commonly smoked, which intensifies its rich flavor and gives it a distinctive smoky taste. Smoked mackerel is often used in salads, pâtés, and other dishes.
Baked: Mackerel can be baked whole or in fillets, either on its own or with other ingredients. It pairs well with herbs and spices like rosemary, thyme, and garlic.
Fried: Mackerel can be fried in a variety of ways, either whole or in fillets. It can be coated in breadcrumbs or batter for extra crunch, and is often served with a side of tartar sauce or aioli.
Cured: Mackerel can be cured in a variety of ways, such as pickling or marinating. Pickled mackerel is often used in Scandinavian cuisine, while marinated mackerel is popular in Japanese cuisine as a topping for sushi and sashimi.
Packing:
Available in different calibers and weight.
Bring the flavours of the sea to your table with our wide range of seafood, from quality-certified fresh salmon to our shelled, flash-frozen raw lobster. Taste the difference in prawns of various origins, discover our king crab, or take endless culinary inspiration from our live shellfish products to our black diamond caviar.
Packaging: PACK OF 1,2 - 2,2 KG